List of the most popular hashtags for theme #SOURDOUGHBAKING

Friday lines. ⁣ ⁣ •⁣ ⁣ •⁣ ⁣ •⁣ ⁣ #grainiacsunite #baker #breadstagram #naturallyleavened #wildyeast #sourdough #realbread #artisan #sourdoughbaking #baking #bread #flourambassador #bbga

BREAD OF THE DAY! Today the temperature went up and my sourdough was suddenly in a very good mood. I made a starter one week ago, but I had to throw it out and start again! The new one - started 2 days ago exploded today. The bread taste is SO much better when baked with sourdough - I’m just saying it! . . #sourdougbread #sourdough #sourdoughbaking #homemade #delicious #mypassion #anetteeckmann

#sourdough #sourdoughbaking #sourdoughbakers #wildfermentation #bakersofinstagram #scoringbread #breadscoring #scoringsourdough #kingarthurflour #breadnerd #wiremonkeyshop #raleigh #raleighbaker

Z samopsza z poprzedniego posta. #bread #sourdough #sourdoughbread #sourdoughbaking #sourdoughstarter #breadart #breadbaking #breadscoring #artisanbread #breads #opencrumbmastery #homemadebread #naturalyeast #wildyeast #instabread

My shaping from @vanertokyo . @ancatinc again I forgot to prepare a basket before starting to shape. And there was nobody there who I could steal from @tsukasa_grohl i hope that it wasn’t our last time making bread ✌️ #japan #vanertokyo #sourdough #illebrødfamily #breadmaking #sourdoughbaking

Ten sam chleb inny wzór. #bread #sourdough #sourdoughbread #sourdoughbaking #breadart #breadbaking #breadscoring #breads #opencrumbmastery

This design was among the first patterns I did when I started scoring my breads. Simple and beautiful. Always exciting to see if it stays intact or if you end up with a vulcano, right @joyosity? But the vulcanos are nice Have you tried this scoring pattern? If not, I suggest you do. It's really fun to do. Draw help lines either with a tooth pick or with sewing thread on the dough, then it's easier to score straight along the lines. You can divide into 6/12 or 8/16. Experiment by doing either many small and shallow cuts or fewer, bigger and deeeper ones. The two last photos are breads I did in the beginning of my sourdough journey. . . #sourdough #hapanjuuri #surdeg #sourdoughbread #hapanjuurileipä #sauerteigbrot #breadscoring #breadart #foodart #hapanjuurileipurit #leipävallankumous #artisanbread #breadstagram #sourdoughbaking #sauerteigbrot #levainbread #levain  #breadmaking #wildyeast #vilda_surdegen #surdej #surdeig #thefeedfeed

⬅️Como alimentar o fermento‍♀️ Eu costumo fazer pão duas vezes por semana, então deixo o fermento na geladeira. Na véspera de fazer pão retiro o levain da geladeira e o alimento: separo 100% de levain(50g), 100% de trigo(50g) e 80% de água(40ml). Deixo crescer até a metade e coloco na geladeira. No dia seguinte eu retiro o fermento da geladeira e deixo em temperatura ambiente por umas duas horas, depois separo a quantidade que vou usar para fazer o pão e alimento ele novamente (geralmente uso 1/1/1= partes iguais de fermento, trigo e água). Alimento também o restante do levain que sobrou e guardo na geladeira. Para fazer um pão eu uso de 15% a 25% de fermento já alimentado o que equivale a 5% a 8% sem alimentar. Essa é minha experiência e o modo como eu trabalho com o meu fermento, porém cada fermento é único, então o melhor a fazer é testar e achar o melhor jeito de trabalhar com ele. Amor pela panificação! . How to feed the natural yeast‍♀️ I usually make bread twice a week, so I leave the yeast in the refrigerator. On the eve of making bread I take the yeast from the refrigerator and feed it: I pick 100% levain (50g), 100% wheat (50g) and 80% water (40ml). I let it grow halfway and put it in the fridge. The next day I take the yeast out of the refrigerator and leave it at room temperature for about two hours, then I separate the amount I'm going to use to make the bread and feed it again(I usually use 1/1/1 = equal parts of yeast, wheat and water). I also feed the remainder of the levain that is left and stored in the refrigerator. To make a loaf I use 15% to 25% of yeast already fed which is equivalent to 5% to 8% without feeding. This is my experience and the way I work with my yeast, but each yeast is unique, so the best thing to do is test and find the best way to work with it. Love for baking!

HOW TO BAKE 4 LOAVES AT ONCE IN A HOME OVEN - I often get questions about how I manage to bake 4 loaves at a time in my oven. Now you can read all about it in my highlights (under '4 at once') where I've gathered my posts and videos of the process. These loaves are about 800 grams each pre bake. They are baked on cast iron grill pans. I do realise that my oven is above average since it is a combination steam oven but in my experiment I've switched the steam function off and created steam manually since that is what most home bakers are working with. I've already heard feed back from a couple of home bakers who have tried out similar solutions with success. Let me know what you think! #homebaking #sourdoughbaking #sourdoughbread #castirongrillpan #4loavesatonce