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Sometime Sourdough

@sometimesourdough

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Rustic, classic, artisanal sourdough bread, baked the Ma Ingalls way—by @authorkirstenlawler
🥖 🤍 🍞
✨ Bay Area • It’s always sourdough, just Sometime✨

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I open bake my sourdough, which means I don’t have the luxury of Dutch ovens to create that enormous oven spring.

Instead, I have to work to create my own steam with lava rocks, boiling water, and time.

🔥 A temptation with open baking might be to crank the heat up on the oven as hot as possible—and then leave it there as long as possible.

⏰ But what I’ve found is that leaving your oven *too hot* for too long can actually cause your dough to set too quickly and early in your bake. So, while it might sound counterintuitive, turning your oven OFF for the first 20 mins of your bake will actually encourage that nice oven spring you’re looking for. Then, for the last 30, turn it back on.

Some caveats:

- Make sure your oven is preheated at 450 for a good 30-60 mins.
- If you’re open baking, I’ve found that rotating your loaves about 30 mins in can help to ensure an even bake.
- When open baking, some people will fuss about removing the source of steam after the first 20 mins. I leave it in there—mostly because I don’t want to be hauling out a cast iron tub of 450-degree lava rocks between each bake 😂

Have you tried the oven-off method? I’d love to know! by @sometimesourdough

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3 months ago

Chocolate, chocolate chip sourdough loaf is now on the menu 🍫 🥖 by @sometimesourdough

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3 months ago

Like Phyllis and her microscopic jump, I did my best 🤷🏻‍♀️ Preorders are OPEN for this week—get your loaf at sometimesourdough.com!

#theoffice #sourdoughbread #sourdoughbakery by @sometimesourdough

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a month ago

This felt as stupid as it looks 🥴 🌕 anyways, this is a Pretzel loaf. Perfect warmed and buttered, or used for sandwiches 🥪 by @sometimesourdough

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2 months ago

It was a good bake week 🫶 (Let’s forget the multiple burns I acquired, shall we?)

Loafiana and I against the world (aka Saturday pickups) 🥖 ✨

Pretzel Sourdough 🥨 🤤

The new ordering page—bye bye Hotplate 👋🏼

A bounty

The flyer that brought new customers in—flyers WORK, people! by @sometimesourdough

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2 months ago

I’ve used this process and recipe for years now, and I’ve never strayed from it.

I’ve often said that every beginner baker should find a recipe they like and feel confident with, and stick to it. Refine it, perfect it, make it yours, memorize it until it’s natural to you.

So, if you’re new to sourdough, or even just want a simpler way to do it, here you go: (save for later, and share with your friends!)

🥖 Recipe 🥖

1/4 cup active starter
3 cups flour
1.5 tsp sea salt
1 and 1/3 cups water

🧑‍🍳 Process🧑‍🍳

1. Mix it all up (starter and water first, then add flour, then salt)
2. Stretch and fold 4x every 15-30 mins in an olive oiled bowl or tub. Cover with a damp tea towel, or loose tub lid (or plate).
3. After your stretch and folds, leave to bulk ferment at room temp for 7-12 hours, depending on your home’s temperature (home’s above 72ish will need a shorter BF).
4. Try to stop your bulk fermentation BEFORE your dough doubles.
5. Shape and proof at room temp for 1-1.5 hours, or for 12+ hours in the fridge. You can also split the difference and do 30 mins on the counter, and a few hours in the fridge.
6. Check your dough to see if it’s ready by poking it. If it springs back slowly and stops halfway, it’s ready to go. If it springs back quickly and fully, it’s underproofed.
7. Try not to obsess with your crumb structure. I like a denser crumb that wouldn’t allow too much butter or toppings to slip through. Some prefer airier crumb, and that’s okay too. But preferences don’t mean that your outcome is wrong or incorrect.

Was this helpful to you? Let me know! by @sometimesourdough

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2 months ago

If only it was always that easy 💁🏻‍♀️

Sourdough | microbakery | cottage bakery | Bay Area | open bake by @sometimesourdough

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2 months ago

🥨 and rustic sourdough 🫶

All loaves, no 🐟

Awkward hand 1

Awkward hand 2

Chocoloaf 🤎 by @sometimesourdough

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2 months ago

Potentially against my better judgment, I joined Threads this week. As I perused said Threads, I stumbled upon someone who was asking for advice before starting to bake their own sourdough.

My answer 👇🏼

✨ Pick a recipe that makes you feel confident and comfortable, and stick with it. Keep testing that same recipe and refining your work. Too often, people get lost in the weeds of trying to create recipe amalgamations; they get confused, overwhelmed, and their dough does, too! ✨

That person found that helpful, so I thought I’d share. Happy baking 😌 by @sometimesourdough

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3 months ago

Sourdoughers get real technical and picky about aesthetics. But sometimes we all need a quick reality check: it’s just bread ✨ (But also if the inner crumb isn’t good, that’s when we riot) by @sometimesourdough

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3 months ago

Good morning 🤎 Wondering if I should add an extra chocolate chips option 🤔 by @sometimesourdough

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3 months ago