White Mold on Sourdough
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White mold on sourdough

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Would you believe me if I said it was all at room temperature? 🥶 The only reason this isn’t a sticky puddle of over proofed dough is because the dough temperature is cold. I mixed up this basic sourdough bread recipe (available on breadandhappiness.com) at 5pm using COLD water and didn’t shape it until noon the next day. I knew that I would be leaving it at room temperature (60-65F) overnight to ferment so I wanted to keep the dough temperature low so it would ferment slowly. Once you u...
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Today’s bake, details below 👇 A mix of 3 different flours 80g home milled wheat 80g stoneground white wheat 140g organic strong white 310g water 80g starter 8g salt Mixed in a stand mixer for 4-5min on lowest and second lowest speed both when mixing water, starter and flour, and when adding in the salt. 6 folds. 2 stretch & folds and 4 coil folds 5.5h bulk fermentation 2h ambient proofing (covered) 3.5h cold proofing (uncovered) Baked in a steam oven for 45min 20min steam on, at 230C 25min no steam, at 200C
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Don’t want to spend all day waiting on sourdough? Here are 4 simple ways to speed up bulk fermentation for a quick loaf or same day sourdough loaf! 1. Use more starter – More starter means more yeast and bacteria working in your dough, which shortens fermentation time. I usually use 100g, but bumping it up to 150g gets things moving faster. 2. Use warm water (80-90°F) – Yeast love warmth, and using slightly warmer water keeps them active. This also keeps your dough at a warm temperature out...
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How to make 🍞 ⬇️ It doesn’t matter what sourdough bread recipe you use, the process for every one will be the same. I use my Sourdough Log Book to track each step. 1. Prep starter 2. Mix ingredients 3. Bulk fermentation 4. Shape 5. Proof 6. Score + bake Here’s how this one went. 1. Feed starter a 1:5:5 ratio at 9pm (or whatever ratio you need to use to have it peak in 12 hours). 2. At 9:30am, mix together warm water and starter until the starter is dissolved. Then add flour and salt ...
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9.8K views · 1.8K reactions | Are you overwhelmed by all the sourdough lingo? ⬇️ When I first started following sourdough recipes there were so many terms and names of tools it got confusing quickly…