King Arthur Sourdough Starter Recipe

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900g King Arthur bread flour 100g King Arthur whole wheat flour 750g lukewarm water (which means this dough is at 75% hydration) 150g active starter (at 100% hydration, fed 1:5:5 ratio overnight) 20g fleur de sel French seat salt I did autolyse the flour and water for 45 mins. Added the starter and mixed well. Let rest for 45 mins. Then added 50g more water and the salt. Did 4 rounds of coil folds, 30 mins apart (I said stretch and folds in my VoiceOver but I did do coil folds). My dough hovered

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FacebookThat Sourdough Gal

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Sourdough novices and pros alike can always use a great recipe to use up discard. Here, Martin shows you how easy and delicious it can be to turn that discard into Buttery Sourdough Biscuits! In this simple recipe, the sourdough discard both hydrates the biscuits and lends them that quintessential tanginess. The golden biscuits pair beautifully with both sweet and savory breakfast foods. Try them for yourself! | King Arthur Baking Company

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Croissants! 4th attempt... not perfect but delicious! Recipe from King Arthur Baking #sourdough #sourdoughbread #sourdoughslingers #sourdoughbaking #sourdoughstarter #sourdough101 #sourdoughclass #learntobake #sourdoughclub #sourdoughtok #sourdoughhelp #sourdoughforbeginners #doughmamatexas #sourdoughforbigener #sourdoughtips | Rachel Sourdough Enzo

已浏览 55 次9 个月之前

FacebookRachel Sourdough Enzo

0:32

Sourdough starter RECIPE •DAY 1 into a tall container with a lid, measure 150g of room temperature water and 100g of King Arthur unbleached all purpose flour. Stir. Place a lid on the container, loosely, and let sit at room temperature.•DAY 2 Remove/discard 1/2 of the flour/water mixture from yesterday (you don't need to be super precise at this point). Into your container with the remaining 1/2 of the mixture, add 150g room temp water and 100g of your flour.Stir to combine. Cover loosely and le

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FacebookHeather McCloskey

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0:33

RECIPE: 🥖 🌾 350g filtered water (make sure it’s not chlorinated) 100g sourdough starter 500g bread flour (I use King Arthur) 12g salt Add water and starter to a bowl. Whisk until milky and starter is dissolved. Add flour and knead together to form a shaggy dough. Cover and let rest for 30-60min. Add the salt and pinch into dough. Knead until salt has dissolved and dough feels soft but slightly sticky. Return to the bowl, cover and let rest for 6-8 hours or until puffy and nearly doubled in siz

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Sourdough Beer Bread is maybe the best word combo ever. Our Bake of the Week. Come to the site and search for the recipe! 👩‍🍳 #sourdough #beer #beerbread #cozybaking #homebaker #baking #baketok #kingarthurbaking #flourtok #bakewithme #springbaking #howtobake #cooking #bakingtips #recipe #breadtok #bread

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Settle in and watch the making of our most popular bread recipe on social media: Pan di Cristal, aka

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Sourdough starter is the new secret ingredient for the tastiest pie crust. Get the recipe by searching our site for Sourdough Apple Pie! Plus those little Sourdough Home gizmos are pretty rad.

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TikTokkingarthurbakingcompany

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Replying to @Rachel Hoffman Beauty great Q! We have a whole easy guide for sourdough. Head to our site > Learn > Guides > Sourdough. Give it a read and send us more questions! #greenscreenvideo

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TikTokkingarthurbakingcompany

0:53

Making your own sourdough starter at home has never been easier! 🥖✨ The Brod & Taylor Sourdough Home paired with King Arthur Baking’s fresh sourdough starter takes the guesswork out of fermentation, providing the perfect environment to get your starter active, healthy, and baking-ready. 🌟 If you’ve ever struggled to create a starter from scratch, this is the game-changing solution you’ve been looking for. Give it a try and kickstart your sourdough journey today! #brodandtaylor #sourdoughhome #

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FacebookBrod & Taylor

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Sourdough baking science tricks ⤵️ What to do to speed up your sourdough starter so you can bake sourdough bread ASAP👇 7️⃣ Feed it flour that it loves Sourdough starters love this protein called amylase because it helps break down carbs. So feed your starter: rye flour, sprouted barley flour, King Arthur white bread flour (includes the amylase enzyme and/or barley flour) 6️⃣ Add more water The more hydration a starter/dough has, the faster it ferments. The less water it has, the slower it ferme

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Friday night pizza night just got a whole lot better with this Crispy Cheesy Pan Pizza! This pizza recipe is so easy to make and the dough requires just 5 ingredients (well 6 if you're extra like me and add sourdough discard). Made with America's #1 Unbleached All-Purpose Flour, this pizza crust is so light and airy. Plus, no pizza oven needed, just grab your cast iron pan and bake it in your home oven for a perfectly crispy, thick-crust pizza. To add sourdough discard to the dough make the foll

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If you’re looking to impress these Gruyère-Stuffed Crusty Loaves are the way to go! They are packed full of flavor and are so cheesy and delicious. The bread is light and chewy thanks to King Arthur’s Bread Flour which has a higher protein content resulting in a higher rise and more open crumb. It is made with yeast to speed up the process but you can easily sub out the overnight starter in the recipe for 260 grams of active, bubbly sourdough starter. I did keep the ½ teaspoon of instant yeast i

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King Arthur sourdough starter day 1! 50g King Arthur flour 50g water #sourdough #sourdoughstarter #kingarthurbaking #voiceeffects #sourdoughtok

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Replying to @Patricia DeSanti here’s what I do! #bakersoftiktok #sourdough #lordsouron #autolyseandchill #sourdoughbeginner #sourdoughtipsandtricks #sourdoughhelp @King Arthur Baking @Basil & Bloom | Sourdough

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