u/mmfliprat

Hydration = 84%
Flour = 100% unbleached bread flour
Salt = 10g
Add-ins = rosemary and rock salt

3 classic ones - just topped with rosemary and salt, and 1 with fresh garlic and herbs de Provence 😋

Conducted my first course on sourdough baking right here in my workshop. Can’t wait to do it again :)

We have a really cold fridge so total time for bulk ferment for these babies yesterday was 5.5hrs at 29-32C. On bake day, just pull out 1 hr before baking so it stays bubbly and upright. I’ve learned this the hard way (I used to have a warmer fridge so focaccia used to final proof for 3hrs not an hour). Dimple and add extra ingredients just before baking.

There were some happy dads :)

Never throw away sourdough discard. Fermented starter helps to make these cookies gooey without the added sugar. Use good chocolate :)

Very happy to see this today!
Ingredients - flour, salt and water. It’s all you need (plus oodles of patience and, well, years of failure :))

Here’s the recipe (because I really really want you to try it):

512g bread flour
440g water (adjust hydration to your taste at thebakersconverter.com)
10g salt

Bulk fermentation: Do the usual folds in 30min intervals for 5hrs (in the tropics) to 7hrs.

On the penultimate hour prior to retard, fold homemade cinnamon sugar into the dough. Why almost at the end? It contains melted sugared butter (still warm but feel free to try with cooled version)

100g sugar
52g melted butter
10g cinnamon

Bake the next day after another 3hr proof at 240C for 20 mins (with one spray of steam/water). Right after baking, top with glaze.

60g powdered sugar
14g melted butter
30g milk
5g vanilla extract

Homemade in Quezon City, Philippines and we can’t sell this fast enough. Enjoy! You are welcome 😋

Know anyone who makes really good homemade pastrami? Only because I have the bread for it. The seeded version is also killer. This sourdough rye loaf contains molasses and caraway seeds. Adjusted hydration in a snap from 75 to 77% using thebakersconverter.com. Homemade in Quezon City, Philippines 🇵🇭

Two words: that ear :)

This sourdough focaccia loaf has been sitting in my freezer for a month and it’s still soooo good. Forget what people say about sourdough being expensive - you really get the best bang for your buck because it’s fermented, you can freeze it, and it’s delicious.

What I sometimes make with frozen sourdough focaccia - canapés. Slice the focaccia 1/4 inch thin. Lay it out on a cookie sheet, bake in the oven at 220C for 7 mins. Your trusty air fryer does the job too, just don’t overtoast it. You want the edges crunchy, the crumb still soft. Then layer the following: butter (I use Echire), a mashed anchovy, some diced onions, and parsley. Easy snack to make when surprise guests suddenly show up at your doorstep. In my case, I just made them for me.

Very easy to live like a queen with a few freezer and pantry staples :) Homemade in Quezon City, Philippines 🇵🇭

512g bread flour 440g water 10g salt 50g starter. 5hr bulk fermentation at 35C, cold retard at 7C for 14hrs. Adjusted hydration at thebakersconverter.com because it can get slack, though you also want that to get airy crumb for focaccia. No need to shape - just multiple folds every 30mins for 5 hours before retard. Pull out at 430am, let it rise until 730, dimple with EVOO then add salt and rosemary. Baked at 240C with steam injection for 20mins. Versatile, freezes well. I have a month old stash just for making smash burgers. Made in Quezon City, Philippines 🇵🇭

Blisters at hour 3. Ambient temp: 34C. Sourdough baking in the tropics is fast and furious 😆🇵🇭

50g whole wheat 450g bread flour 10g salt 380g water 75g starter; on the 3rd coil fold, add 75g pickled jalapeños (air fry first to drain liquid, 7-10mins), and 75g cheddar cheese (I just ran out of orange cheddar use that for a pop of color). 5hrs of bulk fermentation only since we bake in the summer heat (35C), cold retard at 7C, bake the next day. Adjusted weight and hydration with thebakersconverter.com This loaf is perfect for making tomato bruschetta. Made in Quezon City, Philippines 🇵🇭

70g each. Reduced sugar. Sourdough discard provides moisture. Perfectly cooked at 190C 9mins. Homemade in Quezon City, Philippines 🇵🇭

No fancy lattice work but does the job. Best part? The entire pie contains a total of 75g of sugar only (mixture of regular cane and coconut sugar). The crust is made with sourdough discard and French butter. Homemade in Quezon City, Philippines. 🇵🇭