#Score Bread Tool

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#Score Bread Tool Reel by @eatbasilandbloom (verified account) - There are seemingly an infinite amount of variables that you can tweak in your sourdough baking to get the results that you want. Here are 3 tips that
122.4K
EA
@eatbasilandbloom
There are seemingly an infinite amount of variables that you can tweak in your sourdough baking to get the results that you want. Here are 3 tips that have helped me get more volume out of my sourdough loaves. #sourdough #sourdoughbread #bakersofinstagram #sourdoughbaking #sourdoughbreads #breadbaking
#Score Bread Tool Reel by @russellpeace_baker - If sourdough starter ratios have ever confused you… you're not alone. 1:1:1 1:5:5 1:10:10 They're not complicated once you understand what they actu
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RU
@russellpeace_baker
If sourdough starter ratios have ever confused you… you’re not alone. 1:1:1 1:5:5 1:10:10 They’re not complicated once you understand what they actually represent. Starter ratios describe the relationship between: Starter Flour Water And they are always measured by weight — not volume. For example: 20g starter + 20g flour + 20g water = 1:1:1 5g starter + 25g flour + 25g water = 1:5:5 The numbers simply describe proportion. But here’s the important part: Ratios don’t describe strength. They describe feeding size. How much food you’re giving your culture relative to what’s already there. That feeding size affects: • How quickly your starter ferments • How long it takes to peak • How acidic it becomes • How stable it feels over time Once you understand that, sourdough becomes predictable instead of confusing. If you’d like the full structured breakdown — including feeding schedules, levains, weekly routines and common mistakes — I’ve put everything into a detailed 30-page guide. Comment ULTIMATE and I’ll send it over. Save this post so you can refer back to it when feeding your starter. #sourdough #sourdoughstarter #breadscience #homebaker #artisanbread
#Score Bread Tool Reel by @nick_bennett_sourdough (verified account) - Shaping, scoring and baked. - - - - - - - - - - - #sourdough #sourdoughstarter #sourdoughbread #sourdoughbaking #bakingbread #artisanbread #breadstag
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@nick_bennett_sourdough
Shaping, scoring and baked. - - - - - - - - - - - #sourdough #sourdoughstarter #sourdoughbread #sourdoughbaking #bakingbread #artisanbread #breadstagram #homebaker #bread #breadmaking #wildyeastbread #levainclub #sourdoughlove #food #realbread #homebreadbaking #wildyeaststarter #flourwatersalt #breadmaking #sourdoughscoring #nick_bennett_sourdough
#Score Bread Tool Reel by @dinewithle - When you forget to make the expansion score 😭😭😭 At least the wheat stalk came out nicely lol . . . . . . . #sourdough #sourdoughbread #sourdoughs
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DI
@dinewithle
When you forget to make the expansion score 😭😭😭 At least the wheat stalk came out nicely lol . . . . . . . #sourdough #sourdoughbread #sourdoughscoring
#Score Bread Tool Reel by @gloriajmacdonald - Sourdough really is this simple. Real sourdough bread is made with just a few basic ingredients-and you don't need to overcomplicate any of them to g
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GL
@gloriajmacdonald
Sourdough really is this simple. Real sourdough bread is made with just a few basic ingredients—and you don’t need to overcomplicate any of them to get great results. When you understand the fundamentals, baking sourdough becomes calm, approachable, and actually fun. That’s exactly what I teach inside Sourdough Made Easy. 👉 Click the link in my bio and go to Classes 👉 Or visit SourdoughSorcery and click Classes 💬 Comment EASY and I’ll send you the info!
#Score Bread Tool Reel by @oldmanteh99 (verified account) - Follow along with one of my student where I guide her on how to shape a sourdough 👨🏻‍🍳
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@oldmanteh99
Follow along with one of my student where I guide her on how to shape a sourdough 👨🏻‍🍳
#Score Bread Tool Reel by @theearlyrisebaker (verified account) - Once again, Instagram, stop limiting long video views!!! Sourdough doesn't have to take alllll day! Temperature plays an enormous factor and that's w
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@theearlyrisebaker
Once again, Instagram, stop limiting long video views!!! Sourdough doesn’t have to take alllll day! Temperature plays an enormous factor and that’s why I use my @brodandtaylor proofer daily. When you take fluctuating temperatures out of the equation, sourdough becomes a lot more predictable. 350g bread flour 150g whole wheat flour 200g starter (whole wheat) 375g water (use 325 if you’re scared of loose dough) 10g salt I have a link in my bio for this proofer (and the banneton!). #sourdoughtutorial #sourdoughbaking #sourdoughteacher
#Score Bread Tool Reel by @wildsourdoughco - Sourdough final shaping tutorial 🥖✨ Your dough survived bulk fermentation… now let's shape it like a pro. From pre-shape to tightening that surface
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WI
@wildsourdoughco
Sourdough final shaping tutorial 🥖✨ Your dough survived bulk fermentation… now let’s shape it like a pro. From pre-shape to tightening that surface tension, I’ll show you exactly how to get it bakery-ready for cold proofing before the big bake 🔥 Perfect structure = perfect oven spring. Recipe + starter kit linked in bio 💛 #sourdough #sourdoughbread #breadbaking #artisanbread #homebaker
#Score Bread Tool Reel by @russellpeace_baker - If you bake once a week, your starter does not need daily feeding. In this video, I walk through the exact weekly system I use from start to finish -
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RU
@russellpeace_baker
If you bake once a week, your starter does not need daily feeding. In this video, I walk through the exact weekly system I use from start to finish — after baking, through the fridge phase, waking it back up, building the levain, and resetting the cycle. This routine prioritises: • Low waste • Stability • Predictable strength • Minimal discard • Controlled acidity Here’s the key principle most people miss: Strength comes from timing — not frequency. After baking: – Keep just 1–2g – Feed at 1:5:5 – Allow fermentation to begin (not peak) – Refrigerate Cold slows fermentation dramatically. Yeast survives extremely well. Acid build-up slows. The culture stays stable all week without intervention. Then on baking week: Remove from fridge Feed once to wake Let it peak warm (20–22°C / 68–72°F) Build levain Reset the cycle No daily discard jar. No guessing. No over-acidified starter. If you want the full printable version of this weekly starter rhythm — including example timings for single or multiple loaves — comment WEEKLY and I’ll send it to you. This is the exact routine I use for consistent weekend baking. #sourdough #sourdoughstarter #breadbaking #homebaker #artisanbread
#Score Bread Tool Reel by @eatbasilandbloom (verified account) - We've spoken about the physical differences between a stiff sourdough starter and a liquid sourdough starter but what functional differences do you ne
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EA
@eatbasilandbloom
We’ve spoken about the physical differences between a stiff sourdough starter and a liquid sourdough starter but what functional differences do you need to consider when switching for your sourdough baking? Water/hydration and prefermented flour percentages are the biggest factors to consider when swapping. Have you made the swap to a stiff sourdough starter yet?
#Score Bread Tool Reel by @wildsourdoughco - Scoring sourdough made simple 🥖✨ From the perfect cut to straight into the oven - watch the full walkthrough and learn how to get that beautiful rise
1.8K
WI
@wildsourdoughco
Scoring sourdough made simple 🥖✨ From the perfect cut to straight into the oven — watch the full walkthrough and learn how to get that beautiful rise and crust every time! Want more easy sourdough tips? Follow along! #SourdoughBread #SourdoughTips #BreadScoring #HomeBaking #SourdoughBakers

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