Do you know the key to great sourdough bread? It’s in your starter. Your bread will only be as good as the healthy, active and ripe sourdough starter you put into it. So understanding the fermentation cycle a starter goes through when it’s fed is important. A starter’s activity is also dependent on the amount of flour and water it’s fed and its temperature. This is what you want to watch for: 🫙 Just Mixed Starter has a fresh smell, no sourness, little to no rise, no bubbles 🫙 Young Starter is

Here’s how I made this stunning sunflower seed sourdough loaf! 🌻I started with ripe active starter and my beginner sourdough recipe (video linked in profile)- but I swapped 20g of bread flour with 20g dark rye flour for extra depth of flavor. Bulk fermented overnight for around 10 hours at about 72°F?(didn’t measure temp because, well... I was sleeping).In the morning, I shaped the dough, sprayed the top with water, and rolled it into raw organic sunflower seeds. I placed it in the banneton, st