{"id":8001,"date":"2025-05-09T12:03:19","date_gmt":"2025-05-09T16:03:19","guid":{"rendered":"https:\/\/hyperthinking.us\/weblog\/?p=8001"},"modified":"2025-05-09T12:11:29","modified_gmt":"2025-05-09T16:11:29","slug":"most-recent-sourdough-loaf","status":"publish","type":"post","link":"https:\/\/hyperthinking.us\/weblog\/2025\/05\/09\/most-recent-sourdough-loaf\/","title":{"rendered":"Most Recent Sourdough Loaf"},"content":{"rendered":"\n
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My sourdough is really getting good.<\/p>\n\n\n\n

I’m also refrigerating the dough (cold fermentation)<\/p>\n\n\n\n

Flavor is awesome (regular dough my daughter makes is just the wrong texture and dull basically.) Sourdough is the right texture, flavor, mouthfeel.<\/p>\n\n\n\n

I have not been saving discard very often because most of my family doesn’t like the things I do with it.<\/p>\n\n\n\n

I have balls of a sourdough pizza dough in the freezer for my personal use. It’s really good.<\/p>\n\n\n\n

I really like the sourdough dinner rolls I make, but last time I made them my sourdough was a bit underfed, too sour, so they are in the freezer for me because they aren’t toooo sour for me alone.<\/p>\n\n\n\n

I’m comfortable with feeding my starter every day or every day and a half, for now.<\/p>\n\n\n\n

Currently using Bob’s Red Mill Artisanal Bread Flour, and I use self ground whole spelt flour, and white spelt flour in my sandwich bread recipe. (3 cups Bob’s, 3\/4 cup white spelt, 1\/4 cup whole spelt.)<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

My sourdough is really getting good. I’m also refrigerating the dough (cold fermentation) Flavor is awesome (regular dough my daughter makes is just the wrong texture and dull basically.) Sourdough is the right texture, flavor, mouthfeel. I have not been saving discard very often because most of my family doesn’t like the things I do […]<\/p>\n","protected":false},"author":1,"featured_media":8003,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-8001","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/05\/20250509_111527.jpg?fit=4000%2C3000&ssl=1","jetpack-related-posts":[{"id":7757,"url":"https:\/\/hyperthinking.us\/weblog\/2025\/03\/01\/1st-sourdough-loaf-with-brm-artisan-bread-flour\/","url_meta":{"origin":8001,"position":0},"title":"1st Sourdough loaf with BRM Artisan Bread Flour","author":"Maisy","date":"Saturday, March 1, 2025","format":false,"excerpt":"Sourdough March 1st Bob's Red Mill Artisan Bread Flour Tomorrow I will cut it. So far it is pretty cooled down and feels very, very soft. It was very strong dough when I was mixing it last night. I had to stop trying to use the mixer with dough hook,\u2026","rel":"","context":"In "Sourdough"","block_context":{"text":"Sourdough","link":"https:\/\/hyperthinking.us\/weblog\/category\/sourdough\/"},"img":{"alt_text":"Sourdough March 1st Bob's Red Mill Artisan Bread Flour","src":"https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/03\/20250301_152925-EDIT.jpg?fit=1200%2C603&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/03\/20250301_152925-EDIT.jpg?fit=1200%2C603&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/03\/20250301_152925-EDIT.jpg?fit=1200%2C603&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/03\/20250301_152925-EDIT.jpg?fit=1200%2C603&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/03\/20250301_152925-EDIT.jpg?fit=1200%2C603&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7627,"url":"https:\/\/hyperthinking.us\/weblog\/2025\/01\/27\/sourdough-ramblings\/","url_meta":{"origin":8001,"position":1},"title":"Sourdough Ramblings","author":"Maisy","date":"Monday, January 27, 2025","format":false,"excerpt":"So I did make Sourdough Soft Sandwich Bread the other day. It was slow in rising lately so I used twice as much starter and that helped, but overall it wasn't rising over the edge of my bread pan many hours later. It started drying out, I moistened the towel\u2026","rel":"","context":"In "Recipe"","block_context":{"text":"Recipe","link":"https:\/\/hyperthinking.us\/weblog\/category\/recipe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":7704,"url":"https:\/\/hyperthinking.us\/weblog\/2025\/02\/16\/feb-16-2025-sourdough-loaf\/","url_meta":{"origin":8001,"position":2},"title":"Feb 16, 2025 Sourdough Loaf","author":"Maisy","date":"Sunday, February 16, 2025","format":false,"excerpt":"White Spelt Sourdough Sandwich Bread - February 16, 2025 One side and end lifted up but ... my scores on each side really helped the loaf to be a bit better shaped when baked. I guess I'll start just making oblong and round batard shaped breads for sandwiches.","rel":"","context":"In "Sourdough"","block_context":{"text":"Sourdough","link":"https:\/\/hyperthinking.us\/weblog\/category\/sourdough\/"},"img":{"alt_text":"White Spelt Sourdough Sandwich Bread","src":"https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/02\/20250216_104818.jpg?fit=1200%2C900&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/02\/20250216_104818.jpg?fit=1200%2C900&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/02\/20250216_104818.jpg?fit=1200%2C900&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/02\/20250216_104818.jpg?fit=1200%2C900&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/02\/20250216_104818.jpg?fit=1200%2C900&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7715,"url":"https:\/\/hyperthinking.us\/weblog\/2025\/02\/21\/sourdough-white-spelt-oblong-sandwich-bread\/","url_meta":{"origin":8001,"position":3},"title":"Sourdough White Spelt oblong sandwich bread","author":"Maisy","date":"Friday, February 21, 2025","format":false,"excerpt":"Sourdough White Spelt Oblong Loaf Sourdough White Spelt Loaf cut and in bag. Sourdough White Spelt Loaf cut in bag overhead view of half of loaf I made this bread a couple days ago. It turned out darker crust than I wanted, but it ended up fine. The middle 4\u2026","rel":"","context":"In "Sourdough"","block_context":{"text":"Sourdough","link":"https:\/\/hyperthinking.us\/weblog\/category\/sourdough\/"},"img":{"alt_text":"Sourdough White Spelt Loaf - Oblong - February 19, 2025","src":"https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/02\/1000004281.jpg?fit=1200%2C900&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/02\/1000004281.jpg?fit=1200%2C900&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/02\/1000004281.jpg?fit=1200%2C900&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/02\/1000004281.jpg?fit=1200%2C900&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/02\/1000004281.jpg?fit=1200%2C900&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7639,"url":"https:\/\/hyperthinking.us\/weblog\/2025\/02\/03\/sourdough-starter-seems-to-be-working\/","url_meta":{"origin":8001,"position":4},"title":"Sourdough Starter seems to be working!","author":"Maisy","date":"Monday, February 3, 2025","format":false,"excerpt":"9am to 2pm Dang it flew up! I took 1\/2 Cup of that starter above and made Sourdough Biscuits. They are still rising in my cast iron pan, inverted lid of my Dutch oven cast iron outdoor cooking pot. Active Starter Sourdough Biscuits. Rising, baking in a little bit. Yesterday\u2026","rel":"","context":"In "Sourdough"","block_context":{"text":"Sourdough","link":"https:\/\/hyperthinking.us\/weblog\/category\/sourdough\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/02\/20250203_151054.jpg?fit=1200%2C900&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/02\/20250203_151054.jpg?fit=1200%2C900&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/02\/20250203_151054.jpg?fit=1200%2C900&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/02\/20250203_151054.jpg?fit=1200%2C900&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/hyperthinking.us\/weblog\/wp-content\/uploads\/2025\/02\/20250203_151054.jpg?fit=1200%2C900&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7586,"url":"https:\/\/hyperthinking.us\/weblog\/2025\/01\/07\/first-sourdough-starter-use-cornbread\/","url_meta":{"origin":8001,"position":5},"title":"First Sourdough Starter use: Cornbread","author":"Maisy","date":"Tuesday, January 7, 2025","format":false,"excerpt":"Sourdough Cornbread piece the day after. Sourdough Cornbread the day after cut in half butter and into the air fryer wrapped in foil to warm up. My Starter is looking pretty good, it's just so cold now, attempting more than lesser sourdough recipes is my lot. 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