Open Crumb for a basic Country Sourdough | 鄉村麵包（天然酵種歐包）

How to achieve open crumb for basic country sourdough. Steps from autolyse to baking, showing every details and techniques.
Basic country sourdough.
240g Bread flour
60g Wholewheat
230g water
60g sourdough starter
6g salt
*hydration adjust accordingly to flour used.
*dough bulk proof at 25-26C for 5hr
*final proof 15-20mins at 25-26C
*retard overnight in fridge at 4C or below.
🔺請記得開啓中文字幕 （cc)
鄉村麵包（歐包）
240克 高筋麵粉
60克 全麥麵粉
230克 水
60克 天然酵種
6克 鹽
*水份根據麵粉可以自行調整
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[@hiimangel1173]

1. Combine and rest for 1h 2. Add starter and rest for 20mins 3. Add salt and rest 20mins 4. Fold twice (20min rest each) 5. Rest for 45mins 6. Coil fold twice 7. Transfer 8. Overnight 9. Bake (Ignore this it's my notes for myself)

[@jasperp.5516]

Just wanted to say that you are a truly great teacher. From repeatedly watching your VDOs and reading your answers to others, I finally had a success. I followed your instructions exactly and also studying the clip about reading the dough. My SD came out with good oven spring and a nice ear. I’m thrilled 😁 Many thanks. Please keep posting more recipes. I love you clips. They are exceptional.

[@autumn.kitchen]

thanks Jasper. Your comment meant so much to me, it is so encouraging. Thanks a lot! 😊🥰🙏

[@EDLiu-bp2yk]

It is done so lovingly. Wonderful music to accompany this artistry.

[@autumn.kitchen]

thank you, appreciate every single comment here 😘😊

[@ledacalfat5113]

Thank you so much Chiew See , from Brazil!😋🌻💛🌻

[@autumn.kitchen]

Thank you 🥰. 🤗

[@siewpuntan3934]

I did add olive or sundry tomato or herbs.It taste great.Thank you.

[@autumn.kitchen]

🤗😋❤️

[@lew9117]

Love your videos, it's very details ❤️

[@autumn.kitchen]

Thank you 😊

[@yusofaziz1]

Thank you for that beautiful video. Baking of this classic bread is an art and need a lot patience which gave a beautiful bread like yours. I eat bread for breakfast 7 days a week and I don't buy bread. Thank you for your recipe.

[@autumn.kitchen]

Thank you for dropping by 😊

[@samuellimkingaik2787]

Thanks a lots for your sharing my 1st sourdough bread turn beautiful.

[@autumn.kitchen]

Bravo! I’m happy for you

[@samuellimkingaik2787]

@@autumn.kitchen thanking you

[@cathuongnguy2577]

Another successful video!

[@munkitlim840]

Can you share how to make sourdough starter? Thanks 🙏 my starter doesn’t seem to rise well for baking

[@jezlynn95]

Chiew see, I can’t wait to try out this recipe! I do have a ques, will you be able to show us how to shape a boule? I see your tutorials are all batards. Please do show us!

[@autumn.kitchen]

I have a boule in my IG reel some times back. Basically just pull every corner to the middle then flip over and round.

[@sewyangbock2939]

U make thing seems so easy. Gonna try. But worried if it does not come out nicely like yours. Tried so many recipies but always failed!

[@autumn.kitchen]

It is more of the dough handling than just recipe. Try to understand your dough. Happy trying

[@davlynwenyi8861]

Hihi! How to tell if there is enough water mixed with flour? Since different flour brand provides differed hydration. Can you advise the texture maybe?

[@autumn.kitchen]

The feel of dough that is not too stiff and not too sticky/slack. This dough feel can be developed over time. You can watch my “read the dough not the clock” to see how’s my dough behave.

[@amykillian3450]

Great tutorial.👏🏻

[@abjealva]

Beautiful!!!!!!!!

[@kalinokada]

Would you please let me know how to make the starter? Thank you

[@autumn.kitchen]

you can try follow Full Proof Baking's video. she explain it very well kzbin.info/www/bejne/o2fTeJ6Fqr-hqM0

[@rosalindyap]

To prepare the starter, we take out the culture from the fridge and do the necessary feeding in order the SD to reach peak before we use it? The feeding is it 1:1:1 ratio? Culture:flour: water

[@adelinetokng4768]

Hi can I do sourdough without starter by using instant yeast ? Thk u

[@autumn.kitchen]

Yes then it’s normal yeasted bread

[@saraassouad5514]

Thank you 😍😍😍✨

[@besslim0512]

from Autolyse, add starter, rest, then add salt, rest, to stretch and fold, dough seems wet and soft, how to counter the dough?

[@autumn.kitchen]

You can reduce hydration. Maybe the flour you use is not so absorbing.

[@dloh9592]

Hi why is my bread gummy. I followed all your steps which were very clear.

[@autumn.kitchen]

A few reason. Usually when your dough is not able to be leavened optimally, the water will not be able to dissipate effectively hence gummy. Leavening of dough can cause by starter, handling, proofing timing etc.

[@dloh9592]

@@autumn.kitchen tks very much for the tip. Will try again😋

[@gilbertosarabiaalarcom316]

thank you!

[@cheihyin10]

Hi no need to dust the Banneton with bread flour before put the dough into the Banneton?

[@autumn.kitchen]

If your dough is not over proof, the surface will not be sticky. The flour used during shaping is good enough.

[@neli09]

Hi Chiew See, just wondering if my dough was not so extensible after stretch and fold (before coil fold), such that when I start coil fold, it doesn’t spread out at all.. what does it mean? My bread turned out a bit gummy

[@autumn.kitchen]

Not gummy but the bread won’t be able to bloom due to too tight. Try up hydration or rest longer before each fold. If dough is tight you can even cut down to 1 coil fold

[@dianechan_levain]

Beautiful sharing! I have been following yr instructions to the bits - but one problem occur : the dough collapsed and spreaded slightly after cold proofing in the fridge at 4c over like 16hrs (i did S&F x2 and CF x2)… should i cold proof shorter? Or should I wait longer to CF 3rd time…? Thanks!!!

[@autumn.kitchen]

If fridge more than 4C, it’s hard to control the rise as you are uncertain how much it will rise after retard. You may try to cut your bulk proof to cater for this rising during retard and see

[@cheihyin10]

Hi if I wish to make 2 sourdough,when should I portion out my dough? When preshaping should be done? One hour after coil fold 2?

[@autumn.kitchen]

You can cut the dough into two right before shaping, then shape accordingly

[@phuongtranthilan399]

Thank you so much 🥰

[@marwanamsterdam9879]

أ ت

[@yonghuinee2830]

Hi Chiew See. May I know what brand of bread flour you are using in this recipe ?

[@autumn.kitchen]

Bobs red mill artisan if I am not wrong.

[@Natashaben]

Hi autumn, is round banneton basket 20” will sufficient hold the dough?

[@autumn.kitchen]

20cm is alright. Not 20” ya 😊

[@yenfang8862]

Thank you for your detailed. U wrote 240g water here but in your book, 210g water. Which is correct? Thank you 😊

[@autumn.kitchen]

Different flour use different hydration. If your flour is more absorbent, you can up the hydration. For beginner 210g is good

[@autumn.kitchen]

I use bobs red mill artisan bread flour here which is a more thirsty flour. Adjust your dough hydration according to the needs and feel your dough

[@gracieriv]

Hello! Would you recommend that we turn on the fan setting of the oven during the bake?

[@autumn.kitchen]

I use fan mode when DO is closed. after uncover I switch to top and bottom heat

[@LizKum]

@@autumn.kitchen thank you for this useful tip

[@applelim7360]

Hi, the maximum temperature of toaster oven is 230C. As it’s too small for a Dutch oven, I plan to open bake it. Could you please advise with 230C, how long shall I bake it? (I plan to spray water on the dough and place a small container with ice cubes inside). Thank you in advance.

[@autumn.kitchen]

230C you can bake with steam for 15mins. An ice cube tray may not generate loads of steam fast enough to give optimal oven spring. You might need to look at lava rocks with baking steel/stone option

[@mayalkuwari8060]

I really love the result but your method in reality would make me hate baking sourdoughs as a working mom I would be chained to the kitchen .

[@littlegardenhouse]

Omg, I have the same thoughts, great method and great result but it just take away the joy of baking sourdough cos it's so methodological.

[@lezettealbarote3716]

hi, do you have video using a stand mixer?

[@kxkhoo309]

Hi, thanks for the video. May i know how to know the dough has risen about 50%?

[@autumn.kitchen]

By visual check☺️

[@kxkhoo309]

@@autumn.kitchen haha ..thanks for replying. That's really a tough "job" by using visual

[@anitawong1643]

Hi Autumn! May I know how long shall I be keeping the dough in the fridge if I wanna complete these steps in one day?

[@autumn.kitchen]

If you want to bake on same day, you can skip the cold retard. After shaping, keep in fridge while preheating the oven. This is same day bake

[@anitawong1643]

⁠@@autumn.kitchen 11:31 Do you mean after this at shaping and stitching (if there’s any), then I preheat the oven and bake?

[@vanessakellow2957]

Fantastic demonstrations and you are a complete master at this! Can you please tell me the protein content of your flour? It’s so extensible. Thank you Vanessa

[@autumn.kitchen]

Thanks Vanessa! ❤️ my bread flour usually range between 12-12.7%

[@zhujazz9633]

After preheat DO for 20 mins, I bake bread for 20 mins & another 20 mins with cover off, am I correct?

[@autumn.kitchen]

Preheat takes about 45-60mins. And yes bake 20mins covered and 20mins uncovered

[@CB-jz6kr]

My bottom a bit hard after bake, is it the sign of underproof, its also a bit sticky when i shape it? Its my second attempt but i enjoyed making it.

[@sourdoughjogja]

wet your hand with water during handling the dough, wetting again when you feel getting sticky

[@magdelinechin5491]

Hi Autumn, thanks for the video. Just discovered your channel. I hv a Question about BF temperature. I always see that tis is the best temperature for BF - 27-28degC. As out temperature hovers between 29degC - 31degC, how do you BF your dough? I hv overproof my dough a few times, following the recommended BF time. Thanks.

[@autumn.kitchen]

usually I keep my dough in a cooler bag with ice pack, about 25C. it helps the dough to have sufficient time to develop before overproof.

[@magdelinechin5491]

@@autumn.kitchen Thank you. Really appreciate the quick response.

[@emercato7596]

@@autumn.kitchen , as you are in Malaysia, what is the reason not to BF at room temperature? I would imagine it would be easier without the hassle of maintaining the cooler bags at 25C. Plus the BF would be at a shorter time too. Is it for the pure reason of more sourish taste?

[@brankaklinec8021]

what a lovely bread!! I just came across your website and am working my way through your videos. you make it look so easy, l hope l have success. My biggest problem is my dough always just wants to spread out like a pancake. I will try your methods and that might be my problem. One question l have is about the starter itself. I see you have a sweet starter listed in one of your videos. Is that the one you use for your bread as well or just when you make sweet breads. I am not a huge fan of sour sourdoughs.

[@autumn.kitchen]

I only use sweet starter for sweet dough. Rustic Sourdough (lean dough) all using normal liquid starter

[@sungpikwan3789]

May I ask is the step of spraying canola oil onto the dish an essential step? As I read some comments that this would prevent too much de-gassing of the dough when performing CFs.

[@autumn.kitchen]

It helps to release dough when you do the coil fold and tip out for shaping. Otherwise dough structure might be ruin if dish is not greased as you need to pull the dough out

[@juneteoh1823]

Can the sourdough to be placed in fridge for more than 15 hours?

[@autumn.kitchen]

It depends on a few factors. Flour, starter, fridge temp etc. as long as ur dough after retard is not overproof will do

[@zhujazz9633]

May I know what is the size of banetton used?

[@autumn.kitchen]

It is 25cm in length

[@sarahong90]

May I know for this 300gm of flour, what is the size of your cast iron pot you use to bake?

[@autumn.kitchen]

The loader is 3.2 quart

[@Jamie-rt1kq]

Hi, can I bake without using a dutch oven but a normal rectangular tray?

[@autumn.kitchen]

You might need to create steam for that by pouring hot water in a tray with lava rocks. Or just a hot water tray. Results won’t be as optimal if steam generated for first part is not sufficient to delay the crust forming

[@brunna_x]

Perfect👏👏🇧🇷

[@EDLiu-bp2yk]

Do you have other breads that does not involve using a mixer?

[@autumn.kitchen]

Yes. Check out country sourdough , ciabatta, focaccia video

[@MrSueanntsen]

Hi. I'm new in making sourdough bread. May I ask can I just use Bread flour?

[@autumn.kitchen]

Yes

[@maylenglau7234]

Thank you for your detailed guidance Chiew See, really appreciate your effort in sharing your technique with us.

[@autumn.kitchen]

Thank you 😊

[@shirleyloh4879]

hey I followed this recipe and the bread turned out flat without a ear. Any advice?

[@autumn.kitchen]

If it’s slack from beginning means dough did not develop strength. If it turn slack towards end of proofing, it might be over proof hence gluten degraded.

[@janicey3450]

Gd morning !!!! Do we need to thaw the dough first when the dough was taken out from the fridge the next morning before baking?

[@autumn.kitchen]

No need

[@janicey3450]

@@autumn.kitchen ok. Thank you.

[@nclinh]

did you grease the bowl before mixing the dough?

[@autumn.kitchen]

Bowl has No grease. Only grease the square glass dish after dough transferred in.

[@sharontan9626]

Hi, my dough is always sticky unlike yours. Should I reduce water amount then? For the rest time in betweens, would be at 25° or room temperature (which is higher)?

[@autumn.kitchen]

Yes you can reduce water. Probably the flour you use is not so absorbing, different flour takes water differently. If dough is slack and sticky you can fold more frequently to build the strength. 25C is fine

[@sharontan9626]

@@autumn.kitchen thank you! That being said, the bread still tasted good despite being sticky, and that I need to improve on the shaping as well.

[@apinn2000]

Do u make gluten free bread, any suggestion. Thx

[@autumn.kitchen]

Sorry I don’t

[@sizzer33]

Hi. I noticed, after you finish putting the starter, salt, and even stretch and fold, the dough was seam side down. But you continued each process without flipping the dough over. Wouldn't that be a problem?

[@autumn.kitchen]

Not an issue for me.

[@HienPhan-zh7cz]

Hi. What is the hydration ratio of your sourdough starter?

[@autumn.kitchen]

it is liquid starter (100% hydration)

[@janicey3450]

Can this recipe of 60 gm whole wheat flour be replace with just bread flour, ie 300 bread flour instead of 240gm?

[@autumn.kitchen]

Yes you can. Adjust hydration according to your flour. Can always hold back 20g and add slowly if your dough can take it

[@janicey3450]

@@autumn.kitchen ok. Thank you so much. Btw, I saw in recipes for eg stated 82% hydration-246 gm. Does it mean it’s 246 gm of water used?

[@autumn.kitchen]

Hydration usually also take into account of starter. 246g is inclusive of starter water portion too.

[@janicey3450]

@@autumn.kitchen ok. Noted with thanks

[@keepgoingok]

Hi, Thanks for sharing! I joined FB group (wild yeast group) then find your channel. May I add matcha powder and nuts into this bread in the step of adding salt? Thank you!

[@autumn.kitchen]

yes, but I would prefer to add nuts at shaping stage.

[@keepgoingok]

@@autumn.kitchen Thanks for suggestion!

[@thanhthunguyenhoang2983]

My Starter is 1 month age. It rise x3.5 after 5-6 hrs. Is it strong enough for trying this? Many thanks!

[@autumn.kitchen]

Yes u can use it to bake. 💪🏻good luck!

[@thanhthunguyenhoang2983]

@@autumn.kitchen oh really? I still think that my starter is rather weak 😍. Thank you for your advise, let me try

[@junewaylim]

Hi, can you share the brand of flour that you are using? Thank you 😊

[@autumn.kitchen]

Bobs red mill artisan bread flour, Japanese bread flour

[@emercato7596]

@@autumn.kitchen , for sourdough baking, does it have to be unbleached flour?

[@aivlys5850]

請問拉折一回到底需要拉幾次呢？幾乎所有視頻都是拉一圈就好。我只看過一次有人提到說拉到麵團緊到拉不動了就停。。。

[@autumn.kitchen]

你是指在钢盆里的拉折？一圈可以了，除非面团非常瘫软无力。不要拉折到面团太紧。

[@aivlys5850]

@@autumn.kitchen 對對，有時候感覺還是很癱軟。所以理論上應該是一次拉到有點緊才對是吧？不可以太緊。

[@nolenhuang9357]

請問可以在一開始混合麵粉和水的時候就加入鹽嗎？

[@autumn.kitchen]

不建议。盐会影响酵母的活力

[@nolenhuang9357]

@@autumn.kitchen 謝謝你！

[@yitkuinchan493]

你好,我想请问你作这种sourdough都要用铸铁锅吗

[@autumn.kitchen]

不一定。有很多做法。铁踌锅因为比较受热所以烘烤时比较容易锁住热度。

[@yitkuinchan493]

@@autumn.kitchen 好的,谢谢.

[@yvonnekorner3782]

Where to find the recipe?

[@autumn.kitchen]

It is in the caption

[@ccling9370]

Hi, may I know what is the temperature for bulk proof? Thank you❤️

[@autumn.kitchen]

25-26C for this video

[@ccling9370]

Thank you Chiew See❤️

[@weileongloong4627]

@@autumn.kitchen hi, if our room temperature is around 29c, the bulk fermentation time should be shortened to around 3 to 3.5hours? Thanks.

[@sue-annchong]

If I would like to add dried fruits or nuts, may I know when should it be added?

[@autumn.kitchen]

During shaping

[@sue-annchong]

@@autumn.kitchen thank you 🙏

[@monicaseow7472]

do you feed starter at 1:1:1 ?

[@autumn.kitchen]

Most of the times yes

[@elaineisabob5106]

Hello! My dough spreads after I flip it out of the basket after CR. Do you think I need to do more coil folds? (I do about 3-4) or what do you think the problem is ):

[@autumn.kitchen]

It depends on the flour you used. Some weaker flour might not take up the hydration, you need to adjust according to your flour.

[@Juswantoriichwan]

I experience the same thing. The dough spreads after following the recipe.

[@yeecheng1654]

老师，能否请问您的铸铁锅的diameter是多少呢？

[@autumn.kitchen]

内径24cm

[@yeecheng1654]

@@autumn.kitchen 谢谢老师的回复❤️

[@ranasuliman6241]

Nice .. recently I have a grate oven spring but when I cut it it has some doughy bottom ! Just a small space ! What cause that?

[@autumn.kitchen]

Sorry, I am not sure what is that

[@pngwwah1]

I used the basic sd recipe in yr book and 3 tries later I am still getting gummy crumb. 5.5bhr bulk at 28c and cold retard 12 hrs. Please help!

[@autumn.kitchen]

Pls check if your fridge is below 4C. Dough might have overproof in fridge over night if it is >4C. Place a thermometer in fridge to check temp, do not base on set temp. Also your flour used and dough strength might vary from one to another. So judge your dough condition and not just base on the timing. If dough is weaken and sticky over the time means it is over proof

[@mw8138]

What does it mean if certain parts of dough becomes 'sticky' when shaping? Difficult to stitch when it's in the banetton basket. 😅

[@autumn.kitchen]

I don’t get your question 😅

[@mw8138]

@@autumn.kitchen 😂 I mean instead of having a smooth dough at the end of the process, my dough end up being sticky upon contact with my fingers. 😅

[@autumn.kitchen]

@@mw8138 it could be gluten broken down or weaken. Might due to over work or over proof dough.

[@mw8138]

@@autumn.kitchen Ah ok ok, noted with many thanks. 🙏🏻

[@yanlinggao3864]

Hi, i followed step by step to this video. can i check whether it's ok for the dough to expand during the cold retard in the fridge? my fridge is at 3 degree and it's inside for abt 15hrs. Also i didnt' get a nice ear in the oven, is it cos the oven is not hot enough cos the highest of my oven is at 230 degree.

[@autumn.kitchen]

It will cause overproof. Your fridge 3C is set temperature or the reading of thermometer in fridge ? Usually the internal temperature might be higher than set temperature depending on how u stuff ur fridge, open n close too often etc. best is bell 4C internal temp

[@smay3481]

Hi Chiew See, may I know how do you cover the proof basket when you send to retard in fridge? I am using a cloth in the proof basket, big enough to wrap the dough before put in the large zip lock bag.

[@autumn.kitchen]

Just use plastic bags or ziplock bag tie the basket inside

[@karenlee4430]

Hi.. May I know how do I determine the water %? In your book is using 72% which is 210g water but here you are using 230g water.

[@autumn.kitchen]

You can use any hydration that your flour can take and you are comfortable to work with

[@evevarela3091]

Hola Autumn me gustaria saber como preparaste tu masa madre..., gracias y Felicidades por el canal me gusta mucho.😋

[@autumn.kitchen]

I posted that video in my Instagram. You can refer under highlights “starter”. Maybe I will make that video available in KZbin too 😊

[@aruku4round]

Hello, Would it be possible to know you feeding ratio for your starter before using it? Also do you feed it everyday or twice a day before using it? It feels like mine isn't strong enough everhtime I use it. Thank you

[@vivienk6156]

Such a great tutorial video! Thank you so much!

[@cheihyin10]

Hi izit possible to add sesame seeds and pumpkin seeds during coil fold 2? Instead of doing lamination 😂

[@autumn.kitchen]

Yes you can add during coil fold

[@banenedrissi5401]

Thank you so much , you are amazing , you have a great patience and bread requires patience,

[@autumn.kitchen]

Thank you 😊

[@phamthingocanh4753]

Your clip is very clear and detailed. I failed 2 doughs but the new one is nice in the fridge now. Thank you so much 😊. And can I change all the water into Americano? I meant some espresso shots with water. Thanks again 😍

[@autumn.kitchen]

coffee can be acidic, adding too much might affect the fermentation

[@breadmd]

Beautifully done Chiew See ❤️

[@Vanille1966]

So Therapeutic to watch ❤

[@autumn.kitchen]

Thank you

[@lucyyeap4684]

Hi Authumn Kitchen can I bake it on the same day instead of overnight proofing in the fridge

[@autumn.kitchen]

Yes

[@madelynyeo7500]

Hi! If I bake on same day, do I wait till the dough pass the poke test in the banetton basket? Then it’s ready to bake? Thanks!

[@spwellness99]

Beautiful sourdough.Tomorrow I will make this

[@NatalieKok-p7c]

hi may i know what saiz of the bread pan that u r using?

[@vivianlee1538]

I received your book . Very comprehensive ❤

[@genfoowong]

Hi, very new to sourdough baking. You said to do an extra coil fold when dough spreads. From the video, after coil fold #2, the dough spread, but you left it to rise n followed by shaping. How do we know to what extend of spread to stop coil fold?

[@autumn.kitchen]

Check out my Instagram. I have few videos explain the dough strength

[@genfoowong]

@@autumn.kitchen thanks so much for reply.

[@sunflowerseed5030]

I really like to watch your video🥰

[@autumn.kitchen]

Thank you 🤗

[@cooknbakekitchenette]

Finally ! Thank you so much ❤

[@sharontan5815]

Hi! May i know the bake time and temperature without cast iron?

[@SHEEPWET]

I have tried 3 times and its hard to get a perfect fermentation. My room is likely colder than yours so it was underferment the first time. The second time I left it on my counter overnight after coil folds and it was overfermented and not shapable. Third time I left on my counter for a while (total bf about 9 hours) and put in fridge before going to bed. It was underferment again. If i need longer fermentation time, should I leave it longer after coil folds, or after shaping? If it doesnt grow in my fridge how much bigger should it be before I fridge it?

[@autumn.kitchen]

I suggest you to watch my “read the dough not the clock” KZbin video. I explain how to judge and read your dough without looking at the timing.

[@teresawatanabe7077]

❤👏👏

[@fonduesassy]

Hi Chiew See, My oven temperature can only go up max to 220 degrees. How long should I bake in a covered dutch oven? Failed twice already...the dough is flat and "under-baked"...gummy and "doughy"

[@autumn.kitchen]

220C still able to bake, the oven spring may not be as good as 250C. But should not be flat

[@LarisasLace]

How do you make sourdough starter? Is there a video and recipe? Thanks ❤

[@autumn.kitchen]

Hi you may check out my Instagram under the highlights “starter”

[@LarisasLace]

@@autumn.kitchen thank you

[@josemarialing4888]

Hi my oven max temp is 240 degree Celsius instead of the recommended 250. May I check if it matters or how long should my baking time be if 240 degree Celsius? Thank you

[@autumn.kitchen]

You can just follow my timing with 240C instead of 250C

[@claudiamorales5401]

Wow I am new bread lover. Do you have the recipe for the starter? Or where to get it in USA?

[@autumn.kitchen]

Starter can be cultivated from flour and water. Alternatively get it from any sourdough baker near you ☺️

[@ratheyan8781]

Hai...can u share the video..how to make sourdough starter??coz i'm new

[@autumn.kitchen]

Hi you may refer to my Instagram page, under the highlights “starter” for how to make starter from scratch and maintain it

[@yeecheng1654]

谢谢老师的分享❤️ 我人生的第一颗欧包出炉了。

[@autumn.kitchen]

恭喜恭喜🎉

[@gilbertosarabiaalarcom316]

hello! What percentage of hydration does the sourdough have?

[@autumn.kitchen]

About 78%