Scales were not involved … My old, reliable scale went blank. I had no choice but to dive into intuitive, no scale measuring; cups and teaspoon mixing and starter feeding. It worked. Here is my Roadmap: Friday - Saturday 1. 12 pm Get Starter: Happy 2. Mix Dough: Sandra’s Sourdough Made Simple Bread Recipe, no yeast 3. Feed Starter: eyeball method 12 pm Bulk Proof: 9 h 30 min. working around dinner plans 9:30 pm – 9:45 am Cold Ferment: 12 h 15 min. Total Ferment Time: 22 h 10 min 4. Shape - Baguette: Rest in fridge: 25 min. 5. 10:10 am Bake Score: deep cut down the middle using scissors Bake: 425 deg. F 45 minutes; a pan placed on rack below the baguette pan Rotated at 30 minutes; final internal temp 205 – 208 deg F Cool: 2 hr and 35 min., internal temp 88-89 deg F Perfect for the occasion. The baguette is now a nice loaf resulting from score and rest. It has a pleasing crust and color; the crumb is well developed; taste is a pleasant sourdough flavor, although a bit too sour for my taste. Next time I will decrease ferment time. Time for Butter!

Your win doesn’t have to be a perfect loaf. Maybe you: • Just showed up and took one step • Learned a tidbit that changed how you think about the sourdough process • Baked a treat for yourself, a friend, or a neighbor • Tried something new, even if it didn’t go perfectly • Had a baking “aha!” moment Drop your win below so we can celebrate with you! Every small step counts. 🥖✨

Thanks to the Bread and Butter Way, that is possible even with a busy day. My process. Resources from the Classroom: BBW Coaching Calls with Sandra – invaluable guidance every step of the Roadmap! The Beginner Sourdough Roadmap – a must Baking Schedule for Real Life – easy documentation and detailed journal for comparisons *Ingredient Substitution Chart – Einkorn AP and Einkorn Whole Wheat Flours Roadmap 1. Get a Starter –a happy starter on hand following the appropriate feeding schedule and ratios. 2. Mix Dough 2:30 pm Flours: 3/4 Einkorn AP and 1/4 Einkorn Whole Wheat 3. Feed Starter after mix: Eyeball method Bulk Proof: 6 h 45 min, did not double - this is expected* Cold Proof overnight: 10 h 15 min 4. Shape: Great dough result*. Last time the dough was wet (Einkorn loaf #3) What was different? #3 : 100% AP Einkorn; this loaf also has Whole Wheat Einkorn Place shaped dough in a loaf pan to maintain Einkorn’s weak gluten structure. Rest in fridge rather than on the counter 40 min. - Sandra’s BBW Coaching Call 5. Score and Bake in loaf pan: 425 deg F - Sandra’s BBW Coaching Call 50 minutes: 200 – 205 deg F. Total Ferment time: Dough mix to Bake begins - 17 h 40 min. Cool before cutting open – 2 h 20 min. A dense loaf as expected with a nice crumb and slightly gummy texture; a mild sour flavor to my liking. Tastes great toasted as well. And of course, with butter the Bread and Butter Way. I have more questions for Sandra @Sandra Brenes at the next BBW Coaching Call!

And the taste is sourdough delicious! 🎉 Thanks to Sandra's Sourdough Made Simple Recipe, Classroom videos, reference pdf's, and BBW Coaching Calls! I have experimented often and with ease because I don't have to stay home to make it work. Throughout the loaves were delicious and didn't last long. From Starter to Bake, it's coming together. A special note about the taste. I really didn't know what homemade sourdough taste was like, but I knew I wanted it. I looked up online and AI told me "Sourdough bread has a distinctively tangy and slightly sour flavor. .......... The sourness can vary significantly, ranging from mildly tangy, reminiscent of yogurt, to intensely sour, depending on factors like fermentation time and starter age. Additionally, some sourdough varieties may have a light sweetness that balances the tartness, along with earthy and nutty notes, contributing to a complex flavor profile" A note about the crust. We like a softer crust and hence, a lighter color than the gorgeous mahogany brown loaves. Yesterday's loaves.

My second attempt at sourdough. So pleased!!!!