Wendy | Home Sourdough Baker in Moncton, NB 🇨🇦

Today I’m taking you along for a beginner friendly, low hydration loaf. Step by step. No fancy techniques. No stress. This is a mix it all at once dough. We build strength early, let time do the rest, and focus on learning what the dough feels like instead of chasing perfection. The recipe: 135g active bubbly starter 235g water 450g flour (AP or bread both work) 10g salt Mix everything together until well combined. Give it a short knead to build some gluten up front. Let rest for 30 to 45 minutes. Perform your first set of stretch and folds. Rest again. Repeat until the dough is holding its shape and feels more taut. I did 2 sets here, and that was plenty. Lower hydration doughs bulk ferment more slowly. At 72°F, mine took about 12 hours. Yours may be faster or slower depending on your starter strength and the temperature of your home. Watch the dough. Not the clock. Once ready, pre-shape and let it bench rest for 20 to 30 minutes. Final shape, then into the banneton seam side up. Cover and cold retard for 8 to 36 hours. The longer the cold ferment, the more complex the flavour. Bake at 450°F, covered for 20 minutes. Uncover and return to the oven for 15 to 20 minutes, until the internal temp reaches 205 to 210°F. Let cool, then enjoy. If you’re newer to sourdough and want a dough that feels manageable and forgiving, this one’s for you 🤍 Save this bake along and come back to it anytime. @lanongloves baking gloves Code wendy15 saves you 10% at checkout. Bread lames @wiremonkeyshop UFO and GooseLame Discount link in bio No code needed with the link.

I’m sharing this reluctantly, only because so many of you have asked for a starter-from-scratch guide. And while I’m always happy to help, I also want to be completely honest with you. Making a sourdough starter is not a linear process. For some people, it works beautifully on the first try. For others, it takes multiple attempts, a bit of patience, and a sense of curiosity. Both experiences are normal. This guide isn’t a promise that your starter will spring to life overnight. It’s more of a “here’s how to begin… and here’s what to expect along the way.” If you give it a go, stay curious. Stay kind to yourself. And remember that your starter is learning you just as much as you’re learning it. And if you’d rather skip straight to baking, absolutely no shame in asking a friend for some of theirs. There’s no wrong way to start your sourdough journey. If this helped, follow along for more sourdough support, tips, and encouragement. #sourdoughstarter #sourdoughbeginner #homebaker #sourdoughtips #wildyeast #naturallyfermented #lowfodmap #fodmap #fodmapfriendly #sourdough

A lot of people ask what I add to my bowl for a smooth dough release, and the truth is, nothing at all. There are several factors that influence whether your dough releases cleanly: • Hydration levels • Dough temperature (warm dough tends to stick) • Type of flour • Proper fermentation • A happy, healthy starter But if you’ve dialed in all of those and your dough is still clinging to the bowl, try shaping it into a smooth, round ball at the end of your stretch and folds. Sometimes that tiny adjustment is exactly what your dough needs. Follow for more simple sourdough tips and tricks that make a big difference in your everyday bakes. 🖤 #sourdough #sourdoughtips #sourdoughbeginner #sourdoughbread #sourdoughbaking #sourdoughstarter #homebaking #breadmaking #naturallyleavened #bakersofinstagram #sourdoughcommunity

I’ve been keeping a little secret. I’m starting a new job this week. For the first time in almost 4 years, I’ll be working outside of the home. While I’ve always worked full-time behind the scenes while running this account, this season will look a little different now that I won’t be home during the day. When I started this page in January 2025, it was simply to share my sourdough journey, step outside my comfort zone, and put myself out there a little more. If I’m being honest, I never imagined it would grow to over 50K followers on Instagram and 45K on Facebook. It has been such an incredible experience. I’ve connected with so many amazing people, and despite social media having its ups and downs, this space has been overwhelmingly positive for me. Moving forward, my focus will be on my new job, enjoying the summer months, and working on phase two of our cottage build. I’ll still be sharing in stories, and if time allows, I’ll sneak in a reel or two here and there. If I’m a little quieter, I hope this community continues to show up for each other. There’s already so much information shared throughout my page, so don’t be afraid to scroll through older posts for lots of helpful info. Thank you for being here, for supporting me, and for being part of this journey. I hope you all have an amazing summer. I’ll do my best to stay connected along the way 🤍 📷 credit: @emmacaitlinphotos

Hydration in sourdough… what is it and why does it matter? 💧 Hydration is simply the amount of water compared to flour. Calculated as: water ÷ flour. For example: 325g water ÷ 500g flour = 65% 350g water ÷ 500g flour = 70% That one number affects everything. How your dough feels in your hands, how easy it is to work with, and your final crumb, open or more tight 🍞 Higher hydration isn’t always better. Different flours absorb water differently, and pushing it too high can leave you with a sticky, frustrating dough. You can get a soft, beautiful crumb without adding more water ✨ Focus on proper fermentation, good gluten development, and gentle handling. And remember… don’t compare your first loaf to someone else’s 100th. Great bread comes from practice, not just percentages. Hydration isn’t about the number. It’s about learning to read your dough. Save this for your next bake and start working with your flour, not against it 💛 #sourdough #sourdoughbaking #sourdoughbread #bread #homebaker

Here’s a full start-to-finish method for soft sourdough sandwich bread 👇 Yields 1 loaf Starter build (night before): 10g starter 75g water 75g flour Mix well and let rise overnight until peaked and bubbly. Dough: 100g active starter 300g water or milk (bakers choice) 30g honey or maple syrup (bakers choice) 30g softened butter or oil 500g bread flour 10g salt This is an enriched dough, so it benefits from proper mixing. Use a stand mixer or knead by hand for about 10 minutes. The dough should feel soft, smooth, and slightly tacky. If you prefer, you can still include 2 to 3 rounds of stretch and folds at 30-minute intervals to build additional strength, though it is not required if the dough is well mixed. Bulk fermentation will take longer due to the enrichment. Bulk fermentation time will depend on your home environment. Cold = longer; warm = faster. Focus on how the dough looks and feels, not the clock. Gently degas to avoid large holes. Preshape, rest for 15 minutes, then shape and place into a loaf pan. Let rise until the dough is about 1 to 1.5 inches above the rim. Bake at 350 to 375°F until the internal temperature reaches 205°F. Brush with butter for a soft top and enjoy 🤍 If this helped, follow along for more simple, practical sourdough tips. #sourdough #sourdoughbread #sourdoughbaking #homebaker #sandwichbread

I’m not usually one to share “viral” bakes… but this little 🐰 sparked something in me. I’ve been seeing all the rustic bunny loaves, and while they’re beautiful… they just didn’t spark anything for me. I’ve always marched to my own beat, so this feels about right 😄 This little bunny came to me while shaping my cheater baguettes. I kept thinking… how simple would it be to turn this into a bunny? And here we are. Simple. My way. Scored with my @wiremonkeyshop UFO lame Tulips: @vanco_tulips 🌷 Cutting board: @larchwoodcanada Meringue swirls: @tonys_bistro Banneton cover @wildbluebellhomestead I hope this inspires you to step outside the box and try something new ✨ Would you try this or stick with a classic loaf? #sourdough #sourdoughbread #sourdoughbaking #creativebaking #easterbaking

Born from a love of sourdough baking and a desire to give beautiful fabrics a second life. Each Wild Bluebell bowl cover is handmade with love in Canada 🇨🇦 using repurposed cottons, thoughtfully sewn with a food-safe lining to help keep your dough moist and happy as it rests and rises. Over the past 8 months, I’ve been so grateful to watch these covers find homes in kitchens near and far — and to see so many forgotten fabrics given a second chance to be used, loved, and part of your baking rituals. 🤍 Special thanks to these amazing humans 💕 Nusrat @sabzi.shabzi 🇺🇸 Wendy @maritimebreadrising 🇨🇦 Jesse @doughbauchery 🇺🇸 Brit @birdysbread 🇨🇦 Katrina @the.sourdough.mama 🇺🇸 Jaimie @thesourdoughflourist 🇨🇦 Kim @sourdoughwithkim 🇺🇸 Angie @my_little_sourdough_kitchen 🇨🇦 Morgan @mos_d0ugh 🇺🇸 Iggy @floatygoatkitchen 🇬🇧 Akeila @torontosourdoughmama 🇨🇦 Ramona @ramona.brule 🇨🇦 Mandy @livingwellwithmandy 🇺🇸 Caitlyn @sourdough__chronicles_ 🇨🇦 Gia @giasbatch 🇨🇦 Linda @linda__atkinson 🇨🇦 Which is your favorite cover ? ❤️ You can find the link to our shop in our bio where you will find hundreds of limited prints. Or message me for your own custom set and choose from our fabric archive 💕 #repurposed #handmade #sourdough #sourdoughbread #canada

What are you waiting for? Just can't just make this stuff up! #sourdough #sourdoughbread #homebaker

Finding a moment to just be can feel impossible… especially if you’re a busy mom, wife, or chronic overthinker like me. The PranaMat is my daily reset, helping me unwind, relax, and quiet my mind in just 15 minutes. Use my code maritimebreadrising to save up to 25% + free shipping during @pranamat 17th birthday celebration 🎉 A worthwhile investment in yourself that brings full-body relaxation right at home. #pranamat #selfcareathome #momlife #overthinker #stressreliever

I finally understand my husband’s obsession… Anyone else… or just me? 🤭 #sourdough #kitchenfun #relatable #homebaker #funnyreels

I never skip this step when baking sourdough bread. A beautiful golden crust can fool you. If you’ve ever cut into a loaf that looked perfect… but turned out gummy inside, this could be why. Checking the internal temperature takes seconds, and it removes the guesswork completely. For most sourdough loaves, you’re aiming for 205–210°F. If it’s not there yet, just give it a few more minutes in the oven. Baked with my Lanon gloves. Use code Wendy10 at checkout to save 10% off your entire order. 💾 Save this for your next bake so you don’t forget. What temp do you usually pull your bread at? #sourdough #foodsafety #breadbaking #homebaker #sourdoughbread