https://www.youtube.com/watch?v=6b4SAuzK9Ak
We recently moved our entire dough-mixing operation from Mesa to Shea to help balance the workload between the two facilities.LIKE, COMMENT, SUBSCRIBE, & SHA

https://www.kingarthurbaking.com/blog/2020/06/10/10-tips-for-new-sourdough-bakers
The next day your water should be good to go. Julia A. Reed. Your starter is healthy and vigorous — in other words, good for baking — when it doubles in size within 6 to 8 hours. 4) My new starter was very bubbly and doubling in size within 6 to 8 hours, but now it's seemed to go dormant.

https://rumble.com/v4vfmzt-new-sourdough-bread-mixing-after-big-change.html
We recently moved our entire dough-mixing operation from Mesa to Shea to help balance the workload between the two facilities. ... New Sourdough Bread Mixing After BIG Change Proof Bread 449 followers Follow 26 0. Comments Share ... Handmixed Rye Bread the Sourdough Way. 90.2K 27 23:15. ScammerRevolts 14 hours ago.

https://www.pantrymama.com/how-to-use-a-stand-mixer-for-sourdough-bread/
Gently mix together for around 30 seconds or until the sourdough starter is dispersed through the water and the water is cloudy. Now use the dough hook: add your flour and salt to the sourdough starter and water in the stand mixer bowl. Knead for around 30 seconds or until it comes together in a shaggy dough.

https://livingbreadbaker.com/sharing-bread-part-2-multiplying/
370 grams of water * 4 = 1,480 grams. 100 grams active starter * 4 = 400 grams. 100 grams whole wheat flour * 4 = 400 grams. 400 grams bread flour * 4 = 1,600 grams. 10 grams salt * 4 = 40 grams. Try my Sourdough Bread Formula Batch Calculator. You can simply input the ingredients and the multiplier and it will give you your results!

https://culturesforhealth.com/blogs/learn/sourdough-how-to-mix-dough-sourdough-baking
3. Using your hands, break up the starter in the water to create a cloudy liquid. This ensures that the starter is evenly distributed in your bread dough. 4. Add your flour and other ingredients, but leave out the salt. 5. Squish together wet and dry ingredients.

https://www.seriouseats.com/sourdough-how-to
To perform a letter fold, the baker tips the dough onto a floured counter and proceeds to press and stretch the dough into a rough rectangular shape. The dough is folded in thirds, like a letter; the baker rotates the dough 90 degrees, flattens the dough into another, smaller rectangle, and folds it in thirds again.

https://thedoughacademy.com/ways-to-make-sourdough-bread-less-dense-and-heavy/
One tablespoon of sugar means 14.3 grams of sugar. One teaspoon of sugar means 4.2 grams of sugar. 100 grams of flour has 0.3 grams of sugar. So by adding just a teaspoon of sugar to your dough, you will drastically increase the amount of sugar in the dough, so the bacteria will be more active and more efficient.

https://www.kingarthurbaking.com/blog/2021/10/15/how-to-streamline-your-sourdough-bread-baking
Let's start at the beginning. The recipe's very first ingredient is "1 cup (227g) fed (ripe) sourdough starter.". That means feeding your starter, waiting hours for it to become active, then using it at its peak — no matter what time of day (or night) that happens to be.

https://www.feastingathome.com/sourdough-bread/
Step four: Mix The Dough (wet and dry). Pour the starter/water mixture into the flour mixture and stir, using a fork, into a thick, sticky ball. Switch to a wooden spoon. Mix the dough for one minute to incorporate all the bread flour, using the wooden spoon. Just try your best to incorporate all the flour.

https://www.culinaryexploration.eu/blog/mixing-sourdough-by-hand
3. Blending the flour. Weigh the different types of flour into a separate mixing bowl and blend them thoroughly with a spoon to make sure they are well combined. This simple process saves lots of time and energy. When the flour is combined in its dry form it only takes a minute or so to blend with a spoon.

https://www.mydailysourdoughbread.com/rubaud-method/
Rubaud Mixing Method. First, wet your hands with water. Place your dominant hand in a cupping shape, and hold the bowl with the other hand. Use your cupped hand to scoop the dough up to stretch it. Repeat the stretches using a circular motion. After 15-20 stretches, release the dough and repeat on a different area.

https://meghanitup.com/overnight-sourdough-bread/
Instructions. In a clean jar or container, mix together the whole wheat flour and all-purpose flour. Add the filtered water to the jar and mix everything together until there are no dry bits of flour. Cover the jar with a clean cloth or a loose-fitting lid, and leave it at room temperature for 24 hours.

https://www.seriouseats.com/how-to-make-sourdough-bread
Remove cooker bottom from oven and place on heatproof surface. Using a spray bottle, mist dough lightly with water. Holding bread lame or sharp knife at 10- to 30-degree angle to loaf, make one long, 1/2-inch deep slash running the length of dough.

https://www.theperfectloaf.com/beginners-sourdough-bread/
Mix the ingredients in the table above in a clean jar (I use the same sourdough starter jars) and leave it at warm room temperature, 74-76°F (23-24°C), for 5 to 6 hours. When it's ready, it will be expanded, bubbly on top, inside, and at the sides, and have a slightly sour aroma.

https://www.nytimes.com/interactive/2019/10/01/dining/how-to-make-sourdough-bread.html
Prepare the shaping baskets. As dough rests, line two baskets or mixing bowls with clean kitchen towels. Stir together a 50/50 mixture of white bread flour and rice flour. (Rice flour will prevent

https://www.pantrymama.com/baking-timelines-for-sourdough/
1.00pm - Feed sourdough starter. 5.00 pm - Premix and Autolyse (while I cook dinner) 6.30pm - Form into a smooth ball. Rest for 30 minutes. 7.00pm - Perform 4-6 sets of stretch & folds over next 2 hours. 9.00pm - Cover and leave on bench overnight for bulk ferment if temp right (adjust starter as necessary). DAY 2.

https://natashasbaking.com/sourdough-bread-123-method/
Mix on low speed of your mixing machine for 2-3 min, cover, let rest 30 minutes. Add salt after it rests, mix or knead until well incorporated. Round the dough with wet hand and let proof for about 3 hours at 76-80F. Perform 2 stretches and folds during warm fermentation. After 3 hours the dough should become puffy and light.

https://dirtanddough.com/easy-overnight-sourdough-bread/
Step 24: Reduce the temp to 450 degrees Fahrenheit and then carefully remove the lid of the Dutch Oven. Lift the bread with the parchment paper and place inside. Put the lid back on and bake for 25 minutes. Step 25: After the 25 minutes, remove the lid and bake another 25 minutes.

https://food52.com/blog/25521-additions-to-sourdough-bread-ideas
Large additions, like dried figs or apricots, might benefit from a coarse chop so they spread more evenly through the dough. Smaller ingredients, such as sultana raisins, might need to be soaked in a portion of the dough-mixing water to help soften them, which improves their texture and eating quality. With salty ingredients like olives, you

https://natashaskitchen.com/sourdough-bread-recipe/
Step 1: Feed your starter. For a single loaf, mix 50g of starter with 50g of bread flour and 50g of lukewarm water (up to 85 degrees). Scrape the sides of the jar, loosely cover, and mark the height on the outside of the jar with a rubber band or dry-erase marker.

https://www.thepioneerwoman.com/food-cooking/recipes/a99341/how-to-make-artisan-sourdough-bread/
Step 1 Mixing the dough/autolyse: In a large bowl, mix water and starter with a whisk. Add flour and mix with a spatula until there are no dry clumps. Let sit for 1 hour. Step 2 Folding: After 1 hour, sprinkle salt on top of the dough and mix it in with wet hands. Stretch and fold over the 4 corners of the dough.

https://www.yahoo.com/lifestyle/expert-approved-method-substitute-bread-103043614.html
The biggest news stories this morning: Pornhub to leave five more states, More than 1,000 students pledge not to work at Google and Amazon due to Project Nimbus, Sennheiser Momentum Sport review

https://www.businessinsider.com/easy-healthy-meal-ideas-hate-cooking-woman-lost-200-pounds-2024-6?op=1
3. Open sourdough sandwiches. Mancuso said she's been eating a lot of sourdough bread and enjoys topping slices with combinations such as: Salami, goat's cheese, and pesto; Jam, ham, and goat's cheese

https://rumble.com/v44kxfx-tore-says-show-1-1-24.html
New Years Day Show - Year of the Beast. Tore Says Show 1-1-24 Tore Says Show 37.8K followers Join Follow 1.48K 22. Comments Share ... New Sourdough Bread Mixing After BIG Change. 17K 1 3:33. DrJockers 23 hours ago. The Shocking Truth About Pork. 13.5K 21 15:54. JoBlo Originals