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Welcome! 🥖 Let's Get Started!
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 7 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.)
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Final week for BreadScore™ certification submissions & other announcements
I won't be releasing a new recipe for us to bake for the last week of May. Instead, use the week to bake whatever sourdough bread you want and submit for a BreadScore™ analysis. Next Sunday, May 31, will be the last day to submit for this round, so don't miss your chance to level up! (If you want to check where you stand just send me a message.) JUNE RECOGNITION CALL - Tuesday, June 2, at 7:30 p.m. EST. Don't miss the live call when I'll announce our latest group of certified bakers for each level along with our member of the month. You'll find the log-in link on the Calendar tab. And if you can't join us live, be sure to catch the recording! If you've never requested a BreadScore analysis, now is a great time to give it a try! You're always welcome to submit one publicly or privately so you can see for yourself why others here find this a really valuable benefit. Give it a try, and let me hear what you think! Enjoy the weekend and keep baking!
Certified Sourdough Specialists! Grab Your Updated Badge Here!
Congrats to our first two certified Sourdough Specialists!
Certified Sourdough Specialists! Grab Your Updated Badge Here!
Pan de Mie
Pan de Mie from The Perfect Loaf. Cut recipe in half. Levain: 36 g all purpose flour, 36 g water, 4 g starter Dough: 382 g all-purpose, 92 g whole milk, 153 g water, 75 g levain. Mixed at low speed in Kitchen Aid stand mixer until incorporated. 30-minute rest. Added 29 g honey, 7 g salt, 12 g water and mixed on low until incorporated, then mixed 6 more minutes on medium speed. Gradually incorporated 50 g butter on low speed, then 5 more minutes on medium. Rested 30 minutes followed by three sets of stretch and folds at 30-minute intervals. Continued bulk fermentation to about 40% rise. Preshaped and let rest 35 minutes. Shaped and added to pullman pan to proof for 3.25 hours. Baked with pullman lid at 425 for 15 minutes, reduced to 350 for 30 minutes.
Pan de Mie
Sharing sourdough baking with friends
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!
Sharing sourdough baking with friends
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