Day 3 Sourdough Fermentation
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Day 3 sourdough fermentation

Discover Pinterest’s best ideas and inspiration for Day 3 sourdough fermentation. Get inspired and try out new things.
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A loaf of golden, crusty homemade sourdough bread, proofed overnight using cold ferment methods for optimal flavor.
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the ingredients for fermenting sourdough are shown
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Would you believe me if I said it was all at room temperature? 🥶 The only reason this isn’t a sticky puddle of over proofed dough is because the dough temperature is cold. I mixed up this basic sourdough bread recipe (available on breadandhappiness.com) at 5pm using COLD water and didn’t shape it until noon the next day. I knew that I would be leaving it at room temperature (60-65F) overnight to ferment so I wanted to keep the dough temperature low so it would ferment slowly. Once you u...
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5min · 1 serving Creating a Sourdough Starter • -You can use white flour, whole wheat, rye or combination. Using whole-grain flour will kick fermentation faster though. - As an experiment and to speed up fermentation I used pineapple water instead of plain water only the first 2 days. The differences; I saw fermentation bubbles the first day, the second day the smell was strong astringent but not awful. The following days the smell was very pleasant and sweet. ☀️Flour Blend = 7g white flour + 3g Rye or whole wheat (70% white flour + 30% whole wheat) •   • DAY 1: Add 10g flour blend + 10g water and mix to combine. Cover and let it rest in a warm place for 24 hours. (If you use water fruit you will see activity on the same day) •   • DAY 2: You may see small bubbles, and that in
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Try to ignore my sunburn! Here’s a quick explanation of bulk fermentation vs cold fermentation and also why I would probably ditch that recipe! #sourdoughbread #bulkfermentation
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Sourdough Bulk Fermentation
What dough looks like when it's done with the bulk fermentation. This dough was 80°F for the majority of the bulk fermentation, sometimes erring on the side of 78-79°F, but I did my best to keep it close to 80. I've been experimenting with trying to influence the temp of my dough by putting it in the oven with the light on and sometimes even adding a cup of boiling water to the oven rack to warm it up in there. I'm really enjoying the faster bulk fermentation, and I also find it's more pred...
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Crumb Read Chart
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Crumb Read Chart
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Sourdough Bread for Beginners!