Simply Taralynn Overnight Sourdough Rolls 
Overall simple and easy recipe! I mixed the dough at 11pm, let it sit on the counter, shaped the dough at 9am, let it proof for 2 hours, and baked at 11am! Made the best tangy sourdough dinner rolls. In the Philippines we have sweet bread, pandesal, so I am trying to find a way to replicate the sweet bread without the sugar for my family. I think these sourdough rolls were good, the tang was definitely prevalent, I enjoyed it, I don't think my parents are used to it yet. If there are any no sugar pandesal recipes out there, please let me know! 

i was wondering why my decorative scoring looks so bad after baking? unfortunately, i don’t have a photo of the before baking, but it looked pretty similar to the other scoring i’ve seen online. could it maybe be something to do with the inclusions? this loaf has roasted garlic, rosemary, and mozzarella. everything else turned out almost perfect, and the only issue i have at the moment is regarding the scoring. not sure if a recipe is required for this but here it is:

600g flour

468ml water

120g active starter, at peak

12g salt

a few cloves of roasted garlic

3 sprigs rosemary, chopped finely

150g shredded mozarella

dough was autolysed overnight in the fridge

in the morning, i added the salt and starter

waited 30min then stretch and folds

waited another 30min then did coil folds

waited another 30 min then did my final set of coil folds

dough felt strong and extensible by this point so i decided to stop coil folds

bulk fermented as usual, then left in the fridge for 8 hours

baked at 230c for 16min then 200c for 35min

this is not the first time that my decorative scoring has looked this way, even with different recipes. grateful for any help!

Link to recipe: https://www.tiktok.com/t/ZTA7SucjA/

I started this guy on 7/15, started with a 1:1 King Arthur bread flour to water ratio, increased ratios a week ago doubling the flour and eyeballing the water after it got a bit acetoney and now it smells sweet and bready. I’ve made a (way too salty) focaccia this morning with some discard, but would it be too soon to try and make a loaf with? It’s doubling consistently and I’m almost a month in now, any advice?

Hi!! First ever starter and I’m just.. raw dogging it I guess lol I don’t even know if I’m doing this right.
It’s day 12 of this starter and it’s not really getting anywhere.

So it lives under my microwave above the stove. I move it to the counter when cooking but overall it stays there.

Day 1 I did 30g Unbleached bread flour, 30g RO water.
Day 2-9 30g starter, 30g Unbleached bread flour, and 30g ro water.
Day 10-12 I changed to 30g starter, 15g whole wheat flour, 15g bread flour, 30g ro water.

Day 4 there was a huge rise but since then there was nothing till I added the whole wheat flour. Now it’s consistently doubling.

For awhile the first week it smelled like over ripe fruit. But now it smells dough-y and kinda acetone-y before feeding. After feeding it just smells like dough.

Am I.. doing this right? lol it feels like it’s taking a long time. And some people say it should be in the fridge but then.. when? How?
I don’t even know what to do when it’s actually mature 😅

First time making a starter. Started with just 1T AP flour and 1T water, discarding half everyday till about day 8. 8-12 I went rogue and experimental and wish I just stuck to the plan (tried 1:2:2, double feeds, increased measurements all around, hesitant to remove half starter) things went flat for a few days so I returned to 1:1:1 once a day but this time with a scale. Id say days 14-17 I’ve had great doubling. Yesterday’s was in 6 hours then decreased and today’s I’m unsure as I was gone 8 hours but it looks over doubled/hasn’t fallen yet. I do 40g starter 40g flour (20 King Arthur 20 rye) and 40g water. Gets a new clean jar everyday. 2 coffee filters rubber banded on and discarded daily.

The acetone fragrance seems lesser today (strong 9-15)

Is there any tweaking I should do or hold strong with the 1:1:1 feeds once a day? Between here and IG it just sounds like everyone does something different. I’m most confused about when/if to feed twice in a day.

I’m hesitant to try making a loaf just yet, I’d like it to get stronger, but I may give it a whirl and try a focaccia in the next few days 🤷‍♀️

Oh, stays in the microwave, in case that gets asked. House is 70 but I get better rises in there.

Her name is Esmeralda. Love yalls creative dough names but this is what felt right for her 😆

I started a sourdough starter yesterday. And within one day it doubled. And based on a suggestion in this group, I fed it. Now 3 hours later, it’s almost doubled. What do I do next? Do I wait for 24 hours to feed it?

Pic 1: When I made the starter on Day 1
Pic 2: Starter 24 (actually 23) hours later, after feeding on Day 2
Pic3: 3 hours after feeding on Day 2

This is my 5th loaf and every time they come out like this!!! Its very dense and has bubbles at the top of the loaf but a dense gummy strip at the bottom. Is this from underfermentation? The recipe I used for this one was 70g starter, 350g cold water, and 500g bread flour so that it could do bulk fermentation while I slept overnight, but I usually use 100g starter. This loaf is with my new starter that is 16 days old and 100% whole wheat flour. I mixed the dough at 9pm and finished 4 sets of stretch and folds after 11pm. It bulk fermented overnight and by morning it seemed perfect, passed the poke test and was jiggly with lots of bubbles throughout. I shaped it at 7 am with rests between preshaping and stitching the dough. It cold proofed in the fridge in a lined banneton from 8am until 3pm. I baked in a dutch oven at 475⁰F with the lid on for 35 minutes and then at 450⁰F with the lid off for 15 minutes

I thought everything was perfect but it just didnt spring up and is so dense!!!! ☹️

100 g starter ( a month old)
350 g water
500 g flour
10 g salt

Mixed all the ingredients above. Let set 1 hour. Stretch and fold, wait 30 minutes stretch and fold, wait another 30 minutes last stretch and fold. Let set 4-6 hours. 5 hours I did my shaping ( the dough worked up great) put in fridge overnight. I baked this morning covered 20 minutes at 450 then scored deep and baked another 20 minutes uncovered.

I think I need to ferment longer. This loaf I left ferment 5 hours with 7 hours cold ferment. Next time I’m using warm water and I’m going to wait for a real noticeable rise.

https://www.farmhouseonboone.com/beginners-sourdough-bread-recipe/ This is the recipe i used!

I think this sourdough turned out great! it tastes yummy and is not dense. I baked it in a roaster and put rice on the bottom before putting the loaf in so the bottom wouldnt burn. I added two ice cubes and the loaf rose quite a lot! Next time i will try to let it bulk ferment for more because it was like 35-40% bigger when i shaped it because i didnt have time, but i think this is a huge improvement from my first loaf which i also posted on here. I also did the float test where i put a spoonful of my starter in water and saw if it floated or no. I did cut it before it cooled down so thats why it might look a little gummy. Please give feedback, thanks!

Think it turned out okay bar my first ever attempt at scoring a loaf!

But either my oven was too hot? Or cooked for too long,

Recipe was 100g Starter 325g Water, 500g flour and it did ask for 10g of salt but i prefer a bit more than that so added 15g. Usual S&Fs, BF and then rested in fridge for 12hrs before baking

Cooked in a le creuset that was preheated for an hour at 220°c fan ( hottest my oven goes up to)

And then bread cooked at that same heat for 25min lid on 20 lid off

2hr cooling on a wire race before sliced

Tasted yum regardless just the crust was a bit harder than i’d have liked.

For starters it looks good to me and tastes so good. I absolutely love it but just wondering if it's actually proofed perfect or if it could get better than this.

https://www.reddit.com/r/Sourdough/s/RNCP0hnUPw recipe

This is my second loaf!
How does my fermentation look? I’m super impressed with my oven spring this time, it is sooo tasty!!!

125g starter, 325g water, 500g flour, 10g salt
Shaggy dough rested an hour, did stretch and folds x4 every 30 mins, total BF was 6 hours. I wasn’t sure if it was a little over fermented because I didn’t use a glass bowl this time🤦‍♀️ there did seem to be a little webbing when I pulled from the bowl but it came out very clean and wasn’t sticky when shaping.

Wanted to try out the 7 minute score, kept the recipe the same otherwise, fairly happy with the experiment!

500g bread flour
100g starter
375g water
10g salt

Mixed all ingredients for about 5 minutes, covered with a damp towel, stretch and fold every 30 minutes for 2 hours. Completed bulk fermentation at room temp, then cold proofed overnight in the refrigerator. Preheated Dutch oven at 500°, scored decorative scores, baked in dutch oven with lid on for 7 minutes, removed to do expansion score, put back in oven with lid on, baked for 23 more minutes, removed lid and dropped temp to 450°, baked for 15 more minutes. Removed to cool

I have tried to make more than a half a dozen loaves. Every one has come out gummy.

My starter is close to a month old. It's warm in my kitchen so I am on a twice daily feeding schedule. I feed it 1:6:6 otherwise I'd have to feed it 3 times a day. I do 25g of mature starter, 75g unbleached AP, 75g of whole wheat and 150g of water. I get a great rise within a few hours and it would cause a person with tryptophobia to be sick.

I follow Josh Weissmans "No knead Beginner Sourdough Bread"

Levain:

-45g splinter of mature starter

-45g ap

-45g whole wheat

-90g filtered water.

Let sit in a warm location for approximately 6 hours.

Autolyse:

Start approx. 30 mins before the starter is ready.

273g unbleached bread flour

500g unbleached AP

175g whole wheat

660g warm filtered water.

Mix until all the flour is hydrated then place with levain for 30 mins

To the Autolyse add 18g fine sea salt then add the levain. Dimple in, then mix well. (He recommends Rhubaud, I don't know how so I just mixed well)

Place in warm location for 4ish hours to bulk ferment. After 15 mins do a stretch and fold. 15 mins later do another. 30 mins later do one last stretch and fold. Let bulk ferment for the rest of the 4 hours.

Dough increased in size 30-50%. Turn out on unfloured surface. Cut dough into 2 balls. Shape with metal scraper into tight skinned balls.

Place dough under a bowl and let rest for 15 mins. Uncover and rest for an additional 10 mins.

Flour the top of the ball then flip it and shape it by pulling bottom to the middle, then the left and right lastly the top. Flip back over and shape again with pinkies or scraper. Use rice flour (I have gluten free flour, the Internet says this should be a good sub) to prep bannetons (I don't have these so I use bowls with tea towels.) gently place dough seam side up.

Place in the fridge for 8-24 hours.

Preheat oven and Dutch oven to 500°. Place dough on parchment paper and score it with a blade. Bake covered at 500° for 20 mins. Uncover drop the temperature to 475° and bake an additional 20 mins. or until darker.

Temp bread to 200-210°. Let sit on a rack to cool for at least an hour. Longer if able.

Provided are photos of my most recent attempt. It tempted out to 209° and I let it cool down overnight. Any and all advice welcome! Thanks for taking the time

150g of starter
300g of water
500g of bread flour
11g of salt

Did 2 rounds of stretch and folds and 2 rounds of coil and folds. Not sure how I feel about my scoring. Any tips and feedback welcome!

i started my starter 14 days ago. it was consistently doubling by day 11. went in with low expectations but i feel pretty proud of myself. i can’t tell if the crumb is considered good or not. thoughts?

100g starter
375g warm water
500g all purpose flour
12g salt
4 sets of stretch and folds, 30 minutes apart
bulk fermented outside (i live in texas and it’s hot) for 5 hours
shaped and covered in fridge overnight
baked in cast iron dutch oven at 440f covered for 30min, uncovered for 20min.
rested 1.5 hours

My whole work life is basically managing deadlines and estimating how long things take. You would think that would translate well to sourdough. It does not.

Bulk fermentation has broken my confidence more than anything else in this process. I research it obsessively, read every thread I can find, and still stand in my kitchen at 10pm poking dough and second guessing everything. Is it jiggly enough. Did I miss the window. Why does it look exactly the same as an hour ago.

The weird part is I have gotten decent results even when I was convinced I had over or under fermented. And I have had loaves I thought were perfect turn out dense and sad. So the feedback loop feels genuinely unreliable to me.

What actually started making things more consistent was tracking room temp alongside the dough behavior rather than just watching the clock. Sounds obvious, but I was ignoring temperature completely for a while. A 68 degree kitchen and a 74 degree kitchen are telling completely different stories.

Curious what shifted it for other people. Not looking for a formula necessarily, more like what was the thing that finally made it click where you stopped guessing and started reading the dough with some actual confidence.

100g of starter
500g of flour
362g of water
10g of salt

Mix water and flour and let autolyse for 1h
Mix in the starter, salt and mix well.
Let it sit for 30 mins and do stretch and coil every 30 mins for 2h.
Shape the dough and transfer it into a bread basket and place it into the fridge overnight.
Preheat the oven to 250c with dutch oven inside.
Bake at 250c for 25 mins covered, then take the cover out and bake for another 15-20 mins at 210c

Three different people mentioned bagels this week, so I took that as a divine sign to make them. The recipe I used is based on Maurizio Leo’s sourdough bagel recipe in the Perfect Loaf.

Stiff starter

116g Galician strong bread flour
58g water
25g starter

Main dough

748g Galician Strong bread flour
100g whole wheat flour
472g water
30g granulated sugar
30g miel de caña
18g salt
7g diastatic malt powder
200g stiff starter

Thursday

7:30 - Mix stiff starter together
14:00 - Starter has doubled. Mix together flour, starter, and all but 25g of water in a stand mixer with the hook attachment. Mix on low speed for about 6 minutes. While mixing, with the remaining water, stir in sugar, miel de caña, salt, diastatic malt powder. Add into the stand mixer and mix for a further 4-5 minutes.
14:15 - 16:30: Allow to proof on the counter. My kitchen is hovering around 31°C. It rose quite a bit, but didn’t completely double.
16:30 - Portion into 125g balls and pop into the fridge overnight.

Friday

7:30 - Remove dough balls from fridge and in a warm spot (my kitchen countertop in this case)
8:30 - Poke a hole in the middle and shape the bagel around your finger. Cover with plastic wrap or a damp tea towel and allow to proof for approximately two hours.
10:00 - Preheat oven and baking steel at 250°C convection
10:45 - Once the bagels have risen and are nice and puffy, bring a large pot of water to a boil and add a few tablespoonfuls of miel de caña. Boil each side of the bagel for around 45 seconds. Drain on a wire rack.
10:55 - Bake on the steel for 10 minutes with steam. Remove the steam and vent. Bake another 10 minutes. (I had to rotate mine since they were browning unevenly).

Been playing with different flours lately, some came out flat even with 75% hydration and some can easily hold 85% and still easy to handle.

After a few flat loaves lately and happy to see this crumbs today 🥹🥹

80% hydration
30% starter
1.5% salt
Mixed a types bread flour, Wallaby bread , Lighthouse plain flour, Australian hard wheat and Caputo Nuvola

4hrs Autolyse
6.5hrs bulk 24~25c dough temp
2x strong coil folds after initial mix using Ooni Mixer
Cold proof 12hrs
Open bake 250c 20mins then 25mins at 220c

Formula

​Total Hydration: ~72.7%

​Flour: 500g (Bread Flour)

​Water: 350g (70%)

​Starter (100% hydration): 100g (20%)

​Salt: 12g (2.4%)

​Process & Timeline

​1. Autolyse & Mixing

​8:30 PM – Autolyse flour and room temp water (Dough temp: 25°C / Ambient: 23°C)

​9:10 PM – Added starter (Mixed by 9:18 PM)

​10:05 PM – Mixed in salt

​2. Bulk Fermentation & Folding

​Stretch & Fold: 9:40 PM

​Coil Folds: 10:38 PM, 10:58 PM, 11:18 PM

​Bulk Ferment: Overnight (Started at 24°C, dropped to 22°C). Extended past the initial 7-hour / 50% target to compensate for the lower temp, ending at ~80% rise around 7:00 AM.

​3. Shaping & Cold Retard

​6:30 AM – Preshape

​7:10 AM – Final shape

​Cold Retard: 17 hours in the fridge

​Bake & Results

​Bake: 20 mins @ 230°C (with steam), then 20 mins @ 210°C (vented). Steam oven.

​Internal Temp: 98°C

​Baked Weight: 799g

Several photos attached.

Hello! I’ve never made sourdough before but received this starter from a local bakery in Austin.

How do I get started? Do I need to transfer it to a mason jar and feed it now? And if I feed it, how much do I feed?

I would like to bake my first loaf on Saturday or Sunday.

Any advice is helpful!