The Sourdough Nest

The Sourdough Nest Documents the sourdough baking journey I’ve undertaken

06/13/2026

Trying a Ciabatta recipe today. Ciabatta is much higher hydration than my regular loaf and since is the first time I’ve made it, I won’t post pictures but once I master it, I’ll share recipe and steps!

06/05/2026

What gives me a dopamine hit?!?! Well - a DOUGH DUMP of course!!!

What’s your hit of sourdough dopamine?

06/03/2026

Learning to bulk ferment overnight has given me so much sourdough flexibility. This dough has 500 g flour, 10 g salt, 330 g water and only 30 g starter. This amount gives me the freedom to sleep without worrying that my bread will overproof. How much YOU need will depend on the hydration of your dough and the temperature of your house.

If you haven’t tried an overnight bulk, give it a go! We had wedding dress shopping and a funeral the weekend I mixed this and I was still able to put baking a loaf for a friend easily into my schedule!


05/24/2026

Pretty much if I have my hands in the dough, I’m happy 😃

05/18/2026

Loved the Honey Oat sandwich loaf so much I decided to try a wheat recipe. Basic recipe is very similar with a little more water and half of the bread flour replaced by wheat flour. Let me know if you try this one!!

Honey Oat Wheat Sourdough Sandwich Bread 🌾🍯

A softer, sandwich-style wheat loaf with just enough whole wheat flavor without being heavy.

Ingredients

* 300 g bread flour
* 100 g whole wheat flour
* 255–260 g warm water
* 80 g active starter
* 8 g salt
* 30 g honey
* 20 g butter
* 40 g quick oats

Instructions

1. Mix everything until combined. Rest 20–30 min.
2. Do 3–4 stretch & folds every 30 min.
3. Bulk ferment until puffy and airy (about 5–7 hrs at ~73°F).
4. Shape and place in greased loaf pan.
5. Proof until dough nears top of pan.
6. Optional: mist top with water and add oats.

Bake

375°F

* 25 min covered
* 15–20 min uncovered

Bake to 198–200°F internal temp.

Soft, hearty, and perfect for toast or sandwiches 🤍

05/07/2026

I keep my bread in the freezer. It lowers the glycemic index and keeps my bread from going stale. So easy to reheat and eat!!!

05/04/2026

🍯 Honey Oat Sourdough Sandwich Loaf

This one right here… might be my new favorite.

Soft, slightly sweet, and perfect for toast or sandwiches — and made with simple ingredients I already had on hand (quick oats worked great!).

Just a reminder — I’m not an expert… just someone over here having the time of my life learning sourdough and figuring it out as I go 😄

If you try this one, let me know!

—

🧾 Ingredients (1 loaf)

• 400g bread flour
• 255–260g water
• 80g active sourdough starter
• 8g salt
• 30g honey
• 20g softened butter
• 40g quick oats
• Extra oats for topping

—

🥣 Directions

1. In a bowl, combine water + oats and let sit 5–10 minutes.

2. Add starter + honey and mix. Add flour and mix until shaggy. Rest 20–30 minutes.

3. Add salt + butter and mix until fully incorporated.

4. Perform 3–4 stretch and folds over 1.5–2 hours.

5. Let bulk ferment at room temp (~73°F) for about 3.5–4.5 hours total from mix, until slightly risen, smooth, and airy.

6. Shape into a tight log and place in a greased loaf pan.

7. Proof 2–3 hours, until dough is near the top of the pan and puffy.

8. Brush with water or milk and sprinkle oats on top.

9. Bake at 375°F:
• Covered for 25 minutes
• Uncovered for 15–20 minutes
(Internal temp ~200°F)

10. Optional: brush top with butter after baking.

—

What are you baking this weekend? 👇

05/02/2026

Dough dump - a little like adult slime. This never gets old ….

Thinking about feeding my starter … what should we bake this weekend?
05/01/2026

Thinking about feeding my starter … what should we bake this weekend?

04/28/2026

Nailing bulk fermentation can be hard. Some of the cues are subtle. In the first clip, the dough has some jiggle and a few bubbles but for me the tell tale sign it’s not ready is that it is sticking to my fingers. After another hour, the dough is slightly more domed at the edges with more bubbles throughout. The jiggle is a little more pronounced and there is no stickiness when I touch it. Because of this, it pulls away from the sides easily.

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McEwen, TN

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