Sourdough for Beginners: Sharing

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Sourdough for Beginners: Sharing

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Welcome to My Page!, i'm not seller i just share photo from Facebook Group! Creator I give credit below the caption!

10/28/2026

Why don't I see more people making sourdough in a loaf pan?

10/28/2026

I often see posts asking about cleaning starter/discard from jars. Quite by accident, I found this trick that works for me. I mix and feed my starter in a 12oz plastic feta container. I make enough for a loaf of bread and a little left over. After measuring out the active starter for what I need, I put what's left over in another container and store it in the fridge. Then I leave the used container on the counter to air dry. Once it's dry, the starter peels off easily and I can save that as dehydrated starter. This process allows me to rotate only 2 plastic containers, and no starter gets washed down the drain. I hope this will help some of you. 🙂

10/28/2026

FYI - I have been trying different methods in storing my sourdough to make it last longer. Tried plastic bags, paper bags, beeswax bags. It all molds within 3 days. But OMG the glass dome cake holder is a game changer. My bread stays fresh 2-3 times longer. Anyone else store their bread this way?

10/28/2026

Braided bread

10/28/2026

Is this starter still safe or does it need to be thrown out?
I was feeding daily with it on my counter for about a week then stopped feeding and it sat on my counter for a few days…then this happened.
I’m putting it in the fridge now, cause I’m not planning to use it anytime soon, but I’m wondering if it’s still okay to keep or should I start a whole new starter?
Thank you in advance!

10/27/2026

I am curious if anyone has ever had their starter become this active after they fed it?!? I was so shocked

10/27/2026

So this is my “f-it”. I lost my 17 year old cat yesterday. When I got home I realized I didn’t have any bread and had forgotten to start a loaf. I had no starter ready to go. Not enough bread flour. I said “f- it” and reached in and grabbed my container of discard and used it un fed and cold. Substituted the KA bread flour for an off brand all purpose. And here she is. The best bread loaf I’ve ever made. Sometimes it’s okay to push the envelope of what you’ve learned you should do and try something else.

10/27/2026

My grandmother gave me these pans and asked if I could use them to make mini loaves. I told her yes just so I didn't upset her. They are her yorkshire pudding tins. I was wondering if I could use them for sourdough, or are they to deep? If not ill just use them what she used them for so no biggie.

10/27/2026

I completely forgot about my sour dough before leaving the house. I did one set of stretch and folds then came home to this. I was gone for 7 hours. It was for a double loaf 200g starter 700g water 1000g flour and now it’s hugeeeee. What can I do with this now?

10/26/2026

Soft & Fluffy Sourdough Loaf Pan Bread
First time baking sourdough in loaf pans instead of Dutch ovens, and I think I'm hooked! These turned out incredibly soft, fluffy, and beautifully golden. Would you say they're nicely fermented?
Ingredients: 805g King Arthur bread flour, 680g water, 175g active sourdough starter, and 18g salt.
Mix flour and water, rest 30 minutes, then add starter and salt. Knead with slap and folds, followed by 3 sets of stretch and folds every 15 minutes and another 3 sets every 30 minutes.
Bulk ferment at 78–80°F until risen 30–40%. Preshape, rest 15 minutes, then shape and place in bannetons. Cover and refrigerate overnight.
The next day, transfer dough onto parchment-lined loaf pans. Bake covered with an upside-down loaf pan at 475°F for 25 minutes, then uncover and bake at 450°F for another 25–30 minutes.
The softest, fluffiest sourdough loaves I've made yet!

Address

Lenoir City, TN

Telephone

(865) 803-4425

Website

http://sourdoughbeginners.com/

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