Comments on: Simple Weekday Sourdough Bread

By: Irine

Irine — Sat, 26 Jul 2025 12:39:49 +0000

Hi! I would love to see how we could incorporate honey in this recipe? Do we need to adjust the hydration? Thank you!

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By: Jeanine

Jeanine — Mon, 09 Jun 2025 14:50:45 +0000

This recipe is amazing. I finally got my sourdough to spring and shape appropriately. How do I get this recipe to make it taste more sour?

By: Obia

Obia — Sun, 08 Jun 2025 20:35:59 +0000

Hi Mauricio, usually I use a 100% hydration levain fed at 1:1:1 (starter:flour:water) for bakes. but I’ve noticed this recipe uses a 1:10:10 levain.
is this done to account for the long gap (10 hours) between mixing the levain ingredients and beginning the autolyse? do you do it just so the yeast doesn’t run out of food in that time?

if so, if I don’t have such a long gap and I don’t have to worry about my levain peaking and falling before I begin autolyse, is there an issue in using my standard levain?

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By: PG

PG — Thu, 22 May 2025 12:24:31 +0000

In reply to Tim. Hi and hello to Wessel, too! All numbers are good, because @maurizioleo:disqus wrote ripe sourdough starter as 0,8% (8g/1008g); you talked about the levain, which is 169g. It is not the same, you use the sourdough starter to make the levain. The ratio between sourdough starter and flour is 0,8%, so correct. You should correlate all ingredients to the total amount of flour. I hope it helps!

By: Samantha Brocato

Samantha Brocato — Thu, 01 May 2025 12:04:07 +0000

Hi! I’m looking to make this loaf but not have to proof it for so long. If I proof at room temp any idea how long it should proof for at about a 74 degree home?

By: Tim

Tim — Thu, 01 May 2025 09:35:23 +0000

In reply to Wessel. Hi @maurizioleo:disqus I'm curious about this one too! A bit new to bakers percentages and all, so I can't quite grasp the logic to this one... What's the logic behind it? :)