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June Recognition Call is happening in 47 hours
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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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Final week for BreadScore™ certification submissions & other announcements
I won't be releasing a new recipe for us to bake for the last week of May. Instead, use the week to bake whatever sourdough bread you want and submit for a BreadScore™ analysis. Next Sunday, May 31, will be the last day to submit for this round, so don't miss your chance to level up! (If you want to check where you stand just send me a message.) JUNE RECOGNITION CALL - Tuesday, June 2, at 7:30 p.m. EST. Don't miss the live call when I'll announce our latest group of certified bakers for each level along with our member of the month. You'll find the log-in link on the Calendar tab. And if you can't join us live, be sure to catch the recording! If you've never requested a BreadScore analysis, now is a great time to give it a try! You're always welcome to submit one publicly or privately so you can see for yourself why others here find this a really valuable benefit. Give it a try, and let me hear what you think! Enjoy the weekend and keep baking!
Weekend Bake-a-thon!
Sourdough Pizzas (pepp, pepp/sausage, chicken Alfredo, & breakfast - sausage gravy with some eggs and cheese) 2 pain au levain 4 minis (1 plain, 1 cinnamon sugar raisin swirl, 2 cheddar jalapeno) 2 loaves (one slightly burnt) with chili crisp oil, green onions, cheddar, and mozzarella French bread (1 loaf missing as it was already gifted) Not pictured - 3 dozen sourdough cinnamon rolls lol after all that I forgot to snap a photo! Time for a nap 😊
Weekend Bake-a-thon!
Please give my Sourdough Country Loaf a bread score.
I adapted the Little Spoon Farm Country Loaf recipe to include some olive oil for a softer crust. My starter was born last November. Picture #2 is before the cold proof, # 3 is after the cold proof, and the rest are self explanatory. I am wondering what the smaller holes near the top are telling me so that I can improve this loaf next time. Ingredients Used: 100 grams starter at peak 450 grams KA Bread flour 50 grams KA WW flour 320 grams spring water, 20 grams divided 10 grams salt 20 grams EVOO Mix starter and water until milky, add flour and mix until shaggy, cover rest 1 hour. Dissolve salt in 20 grams reserved water, pour dissolved salt water over dough masssge in gently, and EVOO. This is where I thought I ruined it but it came together nicely and absorbed the EVOO after a 1 hour rest. After rest l did 3 rounds Stretch & Folds every 30 minutes. I kept the dough in my bread proofing box around 74-76 degrees. It was in there for about 7-7.5 hours. Then I pre shaped, covered let rest 30 minutes, then I did the final shape, floured out I banneton seam side up, let rest for 30 minutes. Then I to the fridge for 15-16 hours for the cold retard. Preheated oven to 500 when baking vessel inside for 30 minutes. I used a pan of water in the lower rack for steam. Let dough I banneton set at room temp while oven is pre heating. Turned onto sling, scored. Put in vessel, lid on. Baked at 450 for 25 minutes covered, then uncover and bake for 20-25 minutes. Loaf was 209 degrees. I wsit d two hours to cut it. Please be kind this is the first time I have out myself out there like this so to say..
Please give my Sourdough Country Loaf a bread score.
Feedback Needed!
This pain au levain didn’t turn out the best so while I know it’s not going to be a high score 😞 these are the loaves that benefit most from the BreadScore feedback! I’m happy with the oven spring but am wondering if it’s under proofed (I think slightly) or also just a shaping issue?
Feedback Needed!
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