Step-by-step Sourdough timeline for busy people- Sourdough baking made simple

Its important to note that sourdough does not rule my entire weekend. I still run errands in between stretch and folds, I go to the gym, I take my kids to the park. It's ok if you're a little late or miss a stretch and fold! Sourdough is supposed to be a part of life, not rule it!
Here is the link to my link tree where you can find my dehydrated sourdough starter and all my socials!
linktr.ee/musclemommasourdough

[@michellewhite6992]

😂 I like how you said you have homemade bread for the rest of the week 😂 that would be gone in a day in my house. Lovely video thanks.

[@BeckyInCa]

Thank you 😊

[@katrinkoop8444]

Thank you for making this video, soooo helpful

[@MuscleMommaSourdough]

Of course, thank you for watching!! 😊

[@katywright4636]

My sourdough starter is so ready to make bread, but I’m so nervous and intimidated by it. Your videos are really helpful and informative! So glad I found you before diving in! Would this recipe work for a rosemary/garlic clove bread also?

[@MuscleMommaSourdough]

Thank you! Yes it would work with any inclusion you’d like!

[@EmorettaRobinson]

I like that you added dill to your sourdough. I've recently started back making a vegan tuna salad which has chickpeas in it. I add a lot if dill to it. I'm not vegan but had no idea that I liked chuckpeas so much until abiut 2-3 years ago. But I was aware that I was intimidated about making sourdough. So watching your videos is really helping with that.

[@carriefrey265]

Love your videos!❤

[@clovala]

Ohh la la that’s good flour. I hear Central Milling actually makes this one for Kirkland.

[@PopcornPlaya8589]

Love how the video is very easto follow. When iv do e my bulk its still wett and sticky. I did wet my hand a bit doing the folding. Does it just need more time bulking maybe or leas water?

[@rebeccacorwin7227]

Do you have to cold proof and if you do do you let it come back to room temperature before baking?

[@JamalDeesi]

Hi, love your recipe, I have halved the ingredients as I wanted 1 sourdough loaf, I mixed the ingredients and done my bulk fermentation for 6 hours as the uk the climate is quite cool, however it has come out sticky, should I be adding less water to make it less sticky in the future? Thank you

[@PopcornPlaya8589]

Iv just done the same. I'm uk too but only did bout 4 and a half hours bulk and it's come out very wet and sticky. Did you find a solution?

[@JamalDeesi]

@@PopcornPlaya8589 I started researching and experimenting and found out that my flour’s protein content was 11.5% so used instead stronger bread flour with a protein content of over 12%. For a single loaf, I found that using 300g white flour, 200g brown bread flour, 350g warm water, 10g salt and 100g starter worked a treat. After the bulk phase, I floured my surface very lightly and shaped my dough for the banneton. In my cold fermentation stage, rather than over night I did it for a few hours roughly 4 and then baked it in a Dutch oven, It worked so well. Good luck :)

[@PopcornPlaya8589]

@JamalDeesi oh good, I'll look into the flour I'm using then. Think it's just a tescos own bread flour

[@PopcornPlaya8589]

@@JamalDeesi thanks for the detailed reply!

[@rebeccabuck8716]

Help!!! I have tried to make a starter at least 5 different times. I follow the directions, use a scale, unbleached flour, filtered room temperature water. It ends up thin with few bubbles. My house has central air and really good quality windows. I’m not sure what to do next. Feeling so defeated

[@MariaMorales-pc9ze]

A Sourdough starter usually takes about 7 days to fully mature before you start baking with it. That's for a new starter. If you have central air, I suggest you put your light oven on and place your jar in the oven. DO NOT put the oven on, just the light. Check it daily, discard just a little bit, and I feed with one cup of flour and one cup of water. Do not use tap water, use filtered or bottle water. Hope this was helpful 😊 Good luck and don't give up 😊

[@rebeccabuck8716]

I have tried All of those techniques off, Thank you

[@mrgreenbudz37]

Hi, so what is your definition of warm water temp wise? Thank you.

[@MuscleMommaSourdough]

80-85 degrees F

[@mrgreenbudz37]

@@MuscleMommaSourdough Awesome and thank you for the reply. Thank is warmer than I would have thought. I am going to be trying out some of your recipes. keep rocking