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Welcome! 🥖 Let's Get Started!
Hi, I’m David. I help bakers navigate from novice to Sourdough Master and beyond using proven systems and frameworks in the Sourdough Improvement community. Here are 7 tips to help you get started ⤵️ ➡️ Complete the Sourdough Identify Quest located on the Classroom page. This is a quick exercise to help you think about what specifics improvements and growth areas you wish to focus on here at Sourdough Improvement. It only takes a few minutes. When you get the results, I’d love it if you share those in a post so we all can get to you know you a little bit better! ➡️ Read about our sourdough baker certification roadmap. This is how we publicly recognize those who are making strides in their sourdough improvement journey. ➡️ Learn about our BreadScore™ visual analysis system and how to request an analysis for your sourdough bread. This is free for all community members! For best results submit up to 3 photos of your bread. Close ups, well-lit, and in focus work best. A brief description of ingredients and quantities along with your baking process (mixing, bulk fermentation, Dutch oven vs. open bake, etc.) helps ensures you get the best feedback. ➡️ Try out the Sourdough System Reboot. If you’re a beginning sourdough baker or just wanting get back on track with the basics, this recipe and approach are super helpful. In fact, I highly recommend all members give it a try as ‘baseline’ bake. ➡️ Check out the Classroom resources. More are being added all the time to help you on your sourdough improvement journey. (Note: if you’re a new member you may need to wait up to 24 hours for some Classroom resources to unlock.)
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Now Offering personalized BreadScore™ Overviews
Have you been taking advantage of the free BreadScore™ visual analysis reports to help you improve your sourdough baking? Are you curious about seeing the big picture of your sourdough baking since you've joined this community? You can now request a BreadScore™ video overview! This works best if you have requested four or more analyses and provides highlights of your successes, opportunities for improvement, and a suggested next steps on your sourdough baking journey. @Patt Stanaway and @Ehsan Omara have graciously given permission to share their overviews with everyone. My hope is that others will also be willing to do the same as I think we all have so much to learn from each other when we are open and generous in sharing both are successes and struggles. If you are interested in your own personalized overview, let me know below. I also plan on providing you updated overviews monthly if you're interested. Thanks again to Patt and Ehsan for sharing!
Now Offering personalized BreadScore™ Overviews
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Bake of the Week Schedule
Every Monday, I'll drop a new formula for everyone to try. I'll be documenting my own baking and sharing that as well throughout the week. Here's what you have to look forward to through the end of July ➡️ Monday, June 22 - Sourdough Hot Dog Buns Monday, June 29 - Sourdough Baguettes Monday, July 6 - Seeded Sourdough Sandwich Bread Monday, July 13 - Cacio e Pepe Sourdough Monday, July 20 - Sourdough Pain de Méteil Monday, July 27 - Sourdough English Muffins There may be a few additional surprises sprinkled in as well, so stay tuned!
Jalapeño Cheddar and Cacio e Pepe Sourdough
I apologize, but I just couldn't pull together full write ups and formulas for these this week. I'll spare you the details, but life on many fronts has gotten in the way. I'll probably not be as present as I would like to be and as much as you deserve. I feel very bad about that. Here are the results from what I managed to bake earlier this week. I'm not completely pleased with the results, but at least they tasted delicious. I followed Maurizio's formula (https://www.theperfectloaf.com/jalapeno-cheddar-sourdough-bread/) to make a two loaf batch. After mixing, I divided the dough in half and added half the jalapeños (34 grams) and cheddar (105 grams) called for to half the dough during the initial stretch and fold. To the other half I added 140 grams of Asiago and 8 grams of coarse pepper. I followed his process pretty close for everything. One double batch of base dough, divided it in half, and added different inclusions to each to make two different breads. BreadScore results are decent, but I definitely needed more dough strength for the amount of inclusions (more folds, maybe some stronger bread flour instead of Costco AP?). I cut the cheese into quarter inch cubes, but a coarse shred may have been better. Use his recipe and give this a try using either version or try one of each. I'll be baking these again at some point and will write things up with the refinements I make. Thanks to all of you for understanding that things are a little crazy for me right now.
Jalapeño Cheddar and Cacio e Pepe Sourdough
Pain de Mie
This is from Maurizio Leo at the Perfect Loaf. It’s my all time favorite sandwich bread. It comes out so beautiful and soft every time I make it. I did replace 44% of the bread flour with hard red wheat BF from Azure. I had to add more water but forgot to measure, just went with what felt right…. Could You please give this a breadscore @David Bachman? Thanks! https://www.theperfectloaf.com/pain-de-mie/
Pain de Mie
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