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AskDocs This is a friendly space for learning, sharing, and talking all about sourdough starters.

Whether you’re just getting started, working on strengthening your starter, or simply enjoy seeing bubbly jars and baking progress, you’re welcome here. 🍞🌾🤎✨

It’s here… Toast Malone officially has his own Sourdough Home! I realize this may be considered a little boujee for some...
06/06/2026

It’s here… Toast Malone officially has his own Sourdough Home! I realize this may be considered a little boujee for something as simple as keeping flour and water alive, but I am fully embracing it. My house stays cold, my starter needed a cozy place, and now I can finally take my oven back without worrying about accidentally baking my little sourdough baby. 🍞🏠😅

This is your sign to freeze some proofed dough for the days when life gets too busy to bake fresh. Single dad life didn’...
06/06/2026

This is your sign to freeze some proofed dough for the days when life gets too busy to bake fresh. Single dad life didn’t leave me much time, so I pulled out a frozen loaf and baked it straight from frozen in a fully preheated Dutch oven. It went 40 minutes covered at 465, then 15 minutes uncovered. I added two ice cubes this time, and the crumb was a little more moist than normal. I open-freeze proofed dough on a sheet pan instead of baking it, then vacuum seal it once it’s frozen solid. For this loaf, I used Costco Kirkland organic flour with 10g salt, 100g starter, 325g water, and 475g flour. Happy Thanksgiving! 🍞🧊🦃

Painted pink Valentine’s loaf, and I am officially in love with how it turned out! I’ve recently discovered bread painti...
06/06/2026

Painted pink Valentine’s loaf, and I am officially in love with how it turned out! I’ve recently discovered bread painting, and adding purple potato powder to make the dough pink felt like the perfect touch for love day. ❤️🎨🍞

Camping sourdough success! I tried baking a loaf on the Traeger this year, and it came out perfect for our family spaghe...
06/06/2026

Camping sourdough success! I tried baking a loaf on the Traeger this year, and it came out perfect for our family spaghetti night. I preheated the Dutch oven at 450 on high for about 45 minutes, dropped the temp to 375, added a few ice cubes for steam, and baked it for 6 minutes before scoring. Then it went another 19 minutes with the lid on, followed by 20–25 minutes uncovered until it reached 205 internal. Definitely doing this again. 🏕️🍝🍞🔥

Nutella star: 10/10, absolutely amazing. Trimmed-edge candy cane attempt: questionable at best. I thought it would be cu...
06/06/2026

Nutella star: 10/10, absolutely amazing. Trimmed-edge candy cane attempt: questionable at best. I thought it would be cute, but let’s just say it took a very different direction. Unless you’re making treats for a bachelorette party, maybe skip that idea. 🤷🏻‍♀️🍫🤣

Omg!!! I finally tried the sourdough butter inclusion technique and wow… my bread turned out so croissant-like, flaky, a...
06/06/2026

Omg!!! I finally tried the sourdough butter inclusion technique and wow… my bread turned out so croissant-like, flaky, and buttery! 🥐🤤 The crust is perfectly crispy, the crumb is soft and rich, and honestly, we can’t stop chipping away at it. This is completely unlike any loaf I’ve ever made before—it’s next-level amazing! 😍✨

Here’s what I used:

100g starter
300g water
500g flour
10g pink salt
1 stick grated frozen butter (folded in!) 🧈

Totally worth the hype, and I’m officially obsessed. 🥰🍞

I am SO proud of this loaf 😭🍞—hands down my best one yet! I’ve thrown away more loaves than I’ve eaten, but I finally fe...
06/06/2026

I am SO proud of this loaf 😭🍞—hands down my best one yet! I’ve thrown away more loaves than I’ve eaten, but I finally feel like I truly understand the process and my dough. This freeze-dried blueberry loaf completely exceeded my expectations 😍💙.

Here’s what went into it:

500g bread flour
350g water
50g bubbly starter
10g salt

1 hour autolyse, then 4 sets of stretch & folds over 2 hours. Bulk ferment at 74°F for about 5.5 hours. Shaped it and folded crushed freeze-dried blueberries into every layer until the final round, then chilled in the fridge for 12 hours 🫐❄️.

Baked at 450°F in a piping-hot Dutch oven: 30 mins with lid, 10 mins uncovered. The blueberries added the most subtle, amazing fruity notes 🍇✨. My new favorite loaf hands down! Would love to hear what you guys think—am I just biased, or is this as good as I think it is? 😆

Fun little painted loaf moment 🫶🏽🧡💛🩷I had so much fun making this one! A little sourdough, a little color, and some roas...
06/05/2026

Fun little painted loaf moment 🫶🏽🧡💛🩷

I had so much fun making this one! A little sourdough, a little color, and some roasted garlic because why not? The garlic amount was definitely a “measure with your heart” situation, which honestly feels like the best way to do it. 🧄🍞✨

Recipe:
75g starter
500g flour
12g salt
375g water
Roasted garlic — measure with your heart!

For the painted design, I used gel food coloring. There are definitely lots of all-natural ways to color bread too, but gel food coloring is what I usually have on hand and what works for me. I used Americolor and Wilton gels for this loaf. 🎨🥖

Such a fun bake, and I loved how the colors turned out! 🫶🏽✨

Tried a little experiment on my recent backpacking trip 🏕️🥖 Took premixed dry ingredients and a chunk of frozen starter,...
06/05/2026

Tried a little experiment on my recent backpacking trip 🏕️🥖 Took premixed dry ingredients and a chunk of frozen starter, then on day 2 mixed it with filtered water and kept an eye on it all day. Luck was on my side—someone left a metal plate by the river, so I used that and some granite rocks to fashion a 3-sided oven. Baked it in my mess kit pot with a lid… and wow 😍 Fresh baked bread in the rugged Sawtooth Mountains. Truly unbeatable! 🌄🍞

Absolutely gorgeous sourdough English muffins thanks to my brand-new pan! 😍🥖✨ They came out perfectly shaped and golden—...
06/05/2026

Absolutely gorgeous sourdough English muffins thanks to my brand-new pan! 😍🥖✨ They came out perfectly shaped and golden—makes me want to eat the whole batch right now!! 😋🍴

100g active sourdough starter
240g whole milk
360g all-purpose or bread flour
1 tbsp honey or sugar
1 tsp fine sea salt
Cornmeal (for dusting)
Butter or neutral oil (for cooking)

Mix & Rest: Whisk the starter, milk, and honey together. Stir in the flour and salt until a shaggy dough forms. Cover with a damp towel and rest for 30 minutes.

Knead & Ferment: Knead the dough in the bowl for 1 to 2 minutes until slightly smooth. Cover tightly and let sit at room temperature for 8 to 12 hours (overnight) until doubled and bubbly.

Roll & Cut: Turn the dough onto a floured surface and roll it to 1/2-inch thick. Cut out rounds using a 3-inch biscuit cutter. Re-roll the scraps once to cut the remaining muffins.

Second Proof: Place the rounds on a parchment-lined baking sheet heavily dusted with cornmeal. Sprinkle more cornmeal on top, cover gently, and let them puff up for 1 hour.

Cook: Preheat a cast-iron skillet over low heat and add a tiny bit of butter or oil. Cook the muffins for 5 to 6 minutes per side until they are fully puffed and deep golden brown.

Cool & Split: Transfer to a wire rack to cool completely. Pierce the sides all the way around with a fork and gently pull apart to preserve the textured crumb—never slice with a knife!

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