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#activestarter encourages fitness and wellness enthusiasts to share their journeys, tips, and motivation. It fosters community support, highlights goals, and promotes healthy lifestyles through engaging challenges, routines, and transformative experiences.

Soft Crust Sourdough Recipe: Ingredients: 100g active sourdough starter 350g filtered water 25g oil (avocado or olive) 475g King Arthur unbleached bread flour 25g dark rye flour 10g salt (Dark rye is optional- if you don’t have rye flour, use 325g water and 500g bread flour) Instructions: 1. In a large bowl, mix the starter, water, and oil until you get a milky consistency. 2. Add the flour and salt, and mix until you have a shaggy dough. Cover and let it rest for 1 hour. 3. Perform 4 rounds of stretch and folds, spaced 30 minutes apart. 4. Allow the dough to bulk ferment on the counter until it’s bubbly and airy (time depends on dough temperature). 5. Shape the dough and place it into a rice floured banneton basket. Cover and refrigerate overnight (14–24 hours). 6. The next day, preheat your oven to 450°F with a Dutch oven inside. Remove the dough from the fridge, score the top, and bake: 30 minutes covered 15 minutes uncovered 7. Let the loaf cool completely before slicing. If this helped you, make sure to follow me for more sourdough recipes! #sourdough #sourdoughtips #sourdoughstarter #activestarter #sourdoughbaking #breadmaking #artisanbread #softcrustsourdough #makingsourdough #sourdoughforbeginners #sourdoughtiktok

Soft Crust Sourdough Recipe: Ingredients: 100g active sourdough starter 350g filtered water 25g oil (avocado or olive) 475g King Arthur unbleached bread flour 25g dark rye flour 10g salt (Dark rye is optional- if you don’t have rye flour, use 325g water and 500g bread flour) Instructions: 1. In a large bowl, mix the starter, water, and oil until you get a milky consistency. 2. Add the flour and salt, and mix until you have a shaggy dough. Cover and let it rest for 1 hour. 3. Perform 4 rounds of stretch and folds, spaced 30 minutes apart. 4. Allow the dough to bulk ferment on the counter until it’s bubbly and airy (time depends on dough temperature). 5. Shape the dough and place it into a rice floured banneton basket. Cover and refrigerate overnight (14–24 hours). 6. The next day, preheat your oven to 450°F with a Dutch oven inside. Remove the dough from the fridge, score the top, and bake: 30 minutes covered 15 minutes uncovered 7. Let the loaf cool completely before slicing. If this helped you, make sure to follow me for more sourdough recipes! #sourdough #sourdoughtips #sourdoughstarter #activestarter #sourdoughbaking #breadmaking #artisanbread #softcrustsourdough #makingsourdough #sourdoughforbeginners #sourdoughtiktok

What is an autolyse and why do we do it?! Benefits of autolyse: 1.It Hydrates the flour: Autolyse allows the flour to fully absorb water, which improves the dough’s elasticity and makes it easier to handle. 2.Gluten Development: During the rest, enzymes in the flour begin breaking down starches into sugars and strengthening gluten bonds naturally. 3.Better Texture: The dough becomes smoother and more extensible, which helps with shaping and creates a better crumb structure in the baked bread. 4.Improved Flavor: This step enhances fermentation by giving the starter more sugars to feed on, leading to a more complex, tangy flavor in the final loaf. If you’re not already make sure that you’re following me on other socials in case TikTok goes bye-bye 😭 ##sourdough##sourdoughtips##autolyse##sourdoughstarter ##activestarter##sourdoughscoring##sourdoughbaker##sourdoughtutorial##sourdoughtipsandtricks##sourdoughbread##sourdoughhowto##beginnersourdough##sourdoughbeginner##sourdoughforbeginners##sourdoughbaking##allaboutsourdough##foodietok##breadmaking##foodtiktok##doughrecipe##bakingtips##homemadebread##breadrecipe##sourdoughrecipe##breadbaking##MakingBreadAtHome##artisanbread##BreadmakingForBeginners

What is an autolyse and why do we do it?! Benefits of autolyse: 1.It Hydrates the flour: Autolyse allows the flour to fully absorb water, which improves the dough’s elasticity and makes it easier to handle. 2.Gluten Development: During the rest, enzymes in the flour begin breaking down starches into sugars and strengthening gluten bonds naturally. 3.Better Texture: The dough becomes smoother and more extensible, which helps with shaping and creates a better crumb structure in the baked bread. 4.Improved Flavor: This step enhances fermentation by giving the starter more sugars to feed on, leading to a more complex, tangy flavor in the final loaf. If you’re not already make sure that you’re following me on other socials in case TikTok goes bye-bye 😭 ##sourdough##sourdoughtips##autolyse##sourdoughstarter ##activestarter##sourdoughscoring##sourdoughbaker##sourdoughtutorial##sourdoughtipsandtricks##sourdoughbread##sourdoughhowto##beginnersourdough##sourdoughbeginner##sourdoughforbeginners##sourdoughbaking##allaboutsourdough##foodietok##breadmaking##foodtiktok##doughrecipe##bakingtips##homemadebread##breadrecipe##sourdoughrecipe##breadbaking##MakingBreadAtHome##artisanbread##BreadmakingForBeginners

Making a double batch of sourdough part 1! This is how I’ve been adapting to the cold weather lately, I find I’m liking this method more than putting my dough on a proofing mat because it warms the entire environment surrounding the dough, not just the bottom of the bowl. I think I may look into getting a proofing box soon 🤔 Here is the recipe I used in the video: 200 g active sourdough starter 750 g room temperature filtered water 1000 g flour (Here I did a combination of 950 g bread flour and 50 g dark rye flour) 20 g sea salt #so#sourdougho#sourdoughtipso#sourdoughstarterac#activestartero#sourdoughscoringo#sourdoughbakerso#sourdoughtutorialo#sourdoughtipsandtrickso#sourdoughbreado#sourdoughhowtoe#beginnersourdougho#sourdoughbeginnero#sourdoughforbeginnerso#sourdoughbakingl#allaboutsourdougho#foodietokr#breadmakingo#foodtiktoko#doughrecipea#bakingtipso#homemadebreadr#breadrecipeo#sourdoughreciper#breadbakinga#MakingBreadAtHomer#artisanbreadr#BreadmakingForBeginners

Making a double batch of sourdough part 1! This is how I’ve been adapting to the cold weather lately, I find I’m liking this method more than putting my dough on a proofing mat because it warms the entire environment surrounding the dough, not just the bottom of the bowl. I think I may look into getting a proofing box soon 🤔 Here is the recipe I used in the video: 200 g active sourdough starter 750 g room temperature filtered water 1000 g flour (Here I did a combination of 950 g bread flour and 50 g dark rye flour) 20 g sea salt #so #sourdougho #sourdoughtipso #sourdoughstarterac #activestartero #sourdoughscoringo #sourdoughbakerso #sourdoughtutorialo #sourdoughtipsandtrickso #sourdoughbreado #sourdoughhowtoe #beginnersourdougho #sourdoughbeginnero #sourdoughforbeginnerso #sourdoughbakingl #allaboutsourdougho #foodietokr #breadmakingo #foodtiktoko #doughrecipea #bakingtipso #homemadebreadr #breadrecipeo #sourdoughreciper #breadbakinga #MakingBreadAtHomer #artisanbreadr #BreadmakingForBeginners

I’m a proud mom #sourdough #sourdoughstarter #startersourdough #activesourdoughstarter #readytobake #sourdoughstarters #sourdoughtips #sourdoughstartertips #sourdoughforbeginners #sourdoughbaking #sourdoughclub #activestarter #yeast #homemadesourdough #fromscratch

I’m a proud mom #sourdough #sourdoughstarter #startersourdough #activesourdoughstarter #readytobake #sourdoughstarters #sourdoughtips #sourdoughstartertips #sourdoughforbeginners #sourdoughbaking #sourdoughclub #activestarter #yeast #homemadesourdough #fromscratch

Let’s talk feeding your sourdough starter / Starter maintenance If you’re a beginner to sourdough, I recommend a 1:1:1 feeding ratio (equal parts starter, flour, and water) to get the hang of things. Sourdough can feel overwhelming at first, but this straightforward approach gives you time to learn without overcomplicating it. Once you're comfortable—or if your starter starts smelling like alcohol or vinegar—it’s time to level up to a 1:5:5 feeding ratio (1 part starter, 5 parts flour, 5 parts water) This is a great feeding ratio to make sure that your sourdough starter is always getting plenty to eat! Let me know if you have any questions in the comments! If you need a sourdough starter, mine is an Etsy best seller! I have her 🔗 in my profile for you to check her out! #So #SourdoughStarterMaintenanceo #SourdoughStartero #sourdougho #sourdoughtipsac #activestarterso #sourdoughbakero #sourdoughtutorialo #sourdoughtipsandtrickso #sourdoughbreado #sourdoughhowtoe #beginnersourdougho #sourdoughbeginnero #sourdoughforbeginnerso #sourdoughbakingl #allaboutsourdoughbr #breadmakingo #foodtiktoko #doughrecipea #bakingtipso #homemadebreadr #breadrecipeo #sourdoughreciper #breadbakinga #MakingBreadAtHomer #artisanbreadr #BreadmakingForBeginnerse #CreatorSearchInsights

How to use a kitchen scale to weigh your sourdough! Plus my Sourdough Recipe: Ingredients: 100g active sourdough starter 350g filtered water 500g unbleached bread flour 10g salt Instructions: 1. In a large bowl, mix the starter and water until you get a milky consistency. 2. Add the flour and salt, and mix until you have a shaggy dough. Cover and let it rest for 1 hour. 3. Perform 4 rounds of stretch and folds, spaced 30 minutes apart. 4. Allow the dough to bulk ferment on the counter until it’s bubbly and airy (time depends on dough temperature). 5. Shape the dough and place it into a rice floured banneton basket. Cover and refrigerate overnight (14–24 hours). 6. The next day, preheat your oven to 450°F with a Dutch oven inside. Remove the dough from the fridge, score the top, and bake: 30 minutes covered 15 minutes uncovered 7. Let the loaf cool completely before slicing. If this helped you, make sure to follow me for more sourdough recipes! #sourdough #sourdoughtips #sourdoughstarter #activestarter #sourdoughbaking #breadmaking #artisanbread #kitchenscale #makingsourdough #sourdoughforbeginners #sourdoughbread #howtouseakitchenscale

How to use a kitchen scale to weigh your sourdough! Plus my Sourdough Recipe: Ingredients: 100g active sourdough starter 350g filtered water 500g unbleached bread flour 10g salt Instructions: 1. In a large bowl, mix the starter and water until you get a milky consistency. 2. Add the flour and salt, and mix until you have a shaggy dough. Cover and let it rest for 1 hour. 3. Perform 4 rounds of stretch and folds, spaced 30 minutes apart. 4. Allow the dough to bulk ferment on the counter until it’s bubbly and airy (time depends on dough temperature). 5. Shape the dough and place it into a rice floured banneton basket. Cover and refrigerate overnight (14–24 hours). 6. The next day, preheat your oven to 450°F with a Dutch oven inside. Remove the dough from the fridge, score the top, and bake: 30 minutes covered 15 minutes uncovered 7. Let the loaf cool completely before slicing. If this helped you, make sure to follow me for more sourdough recipes! #sourdough #sourdoughtips #sourdoughstarter #activestarter #sourdoughbaking #breadmaking #artisanbread #kitchenscale #makingsourdough #sourdoughforbeginners #sourdoughbread #howtouseakitchenscale

Amelia is growing!! #sourdough #activestarter #sourdoughstarter #sourdoughstarterfeeding #feedingstarter

Amelia is growing!! #sourdough #activestarter #sourdoughstarter #sourdoughstarterfeeding #feedingstarter

Day 3! When do I know she’s active to bake?? #activestarter #sourdoughbread #sourdoughstarter #newbiesourdoughbaker #breadneyspears #breadbitches #sourdoughtok #sourdoughtiktok #sourdoughforbeginners

Day 3! When do I know she’s active to bake?? #activestarter #sourdoughbread #sourdoughstarter #newbiesourdoughbaker #breadneyspears #breadbitches #sourdoughtok #sourdoughtiktok #sourdoughforbeginners

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