Mixing up a loaf of rustic sourdough bread. Letting it rise and doing stretch and folds. Next reel will show the next step. 💕 Take a picture of this description and save to your photos, open your camera roll, and click on the link below to go to the recipe on my website. https://myeverydayordinarylife.com/rustic-sourdough-bread/ #sourdoughbread #sourdough #bake
1:48
TikTokmyeverydayordinarylife
Mixing up a loaf of rustic sourdough bread. Letting it rise and doing stretch and folds. Next reel will show the next step. 💕 Take a picture of this description and save to your photos,
Rachel Ballinger(@myeverydayordinarylife). original sound - Rachel Ballinger. Mixing up a loaf of rustic sourdough bread. Letting it rise and doing stretch and folds. Next reel will show the next step. 💕 Take a picture of this description and save to your photos, open your camera roll, and click on the link below to go to the recipe on my ...
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Part two of my sourdough bread saga! After letting the dough rise for 5 hours with multiple stretch and folds, now it’s time to shape the dough into a boule and place it in a banneton basket. I let it bulk ferment in the fridge overnight and in the morning we’ll bake it. 🤩 To get my recipe, take a screenshot of this description, save it to photos, go to your camera roll, and click on the link below. Crazy how technology works nowadays! 😆 https://myeverydayordinarylife.com/rustic-sourdough-brea
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myeverydayordinarylife
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where are my reseses lovers!? how about a sourdough loaf for us🥜🍫🍞 Recipe (yields 1 mini loaf Peanut butter dough: - 80g spring water - 15g peanut butter - 6g demerara sugar - 1/2 tsp vanilla - 40g sourdough starter - 100g bread flour - 30g spelt flour - 2.5g salt Chocolate dough: - 10g cocoa powder - 25g freshly brewed espresso/coffee - 80g spring water - 6g demerara sugar - 1/2 tsp vanilla - 40g sourdough starter - 100g bread flour - 30g spelt flour - 2.5g salt Inclusions: - 2 tbsp peanut b
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where are my reseses lovers!? how about a sourdough loaf for us🥜🍫🍞 Recipe (yields 1 mini loaf Peanut butter dough: - 80g spring water - 15g peanut butter - 6g demerara sugar - 1/2 tsp vanilla - 40g sourdough starter - 100g bread flour - 30g spelt flour - 2.5g salt Chocolate dough: - 10g cocoa powder - 25g freshly brewed espresso/coffee - 80g spring water - 6g demerara sugar - 1/2 tsp vanilla - 40g sourdough starter - 100g bread flour - 30g spelt flour - 2.5g salt Inclusions: - 2 tbsp peanut b
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where are my reseses lovers!? how about a sourdough loaf for us🥜🍫🍞 Recipe (yields 1 mini loaf Peanut butter dough: - 80g spring water - 15g peanut butter - 6g demerara sugar - 1/2 tsp vanilla - 40g sourdough starter - 100g bread flour - 30g spelt flour - 2.5g salt Chocolate dough: - 10g cocoa powder - 25g freshly brewed espresso/coffee - 80g spring water - 6g demerara sugar - 1/2 tsp vanilla - 40g sourdough starter - 100g bread flour - 30g spelt flour - 2.5g salt Inclusions: - 2 tbsp peanut b
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where are my reseses lovers!? how about a sourdough loaf for us🥜🍫🍞 Recipe (yields 1 mini loaf Peanut butter dough: - 80g spring water - 15g peanut butter - 6g demerara sugar - 1/2 tsp vanilla - 40g sourdough starter - 100g bread flour - 30g spelt flour - 2.5g salt Chocolate dough: - 10g cocoa powder - 25g freshly brewed espresso/coffee - 80g spring water - 6g demerara sugar - 1/2 tsp vanilla - 40g sourdough starter - 100g bread flour - 30g spelt flour - 2.5g salt Inclusions: - 2 tbsp peanut b
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Part two of my sourdough bread saga! After letting the dough rise for 5 hours with multiple stretch and folds, now it’s time to shape the dough into a boule and place it in a banneton basket. I let it bulk ferment in the fridge overnight and in the morning we’ll bake it. 🤩 To get my recipe, take a screenshot of this description, save it to photos, go to your camera roll, and click on the link below. Crazy how technology works nowadays! 😆 https://myeverydayordinarylife.com/rustic-sourdough-brea
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Part two of my sourdough bread saga! After letting the dough rise for 5 hours with multiple stretch and folds, now it’s time to shape the dough into a boule and place it in a banneton basket. I let it bulk ferment in the fridge overnight and in the morning we’ll bake it. 🤩 To get my recipe, take a screenshot of this description, save it to photos, go to your camera roll, and click on the link below. Crazy how technology works nowadays! 😆 https://myeverydayordinarylife.com/rustic-sourdough-brea
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TikTokmyeverydayordinarylife
Banana sourdough bread is one of my favorite recipes! This one came from the clever carrot & she has some of my fav recipes. #sourdough #baking #bananabread
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Banana sourdough bread is one of my favorite recipes! This one came from the clever carrot & she has some of my fav recipes. #sourdough #baking #bananabread
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Find the recipe on Gronda 🙌 This creation by Chef Tomáš Kohút turns stale sourdough into a deeply savory bread miso. Koji provides the enzymes that break down starches and proteins, developing sweetness and umami, while controlled temperature speeds up a process that traditionally takes months. In just a few days, leftover bread becomes a versatile fermented paste ready for sauces, glazes, and dressings.
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Find the recipe on Gronda 🙌 This creation by Chef Tomáš Kohút turns stale sourdough into a deeply savory bread miso. Koji provides the enzymes that break down starches and proteins, developing sweetness and umami, while controlled temperature speeds up a process that traditionally takes months. In just a few days, leftover bread becomes a versatile fermented paste ready for sauces, glazes, and dressings.
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Everyone is judging the $60 rye bread… but have you actually tried making one? I did. And the entire process took me about 3 days. Multiple stages of fermentation, carefully controlled temperatures, mixing, shaping, proofing, baking—and then you still have to wait about 24 hours before you can even slice it. My ingredients alone were almost $9 for one loaf. Now imagine doing this commercially in SoHo, NYC. Add labor, equipment, electricity, packaging, New York rent, and all the other costs of ru
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