#abpbread

today’s bakes: the regular and some sesame seed action 💆🏻‍♀️ a year and a half into my sourdough journey and it still amazes me what just flour, water, + salt can create. 🍞 i promise to share some sourdough recipes and tutorials at some point in the future - really, i do. for now, i’m just enjoying the process and the joy it brings me. that’s really all it (or anything) ever has to be about. i’m being a little protective of that. and that’s OK.❤️ in the meantime i’m always happy to steer you towards resources or answer any questions (if i know the answer 🙃) #ABPbread #sourdough #naturallyleavened #wildyeast #bread #epicurious #artisanbread #sourdoughbread #levain #igbreadclub #realbread #abeautifulplate https://www.instagram.com/p/B4IRpYuHgsF/?igshid=zdvt0qoh6kos

proud bread parent to Breadley Cooper 🧍🏻‍♀️🍞❤️ latest sourdough batard baked in the amazing @challengerbreadware pan, which i can’t say enough good things about! thank you @jimchall! 🙌🏻 will be testing this latest batch a few more times, and then will work on sharing an actual recipe SOON! 🥳 #ABPbread #sourdough #fermentation #bread #sourdoughbread #naturalyeast #wildyeast #instabread #naturallyleavened #🥖 #abeautifulplate #feedfeed #thebakefeed https://www.instagram.com/p/B7yupALnZDe/?igshid=1kn0ep2z7i8zb

🎵 reunited and it feels so good. 🍞swipe left for the crumb reveal! #ABPbread #sourdough #fermentation #bread #sourdoughbread #naturalyeast #wildyeast #instabread #naturallyleavened #🥖 https://www.instagram.com/p/ByDpff1HZHa/?igshid=xlix330sv7bc

it’s been a hot second since i shared a new sourdough recipe 🙈 but this is one of my ALL-TIME favorites: crusty, artisan-style olive sourdough filled with not one, but two different types of olives: kalamata and castelvetrano. 🤤 if you’re an olive fan, you will go crazy for this! it tastes so amazing dunked in olive oil, cut into thick-cut slices and tossed onto the grill, or used for open faced sandwiches. the new recipe and tutorial (packed with lots of step by step photos and a baking timeline!) can be found in the link in my profile. feel free to use the same method for all sorts of inclusions. and don’t forget to tag me if you make it! 🔥 #ABPbread #sourdoughbread #olives https://www.instagram.com/p/CPtPBrmHoTf/?utm_medium=tumblr

been a hot minute since i shared a sourdough guide over here...😅 BUT today is the day. 🍞just shared a comprehensive step-by-step guide (link in my profile) on how to dry a sourdough starter (and why you definitely should!), as well as how to refrigerate your starter for short-term storage 🙌🏻 i’ll be sharing another (very detailed 🙃) guide on how to refresh dried starter by the end of the week. and also have a new sourdough recipe coming very soon! yay for bread! 🎉 #ABPbread #sourdough https://www.instagram.com/p/CMiJp2UnFkq/?igshid=1c4z1gvglavgj

in case you missed it, i put together a YouTube video for my go-to sourdough recipe the other day! 🍞 it shows my current method start to finish. many parts of the bread baking process are visual, and i really hope the video offers some helpful guidance as to what has worked for me. remember!💡there are MANY variables at play with sourdough baking, but here are a few important ones: 1️⃣ YOUR sourdough starter activity. 🙋🏻‍♀️ is it brand new and sluggish? strong and lively? every starter (even made similar flour types) will develop differently and on a different timeline. this can be REALLY discouraging and confusing when you’re new, so please remember it is NORMAL for it to take a while. be patient and don’t panic. 2️⃣ temperature! 🌡 there are a lot of temperatures at play in bread baking: ambient kitchen temperature, ingredient temperature, dough temperature, you name it. all of these impact fermentation speed, flavor development, etc. the more time you take to understand them, the less confusion you’ll experience along your journey. if your kitchen is 65F in the winter and 75F during summer, you’ll need to account for these changes to get relatively consistent results. think of temperature as an ingredient and tool at your disposal! 3️⃣ flours! 🌾 even the exact same type of flour (eg. bread flour) might vary brand to brand, and even region to region. does it have a higher protein % or extraction rate? is it freshly milled? are you substituting whole grain flours for refined flours? all of these factors are VERY IMPORTANT when it comes to baking bread. they can impact water absorption, gluten strength, crumb structure, etc. you ALWAYS need to adjust things depending on you’re working with, and let the dough call the shots.🙃 take notes and figure out what works for you as you continue to bake! you can find the link to my YouTube video in my profile (and new IG highlight !). if you enjoy it, please give it a quick thumbs up or subscribe to my channel - any and all support makes a big difference. 💗 #ABPbread https://www.instagram.com/p/B_X6CtynsgM/?igshid=1ho2dhsfhfl7y

my sourdough obsession is quickly taking over my entire feed and i’m not mad about it. 🍞😅✨80% bread flour, 20% whole wheat, 80% hydration, and baked in my favorite @challengerbreadware pan. slathered with some roasted garlic goat cheese. working on a step-by-step process of my go-to loaf to share with you (hopefully) by the end of the week! 🤞🏻 #ABPbread https://www.instagram.com/p/B-79-fnHn2H/?igshid=tgoblc9959fw

happy national sourdough bread day! 💝 many of you are creating sourdough starters and baking bread for the first time, which i absolutely love. it’s easy to get lost in the process, which is an especially welcome distraction right now!🍞also, let’s be real: you can’t beat freshly baked bread. here are my BEST TIPS to get started: 1️⃣you only need two ingredients to make a sourdough starter: flour and water. whole grain flour is best (rye is even better!), but you can develop a starter with all purpose too. 2️⃣sourdough starters are active organisms, which means they require regular (consistent) feedings for best results. it sounds fussy, but the daily time commitment is 10 minutes, max. 3️⃣if you’re just starting out, try to store your new starter in a warm spot in your kitchen (76F-80F is ideal). use warmer water (85F-90F) if this isn’t possible. warm temps speed up yeast activity, low temps slow things down. remember that! 4️⃣recipes and guides can provide basic schedules, but it is VERY important to adjust your feeding schedule to YOUR own starter activity and environment. if your new starter is peaking and just starting to fall, feed it. always. if it’s sluggish, be patient and leave it be. keep observing it. over-feeding a sluggish new starter effectively dilutes the amount of wild yeast/good bacteria. 5️⃣unless you own a commercial bakery (or are baking with large amounts of discard every day), you do NOT need to maintain large or massive quantities of sourdough starter…EVER. conserve your flour and keep the quantities small. scale up for bakes as needed. my current feeding amounts are = 5 grams mature starter, 25 grams AP flour, 25 grams water. 6️⃣it takes roughly one week (minimum) to two weeks to create a mature, lively sourdough starter ready for baking. 7️⃣enjoy the process!🤗 … #wildyeast #sourdoughstarter #ABPbread #naturalyeast #sourdoughbread #levain #homemadebread (at Chicago, Illinois) https://www.instagram.com/p/B-dD2mGn_aK/?igshid=3v8yh7t4w0q8