🍞 Introducing Taste-y Tips! 💕 I’m excited to start sharing little nuggets of knowledge from my own sourdough journey and home bakery! These short videos will cover things I’ve learned along the way, helpful reminders, and simple tips that I hope will encourage you in your own baking. Head over to the Taste-y Tips course in our Classroom and check back each week for something new! We’re learning together, one loaf at a time! 🥖❤️ By the way, please no judging my kitchen... it's just a small, regular home kitchen and real life happens here just like in yours 😉 Link: https://www.skool.com/the-taste-see-kitchen-7480/classroom/aa9dc9a9 P.S. If you have a question or topic for Taste-y Tips, drop a comment below and I'll work on addressing them!

Welcome to Taste-y Recipes! 🥖💕 Each week, we’ll share a tried-and-true recipe from our kitchen to yours! These are recipes we’ve tested, loved, and are excited for you to try in your own home. Sharing delicious homemade sourdough favorites, our goal is to make sharing goodness through baking and hospitality a little easier—and a lot more fun! Happy baking! 🍞✨ https://www.skool.com/the-taste-see-kitchen-7480/classroom/63c7188f

Feed: Feed starter with at least equal parts (i.e. 35g starter, 35g filtered water, 35g unbleached all purpose flour or a higher ratio of flour+water to make it stronger). Measure starter into a clean glass jar, measure water into starter & mix, measure flour into mixture and mix, it should be thick and clumpy. Cover but leave a way for it to breath (screw a paper towel onto the jar in place of the lid, unclamp the seal lid, leave lid loose, etc.) and allow to rise on for 8-12 hours. (DO NOT SEAL - IT WILL EXPLODE. Only seal when placing it in the fridge to be dormant) * Use your kitchen scale and “zero out” the reading between ingredients so you don’t have to keep figuring the math. Mix: Mix in large glass bowl: 100g doubled active starter, 12g salt, 380g filtered water (mix starter, salt, & water first), and 550g unbleached all purpose flour. Cover with plastic wrap or damp towel (not air-tight, I use a disposable shower cap). Let rest at room temperature for 30-60 minutes. * Use your kitchen scale and “zero out” the reading between ingredients so you don’t have to keep figuring the math. Stretch & Fold: After about 30 minutes, with clean hand, pull edge of the dough up and then tuck/push into the top center of the dough, do this along the side of the bowl till it forms a ball shape. Re-cover and repeat every 30 minutes or so 3-4 times. Rise: Allow to rise at room temp until dough has doubled in size (about 8-12 hours) * This will vary depending on the heat and moisture in the air. * Cold environment = slow rise; Warm environment = quick rise Shape: Stretch & fold into the ball shape one more time, then lift and place with the rounded side up on parchment paper. Feel free to use a bench scraper to shape the dough, tightening the surface more and more to the bottom of the dough. * If you’d like to “prep” a loaf for a later time, place the dough into a flour-dusted cloth-lined 8-9 inch banneton basket (with or without a cloth cover) or strainer/colander lined with a tea towel, cover, and keep it refrigerated till you’re ready to bake, up to 3 days.

Hi everyone! I'll be uploading my most recent class videos as a course. Please bear with me as this is new for me and I'm working first with what I have. Happy baking!

We had a fantastic time at Pamela's house last night discussing all things sourdough! Thank you to Pamela for hosting and to Tina, Megan, Nichole, Nicole, Ricki, Emily, Nancy, Amy, and Nayla for coming! We'll be reviewing the videos we took and posting soon! In the meantime, remember to feed your starter! I like to keep mine on my kitchen counter and feed it every 2 days at a 1:4:4 ratio (1 part starter, 4 parts filtered water, 4 parts unbleached all-purpose flour). If you keep it in the fridge, feeding it once a week is perfect 👌🏻 If you have any *pictures* from class and would be open to sharing them here, please do so in the comments! Also, if you have questions at any time, please feel free to post it or send me a message so I can offer support. You're going to do great and I can't wait to see what you create!