i’ve been making sourdough for 6 months and completely decided to switch up my recipe recently bc my loaves all turned out good, but never great! i used a high hydration with AP flour and i recently switched to low hydration with KA bread flour. i did 2 loaves in separate bowls and fermented the one on the left an hour longer than the other and the rise is so NOTICEABLE! i’m going to post my old recipe and then the changes i made to it! it took months and months of research on tik tok, google, and reddit and i feel like i have finally perfected it!

old recipe:

510g AP

390g room temp spring water

10g salt

100g starter

wait 1 hour, 3 set of stretch n folds 30 min apart 

BF 7 hours

rest for 30 min after shaping

cold proof 18-24 hrs

500F lid on for 20 min then 450F lid off for 25min

new recipe:

500g KA bread flour

300g room temp spring water

10g salt

100g starter

wait 1 hour, 4 set of stretch n folds 30 min apart (i do coil fold on the last one)

BF 11 hours (left) and 10 hours (right)

rest for 30 min after shaping

NO COLD PROOF

500F lid on 25 min the 450F for 10 min

i’m so happy all this work is paying off🥹

also, i feed my starter 1:1:1 daily with AP and warm tap and then once or twice a week i’ll supplement 20% of the AP with rye!

when they say push your BF, LISTEN! 👏🏻