List of the most popular hashtags for theme #FLOURWATERSALTYEAST

Today’s loaf was baked using my sourdough starter, “2-D” which was not fed for 36 hours prior to adding to the autolyse. It still worked! The crumb turned out nice and the bread is delicious! . . . . . . . #sourdough #sourdoughpodcast #sourdoughschool #levainbakery #levain #levainbread #artisanbread #countrybread #eater #bonappetit #mplsfoodie #mplsfood #bakery #homebaked #minneapolis #minnesota #organic #organicbread #sourdoughstarter #tartinebread #fermentedfoods #fermentation #wildyeast #612 #madeinstaub #naturalyeast #naturalyeastbread #opencrumbmastery #sourdoughbread #flourwatersaltyeast

Back from my visit home, and back to baking. Although I had lovely meals out, and enjoyed being thoroughly spoiled, I missed being in the kitchen. How sad is that? I even worried my sourdough starter would sulk without me. But she's a trooper. We are just waiting for this oat-topped lovely to cool enough to slice and stuff in our our respective faces. No butter required. Or manners. . . . Do you miss your kitchen while on holiday? What's the first thing you make when you return? Oh, if you want a sourdough recipe and method, follow @elaine_foodbod . She's your woman for all things sourdough

A Christmas bake. ✨⛄, ❄️ Since quite a few people ask me about my recipe, here is the recipe I am using : Starter *100 % hygration stater, feeding half half of whole wheat and white, sometimes all white. The white flour I am using is similar to T65, not so strong, between bread flour and ap. I mix it in the dough when young, 2-4hours The dough* 75%-80% hygration, depending in the mood Usually I do 225g water, 300g white flour, 60g starter, 7g salt. Bulk at 22c for 5-6 hours, 5 sets folding, 1 lamination. I let it bulk until it increases 50-80%.Room temperature proof for 30-60mins, then go in 5c for 15-20hours. Score and bake straight out of the fridge. I bake on a pizza steal, preheat 250c, cover the dough with a reversed stainless steel bowl for the first 20 minutes, remove the bowl, lower to 225c, bake till the colour is right to my taste .

Crumb shot of the violet boy from last scoring video . It was a very proofy dough, I was worried if it could pull through the scoring, but it did. ❤️ 300g flour, 225g butterfly pea flower tea(made from 15g dried flowers), 60g levain, 7g salt. 5.5hours bulk at 22c, proof 1 hour at 22c then 5c 20 hours.

I thought I’d share a few collages of my own from bakes and posts over the past 6 months since I created ‘foodbod Sourdough’...thank you all so much for all of your lovely support, I feel incredibly lucky that so many of you enjoy what I post, I literally cannot tell you how much it all means to me xxx Here’s to lots more baking and sharing in the new year - Happy 2019 everyone!!!! I hope you have a great one!

This is what it’s all about...beautiful, strong dough, full of life & texture, all the way through the dough...this dough is made up of 300g strong white bread flour, 130g white spelt flour & 70g einkorn flour...well done, my baby Star

Remember yesterday’s big bowl of bubbly dough in the previous post? This is what it became: my sourdough focaccia! I used my master recipe and after the overnight prove converted the dough to create this lovely holey light beauty...the recipe is in my recipe index, the link to my site is in my bio and the focaccia recipe is top of the list! If you make it, let me know...

Sound on: Prepping my overnight dough for an oval banneton...

I still haven't figured out how to make good videos by phone camera , the auto focus is always chasing my hand because it is a moving object