Sourdough Geeks Club

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I just want to share a photo from Facebook Group/Sourdough Geeks
All photos credited to the owner Not sure what you want?

Here at Vintage Fabrication, we have built cars over the past 20 years that have won top awards including, but not limited to, ISCA Champions, Pro's Pick, Truck of the Year Finalist, Rod & Custom Top 100, Rod & Custom Street Rod of the Year Finalist, Street Rod Top 100. Our cars have been featured in several hot rod magazines, including covers and multiple page spreads. We have several professiona

l artists and designers that will help you design your custom rod so that you can see what the finished product will look like. They can make up several designs so you can pick your design as well as color scheme. Whether you are building a car or just thinking about building one, please feel free to visit our shop and our website to keep track of our new projects. We take pride in the fact our customers have become some of our best friends.

Please tell me I’m not the only one who gets a rush when I lift the lid on my DO and see a great loaf? I’m worried that ...
05/13/2025

Please tell me I’m not the only one who gets a rush when I lift the lid on my DO and see a great loaf? I’m worried that it is the same rush a gambling addict gets when they push the button on a slot machine, 😂 please tell me I’m not alone!

I never stretch and fold or refrigerate my dough. I feed my starter in the morning, let it sit on the counter all day. M...
05/13/2025

I never stretch and fold or refrigerate my dough. I feed my starter in the morning, let it sit on the counter all day. Mix up the bread ingredients before I go to bed. Let the dough sit on the counter in a covered bowl overnight. In the morning, while preheating my Dutch oven, I shape the dough, place it on parchment paper with a bowl over it for 1 hr, then bake 40 mins at 400 covered 3-4 mins uncovered. (I preheat the Dutch oven in a 450 degree oven and lower the temp to 400 when I place the dough in it to bake) Super simple. When I learned this method it changed my sour dough baking life. I also only feed my starter once a week and store it in the fridge.

Feedback please on the crumb? It’s a little dense with large holes.Recipe-500 g flour370 g water100 g starter10 g saltM...
05/13/2025

Feedback please on the crumb? It’s a little dense with large holes.

Recipe-
500 g flour
370 g water
100 g starter
10 g salt

Mix all ingredients. BF 7 hours at 75 deg F. Shape and cold ferment 12 hours.

To everyone in this group. It looks like anybody stole my pictures from my PAN DE CRISTAL. Now they use it to sell books...
05/13/2025

To everyone in this group. It looks like anybody stole my pictures from my PAN DE CRISTAL. Now they use it to sell books. Keep your eyes open.

I’m new to sourdough baking so I appreciate comments and criticisms. I prefer a softer crust so I brushed melted butter ...
05/13/2025

I’m new to sourdough baking so I appreciate comments and criticisms.
I prefer a softer crust so I brushed melted butter on bottom and top. Smells and tastes great.

My thoughtful step-son bought me 4 bags of flour wrapped up in a bow like a flower bouquet for Mother’s Day today! Such ...
05/12/2025

My thoughtful step-son bought me 4 bags of flour wrapped up in a bow like a flower bouquet for Mother’s Day today! Such a great gift! ❤️

What on Earth will I do with 25lbs of pizza flour? Can it be used for things other than pizza lol
05/12/2025

What on Earth will I do with 25lbs of pizza flour? Can it be used for things other than pizza lol

Beginner at sourdough bread. Looking for advice for why my loaves seem so flat? Are they over proofed or are they suppos...
05/12/2025

Beginner at sourdough bread. Looking for advice for why my loaves seem so flat? Are they over proofed or are they supposed to be that flat?
1000g flour
750g water
220g starter
20g salt
Autolyse 1 hour, mix starter and salt until incorporated. Sit 10 minutes, mix/stretch and fold 10 minutes by hand. 4 sets of stretch and folds every hour 4 times. Then I let it sit 3 hours before shaping. I kept the dough in my oven with the light on the whole time. Left in fridge overnight for about 9 hours and then baked. 20 min covered at 500 degrees and 25 min uncovered 450 degrees.

Hi, I’d like to ask those who bake in loaf pan if you do cold re**rd in it or still use banetton? If I cold proof in loa...
05/12/2025

Hi, I’d like to ask those who bake in loaf pan if you do cold re**rd in it or still use banetton?

If I cold proof in loaf pans, putting cold containers right in the oven will have impact on oven spring or longer baking time?

Today my dough was with more hydration so it was more jiggly and I struggled a bit transferring them to the loaf pans.

** I do open bake method with lava stones & hot water underneath and a baking tray over the loaves.

On this episode of kitchen nightmares guess how my sourdough focaccia pizza turned into sourdough shrapnel 😭😭😭
05/12/2025

On this episode of kitchen nightmares guess how my sourdough focaccia pizza turned into sourdough shrapnel 😭😭😭

Hi! This post is a follow up to one from earlier in the week. I was successfully making sourdough loaves and stupidly ch...
05/11/2025

Hi! This post is a follow up to one from earlier in the week. I was successfully making sourdough loaves and stupidly changed my flour and ended up with 24 loaves worth of unusable dough, since it didn’t rise in the oven despite following my usual routine. Now I feel like I need to completely re-learn the process with this new flour! I was excited to use it because it’s grown and milled locally to me. I’d like to keep using it if possible! Has anyone had this happen and if so…how do I reconfigure everything with this new flour??? (Previously used KA Sir Lancelot w/ 14% protein. Switched to a stone milled flour with 13% protein. Everything else remained the same). Thank you for any words of advice!!! Adding a picture ftom a previous successful loaf so my post gets noticed!

I did an experiment with my starter. My house is cold so it usually takes a day for my starter to reach peak at a 1:10...
05/11/2025

I did an experiment with my starter. My house is cold so it usually takes a day for my starter to reach peak at a 1:10:10 ratio. My starter is nearing 3 years old and strong. I pull it from the fridge for when I want to bake. I wanted to make dough this morning but didn't have time to get my starter going before work yesterday. Before going to bed, I put my starter jar on the sous vide rack and set my sous vde to 85 degrees. 85 degree water does not feel warm like it would if the room were 85 but I figured I'd try it anyhow. I just woke up and checked the starter and it had doubled+. It is on my enclosed patio where it is currently 50 degrees on the patio. In the winter my house ranges between 58 and 62 bc lets face it, it's expensive to run the heater. So now I know a way I can keep my starter at a decent temp to activate when it's cold. I don't have to put it in the microwave with the door open. My oven does not have a pilot and even if it did, I wouldn't want it to accidently get turned on (hubby ruined an entire sheet pan of homemade caramels dipped in chocolate that way once....I cried bc it takes an hour of stirring the caramels and there were over 100 hand dipped) so yeah, this is a good solution for me.

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