Welcome to Saari Design! Summer Special Tattoo Baby Bibs!

 I know what utensils and bowls and baskets I should be using, but I just use what I have on hand. Mixing bowl

small dish for salt

spatula or wooden spoon

container for water

kitchen scale

parchment paper

dutch oven

trivet

spray bottle

I use the kitchen scale for guidance, but I don’t rely on it. 100% for my recipe I kind of go by the eyeball look and what consistency I want my dough to look like so if it looks a little runny, I could add a bit more flour or if it looks too dry I would add a bit more water. The salt never varies for me. I always use the same 10 g but how much water and flour I add can vary based on if my starter is low runnier or thicker.

 I usually make half loaves just because that suits our family better and I like a fresher loaf. So I will include the half recipe and the full loaf recipe. For the full loaf I use  g of flour g of g 

 this is my recipe and how I make it for me. I know there are die hard sourdough bakers that would crucify me over this recipe and how I make it. I’m not a professional Baker. I just like to eat fresh abaked sourdough and this works well for me. I grabbed my scale place a bowl on top and then I turn it on so the scale starts at zero. Make sure the setting is in grams. I add my 500 g of flour and then I add my 160 g of starter then I add my grams of water and lastly, I sprinkled my 10 g of salt over the top. I stir that altogether until a shaggy dough forms. I then place it in a tall, thin container just so I can see when it rises and doubles in size. You don’t have to change your container. You can just leave it in the bowl, but I personally just get great satisfaction watching the dough double I put a loose li

 berries, depending on how warm your kitchen is. I usually wait anywhere from 3 to 6 hours. Once the doll has doubled is when I go in for the only time I will need and fold the dough.  is also when I will add in my jalapeños and chat or whatever else you want to add. I will grab the dough and lay it on a cutting board just kind of pulling in all directions until I get a rectangle of sorts. I’ll then add my jalapeños and cheddar, which is our family‘s favorite, and then I fold the dough Over itself left to right, left to right, left to right and then grab the corners. fold those in and then I will roll it up kind of like cinnamon roll formation and that’s it. From there, I let it sit on the counter and rest for about 60 to 90 minutes. Again, my timing is very liberal. At this point it will either go into the oven or I will cover it and place it in the fridge overnight. Or even longer. I have actually left them in the fridge for four days and baked it and it turned out fine. The rise was not as high as I might have gotten, but we ate it so fast nobody complained the flavor was so great

 are many different ways. You can bake your sourdough but this is how I choose to do mine and it’s almost full proof for me. I set the oven to 420° and let it come to temperature. When oven is ready, I placed my sourdough And parchment paper into a Dutch oven. I have a small trivet in the base of the Dutch oven and I placed my sourdough on top of that. I also throw in two ice cubes and just before I put the lid on the cast iron Dutch oven Eye Lightly spray water on the top of the loaf. I just started doing this and it definitely makes the bread 

 I bake a loaf of sourdough, the best part is when it comes out of the oven, hot and fresh. When I score my love the bread, I usually add extra cuts because my family loves to rip into the crusty cuts of sourdough when it’s straight out of the ov it’s a good idea to let it cool and then I slice mine before storing but you could leave it hole and rip into it. It’s great sliced orange chunks and trust me. I’ve had it both ways.

 I’ve said before I’m just a girl who likes to bake sourdough bread. I know I don’t add the ingredients in the right order. I don’t have the proper utensils. I don’t do enough stretch and folds rest time probably isn’t proper either. I have tried to do it the proper way Many many many many many times and have failed every single time. I threw away everything for making sourdough. Twice even. I even brought ingredients to work so I could try to do the stretch and folds during the day while I worked. I just cannot make a traditional sourdough recipe. One time when I brought it to work and tried I missed all the stretch and folds except one. The dough still rose. I took it home. I baked it and that’s how I got this recipe. I keep tweaking it and it keeps getting a little better but I am pretty happy with how it is now. If I find any more tweaks that will help I will definitely post about them.