Breadscore

This bread is “Your First Sourdough Loaf” by @Henry Hunter. I used it for my little class today. This was my loaf made alongside of my students. It is 100% KA bread flour and has 65% hydration. It was such a great dough to work with and very forgiving in the end…

Hi, I’m David. I help bakers navigate from novice to Sourdough Master and beyond using proven systems and frameworks in the Sourdough Improvement community. Here are some tips to help you get started: ➡️ Complete the Sourdough Identify Quest located on the Classroom page. This is a quick exercise to help you think about what specifics improvements and growth areas you wish to focus on here at Sourdough Improvement. It only takes a few minutes. When you get the results, I’d love it if you share those in a post so we all can get to you know you a little bit better! ➡️ Read about our sourdough baker certification roadmap. This is how we publicly recognize those who are making strides in their sourdough improvement journey. ➡️ Learn about our BreadScore™ visual analysis system and how to request an analysis for your sourdough bread. This is free for all community members! For best results submit up to 3 photos of your bread. Close ups, well-lit, and in focus work best. A brief description of ingredients and quantities along with your baking process (mixing, bulk fermentation, Dutch oven vs. open bake, etc.) helps ensures you get the best feedback. ➡️ Try out the Sourdough System Reboot. If you’re a beginning sourdough baker or just wanting get back on track with the basics, this recipe and approach are super helpful. In fact, I highly recommend all members give it a try as ‘baseline’ bake. ➡️ Check out the Classroom resources. More are being added all the time to help you on your sourdough improvement journey. (Note: if you’re a new member you may need to wait up to 24 hours for some Classroom resources to unlock.)

My neighbor and I have talked about getting together to teach each other our passion projects for over a year now. Well, today was the day. She and her sister joined me in my baking studio for an afternoon of sourdough baking. We used a very basic recipe and practiced shaping, scoring & baking a sourdough loaf. In between the process we mixed up a new batch and talked about fermentation. They took dough home in buckets to bake with tomorrow, a few borrowed tools, instructions and their freshly baked loaves from today. It was a sweet, rewarding afternoon and they were both so pleased with themselves! Kudos to @Henry Hunter from Crust & Crumb Academy for the great beginner recipe!

One of my lovely children saw a recipe for sourdough that has fruit and cream cheese swirl in it. So of course send mom the recipe to make it. Has anyone used cream cheese in bread? This has 7 oz cream cheese and 1/2 cup powdered sugar. Any advice ideas? The picture looks marvelous but pictures can lie. Thank You