This sounds really good. I'm familiar with making sourdough bread, however, I've never used something like fresh blueberries. What would be the best way to store this, and is there a worry of mold from the added moisture of the blueberries? Thanks :)
When you use your sourdough starter, do you use let’s say 1/2 cup flour and 1/2 cup water or do you use equal parts by weight? A recipe that you had said that you maintain your sourdough starter differently than the one that you did having it on the counter.
This was my same question. I’m no expert but I think the cool overnight proofing is mainly to help the dough rise a bit more and ultimately keep a good shape. I’d imagine that if I left it to rise on the counter or in the oven for 3-5 hours, it would still be very gooey and hard to work with.
How did it turn out? When my dough is a little wetter and sticker than I expect, I do a couple stretch and folds or coil folds to build strength. Also new to sourdough about 6 months 😊
I made it! It's really good, today I'm making another one! 😋
This sounds really good. I'm familiar with making sourdough bread, however, I've never used something like fresh blueberries. What would be the best way to store this, and is there a worry of mold from the added moisture of the blueberries? Thanks :)
When do you add salt? You added at beginning, then said add when you add lemon zest & blueberries?
Looks delicious
What a great video! Thank you for an easy to follow and understand demonstration😀. Wonderful videography too🤗. Thanks for sharing!!
aw you are so welcome! i love sourdough and know that everyone can be successful with it!
Sounds lovely ,I must try ! Thank you for sharing !
Can a double everything so it makes 2 loafs?
When you use your sourdough starter, do you use let’s say 1/2 cup flour and 1/2 cup water or do you use equal parts by weight? A recipe that you had said that you maintain your sourdough starter differently than the one that you did having it on the counter.
Willl it mess it up if I added the salt at the very beginning with the sugar and starter?
Thank you!
That was easy to follow!
I'm keen to get my starter beginning again!
Looks easy and tasty!
Well done👏👏🥰🥰🤸♀️💃🥖🍞🥰🥰💝💝💝💝💝💝💝💝
yay Paula! Get that starter going again! ❤️❤️❤️
@@HeartsContentFarmhouse 🥰🥰🥰🥰🥰
My last one spoiled in my fridge. God bless
Does it have to sit overnight in the fridge or could I leave it for shorter amount of time out on the counter to cut down on resting time?
Probably yes, did you try it?
I put it in the refrigerator overnight
This was my same question. I’m no expert but I think the cool overnight proofing is mainly to help the dough rise a bit more and ultimately keep a good shape. I’d imagine that if I left it to rise on the counter or in the oven for 3-5 hours, it would still be very gooey and hard to work with.
Can I replace the sugar with maple syrup?
Is the starter fed and at its peak like a levain?
Im still a bit new to sourdough. Making this now, my dough was so wet and sticky, especially after adding the berries. 😢 I hope it turns out. 🤞
How did it turn out?
When my dough is a little wetter and sticker than I expect, I do a couple stretch and folds or coil folds to build strength. Also new to sourdough about 6 months 😊
@@theinvisiblewoman5709 terrible 🤣 but perhaps because I used frozen berries
Which shea butter is best and organic please reply
Sarah I don't use organic shea butter, I just get mine from nurture soap. sky organics is popular wih a lot of people thoughh!
Do you know your website went down? Mid recipe and I lost the rest of the recipe :(
Not great rise, should've done some shaping. Does look tasty though.