Then remove 1/2 cup starter, discarding the remainder. Brush top with egg white and sprinkle with seeds. Spray the loaves with lukewarm water and dust generously with flour. Slowly stir in warm milk and softened butter to dry mixture. Check out our Sourdough Tips. DAY 1: All you need for today is 50g of water and 50g of flour plus a clean jar. Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. The next day, sift the powders directly over the bowl and whisk again to combine. If you don’t have a kitchen scale, you can measure out 3/4 cup plus 2 tablespoons. Day 4. $59. In a clean vessel, mix 70 grams of the starter that you mixed on Day 1 with 50 grams of whole wheat flour, 50 grams of all-purpose flour, and 110 grams of room temperature water. Add 200ml warm water and mix well with your hands until combined, and there are no dry clumps of flour. Even if you think your starter is beyond saving, with this step-by-step guide, you’ll know how to revive even the furthest-gone starter the next time you want to enjoy a delicious sourdough loaf. 08 of 14. Place the starter somewhere warm for the next 24 hrs. 1. Rest assured, there’s no sour taste in this treat. 4. Gradually stir in warm. Loosely set a lid on the top or secure a breathable covering to the jar (i. About a half hour before the dough is ready to bake, preheat the oven to 425°F with a rack in the center. Preheat the oven to 350°F (176°C). Add the cup of. In the bowl of an electric mixer, combine the sourdough, milk, and granulated sugar, and blend well. Preheat the oven to 350°F. 7. Remove 100g of your starter and then add 50g of flour and 50g of yogurt to the remaining 50g of starter in your jar. Its presence doesn’t mean that something bad happened to your starter, it just means that it’s hungry. Stir vigorously to incorporate air. Lightly grease a 9" x 5" loaf pan; or a 12" x 4" tea loaf pan. Make two fairly deep diagonal slashes in each; a serrated bread knife wielded firmly or a. With a fork work in 1 cup of flour or more until the dough is very stiff, dry, and crumbly. 3. STEP 8. Use the proper cycle and settings for making sourdough bread in a bread machine. Bubbly, active sourdough starter (50 g, about 1/4 cup) – you can get my step by step tutorial here on making a starter –> How To Make Sourdough Starter From Scratch, and don’t forget to watch the video from Traditional Cooking School; Bread Flour – (500 g, 4 cups + 2 Tbsp. Let sit for 24 hours at room temperature. Uncover the risen loaf and place the pan in the oven. It is the same starter we use in all our sourdough baking. For bread flour starters use 1:1, for most whole wheat and rye flours use 1:2. The first one is that it will sweeten the bread, as this is what sugar does. Drizzle your baking vessel (stone or skillet) of choice with a little extra virgin olive oil. The dough will be very stiff. Set the jar aside in a warm spot out of direct. If this still sounds like too much discard, consider maintaining a smaller starter. Instructions. How to Revive Sourdough Starter. Miners in the California Gold Rush cuddled it. Knead the bread for 10 minutes, and your dough should become elastic and smooth. Sourdough is a stable culture of lactic acid bacteria and yeast in a mixture of flour and water. If overly dry, feel free to add a bit more water. If you do see life (a few more bubbles), remove 1/2 of the starter, add 1/4 cup water, and stir. In the flour (and to an extent, the air in your kitchen), there is wild yeast that will become active in your starter. The dough will feel dry, rough and shaggy. On day one, mix one cup of flour and one cup filtered water. Score the surface decoratively with a sharp knife. Day 2 – No discard. Mix together 50g of flour and 50g of filtered water and ¼ of a teaspoon of honey (optional) and leave it out at room temperature. Discoloration. Store, well-wrapped, at room temperature for several days; freeze for longer storage. If you’ve thought about trying sourdough yourself, now is. Mix thoroughly, cover, and let rest for 12 hours. Sourdough refers both to bread, and to the starter used to make it. Oh, and don’t get rid of the starter you removed! Stir in 10g (1/3 ounce) flour and 10g (1/3 ounce) water until smooth. I keep 1 ounce of starter and feed it with 1 ounce of flour and 1 ounce of water because I rarely need a massive amount of starter on hand, but various other sourdough luminaries advise different. When you first create a sourdough starter, it will have a mild flavor. Eisensour. Use a fork or spoon to stir it on occasion. Place each in a greased 8×4-inch loaf pan and cover with a towel for the second proof. Ready to give it a try? Here is our step-by-step sourdough starter recipe, including how to feed sourdough starter: Ingredients: 1 cup of all-purpose flour (whole wheat flour or rye flour may be used for added nutrients) 1 cup of lukewarm water (non-chlorinated) Instructions: Day 1: Initial Mixture 100%. With a sharp knife, make 3 diagonal slashes across tops of loaves. Day 3: Keep 3 tablespoons of starter and feed it. Combine warm water, active starter, salt, and flour with a wooden spoon or even just your hands in a large mixing bowl. Although mold growing on a sourdough starter is uncommon, it is vital to recognize what mold looks like as it means there is a problem with your starter. glass or ceramic container, mix flour and yeast. Immediately bake 10 minutes. Place a clean jar on the scale and tare. Set aside for 12 hours. Discard half of the starter, keeping about 60g in the container. Starting off with 1 cup of flour and 1/2 cup of water may be a good way to begin. If you really want a stronger flavor in your sourdough bread, adding a little citric acid to your dough will help. Screw on the lid tightly and set aside on the counter for 24-48 hours. Then you would add this amount to the smaller amount of starter you already have. J. Place a clean glass jar on your digital scale and zero it out. According to My Daily Sourdough Bread, it’s 233 years old and owned by a 92-year old mother. Taste: Sweet & Rich. Mix until smooth, and cover. It will probably take around 1-2 weeks for your starter to reach this point. Ensure dough is mixed thoroughly. Feeding Your Starter. Do not refrigerate. Stir with a clean spoon and leave for 24 hours. Ice Cream Cookie Sandwiches. A starter that is less than 12 months old will not have developed a full bodied flavor. Enough water to make what looks like a “thick pancake batter. Stir with a wooden spoon, then transfer the dough to a clean kitchen surface, and use your hands to start kneading. Day 1. What is a sourdough starter? The quick version: a sourdough starter is an active colony of wild yeast and good bacteria cultivated by combining flour and water and allowing it to ferment. Squish the mixture together with your hands until the flour is fully absorbed. It’s available on Etsy and the account said it’s managed by her children. In a separate bowl, combine water, vinegar, and yogurt, then add this to the dry ingredients. For each 1/2 cup starter removed, add 1/2 cup flour and 1/2 cup warm water to the remaining starter and stir until smooth. It also uses a blend of sourdough yeast and standard yeast to help the bread rise. Making a sourdough starter (sometimes also called a mother, a sponge, or a levain in French) requires just two ingredients: flour and water. 61 Ratings. Pour in your water around the edges of the baking basket. Bake the bread for 45 to 55 minutes; it should have a pale brown, crisp top, and should pull away from the edges of the pan when done. Calibrate the scale back to zero again and repeat with water. Too cold and your starter won't rise. Photo Credit: practicalselfreliance. Since sourdough starter is basically just flour and water, then let your starter ferment for as long as you need between feedings and use your discard for quick-breads or breads to which you add yeast. Place the cloth back on the top of the jar to cover and leave it at room temperature for 24 hours. When the oven is preheated, and the pans are scorching hot, take them out of the oven. Drop a spoonful of it in a glass of water. Method. Doughnato di Niccolò di Betto Bardi. Check the Volume. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, instant sourdough yeast, and salt. Shape the dough into a loaf and let it rise again. Pasta Madre translates to "dough mother" in Italian. If it feels too thick, add a little more water. To a large bowl or stand mixer bowl, add 1 cup starter, bread flour, salt, sugar, oil, and warm water. Stir vigorously. 5 out of 5 stars (234) Fresh Sourdough Starter and Handmade Crock Set. Once again, discard half of the starter and feed it with another 4 ounces of flour and 4 ounces of water. Note: the fresh sourdough starter that comes in this set is processed in a facility that also packages products containing eggs, milk, soy, tree nuts, and wheat. Step 1: Mix. That's it! Feed 1 tablespoon (about 30 grams) of sourdough starter with approximately 2/3 cup of flour (I do 100 grams of all-purpose einkorn flour) and 1/3 cup filtered water (I do 50 grams). Stir in 1/4 cup (60 grams) of warm, filtered water, then mix in 1/2 cup (60 grams) of unbleached, all-purpose flour. Leave the container out at room temperature (at least 70. On the fourth day, the sourdough starter will appear very bubbly with both large and small bubbles. By feeding it continually and keeping it in happy conditions (more on that below) you will have a reliable “natural yeast” culture that can be used to. For both budding and serious sourdough bakers, the Cambro 2-Quart Translucent Round Container will be a perfect home for your starter. Unbleached All-Purpose Flour: All-purpose flour is admittedly a broad category, but it’s a popular option for sourdough starters due to its wide availability. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight. Again, these ratios represent the amount of food you give the amount of starter that you keep. On the morning of the 5th day, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. Mold can occur on sourdough starter for a number of reasons. Step 1 In a wide-mouth jar, stir together all ingredients until well combined. Use a rubber band or piece of tape to mark the mixture level. First rise: Cover bowl and let rise in a warm, draft-free place (75°F/24°C) for 2 hours. Now, divide this number by 2. Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Rye (or pumpernickel flour) is also great. Try your hand at some of these sourdough dessert ideas and tag me @farmhouseonboone on Instagram. Day 1: To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Instructions: 1. ca. Bake the buns for 20 to 25 minutes, until golden. Day 2: Add more flour and water and stir. Sourdough starter fermentation process: the chemistry The thing is, the sourdough starter yeasts can’t digest the sugar maltose, which is formed by enzymes breaking down the starch in flour. •Feeding #1: 20g starter + 20g water + 20g flour. Cover the jar and place in a warm location for 24 hours. Store frozen for up to 6 months or dried for 2 to 3 months. Day 1 – The Start. Make sure all the flour is incorporated and. When making sourdough, having a bench scraper and/or a bowl scraper is a must. Sourdough baking can be incredibly forgiving, even for beginner bakers who aren’t used to maintaining a starter. Add the bananas, sugar, and vanilla to a bowl. No yeast needed, sourdough lets anyone turn flour, water, and time into absolutely spectacular bread. 100%. Dwight D. 30g filtered water. When feeding the sourdough starter, I use a ratio of 1:2:2 (1 part starter, 2 parts flour, and 2 parts water) or 1:3:3 depending on when I want to use it. From a simple and crusty beginner sourdough bread or sourdough country loaf with a soft and airy crumb to delectable sourdough berry sweet rolls that will become your go-to weekend breakfast, these recipes will guide you through each step, from creating and maintaining a sourdough starter to achieving beautiful results. It may take up to 12 hours in some cases, especially in lower temperatures. To make the batter: In a small bowl or mixing cup, beat together the eggs, and oil or butter. This means, adding in a fresh 40g of flour and 40g of water and mixing it really well with yesterday's mix. On day 8 you’ll need to transfer the starter to a quart size container. 4 ounces all-purpose flour (3/4 cup plus 2 tablespoons) 4 ounces water (1/2 cup) Weigh the flour and water, and combine them in a 2-quart glass or plastic container. This time you can add white unbleached bread or AP flour, or keep using the other flour. Whether it conjures up a crusty, flavorful loaf of bread or a bubbling crock of flour/water starter, sourdough is a treasured part of many bakers' kitchens. This will give you the equal amounts of flour and water that you need to add to your sourdough starter to increase the amount you have. Sourdough starters range from extremely runny that you have to pour it, to so thick that you have to use your hands or a dough scraper to break it away. Do I Have to Use a Dutch Oven? While it’s not imperative to bake the bread in Dutch oven, it really helps develop sourdough’s signature crusty crust because a covered Dutch oven traps in the steam the bread releases while baking, aiding in crust development. Let sit at 70-75 degrees, for 2 days or 48 hours this time. Day 2: Add 70 grams flour and 70 grams water. To store your starter at room temperature: Stir the starter thoroughly. Mark where the top of your starter reaches in the container. The next morning, perform one set of stretches and folds, cover the bowl, and place in the fridge until ready to bake. Day 1 – Add 25 grams flour and 25 grams water to your glass jar. This recipe calls for 200 grams of sourdough starter and yields 2 loaves of artisan bread. Add the blueberries and toss the mixture to coat. 60 grams active gluten free sourdough starter (mature and ripe)**. However, a 12 month old starter can bring just as a robust flavor as a 20 year old starter. At this feeding ratio, it takes about four to five hours for the levain to reach peak activity at 78-80°F (26-27°C). An active sourdough starter can quickly double its volume. Follow the directions in your booklet, using 1 cup (227g) lukewarm water and about 2 cups (227g to 241g) unbleached all-purpose flour for the starter's first feeding. Quickly and gently transfer to prepared pans. Day 1: Add 50 grams whole wheat flour, 50 grams bread flour, and 100 grams warm water to a clear lidded container with a capacity of 1 pint or more. Like last time, let the dough proof in a warm, humid environment. The mix needs to breathe to ferment. If you do see bubbles, remove half of the starter, add the 1⁄2 cup flour and 1⁄4-1/3 cup water and stir thoroughly. The yeast will feed on the sugars in the dough and produce carbon dioxide, causing the dough to rise faster. 21 grams honey. In a medium bowl, add the warm water and yeast. The solution: keep it warm. Cover your dough and leave to rise/proof in a warm/room temperature place or proofing drawer for 2 hours. Stir in 16g (1/2 ounce) flour, and 16g (1/2 ounce) water until smooth, for a feeding ratio of 1:2:2. Gently brush or spray loaves with cold water; bake 25-35 minutes longer or until golden brown. Ladle sourdough starter onto the hot pan. This type of sourdough starter is generally 50% hydration or lower. Preheat the oven to 325°F. Keep the temperature around 70 degrees – any deviation that makes it too hot or too cold can kill your starter. Step 2. Line a 12-count muffin tin with paper liners or grease generously to prevent sticking. Re-mark the container to note the height of the mixture. Set aside. A daily feed is adequate for bringing your sourdough starter back to life after a liquid meltdown, but some bakers will opt for two feedings per day to ensure there are no mishaps. To get your sourdough starter started, mix one part flour and 1/2 the amount of water in your jar. By this stage you should see some bubbling starting to happen. Add 100g water, 70g white flour, 30g rye. The Le Creuset Stoneware Canister with Wood Lid will look great sitting on your countertop, and keep your sourdough starter safe from the elements while it grows. Preheat your oven to 450°F (225°C) and place a tray on a lower shelf in the oven. Feed a sourdough starter 4-12 hours before starting the dough, ensuring it is active and bubbly. Stir with a wooden spoon, then transfer the dough to a clean kitchen surface, and use your hands to start kneading. 25 oz) pkg active dry yeast. They are nice and tall, and you can cover the top with a cloth or plastic wrap. Add the flour and salt, and stir the ingredients (a dough scraper works well here) until the dough becomes shaggy. Feed your sourdough culture 3-4 hours before you want to make your bread. You might see some people use a 1:2:2 or a 1:3:3 or even a 1:4:4 or 1:5:5. That's it—you've got starter. 2. Lieveto Madre or Pasta Madre. To revive the dried sourdough starter, add 50 grams to a clean jar with 100 grams of water and 100 grams of flour. 50g water. Scrape down the sides of the bowl and cover with a clean towel or plastic wrap secured by a rubber band. Preheat oven to 375°. Preheat your oven to 350°F (176°C) and lightly grease a 9" x 5" loaf pan with butter or oil. When all of my glass jars are dirty or being used for something else, I use a pint glass! Yes, the kind you drink beer from at a bar. Cover the bowl with plastic wrap, reusable wrap, or a clean kitchen towel. Whisk vigorously on medium speed until voluminous and pale in color, about 5-7 minutes. Discard half your starter (saving the discard in a separate container for later. Instructions. 2. Lightly coat three 7x3x2 mini loaf pans or one 9×5-inch loaf pan with butter. The next day transfer 25 grams to a new jar and feed with 100 grams of water and 100 grams of flour. Shape the dough into a round mound and put back into oiled bowl to rise for another 1 to 2 hours. Bread baking in a Dutch oven; 10 tips for new sourdough bakers; Make and freeze pie crust;Some of these names for sourdough starter come from the upper crust of society. Make sure you feed your starter the exact proportions listed. The consistency of the mixture should be more like thick pancake batter than a lump of bread dough. Cover bowl loosely and allow to rest for 12 hours. m. For fully fermented allow to soak for 8 to 12 hours. 8. The lazy girl’s way to maintain a sourdough starter is to keep it in the refrigerator, sometimes forget about it, and feed it occasionally. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight. Risevelt. Instructions. Jump to Recipe This post will teach you how to make a beginner sourdough. Use a rubber band or piece of tape to mark the mixture level. This sourdough rye bread uses enough rye flour to give the bread a nice flavor but not so much that it is difficult to bake with. Add 50 grams of organic bread flour and 50 grams of water to the starter mixture in the jar. Stir the chips/water occasionally; it'll take 3 hours or so, with infrequent attention, to dissolve the chips. Brush up on your sourdough knowledge! Day 1: Make Your Starter. However, this doesn’t mean that fermentation will not occur outside of these temperatures. Add a scant 1/4 cup lukewarm water (45 grams) and mix until it creates a thick batter. Heat a large skillet over medium heat. 3. The following morning, coat a 8. Add ½ cup of water to the starter and flour. Place the loaves on a lightly greased or parchment-lined baking sheet. The purpose of the starter is to produce a vigorous leaven and to develop the flavor of the bread. Place in a glass container and cover with cling-wrap. Mix until the yeast is dissolved. Sourdough starters range from extremely runny that you have to pour it, to so thick that you have to use your hands or a dough scraper to break it away. Place the shaped dough on either parchment paper or a well-oiled baking pan. If your house is cold, pop it near the kettle or oven to keep it warm. Preheat your oven to 325 degrees and tear a piece of parchment paper big enough to cover a baking sheet. Let stand in warm place for 5 days, stirring 2 to 3 times. If you're trying to build acidity, you want it either higher for acetic acid tang, or lower (50F/10C) for the classic lactic acid sourdough flavor. 12 - 16 hours later - You should see. Day 1: To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Mix well. But where does the path to sourdough bread begin? Right in your own kitchen,. Place your starter under a bush or tree, and visit it every day to add another quarter cup of water and flour, ensuring you re-secure the cloth after every addition. Line a baking sheet with parchment paper or a silicone baking mat. Don’t over knead it. Simply reduce the amount of starter you’re feeding. The water should barely cover the chips; tamp them down, if necessary. Mix well. e. I feed my starter the night before I want to bake. Arrange the rolls in the cast iron skillet, leaving space in between each piece to expand. Stir to form a thick batter, cover and set aside at warm room temperature for 24 hours. Place 50 grams (about 1/4 cup) of the water and the salt for the dough in a small bowl. 7. Mix together flour and water and let sit (autolyse). Loosely cover (you’ll want room for airflow). The next day, an hour or two before you are ready to begin baking, remove your starter from the refrigerator. It should be like a thick milkshake. Cover loosely and let stand in a warm place 1-2 days or until light and bubbly. strong white bread flour. To your starter, add 80 grams all-purpose or bread flour and 80 grams warm (95F/35C) filtered water. 20g. To make 1 cup (227g) sourdough starter to use in a recipe, aim for at least 247g (we'll round it up to 250g) in order to have 20g left over to feed and maintain. 2. Repeat feedings of 45 grams each water and flour mixture once a day at the same time, mixing with a rubber spatula, for 4 days. Cranberry bliss bars with sourdough starter are tangy and flavorful, frosted with a cream cheese frosting, then drizzled with white chocolate and sprinkled with dried cranberries. Day 4 through about Day 10: Repeat Step 3 each day until starter smells fruity, yeasty, and is. Combine 1/2 cup of all-purpose flour and 1/4 cup of water in the glass bowl. 1. Mix with a fork until smooth; the consistency will be thick and pasty. Fresh bread with a chewy texture and a crisp crust. In a small bowl, combine 1/4 cup of the flour, the brown sugar, butter, and 1 teaspoon of the cinnamon. Allow the starter to rise for 12 hours at room temperature (70°F). In a 4-quart nonmetallic container, dissolve yeast in warm water; let stand 5 minutes. Naturally rich in amylases, nutrients, and microbes, this cereal flour enables a starter to quickly convert sugars for faster, more efficient fermentation. Remove from loaf pan onto cooling rack, slather with more butter, and allow to cool for at least 15 to. This leads people to brag about their decades-old starters, as if a 100-year-old starter has a better flavor than a 10-year-old starter. You will receive a healthy, moist ball of live sourdough. Supported by the wild yeast and lactobacilli in the air, the flour. A sourdough starter takes anywhere between 7 and 10 days to fully develop. Prevent your screen from going dark as you follow along. 2. If it isn’t, press the “tare” button to get the display to read zero. Franklin D. For both budding and serious sourdough bakers, the Cambro 2-Quart Translucent Round Container will be a perfect home for your starter. 8:00 am: Feed the sourdough starter in the morning the day BEFORE you wish to bake. Yeast Breads Sourdough Starter Recipe Here's everything you need to know to get started on your starter. By feeding it continually and keeping it in happy conditions (more on that below) you will have a reliable “natural yeast” culture that can be used to. Score the bread with a blade or a sharp knife. Then place in the fridge. The amount of starter used in homemade bread can vary from 50g to around 200g or more. STEP 2. Pre-ferment is often used to indicate an amount of starter that has been prepared to make a loaf by feeding in the last several to 24 hours to ensure that it is properly active before preparing the dough. Add around 50g of bacon with 100g of your favorite cheese during stretch and fold. Add 70 grams flour and 70 grams water. ) Add 1/2 cup all-purpose flour and 1/4 cup lukewarm water to the remaining starter. Loosely cover the container with a lid or a thick breathable cloth, secured with a rubber band. “I know Trevor Wilson [another master baker and respected sourdough philosopher] uses an all-white flour starter,” says Kristen. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. I recommend using a 1:2:2 ratio to feed your starter prior to going into the fridge. flour and water The first step in creating a sourdough starter is to prepare the flour mixture which will be used to feed the starter. Now add 35g of lukewarm water. STEP 1. “ The things in my life that I love most are the things that I feed regularly: my starter, my dog, and my unhealthy relationship with Timothée. Any type of large and tall glass will do. Measure out 1 cup of whole wheat flour into a large bowl or a crock. If it is too thick, add more water. Total Time: 21 hours 25 minutes. Now it’s time to use your starter. •Feeding #1: 20g starter + 20g water + 20g flour. Spoon 1/2 cup (113g) starter into a bowl; either discard the remaining starter or use it in another recipe (see "tips," below). 2. When the skillet is warm, coat it with butter or cooking spray. Mix until the yeast is dissolved. Weigh out 4 ounces (113 grams) of all-purpose flour into your container. ) On the third day, remove half of the starter-in-the-making, add ½ cup flour and ½ cup of water to the remaining mixture, and stir to incorporate. Final Verdict. Bread Rogers. This should give you around 200g (with a little left to perpetuate your culture) of ripe starter to use twice a day. Making the Dough. You do not have to bleach or sterilize it. Cover the bowl with plastic wrap and set aside in a warm place for 3 hours until small bubbles begin to appear on the surface. Bake at 375° for 25 minutes. This type of sourdough starter is generally 50% hydration or lower. Place the bowl on the scale and turn on. Then let it sit out overnight until things get bubbly and start smelling fruity. Day 1. It is one of my most used tools! A bench scraper can be used to shape the dough, divide the dough, keep it from sticking to the work surface, turn the dough, and much more. Normally, the amount of starter chosen for a specific recipe isn’t picked at random, rather it is chosen for a specific reason. Place a lid on top, and secure. Proceed to feed it and. •Feeding/build #2: Discard 30g starter (half by volume). Next, add some flour to the jar. The ingredients, plus a warm environment, create a perfect storm for the starter to ferment and take. ) Use a spoon to add all-purpose unbleached flour until the scale reads 35g. Gently, shape it back into a round loaf with your hands by pushing the seams underneath the bread. A more mature sourdough starter can definitely bring a more diverse flavor profile to a loaf of sourdough. e.