RECIPE: “My Everyday Sourdough”

I’ve never been great at math — fractions, ratios, geometry, science… none of it. But when it comes to sourdough, I’ve learned that ratios matter.

Starter Ratios:
1:1 to feed (equal parts flour and water),
then 1:1:1 once it’s active (starter : flour : water).

Sourdough Tips & Tricks

• Use high-protein flour. The yeast and bacteria feed on protein. I like using dark rye flour and chilled water from my fridge.

• Always use filtered water. Tap water minerals can affect your starter.

• Use glass, not plastic. Plastic can leach into your starter.

My “Master” Bread Recipe

Ingredients:

• 125 g active starter

• 275–300 g Coors Banquet beer

• 475–500 g bread flour

Instructions:

1. Mix until the dough feels claggy (shaggy and sticky).

2. Cover the bowl with a shower cap and let it rest for 1 hour.

3. After 1 hour, begin your stretch-and-fold sets.

4. For same-day bread, let your loaves do their second rise in the banneton on your countertop.

This is where it all starts — simple, imperfect, and full of love.

Thanks for being here and baking along with me.

XOXOXO,
B