I’m crying over this, I love you guys. I am truly thankful for each and every one of you! The friendships! The bread! Thank you for giving me space to be myself, every comment, every like & share, word of encouragement (especially this tough school year), trusting me with your questions, using my affiliate code so I can buy supplies for my students and actually save money, for shopping my teacher wish list so my kids get what they need, for showing me how much kindness exists in this little corner of the internet, for helping me support small businesses that I love, for letting me be a small part of your kitchens and your lives, and for making this space feel like home. Your support, your stories, your messages.. they mean more to me than you know. ❤️ Happy Thanksgiving!
Next week, I’m excited to give back in a small way.. 12 days of giveaways. Are you ready?! 🥹😘
#sourdoughjourney #sourdoughbaking #sourdoughbread #sourdoughbaker #sourdoughcommunity #sourdoughlove #sourdoughclub #sourdoughforbeginners #sourdoughschool
A highly requested timestamped!! step by step tutorial for my Beach Stevie fast fermentation recipe we all love & adore! In this bake I used my cooking steel & baking shells, but I am also including baking times for my bread ovens as well in case that is your preferred baking method 🌞
🌞 Beach Stevie 🌞
Two loaves about 1100g prebake
220g active starter
815g warm water
1232g @kingarthurbaking bread flour
24g @bajagoldsaltco salt with an extra 38g of warm water to dissolve the salt
☀️ 72% hydration is my sweet spot.
Method
✨Mix water, starter & flour
✨Add salt & extra water one hour later
✨Continue bulk fermentation at 80-82F (I use my @brodandtaylor proofing box, link in bio) yes I do coil folds every 30 min, the number of coil folds depends on my dough usually 2-4. I have videos about this 💫
✨My total time from mix to preshape is 5-5.5 hours, yours will depend on your environment! Temp your dough, use the aliquot method if you’re frustrated (watch my aliquot highlight) & learn to read your dough, babes! Watch my Bulk Ferment highlight! So many videos for you 💫
✨ I preshape, bench rest (20-30min), final shape & then cold proof in a @flourside_ banneton for 6-12 hours in the fridge.
✨ Next morning! Preheat oven with cooking steel inside to 500F if using baking shells, 450F if using bread ovens then score loaves. I also like to put my loaves in the freezer for 30 minutes before I bake them to firm them up for scoring. Lately my baking times with my Krustic has been 25 min lid on and 15-17 min lid off, I temp the inside to 205F. Baking shells I do 22 minutes lid on, 20 lid off and halfway through the 20 minutes I will turn the oven down to 400 if it’s getting too brown. Your oven needs to be super hot before you start. I use ice and mist with water as well with my bread oven. Lots of videos about this too in my Baking highlight.
🌞 Sourdough is 10% recipe, 90% method. You will develop your own! Use my video as a guide, not a bible ☺️ You got this. Keep baking! Keep learning! Write it down. Ask questions! I’m here for you!!!
#sourdoughbaking #sourdoughbread #sourdoughschool #sourdoughtips #sourdoughrecipe #sourdoughrecipes #sourdough #breadrecipes
My current recipe & step by step tutorial for two loaves of sourdough bread ✨ Let me know if you have any additional questions. I tried to keep it brief but thorough!
2 loaves at 71% hydration
About 1060g each prebake
158g active starter
815g filtered water
1062g @kingarthurbaking bread flour
118g KA 00 flour
24g @bajagoldsaltco salt
✨ Sourdough home is @brodandtaylor (code: LINDSAYSBREAD)
✨ Bannetons are @flourside_ (code:
LINDSAY5)
✨ @krustic_crafts Krustic Dutch oven (code:
LINDSAY15 for $15 off)
✨ All items I use are in my bio linked
with discount codes or on my Amazon storefront, thank you for your support!!
#sourdoughbaking #sourdoughrecipe #sourdoughforbeginners #sourdoughbread #sourdoughclub #bulkfermentation #sourdoughtips #sourdoughschool #sourdough #sourdoughstarter
Save this post if you’re a beginner or you want to improve your final shaping! I always get requests for videos in real time & minimal edits. Here you go 😘
👉🏼👉🏼 Biggest tips that helped me:
❤️ Allow a bench rest so your dough can relax before final shaping
❤️ Skip the rice flour on your surface and dough
❤️ Sticky side up
❤️ Keep your fingers moving
❤️ Wet your hands as often as needed!
❤️ Create tension and make it tight, try not to let it tear ❤️ Adjust pressure based on dough hydration, higher hydration requires a lighter touch. 👉🏼 This loaf is my Beach Stevie recipe (pinned to the top of my feed!!) with 240g of starter (instead of 220g) to speed up bulk fermentation a bit! I started mixing so late but the marshmallow dough is so worth it!!!
👉🏼 Any other shaping tips to share with the class? Drop
them in the comments! And tell me which tip I mentioned totally changed your bread game. For me, it was ditching the rice flour!!
#sourdoughforbeginners #sourdoughshaping #sourdoughschool #sourdoughtips #sourdoughbaking
The rhythm of sourdough is so calming for me 🩷
drop a 🩷❤️🧡💛🩵 if you agree!
#sourdoughlove #sourdoughbaking #sourdoughbaker #sourdoughcommunity #sourdoughbread
No bells & whistles! Just me feeding my starter, Stevie, after I neglected her last night and she’s hungry!
🩷 I have to be honest, I miss you all! With school ending I’m drowning in paperwork, baseball season (my 2 boys are on 5 teams 😵💫) I’m not home until 9pm, tournaments & double headers on the weekends, 20 baby chickens!!, THE BEAR, new brand partnerships coming up ahhh!!, my school’s carnival in 2 weeks omg, I’m ready for Summer Lindsay. Have you met her? She’s great.
👉🏼 How are you????! What’s the latest!!? Hope everyone is doing FANTASTIC!!!
🩷 Need a link? Have a question? Let me know!
She’s tireddddddd but I do love baseball, and my chickens and you guys. Ok GOODNIGHT!
#sourdoughbaker #sourdoughstarter #sourdoughtips #sourdoughforbeginners #sourdoughbaking
Hiiii! If your dough spreads when you dump it out of the banneton, if you mix until shaggy, if your stretch & folds feel messy instead of elastic, if your loaves don’t hold tension when you’re shaping... listen up 🎙️
👉🏼 Try a 10 minute initial mix! (I delay salt for 45 min).
What actually happens in those 10 minutes?
🎙️ Flour fully hydrates, you know you want marshmallow dough like mine
🎙️ Gluten strands start linking together creating structure
🎙️ The dough becomes more cohesive and elastic instead of shaggy, can you SEE my dough transform?
Cool right!!?
👉🏼Why that matters later?
When the dough has early strength:
• folds work better
• the dough traps gas more efficiently & shaping is easier
• your loaf holds height instead of spreading!
🎙️ A lot of people try to build strength with folds later... but the real secret is building it upfront!!
👉🏼 I post a mixing video monthly!!! Jump on the bandwagon we have lots of room! 😜😜😜
🎙️ Are you team shaggy or smooth?
#sourdoughschool #sourdoughbaking #sourdoughtips #sourdoughforbeginners #bulkfermentation
Just a reminder, kindness is free. You never know what someone else is carrying. 🫶🏼 In a world that constantly tells us to do more, achieve more, and push harder, sometimes the healthiest thing you can do is pause. I love that about sourdough 💚
#mentalhealthawarenessmonth #sourdoughcommunity #sourdoughbread #sourdough #choosekindness
…and now a brief interruption from our regular sourdough programming 🐥
Our classroom chicks have officially hatched and we need YOUR help naming all 20 of these tiny fluff balls.
👉🏼 leave your name suggestions in the comments!
🐣 and I’m dying to know, which one is your favorite?? I can’t pick one yet, but I’m leaning toward 15 and that little face. Yes I numbered them for you, I really am curious 🙃
#hatchingchicks #babychicks #chickens #chick #hatchlings
Do you take the temperature of your dough? 🌡️☀️❄️
This dough was on the chillier side—about 70°F during coil folds, then it bulk fermented overnight on my counter around 68°F. Cooler dough won’t get quite as fluffy as a warm, fast ferment, but you’ll still see those beautiful bubbles.
I also wanted to show that even if your dough tears… keep going. It always comes back together! (Did you spot the tear in my video?)
This was my first time using Caputo’s bread flour and it definitely won’t be my last! And coil folds? Still my favorite way to gently build strength and incorporate air. So simple, so relaxing.
☀️ Are you team warm dough or cool overnight bulk? I go back and forth!
🌡️ Any other questions about temperature or fermentation? Comment below, always here to help!
#sourdoughschool #sourdoughforbeginners #sourdoughtips #sourdoughbread #bulkfermentation
🌾 First time baking with @caputoflour ’s new bread flour!! Mixed at 5pm, bulk fermented over night on the counter for 13.5 hours, shaped in the morning, cold proofed during the day then baked on my cooking steel with @brodandtaylor ’s baking shell to crispy perfection.
YOU GUYS the flavor. PERFECT amount of sour. VERY impressed and excited to try again, but push bulk a little further. A cracked score can be a sign of under fermentation and honestly, I had to shape and get to school! 😜
🌾 Caputo’s First Draft
One 1050g loaf
80g starter
410g spring water
600g @caputoflour bread flour
12g @bajagoldsaltco salt and 15g of water
73% hydration
👉🏼 Cooking steel from @cookingsteels
👉🏼 Bread peel & boule baking shell @brodandtaylor
👉🏼 Bowl cover @justonedesigns
👉🏼 Banneton @flourside_
👉🏼 Lame @wiremonkeyshop
👉🏼 Gloves @bake.lanon
👉🏼 Thermapen One @thermoworks
🌾 If you need links or discount codes to anything, comment below!
#sourdoughrecipe #sourdoughbread #sourdoughbaking #sourdoughscoring #caputoflour
5 Things I Wish I Knew When I Started My Sourdough Journey ✨
1. Temperature is everything! ✨ Do what you can to control it—fermenting, baking, and even your schedule become so much easier. Remember, warmer temperatures speed up fermentation and cooler temperatures slow it down. Your fridge is a pause button once it reaches the fridge temp! 👉🏼 If you need ideas on how to control temp, just ask!
2. You can’t follow someone else’s recipe exactly. ✨ You have to learn what works for you, your kitchen, and your environment. Sourdough has no set in stone rules! Whatever works for you is RIGHT. Keep a journal, write it down. And master one recipe at a time!
3. If you live somewhere with 4 seasons… buckle up. ✨ Your dough will not behave the same year-round. I started my journey in the cold winter months so when the summer came, it was like I knew nothing 😆 Sourdough is very humbling in that way 🙃
4. Sourdough is a craft—learn to read your dough. ✨ It takes time! Your dough will teach you more than any recipe ever could. Every sourdough “fail” teaches you something!
5. 90% of sourdough beginner issues come from a weak starter. ✨ Focus on strengthening it first—everything else gets easier. And honestly, never stop strengthening! Watch my strong starter highlight for more tips. 😘
6. What do you wish you knew when you first started? Comment below!
✨ Which number do you agree with?? Share to your stories & help me find some new sourdough bakers to encourage 🫶🏼
#sourdoughschool #sourdoughforbeginners #sourdoughjourney #sourdoughbaking #sourdoughtips
