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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 17/01/2026

Day 7-8: I had to run a few errands and turn my back to the starter a bit. To my surprise, this is what I got... It's time to go back to my regular 80% feed routine since I like it a bit more stiff

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 12/01/2026

Day 4: I fed it this morning and this is what I got after 7h! It’s definitely alive!! Next step: regular feedings to build strength. The temp is 28C, I'll probably feed twice a day or even three times, let's see

Sourdough starter is fully rehydrated and alive with full of bubbles

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 10/01/2026

Day 2: there’s activity! 🙂 I won’t feed it today. It’s still slow, so we’ll rely on the last feed. Let’s wait and see how it behaves on the next 24h

Sourdough starter showing small bubbles meaning activity happening

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 09/01/2026

Day 1: After 24h it started slowly showing activity with very tiny bubbles on top, hard to spot tho. I fed 1:1:1 after 28h and let's see how it reacts. Temp: ~26C/79F

Show the Starter after 24h, with very tiny bubbles showing some activity

The starter after it's first feeding 1:1

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 08/01/2026

There are plenty of articles on how to rehydrate a sourdough starter, but I won’t revisit them. I vaguely remember one suggesting water only for the first feed, so that’s what I’m doing. Final ratio: 20g starter + 25g water. I started with 16g starter, but it was too liquid, so I bumped it to 20g.

The dehydrated starter on a scale shows 16g (I actually added 4g more later)

The dehydrated sourdough starter on a scale after put water. The scale shows 25g of water

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 08/01/2026

Visiting my brother for a couple weeks. Mission: bring this dehydrated starter back to life and bake bread for the family. I’ll document everything in this 🧵 #sourdough #bread

A Ziploc bag containing dehydrated sourdough starter.

A Ziploc bag with dehydrated sourdough starter, a scale, a thermometer showing 26.5C and two glass jars. All of it on a kitchen counter.

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 30/12/2025

My starter, almost on peak level after being fed 1:1. #sourdough

Sourdough starter peak in a glass jar with red lid

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 29/12/2025

Cinnamon sourdough Babka. That was a second try, way better than the first one and still a lot to improve, specially during the braid part. Delicious tho, pure cinnamon and sugar! #sourdough #babka

Crumb shot of a sourdough Babka showing cinnamon glaze dripping

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 28/12/2025

The bake of the day was this puma milk bread, using the Tangzhong method. It could bake for a few more minutes, although the flavor was great.

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 08/03/2025

Will bake sourdough pizza tonight, I mixed the dough yesterday, fermented for 2:30h and put it in the fridge for almost 17h. I've just balled it and will let it rest on the counter until I bake (probably 5h of fermentation) Easy game: 67% hydration and 10% fresh milled whole wheat

Sourdough pizza dough after the cold proofing (17h in fridge)

Sourdough pizza dough after leaving the cold proofing

Sourdough pizza dough balls, ready for ferment more on the counter

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 22/02/2025

Open crumb from the second loaf, the accidental one which almost fell on the floor when going to the Dutch Oven 😂

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 21/02/2025

86% hydration crumb, amazing! 80% very strong bread flour 20% fresh milled whole dinkel/spelt #sourdough

A hand holding a sourdough bread showing the internal crumb

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 21/02/2025

Well well, the whole idea was to bake using Dutch Oven and pizza stone to compare the oven spring. The sad part: I had a small accident managing the dough to the Dutch oven and that probably impacted the oven spring. The good one: the loaf direct on the pizza oven came out great! #sourdough

Side view of 2 fresh baked sourdough loaves on a cooling rack.

Top view of 2 fresh baked sourdough loaves on a cooling rack.

An oven with a pizza stone and on top of it we see a Dutch oven on the left side (with a bread inside) and on the right side there's another sourdough loaf.
On the bottom we can see some recipients with water and lava stone to generate steam

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 20/02/2025

High hydration sourdough loaves preshaped and resting. Dough started with 85% but if I count the water absorbed from my wet hands during folding I can say it reached 87% hydration By far the highest I've done so far

High hydration sourdough dough preshaped and resting on the wood counter

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 20/02/2025

And here we go, 48g of dried sourdough starter, ready to be stored as a backup or given as a gift to some friend in need.

Dried sourdough starter on a parchment paper

Dried sourdough starter and already cracked on a parchment paper

Dried sourdough starter packet in an Ikea ziplock bag, on top of a scale showing 48g

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 19/02/2025

My sourdough starter, currently 100% whole wheat mix. (For the picture it was 10h on starvation but still holding) And on the right side, producing a brand new batch of dried starter backup

Sourdough starter made of whole grain flour and water

Sourdough starter spread along a parchment paper with a blue spatula on the right side.

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 19/02/2025

I did it again yesterday, now with extra cheese on top. 43h total fermentation for this sourdough pizza crust was amazing. The right picture was from the last slice coming out of the fridge directly to my belly, but it was great to show the open crumb of the crust.

Sourdough pepperoni pizza with lots of cheese

A hand holding a slice os pizza showing the crust open crumb

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 18/02/2025

It was a long time without baking a sourdough and I had to deal with multiple different vars at the same time: I used a baking pizza instead of Dutch Oven Different strong flour that I'm used to and the dough was completely different It was late and I added the dough in the fridge during BF.

A hand holding a fresh baked sourdough bread

Fresh baked sourdough bread on a cooling rack

A hand holding a sourdough bread cut in half showing the crumb

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 17/02/2025

I have been quite busy at work for the past few weeks and couldn't check bluesky frequently. As an apology I brought a pepperoni and cheese sourdough pizza. One of the best pizzas I've ever had, honestly.

A hand holding a slice of sourdough pepperoni pizza showing the border crumb.

A fork holding a piece of pepperoni sourdough pizza showing the air bubbles in the crust.

The background is the rest of the pepperoni pizza.

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 04/02/2025

I mean the fermented time before going to the fridge. Baking right after the fridge is better for scoring and you should continue. Adjust the time before going to fridge, what I usually follow is this table and the full article is also helpful thesourdoughjourney.com/the-mystery-...

Bulk fermentation guidelines table comparing temperature, time and percentage rise

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 19/01/2025

100% fresh milled Einkorn sourdough bread. This one is a survivor, passed through a hydration mistake, very sloppy dough which I thought about throwing it away. End up putting it on the balcony (-1c) for 38h. I decided to bake anyway and got this amazing thing that I can't describe the flavor.

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 15/01/2025

This is basically the difference between what I used to get and what I get now.

Milled Emmer: coarse milled even though the Miller was set on the finer setting

Einkorn fresh milled on real fine setting

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 12/01/2025

Soft boiled eggs on sourdough toast, because life can be simple.

Two sourdough toast with soft boiled eggs spread on it.

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 11/01/2025

Second sourdough loaf crumbshot, about 30h fermentation total. Flavor is insanely good also 😊

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 11/01/2025

I love this golden color from the Spelt. 1st loaf was in the fridge for about 18h with total fermentation of 24h 2nd load was in the fridge for about 24h with total fermentation of 30h #sourdough

A hand holding a sourdough loaf fresh baked

Top view of sourdough loaf fresh baked, showing it golden color

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 11/01/2025

75 grams of dehydrated sourdough starter, ready to be handed to a friend.

Sourdough starter dehydrated in a Ziploc bag

Starter previously spread on parchment paper now is dry and starting to crack

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 10/01/2025

Two more sourdough loaves are coming tomorrow. 80% hydration 20% whole spelt fresh milled

Two sourdough loaves resting on a wood bench after pre-shaping process

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 09/01/2025

Dehydrating some sourdough starter for a friend who is moving abroad.

Sourdough starter spread on a parchment paper and left to dehydrate.

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 08/01/2025

Took the day to wash my linens and finally season my sourdough bannetons with a mix of rice and white flours.

2 bread bannetons laying on a wood bench, one of them is already seasoned and the other is ready to be. On the right side there's a water spray used to humidify the banneton and the left side has a glass of rice flour mixed with white flour.

One banneton with flour inside it, before the flour be spread across the banneton

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 07/01/2025

Found pieces of a stone mill visiting a museum yesterday.

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Yet Another Sourdough Baker @yetanotherbaker.bsky.social · 06/01/2025

Second sourdough loaf baked after 34h cold retarding. Flavor is better than the first, although it seems to be flatter. It does not seem to be overproofed at all, maybe I just need to work a bit on the dough structure?🤔