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The Bread & Butter Way
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31 contributions to The Bread & Butter Way
19h •
Loaf #3 - Feels Like a Win!
Loaf #1 & #2 were more like "brick" and "lump", than "loaf". I finally got my starter, "Frodough", happy and healthy, then found the information I needed on temperature vs time for the rise/proof/ferment. Here are some photos. - Frodough doubling in 6 hours, and sustaining a tripled volume peak for 4+ hours. - Dough after mix, and after some stretch & folds over 6 hours of time on the counter. - Makeshift banneton. I improvised with a new handkerchief in a sieve, dusted with all purpose wheat flour. - No fancy blade - just a sharp knife to score with. - The loaf, fresh from the oven, still too hot to cut, with an internal temperature of 99°C. The texture is great - a few larger bubbles, but not bad. If someone knows if that's a sign of over-proofing (or under), please let me know. I used 80g starter, 364g flour, 272g water, and 9g salt. Next time I'll use 11g salt, for a little more flavour. It wasn't very sour - I think I'll adjust my starter a little to make it a little more zippy, and bulk ferment in the fridge for longer to give the bacteria time to add a little more acid. One final observation... 624g of fresh, yummy bread doesn't last long when there are 6 people in the house who all want more.
2d •
Bread succes
Living in Florida with heat and humidity it's been a struggle this summer. I was over fermenting or under because I was afraid of overfermmenting. My bulk fermentation takes only 4 hours in a 77 F kitchen.
0 likes • 1d
Fantastic! I've found temperature information nearly impossible to find. I've watched dozens of videos, perhaps more than a hundred - over and over I've heard things like, "My kitchen's a little warm, so I've let the dough rise for *X* hours" or "If your kitchen is cool..." with no indication of what they feel "warm" or "cool" really means, or how much a few degrees warmer or cooler will change the time needed. I'm glad you've finally cracked the enigma, and found a way to make it work!
0 likes • 19h
@Deborah Inzirillo That looks fantastic! Congratulations on making it work!
1d •
Welcome to Day 1: Choose Your Reason
Day 1: Why does bread matter to you? Before we begin, take a moment to think about why you want bread to be part of your home. Maybe it is warm bread with dinner. Maybe it is learning a skill. Maybe it is feeding your family in a meaningful way. Your reason does not have to be big—it just has to be yours. Your steps: 1. Go to Classroom 2. Open Make Room To Try 3. Watch the Day 1 video 4. Download and complete the worksheet 5. Comment below with your reason—or simply write "Done" Complete this sentence if you would like to share: "Making bread at home matters to me because ______________________ ."
4 likes • 22h
I remember baking with my grandparents, and some with my mother. The home felt right. There was singing in the kitchen, and the inviting smell of fresh baking, like a warm blanket of love that covered everyone in the home. When my children were younger, I felt the pressures of supporting my family, and didn't bother with baking. Now I'm a grandparent. I want to craft a home that's filled with warmth, and love, and all the smells of my childhood, so that my grandchildren can have those memories to carry forward through their lives. I want to equip them with skills, and encourage them to try new things. Perhaps years from now, when I'm gone, my grandchildren will think back with fond memories to grandpa's kitchen, and they'll bake with their children, and their grandchildren. It's a small gift of love that I can share, that may provide a better life for my family now, and for future generations.
Aug '25 •
Welcome!
Hello! Welcome to Sourdough Made Simple. The community for home bakers that want to build confidence and skills in the kitchen. I am so glad that you are here! Introduce yourself, tell us how long you have been baking, and what you are looking forward to the most about this community!
1 like • Sep 2
Hi all. My starter, Frodough, is 17 days old, and my first loaf of bread is currently a ball of rough dough, which has been resting for the last 2.5 hours. I'll pop it in the fridge before going to bed, and likely bake it tomorrow. As a disabled man, I've been searching for a way to bake that would minimize the energy required to manage the process, and still get a decent product. I think I've now found it. I'm on the west coast of Canada, near Vancouver. Sandra, thank you for the no BS videos that present practical info and offer guidance that leads to results. Much appreciated.
1 like • 1d
@Maureen Henslee Same here. My early letdowns were from assuming my starter would be ready in 7-10 days. Frodough is 7 weeks old now, and now that I've learned what to feed him, and why, he's doing much better. He needed more yeast support, so I've been feeding more flour, and he's loving it!
4d •
First Loaves !!
Just took my first loaves out of the oven! I was so nervous all day but it tastes great so that’s a win! I need to do better scoring, shaping and probably more stretching… can’t wait to bake another batch! Question—- what’s the best way to store it?
1 like • 1d
Those are way better than my first loaf! Well done!
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