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Ailine Liefeld

@asourstory

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Sourdough storyteller and educator.
My starter Ingrid (my 👵🏼) was born in South Africa.
DM for classes. 🤓
Be kind. ❤️
📍Cape Town, ZA 🇿🇦🇩🇪
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Ok, I made it. Despite all struggles today, here’s the easiest starter tutorial with little tools and discard. 🤗 First of all keep in mind that a starter is a living culture reacting to literally anything around it. Temperature, flour, water, even the jar and how clean it is or not will influence it. If your water is full of chlorine or other stuff or you‘re not sure about it, use bottled water. I’d not recommend filtered water as it can still contain stuff that will influence the balance. Keep your starter at a warm place (min. 23°C) and keep your jar clean. For this starter recipe you will need a jar of 500ml size, unbleached wheat flour, water, a table spoon and optionally a spatula to stir and a rubber band to keep track of its growing. You can also use a chop stick to stir or the back of the spoon even. If for any reason you don‘t have white flour, you can also use whole wheat or rye or all of the above. You can start this recipe any time of the day really, just keep the times in between the same. Prefferably start in the morning or late afternoon/evening. If you start on Monday and all goes well, you‘ll be able to bake the first bread on Sunday! 🤗 Day 1 Mix 1 tbsp of flour with 1 tbsp of water, mix well. Day 2 Add 1 tbsp of flour and water each, mix well. Note that day 2-4 will be a little weird, there might be a lot happening or nothing at all. Any weird smell is also normal, don‘t worry and trust the process! 🤓 Day 3 Add 2 tbsp of flour and water each, mix well. Day 4 Keep only 1 tbsp of the mix today and discard of the rest and add 2 tbsp or water and flour each, mix well. The discard of this day is little and as it will be smelly and imbalanced still, I‘d not recommend eating or using it. Day 5 When the starter has at least doubled, most likely 24-36h later, add 2 tbsp of water and flour each. NOTE: when on day 5 your starter is not as active as mine in the video, keep repeating day 4 until it does. Day 6, morning If all went well, your start will be balanced and active now. To have enough starter to leaven a dough, add 3 tbsp each flour and water and mix well. …continue reading in the comments. 🙏🏼 by @asourstory
My little homage to sourdough in its simplest form, with just all purpose flour and mostly time. ❤️ - I did a story tutorial about this one that you can find in my highlights with a lot of explanations. I wanted to make this reel to give you a list of things that really helped me in the beginning. 🙏🏼 1. Choose a simple recipe and keep changing up times and hydration until you get a good result. 2. Trust the process and time. Flour and water can literally become one just by sitting on the counter so don‘t overthink the mixing. 3. Hydration is key. Every flour has its sweet spot. Start low, especially working with all purpose you might only need 70% or even less. You‘ll know by mixing water and flour and let them sit for 1h if the hydration works by stretching it with wet hands. If it does look smooth and stretches, the hydration works. If it feels stiff, it was too little and if its still soup, it was too much. 4. Don‘t compare your loaves to the pros, it‘ll only frustrate you to see someone do loaves at 90% hydration and get the most beautiful crumb while you can‘t even make 70% work. Focus on your bread and take little steps. They all have been where you are and as a home baker, it‘s not about making the most technically challenging bread, it‘s about having fun with it and producing bread that tastes good! 5. Don‘t overthink the tools you are using. Bowls, bannetons, mixers, lames, any will do a fine job! Improvise if you can‘t afford expensive tools. It‘ll work nonetheless, trust me I‘ve been there. When I started no shops (even online) were open. I build my own lames at some point even. 6. Treat your starter well! To get good consistent results find a regular feeding schedule that keeps your starter happy and balanced. I‘ve neglected mine a few times because of stress and little time and it always led to a few off loaves until it found its balance again. 7. Wet your hands before touching the dough and work as quickly as you can. Dough can be a sticky mess but these two will help you heaps! 8. Listen to the dough! Once you get it right, repeat and start memorizing how the dough looks at each step and you‘ll speak dough in no time! Enjoy! ❤️ by @asourstory
Part one of my 95% hydration 50% freshly milled whole wheat monster bread. The mixing including bassinage (gradually adding water throughout the mixing), folding and shaping. Here‘s the ingredients: 400g home milled whole wheat 400g sifted hard spring wheat 760g water (640+40+40+40) 160g levain 16g salt I usually skip the autolyse and completely dissolve the levain in water and then add the flour and mix all until fully combined. If I feel like the dough is too dry (like with this one) I add 5% more water and continue mixing until its a somewhat homogenous mass. I then let it rest for 30min. With the salt I add 5% water and mix it slowly and gently until I can‘t feel any salt anymore. If feel like the dough can take more water (if it still is rather elastic and doesn‘t break much) I add another 5% water and mix until fully combined and the dough comes off the bowl and holds shape. I‘d say gluten is developed about 50% at this stage. The dough then rests for 30min again. Don‘t obsess too much about hydration, it‘s mostly the flour that tells you how much it needs and its neither important nor needed to go especially high. I only do it with whole wheat and rye dough as it helps with opening them up more. With normal doughs I stay around 80%. 😌 With super high hydration doughs I usually do a first extensive fold where I fold in the side for as long as I feel I can until the dough is tense enough to hold shape. As they are usually more extensible you wanna build extra tension through folds. It then rests for 30min again. Throughout bulk I do another 4-5 coil folds and stop when the dough feels strong and easily holds shape at the end. I pre shape the dough when it about doubled and fees a bit wobbly already. It rests 30min after pre shaping and is then final shaped. After final shaping it rests for 30min and then I usually decide whether it needs stitching (this one did) and if it should go in the fridge or needs more time. This one was rather cold and slow and needed about 2h after shaping. Shoot any questions about mixing and shaping in the comments! 🤗 Scoring and baking of this 1.75kg loaf in part two tomorrow! 🔥 by @asourstory
Dill & Pink Peppercorn Sourdough with loads of whole rye and spelt. I recently brought some whole rye and spelt flour from Germany and as its winter here I can’t stop adding it to my loaves. Especially whole rye makes for such a wholesome taste and adds a real delicacy to the crumb. Especially around 25% it hits a real nice spot where the dough is still easy to handle and it softens the gluten just enough to get this special softness. I’m obsessed with dill and pink peppercorn also and they work surprisingly well together and also in bread. Even with a sweet topping like honey or date syrup it work so well! Give it a try! 💕 Ingredients 200g white bread flour 100g whole rye flour 100g white spelt flour 320+20g water 60+60g whole rye & wheat starter 8g salt Process Mix starter, water and flour, rest for 30min Add salt and extra water and mix until smooth, rest for 1h Do 2-3 folds over the next 2-4h and add the inclusions with the first fold as they will corporate into the dough with the next ones. I shaped it around the 6h mark and let it rest another hour before putting it in the fridge but that is only because my kitchen is COLD, adjust the times and starter amount to your temperature. The next morning preheat the oven and when the steel/stone/vessel has 250°C score the loaf and load it into the oven. Add steam and bake for 20min at 250°C bottom heat and then 20min at 230°C top and bottom heat. Rest at least 1h before cutting, because with that much rye and water the crumb needs to set. Enjoy!!! 🫠 #sourdough #bread #cottagebakery #baker #doughtherapy by @asourstory
Here is my Rustic Sourdough for you to make this weekend. My most special and wholesome loaf that was complimented by almost everyone who tried it yet. ❤️ 30% bread flour 20% t80 30% whole wheat 20% whole rye 82%+2% water 15% wheat starter 10% whole rye starter 2% salt 0.5% root syrup (molasses) 0.5% cocoa powder Mix flour and 82% water and flour for 5min at slow speed. Rest 30min. Add starter and mix for 2.5min at slow speed. Rest 30min. Add salt, 2% water, cocoa powder and syrup and mix 1min at slow speed and 6-8min at high speed. If you mix per hand just mix as you always do. Do 3-4 fold over the next 2-3h. Pre shape or do one last fold at the 4-5h mark (always adjust times to your temperature please! 🙏🏼). Rest uncovered 30min and final shape. Stitch 20-30min later and put in fridge overnight. The next day preheat the oven and steel/stone/vessel to 250°C and bake 20min at bottom heat with steam and 20min at 230°C top and bottom heat without steam. For the stencil I used rice flour. #sourdough #bread #recipe #homemade #rustic by @asourstory
Can I spend only 10min in the morning and have this bread in the evening? Yes you can! Will it be the best bread you ever made? No. Will it be easy, soft, tasty and ready for dinner? Yes! When it comes to sourdough I’d say 90% of the quality of the bread is mixing and fermenting it well. If you do these you’ll have good bread no matter what. Mixing in steps and folds will help create better gluten and tension within the dough and ultimately lead to a better rise, but if you really don’t have the time it’s totally ok to make a bread like this and enjoy a decent loaf! ❤️ I find that using rye and wholewheat as part of the flour helps with this method as those typically make for good same day loaves and also don’t have the ability to build as strong of a gluten network anyways and hence produce a nice soft and sticky crumb which I personally like. A mixer will also help you massively as it will help you create a stable dough that won’t need much developing. Ingredients 360g water 130g sourdough starter 300g bread flour 70g whole rye 70g whole wheat 9g salt Process Mix all at once until windowpane, took about 6min in my mixer but might take longer in yours. Shape into a ball and put in a banneton. Stitch, cover and let rest 3-6h depending on your climate. Preheat oven to 250°C, load the bread and add steam and bake 5min at 250°C top and bottom heat, 15min at 250°C bottom heat and 20min at 230°C top and bottom heat. #sourdough #bread #homemade #baking #tutorial by @asourstory
First of all I need to say, it feels good to be back baking for you. The long break I took from instagram gave me a lot clarity and I know again why I started posting in the first place. The same reason I became a photographer, to show you the beauty I see in daily life and with sourdough, in making your own bread. ❤️ This bread is special to me as it’s one of these very common German breads that you often find in bakeries. Nowadays it’s very difficult to find a true sourdough version of it so I wanted to show you how to make it. Because this is 50% whole rye the dough will be sticky to the very end and hard to fold so keep your hands wet when touching the dough and if you feel the dough does not like to be folded, just let it rise. Use a scraper for help. As it’s 50% whole rye I baked it the same day as that much rye does not like cold proofing and often turns sour in the fridge. This makes it perfect for a dinner bread prepared on a Saturday or Sunday and enjoyed for Abendbrot. Ingredients 200g whole rye 200g bread flour (AP, 550, any white flour really)
90% - 340g+20g water 30% - 120g starter (50/50 wheat/whole rye) 2.2% - 9g salt Process Mix starter, water and flour, rest for 30-60min. Add salt and extra water and mix until smooth, rest for 1h. Do 2-3 folds over the next 2-4h. I shaped it around the 6h mark and let it rise another hour before baking but that is only because my kitchen is VERY COLD. Shape around the 3-4h mark if your kitchen is around 24°C. 2-3h if warmer. Because of the way I shaped it and put it seamside down in the banneton there is no need for scoring as it will open beautifully at the seams. Add steam and bake for 5min at 250°C top and bottom heat, 15min at 250°C bottom heat and then 20min at 230°C top and bottom heat. Rest at least 1h before cutting, because with that much rye and water the crumb needs to set. Enjoy!!! 🤗 #sourdough #bread #rye #wheat #homemade by @asourstory
If I would recommend one thing in bread making (and life) it’s to GO FOR IT. The moment something pops up and excites you go for it. There is no harm in trying and most of the things you ask yourself to do, you definitely can do. Doing them reassures your gut and the more often you listen to it the more confident you get with your choices. People often ask me if they can do this or that in a recipe and I usually tell them to go crazy. Try that 100% whole wheat loaf, mill flour yourself, go for high hydration or a super low one. Add anything you want. I said it years ago and I’ll say it now, there is no sourdough police or law and you can make your own rules. This loaf was a super spontaneous one. I found some leftover red grain wheat and buckwheat and just milled all of it and then added about the same amount in bread and spelt flour. I guessed a hydration that seemed fit and added about 30% leftover starter from the morning feed, a mix of bread flour and rye starter. Topped it with 2% salt and did my usual mix and fold routine. The loaf practically made itself and turned out beautifully. I love these wholesome crumbs that are soft and moist and will keep for a week. Ingredients 200g freshly milled red grain wheat 50g freshly milled buckwheat 200g bread flour 50g spelt flour 430-450g water (can’t remember but it was above 85%) 120-50g sourdough starter (a mix of wheat and rye) 10g salt Total fermentation time at room temp: 5h Fridge: 18h Baked 20min with steam at 250°C bottom heat and 20min at 230°C top and bottom heat. #sourdough #bread #wholegrain by @asourstory
My friend Jana @jm.herrmann who (unfortunately) needs to eat gluten free and is staying with me for a few weeks captured a few frames of me making the first ever gluten free bread in my kitchen for her! Yes, this incredibly soft and airy sandwich loaf is completely gluten free! 😮 Last time I felt so accomplished and excited about a loaf was when I made my first sourdough loaf many years ago. Still can‘t believe the first ever go at gluten free bread turned out THAT amazing! 🥰 The recipe is based on @theloopywhisk easy sandwich loaf and we just changed up the flours to make it more wholesome and added a little bit more yeast. I really cannot believe how bread like and delicate the crumb is and most of all, it is very delicious! Next week we will be trying our hands on gluten free sourdough! 🤗 by @asourstory
Did you miss me? 😬 It‘s been a while that I made one of these. Not entirely sure what happened and why I stopped, but I guess I‘m back. 🌞 This one is a bit of a leftover loaf in terms of flours. I found a few bags of random flours that I bought to test and one Einkorn flour from Italy that @_cheeeeeeeese_ brought me. When I felt like making these I didn‘t have enough starter which I only realized after mixing so I fed what I had 1:1:1 and did an autolyse until it was ready 4h later. I added a 50/50 mix of bread flour and whole wheat starter which I often do and find it gives it more depth. The taste of this one was insanely good! I gifted one to a befriended couple and they finished half before they were even home! 😅 Dough formula for 2 loaves as follows: Makes 2 loaves 360g white bread flour 240g t80 style flour 85g whole spelt flour 70g whole einkorn flour 45g whole teff flour 100g white levain 60g whole levain 680g water 16g salt Process Notes 4h autolyse 8h room temperature (20°C) proof with 5 folds and shaping 12h cold proof Baked straight from the fridge for 20min at 250°C bottom heat only with steam and 20min at 230°C top and bottom heat without steam. #sourdough #cottagebakery #bread #doughtherapy #homebaker #artisanalbread #baking #foodphotography by @asourstory
Can I …? 🤓 Starting my new series finally! Every week I’ll dive into those burning questions you all send me which often start with “Can I”. While the answer to most is a definite yes as there is no sourdough police and I encourage everyone to just do it no matter the question there is often a second layer of “Should I” to them. We are starting with one I really like asking “Can I make bread with cheap a$$ flour?” It’s 100% yes for me. You can make bread with literally any flour on the planet. Will the outcome be the same? Probably not but if you treat the dough well and hydrate it to its potential and ferment it well you’ll get a bread that everyone will be happy to eat! For this test I used my standard 100/80/20/2 formula I use for most tests. 100% flour, 80% water, 20% levain and 2% salt. I started with 75% water though as lower protein flours (this one had 10.4% and was the cheapest I could find) usually can take less water. You might even have to go down to 70% if it’s less than 10% protein. I then mix all but salt and see how the dough feels. This could take more so I added 5%. I did 4 sets of folds 40-60min apart, pre shaped at the 5h mark and final shaped 30min later. Total time at 24°C dough temp was 6h starter to fridge. Looking at crust and crumb I’d give it an hour more next time. Those cheap white flours are less active and usually need longer to ferment well. It also gives you more time to develop gluten which is a good thing! Baked the next morning after 18h in the fridge around 3/4°C. 20min with steam at 250°C bottom heat and 20min without at 230°C top and bottom heat. Cut into 30min after baking! It turned out sooooooo soft and tender and even though the taste was a bit bland compared to my usual wholesome loaves it made for great sandwiches! 🥰 - - - #sourdough #learning #yesyoucan #homebaker #opencrumb #doughtherapy #bread #cottagebakery by @asourstory
No recipes were involved in this video. Just a lot of sunshine and two hungry brains making things up along the way. 😬 All ingredients and final product approved by our friend Samina. 💃🏻 - - - #baguette #sourdough #ribeye #steaksandwich #bbqsmoker #traeger #steak #bread #outdoorcooking #summer #sandwich #onions #cheese #gravy #beef by @asourstory

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