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This happened about six months ago, and before anything else…Sam’s club handled it immediately. They refunded me, were super apologetic (even offering a gift card as an apology for the inconvenience), and honestly couldn’t have been kinder about it. 🙌 Credit where credit is due. But this video isn’t really about the mold. It’s about what that moment did for me. At the time, I was devastated. It was a full bake day, and I had just opened a brand-new 10-lb bag of flour. Seeing mold in it felt like the worst possible timing. But it wasn’t just 1 bag, it was 3 of the 6 bags I bought, half covered in mold. Which meant I was short 30 lbs of flour…. on a bake day. But that experience made me feel forced to switch to a new flour until the issue was resolved. So for my next batch, I decided to try Kirkland all purpose organic flour instead because so many other micro bakers swear by it. I figured it would just be a temporary switch until everything blew over, but it ended up being the best flour I’ve ever used. The texture, the rise, the consistency… it just works for me. That one small change completely transformed my micro-bakery. The worst part is I had been want to switch for a while because I just wasn’t happy with my bread results anymore, they weren’t as full and beautiful as other bakers, why was I holding on to this one flour for so long, even when it wasn’t performing for me? Because I was too scared to try something new. The lesson? Don’t wait for something chaotic to force you into trying something new. Whether it’s a new ingredient, a new idea, or a new direction in your business …try it before you need to. What felt like a disaster that day turned into one of the biggest blessings in disguise. 🥖✨
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11mo ago
the_sourdoughhoe
This happened about six months ago, and before anything else…Sam’s club handled it immediately. They refunded me, were super apologetic (even offering a gift card as an apology for the inconvenience), and honestly couldn’t have been kinder about it. 🙌 Credit where credit is due. But this video isn’t really about the mold. It’s about what that moment did for me. At the time, I was devastated. It was a full bake day, and I had just opened a brand-new 10-lb bag of flour. Seeing mold in it felt like the worst possible timing. But it wasn’t just 1 bag, it was 3 of the 6 bags I bought, half covered in mold. Which meant I was short 30 lbs of flour…. on a bake day. But that experience made me feel forced to switch to a new flour until the issue was resolved. So for my next batch, I decided to try Kirkland all purpose organic flour instead because so many other micro bakers swear by it. I figured it would just be a temporary switch until everything blew over, but it ended up being the best flour I’ve ever used. The texture, the rise, the consistency… it just works for me. That one small change completely transformed my micro-bakery. The worst part is I had been want to switch for a while because I just wasn’t happy with my bread results anymore, they weren’t as full and beautiful as other bakers, why was I holding on to this one flour for so long, even when it wasn’t performing for me? Because I was too scared to try something new. The lesson? Don’t wait for something chaotic to force you into trying something new. Whether it’s a new ingredient, a new idea, or a new direction in your business …try it before you need to. What felt like a disaster that day turned into one of the biggest blessings in disguise. 🥖✨
HoeHack of the day… when I first started making sourdough, I was only using those gross liners that come with the Benetton and honestly cleaning them with such a mission. I learned this hack from @lady.sourdough and haven’t looked back since, and let’s be honest you know those cloth things gross you out. #sourdough #sourdoughtips #bakingtips #baking
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the_sourdoughhoe
HoeHack of the day… when I first started making sourdough, I was only using those gross liners that come with the Benetton and honestly cleaning them with such a mission. I learned this hack from @lady.sourdough and haven’t looked back since, and let’s be honest you know those cloth things gross you out. #sourdough #sourdoughtips #bakingtips #baking
I don’t have an aesthetic kitchen. I don’t wear cute aprons or flowy dresses…I’m usually in sweatpants and pajamas, cussing like a sailor 🤷🏻‍♀️ But here’s the thing: I give away all my sourdough recipes for free with full tutorials. So if you can look past the fact that I’m just a normal person in a normal ass kitchen, hit that follow button. I’m dropping my best holiday recipes—the kind you can flex on your whole family with 🥖✨ #sourdough #holidayrecipes #bagels #bakingtok
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the_sourdoughhoe
I don’t have an aesthetic kitchen. I don’t wear cute aprons or flowy dresses…I’m usually in sweatpants and pajamas, cussing like a sailor 🤷🏻‍♀️ But here’s the thing: I give away all my sourdough recipes for free with full tutorials. So if you can look past the fact that I’m just a normal person in a normal ass kitchen, hit that follow button. I’m dropping my best holiday recipes—the kind you can flex on your whole family with 🥖✨ #sourdough #holidayrecipes #bagels #bakingtok
✨🤯 Mind Blown😮‍💨✨ The result is actually incredible…. And we have fully eaten this entire loaf already, it was ah-mazing... I will definitely be diving deeper into to this! Let me know if it works for you too!
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the_sourdoughhoe
✨🤯 Mind Blown😮‍💨✨ The result is actually incredible…. And we have fully eaten this entire loaf already, it was ah-mazing... I will definitely be diving deeper into to this! Let me know if it works for you too!
I’m not here to be perfect — I’m here to bake, cuss a little, and help you make the best damn sourdough you’ve ever had 🥯💛 If you can handle my hair being down in a kitchen you’ll never have to dine in and a whole lot of venting through words 😂, you’ll learn how to make bread, bagels, muffins, and so much more that actually make you proud. Everything I post is free, because everyone deserves to know how good homemade can be 🍞✨ #sourdoughstarter #homebaking #bakerhumor
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the_sourdoughhoe
I’m not here to be perfect — I’m here to bake, cuss a little, and help you make the best damn sourdough you’ve ever had 🥯💛 If you can handle my hair being down in a kitchen you’ll never have to dine in and a whole lot of venting through words 😂, you’ll learn how to make bread, bagels, muffins, and so much more that actually make you proud. Everything I post is free, because everyone deserves to know how good homemade can be 🍞✨ #sourdoughstarter #homebaking #bakerhumor
HoeHack of the Day (for real this time): When you’re toasting your loaf (aka finishing your bake) here’s the move 👇 Once you remove the lid or top pan, let that loaf toast uncovered for about 5 minutes to build that perfect crust. Then take it completely out of the parchment and loaf pan, and let it rest directly on the rack for about 10 minutes. That’s how you get that even golden glow all the way around 🍞✨ #sourdoughbread #sourdoughtips #microbakerylife #homebaking
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the_sourdoughhoe
HoeHack of the Day (for real this time): When you’re toasting your loaf (aka finishing your bake) here’s the move 👇 Once you remove the lid or top pan, let that loaf toast uncovered for about 5 minutes to build that perfect crust. Then take it completely out of the parchment and loaf pan, and let it rest directly on the rack for about 10 minutes. That’s how you get that even golden glow all the way around 🍞✨ #sourdoughbread #sourdoughtips #microbakerylife #homebaking
I’m gonna catch some hate for this one…..warm, or even room temp, isn’t your friend. Give your yeast her time to beautify herself, stop rushing her 😒 Yeast activity speeds up in warm temps, which shortens your peak window and makes over-proofing way easier. Using cool water slows fermentation, giving yeast more time to build a beautiful structure. ✔️ Slower fermentation ✔️ Longer peak window ✔️ Better oven spring ✔️ Less flat 🍑 dough Cold water = control. Sourdough doesn’t need to be coddled like a newborn, she’s a lady. All recipes always free. Follow for tips, share with your friends, don’t be greedy 😘 Here’s to making sourdough easier in 2026.
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the_sourdoughhoe
I’m gonna catch some hate for this one…..warm, or even room temp, isn’t your friend. Give your yeast her time to beautify herself, stop rushing her 😒 Yeast activity speeds up in warm temps, which shortens your peak window and makes over-proofing way easier. Using cool water slows fermentation, giving yeast more time to build a beautiful structure. ✔️ Slower fermentation ✔️ Longer peak window ✔️ Better oven spring ✔️ Less flat 🍑 dough Cold water = control. Sourdough doesn’t need to be coddled like a newborn, she’s a lady. All recipes always free. Follow for tips, share with your friends, don’t be greedy 😘 Here’s to making sourdough easier in 2026.
HoeHack: Don’t let the trolls stress you out over a strand of hair when theirs are fighting for their lives 🫠 I bake for my family, not the internet, and I still drop free sourdough recipes every week. Follow if you’re here for the bread, not the drama 🍞✨
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11mo ago
the_sourdoughhoe
HoeHack: Don’t let the trolls stress you out over a strand of hair when theirs are fighting for their lives 🫠 I bake for my family, not the internet, and I still drop free sourdough recipes every week. Follow if you’re here for the bread, not the drama 🍞✨
Welcome to Day 1 of making your own sourdough starter 🫶 If you’ve been saying all year you were going to do it and it’s now November 1… this is your sign to finally start. You’ll need a few basics: • A glass jar so you can actually see the activity • A kitchen scale (trust me—eyeballing will ruin your confidence real quick) • A spatula • And a high-protein or bread flour I use Kirkland Organic All-Purpose Flour, but Sunrise Flour Mill Bread Flour, Central Milling Organic Bread Flour, or Bob’s Red Mill Artisan Bread Flour are all great options. The reason you want a higher-protein flour is simple: stronger gluten = better structure. It traps gas, gives your starter that stretchy, bubbly texture, and keeps it from turning into a soupy mess. To get started: 1️⃣ Weigh your empty jar and write the weight on the side. 2️⃣ Zero the scale with the jar on it. 3️⃣ Add 50 g flour and 50 g water. 4️⃣ Mix well, scrape the sides, cover loosely with plastic wrap, and set it aside. That’s it for day one. Keep it simple, stay consistent, and before long you’ll have a strong, happy starter ready for all the cozy holiday baking to come 🍞✨ #sourdoughstarter #homebaking #sourdoughrecipe
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the_sourdoughhoe
Welcome to Day 1 of making your own sourdough starter 🫶 If you’ve been saying all year you were going to do it and it’s now November 1… this is your sign to finally start. You’ll need a few basics: • A glass jar so you can actually see the activity • A kitchen scale (trust me—eyeballing will ruin your confidence real quick) • A spatula • And a high-protein or bread flour I use Kirkland Organic All-Purpose Flour, but Sunrise Flour Mill Bread Flour, Central Milling Organic Bread Flour, or Bob’s Red Mill Artisan Bread Flour are all great options. The reason you want a higher-protein flour is simple: stronger gluten = better structure. It traps gas, gives your starter that stretchy, bubbly texture, and keeps it from turning into a soupy mess. To get started: 1️⃣ Weigh your empty jar and write the weight on the side. 2️⃣ Zero the scale with the jar on it. 3️⃣ Add 50 g flour and 50 g water. 4️⃣ Mix well, scrape the sides, cover loosely with plastic wrap, and set it aside. That’s it for day one. Keep it simple, stay consistent, and before long you’ll have a strong, happy starter ready for all the cozy holiday baking to come 🍞✨ #sourdoughstarter #homebaking #sourdoughrecipe
These Sourdough Apple Pie Cakes are my ultimate holiday party flex 🍏✨. They’re the dessert I always bring because everyone loves them, raves about them, and yes… strokes my ego a little 😏. Soft sourdough cake base baked with gooey apple pie filling inside, topped with cinnamon cream cheese icing and even more apple pie filling. Save this for your fall and holiday bakes—you’ll thank me later! 🍏 Sourdough Apple Pie Cakes Base Batter • 1 stick (113 g) unsalted butter, melted • 110 g active sourdough starter • 1 large egg • 180 g sour cream • 5 g vanilla extract • 200 g all-purpose flour • 200 g raw cane sugar • 10 g baking powder • 3 g baking soda Apple Pie Filling (make full batch; use ⅔ inside, ⅓ on top) • 400 g diced apples (about 4 medium) • 60 g (¼ cup) butter • 100 g (½ cup) brown sugar • 2 tsp cinnamon • ½ tsp nutmeg • 1 tbsp flour Cream Cheese Cinnamon Icing • 115 g (4 oz) cream cheese, room temp • 60 g (¼ cup) unsalted butter, room temp • 80 g (⅓ cup) brown sugar • 60 ml (¼ cup) whole milk (or cream) • 1 tsp vanilla extract • 1 tsp ground cinnamon • Pinch of salt Instructions 1. Cook the apple filling – Melt butter in skillet. Add diced apples, cook 2 min. Stir in brown sugar, cinnamon, nutmeg, and salt. Cook until tender + glossy (about 5 min). Then add flour and cook until it thickens (about 3 minutes). Let cool slightly. 2. Make the batter – Whisk melted butter + starter until smooth. Add egg, sour cream, and vanilla. Mix well. • Sprinkle in flour, sugar, baking powder, and baking soda one at a time, folding after each. • Fold in ⅔ of the apple filling. 3. Bake – Divide into 12 tulip liners. Bake at 400 °F for 15-20 minutes, checking at 18. Done at 195 °F internal temp. 4. Icing – In a saucepan, whisk brown sugar, milk, and salt. Cook until sugar dissolves and slightly thickens, add vanilla immediately. Cool completely. Beat with cream cheese, cinnamon + butter until smooth.. Chill 20-30 min to thicken. 5. Finish – Pipe on cream cheese icing, top with remaining apple pie filling, then graham cracker crumbs and cinnamon.
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the_sourdoughhoe
These Sourdough Apple Pie Cakes are my ultimate holiday party flex 🍏✨. They’re the dessert I always bring because everyone loves them, raves about them, and yes… strokes my ego a little 😏. Soft sourdough cake base baked with gooey apple pie filling inside, topped with cinnamon cream cheese icing and even more apple pie filling. Save this for your fall and holiday bakes—you’ll thank me later! 🍏 Sourdough Apple Pie Cakes Base Batter • 1 stick (113 g) unsalted butter, melted • 110 g active sourdough starter • 1 large egg • 180 g sour cream • 5 g vanilla extract • 200 g all-purpose flour • 200 g raw cane sugar • 10 g baking powder • 3 g baking soda Apple Pie Filling (make full batch; use ⅔ inside, ⅓ on top) • 400 g diced apples (about 4 medium) • 60 g (¼ cup) butter • 100 g (½ cup) brown sugar • 2 tsp cinnamon • ½ tsp nutmeg • 1 tbsp flour Cream Cheese Cinnamon Icing • 115 g (4 oz) cream cheese, room temp • 60 g (¼ cup) unsalted butter, room temp • 80 g (⅓ cup) brown sugar • 60 ml (¼ cup) whole milk (or cream) • 1 tsp vanilla extract • 1 tsp ground cinnamon • Pinch of salt Instructions 1. Cook the apple filling – Melt butter in skillet. Add diced apples, cook 2 min. Stir in brown sugar, cinnamon, nutmeg, and salt. Cook until tender + glossy (about 5 min). Then add flour and cook until it thickens (about 3 minutes). Let cool slightly. 2. Make the batter – Whisk melted butter + starter until smooth. Add egg, sour cream, and vanilla. Mix well. • Sprinkle in flour, sugar, baking powder, and baking soda one at a time, folding after each. • Fold in ⅔ of the apple filling. 3. Bake – Divide into 12 tulip liners. Bake at 400 °F for 15-20 minutes, checking at 18. Done at 195 °F internal temp. 4. Icing – In a saucepan, whisk brown sugar, milk, and salt. Cook until sugar dissolves and slightly thickens, add vanilla immediately. Cool completely. Beat with cream cheese, cinnamon + butter until smooth.. Chill 20-30 min to thicken. 5. Finish – Pipe on cream cheese icing, top with remaining apple pie filling, then graham cracker crumbs and cinnamon.
Somehow I ended up with a whole crowd watching little hot mess express me bake in my basic little kitchen... but no matter what...I’m still gonna be myself 🤷🏼‍♀️ I curse, my hair’s down, but the recipes are always free. If that’s not your vibe, keep scrolling. But if you want sourdough that slaps and a creator who’s more tequila than tea, welcome home 😌✨ Follow if you’re not easily offended… and if you already do, the everything bagel recipe drops tomorrow. K bye 💋 #sourdoughlife #bakerhumor #breadtok
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the_sourdoughhoe
Somehow I ended up with a whole crowd watching little hot mess express me bake in my basic little kitchen... but no matter what...I’m still gonna be myself 🤷🏼‍♀️ I curse, my hair’s down, but the recipes are always free. If that’s not your vibe, keep scrolling. But if you want sourdough that slaps and a creator who’s more tequila than tea, welcome home 😌✨ Follow if you’re not easily offended… and if you already do, the everything bagel recipe drops tomorrow. K bye 💋 #sourdoughlife #bakerhumor #breadtok
Apparently some of y’all are shocked that I curse… which is wild considering my super wholesome username 😇😂 If you can handle a few f-bombs, I share FREE sourdough recipes, FREE tutorials, and tons of creative flavor ideas. But if you’re uptight as fuck… I’m probably not your page 🤷‍♀️ #sourdough #bakingtiktok #realtalk #sourdoughcommunity
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the_sourdoughhoe
Apparently some of y’all are shocked that I curse… which is wild considering my super wholesome username 😇😂 If you can handle a few f-bombs, I share FREE sourdough recipes, FREE tutorials, and tons of creative flavor ideas. But if you’re uptight as fuck… I’m probably not your page 🤷‍♀️ #sourdough #bakingtiktok #realtalk #sourdoughcommunity
If you’ve watched a few of my videos and you’re still not following me… I’m starting to take it personally 😂 I post sourdough, baking, and a lot of recipes…all for free…because teaching this stuff is genuinely one of my favorite things to do. If you want to learn how to make things like this without overcomplicated instructions or weird baking rules, you’re in the right place. You might as well follow at this point. We’ve already spent this much time together.
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the_sourdoughhoe
If you’ve watched a few of my videos and you’re still not following me… I’m starting to take it personally 😂 I post sourdough, baking, and a lot of recipes…all for free…because teaching this stuff is genuinely one of my favorite things to do. If you want to learn how to make things like this without overcomplicated instructions or weird baking rules, you’re in the right place. You might as well follow at this point. We’ve already spent this much time together.
🥯✨ EVERYTHING BAGEL CHIPS ✨🥯 Bagel chips were one of my FAVORITE childhood snacks… now I get to make them with homemade sourdough bagels. 🤤 And bonus: no more throwing away the stale ones. • 4 stale bagels • 60g extra virgin olive oil • 30g everything bagel seasoning Slice thin 1/8-1/4 inch each, toss with extra virgin olive oil then add everything seasoning Spread on a parchment-lined baking sheet. Bake at 375°F for 15–20 minutes, tossing halfway through. Let them cool and crisp up… that’s it. Stale bagels = saved
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the_sourdoughhoe
🥯✨ EVERYTHING BAGEL CHIPS ✨🥯 Bagel chips were one of my FAVORITE childhood snacks… now I get to make them with homemade sourdough bagels. 🤤 And bonus: no more throwing away the stale ones. • 4 stale bagels • 60g extra virgin olive oil • 30g everything bagel seasoning Slice thin 1/8-1/4 inch each, toss with extra virgin olive oil then add everything seasoning Spread on a parchment-lined baking sheet. Bake at 375°F for 15–20 minutes, tossing halfway through. Let them cool and crisp up… that’s it. Stale bagels = saved
🧄 Roasted Garlic Italian Sourdough Bagels This was one of those recipes I didn’t plan on sharing, but with so many new faces around here and Thanksgiving right around the corner, it just felt like the perfect time to drop it. There’s something about the smell of roasted garlic and sourdough that just feels like the holidays. Bagel Dough • 332 g active sourdough starter • 464 g water • 1112 g bread flour • 55.5 g raw cane sugar • 55.5 g pure maple syrup • 22.25 g salt • 10 g Italian seasoning • 66 g roasted garlic (made below) Roasted Garlic (make first + cool completely) • 66 g garlic (about 3 whole heads) • Olive oil (enough to lightly coat) • Pinch of salt Method: 1. Slice the tops off your garlic heads, drizzle with olive oil, and sprinkle with salt. 2. Wrap in foil and roast at 425°F (218°C) for 30–45 minutes until golden, soft, and caramelized. 3. Let cool completely, then squeeze out the cloves and mash lightly before adding to dough. Bagel Method 1. Combine starter, water, maple syrup, sugar, and salt in your mixer bowl. 2. Add flour and mix on low until shaggy. 3. Add in your roasted garlic and Italian seasoning, then mix until smooth and elastic (about 10 minutes). 4. Rest 1 hour, then shape into a tight ball. 5. Cover and let bulk ferment until doubled (about 4–6 h room temp or overnight if your house sits around 70°F). Shape + Bake 1. Divide into 12 pieces (about 170 g each) and shape into balls. 2. Cover and let rest 20 minutes. 3. Poke a hole through each center and stretch into bagels. 4. Place in a covered container for their final rise until puffy and jiggly. 5. Boil each bagel 30 sec per side in water with 50 g honey. 6. Bake at 425°F (218°C) for 15–18 minutes until golden and glossy. 7. Cool at least 1 hour before slicing for that perfect chewy texture. #sourdoughbagels #garlicbagels #italiandough #savoryrecipes #sourdoughrecipe
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🧄 Roasted Garlic Italian Sourdough Bagels This was one of those recipes I didn’t plan on sharing, but with so many new faces around here and Thanksgiving right around the corner, it just felt like the perfect time to drop it. There’s something about the smell of roasted garlic and sourdough that just feels like the holidays. Bagel Dough • 332 g active sourdough starter • 464 g water • 1112 g bread flour • 55.5 g raw cane sugar • 55.5 g pure maple syrup • 22.25 g salt • 10 g Italian seasoning • 66 g roasted garlic (made below) Roasted Garlic (make first + cool completely) • 66 g garlic (about 3 whole heads) • Olive oil (enough to lightly coat) • Pinch of salt Method: 1. Slice the tops off your garlic heads, drizzle with olive oil, and sprinkle with salt. 2. Wrap in foil and roast at 425°F (218°C) for 30–45 minutes until golden, soft, and caramelized. 3. Let cool completely, then squeeze out the cloves and mash lightly before adding to dough. Bagel Method 1. Combine starter, water, maple syrup, sugar, and salt in your mixer bowl. 2. Add flour and mix on low until shaggy. 3. Add in your roasted garlic and Italian seasoning, then mix until smooth and elastic (about 10 minutes). 4. Rest 1 hour, then shape into a tight ball. 5. Cover and let bulk ferment until doubled (about 4–6 h room temp or overnight if your house sits around 70°F). Shape + Bake 1. Divide into 12 pieces (about 170 g each) and shape into balls. 2. Cover and let rest 20 minutes. 3. Poke a hole through each center and stretch into bagels. 4. Place in a covered container for their final rise until puffy and jiggly. 5. Boil each bagel 30 sec per side in water with 50 g honey. 6. Bake at 425°F (218°C) for 15–18 minutes until golden and glossy. 7. Cool at least 1 hour before slicing for that perfect chewy texture. #sourdoughbagels #garlicbagels #italiandough #savoryrecipes #sourdoughrecipe
I said what I said. We’re here to have fun and make some good food. If you’re here to complain and expect me to act like a Michelin star chef, I may not be the person for you, but if you’re looking to have fun and learn about sourdough…. I got you covered, babe ❤️ #sourdough #tutorials #sourdoughbread
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I said what I said. We’re here to have fun and make some good food. If you’re here to complain and expect me to act like a Michelin star chef, I may not be the person for you, but if you’re looking to have fun and learn about sourdough…. I got you covered, babe ❤️ #sourdough #tutorials #sourdoughbread
Part 1 of our tallow series and we are RENDERING today! (I promise it gets easier after today) This is the foundation… the step you have to take no matter what you’re making…cooking tallow, whipped tallow, all of it starts here. Today we chopped… unless yours came chopped…wet rendered, and strained. tomorrow we dry render to remove all moisture and then next week we move into scents and different tallow products! part 2 drops tomorrow! Make sure you hit follow and save this video so you don’t miss it 🖤
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the_sourdoughhoe
Part 1 of our tallow series and we are RENDERING today! (I promise it gets easier after today) This is the foundation… the step you have to take no matter what you’re making…cooking tallow, whipped tallow, all of it starts here. Today we chopped… unless yours came chopped…wet rendered, and strained. tomorrow we dry render to remove all moisture and then next week we move into scents and different tallow products! part 2 drops tomorrow! Make sure you hit follow and save this video so you don’t miss it 🖤
🥯 ORIGINAL PLAIN SOURDOUGH BAGELS INGREDIENTS: • 464g water • 332g active starter • 1,112g bread flour (or high-protein AP) • 55g turbinado sugar • 55g maple syrup • 22g salt METHOD: 1️⃣ Mix water + starter, then add maple syrup, sugar, flour, and salt. Mix until shaggy. 2️⃣ Knead briefly, shape into a ball, cover, and rest 1 hour. 3️⃣ Knead again, reshape, return to bowl seam-side down, and bulk ferment until doubled (about 6–12 hours). 4️⃣ Let dough release naturally, divide into 12 pieces (~170g each), and shape into tight balls. 5️⃣ Cover and rest 20 minutes. 6️⃣ Poke a hole in each ball and gently stretch into bagels. 7️⃣ Final rise until soft and puffy (a few hours). 8️⃣ Preheat oven to 425°F. Boil water + add about 50g honey. Boil bagels 30 seconds per side. 9️⃣ Place on parchment-lined sheet and bake 15–18 minutes until golden and glossy. 🔟 Cool at least 1 hour before slicing (don’t be cutting early then calling them “gummy”).
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the_sourdoughhoe
🥯 ORIGINAL PLAIN SOURDOUGH BAGELS INGREDIENTS: • 464g water • 332g active starter • 1,112g bread flour (or high-protein AP) • 55g turbinado sugar • 55g maple syrup • 22g salt METHOD: 1️⃣ Mix water + starter, then add maple syrup, sugar, flour, and salt. Mix until shaggy. 2️⃣ Knead briefly, shape into a ball, cover, and rest 1 hour. 3️⃣ Knead again, reshape, return to bowl seam-side down, and bulk ferment until doubled (about 6–12 hours). 4️⃣ Let dough release naturally, divide into 12 pieces (~170g each), and shape into tight balls. 5️⃣ Cover and rest 20 minutes. 6️⃣ Poke a hole in each ball and gently stretch into bagels. 7️⃣ Final rise until soft and puffy (a few hours). 8️⃣ Preheat oven to 425°F. Boil water + add about 50g honey. Boil bagels 30 seconds per side. 9️⃣ Place on parchment-lined sheet and bake 15–18 minutes until golden and glossy. 🔟 Cool at least 1 hour before slicing (don’t be cutting early then calling them “gummy”).
over 2 million followers across all platforms in less than 6 months…. But I know what you’re thinking…. if I share my recipes for free I’ll lose customers… I thought the same thing. I did it anyway. and the opposite happened. not everyone who learns your recipe is going to make it every week. some people will try it once or twice and when they don’t want to anymore… guess who they’re buying from? you. the person that taught them and earned their trust 🖤 teach your followers something new, be yourself, interact with the people supporting your page, edit out the weird noises (seriously 😒), and your account will grow. if you found me because of a free recipe or because I made you laugh let me know in the comments and share this video…. so more people can learn and laugh. new here? free recipes are always in the caption… go hit follow 🖤
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4mo ago
the_sourdoughhoe
over 2 million followers across all platforms in less than 6 months…. But I know what you’re thinking…. if I share my recipes for free I’ll lose customers… I thought the same thing. I did it anyway. and the opposite happened. not everyone who learns your recipe is going to make it every week. some people will try it once or twice and when they don’t want to anymore… guess who they’re buying from? you. the person that taught them and earned their trust 🖤 teach your followers something new, be yourself, interact with the people supporting your page, edit out the weird noises (seriously 😒), and your account will grow. if you found me because of a free recipe or because I made you laugh let me know in the comments and share this video…. so more people can learn and laugh. new here? free recipes are always in the caption… go hit follow 🖤
🍓 Mini No-Bake Strawberry Cheesecakes 🍰 Chocolate isn’t my favorite so of course I had to do the classic version. And I’m not even being dramatic when I say I could eat these for every damn meal. Ingredients Crust • 2 cups graham crackers, crushed fine • 1 stick unsalted butter, melted No-Bake Cheesecake • 3 packs cream cheese, softened • 2 cups heavy cream • 3 tbsp honey • 1½ tbsp vanilla • pinch of salt Icing • 1 pack cream cheese, softened • ⅓ cup brown sugar • 1 tsp vanilla • 10 oz Cool Whip (soft) Fruit • 2 lbs fresh strawberries, diced Method 1. Mix crumbs + butter. Add 2 tbsp to each 5-oz cup (makes 24). Chill. 2. Whip cheesecake ingredients until fluffy. Pipe over crust (just over halfway). Chill. 3. Dice strawberries. 4. Whip icing ingredients. 5. Add 2 tbsp strawberries, icing, and a sprinkle of leftover crust. 6. Refrigerate at least 1 hour. I’m obsessed. Save this one. 🍓🤌🏻
751K
26.0K
431
7mo ago
the_sourdoughhoe
🍓 Mini No-Bake Strawberry Cheesecakes 🍰 Chocolate isn’t my favorite so of course I had to do the classic version. And I’m not even being dramatic when I say I could eat these for every damn meal. Ingredients Crust • 2 cups graham crackers, crushed fine • 1 stick unsalted butter, melted No-Bake Cheesecake • 3 packs cream cheese, softened • 2 cups heavy cream • 3 tbsp honey • 1½ tbsp vanilla • pinch of salt Icing • 1 pack cream cheese, softened • ⅓ cup brown sugar • 1 tsp vanilla • 10 oz Cool Whip (soft) Fruit • 2 lbs fresh strawberries, diced Method 1. Mix crumbs + butter. Add 2 tbsp to each 5-oz cup (makes 24). Chill. 2. Whip cheesecake ingredients until fluffy. Pipe over crust (just over halfway). Chill. 3. Dice strawberries. 4. Whip icing ingredients. 5. Add 2 tbsp strawberries, icing, and a sprinkle of leftover crust. 6. Refrigerate at least 1 hour. I’m obsessed. Save this one. 🍓🤌🏻

Angela Sincore | Sourdough & Tallow (@the_sourdoughhoe) Instagram Stats & Analytics

Angela Sincore | Sourdough & Tallow (@the_sourdoughhoe) has 771K Instagram followers with a 3.11% engagement rate over the past 12 months. Across 387 posts, Angela Sincore | Sourdough & Tallow received 2.94M total likes and 97.8M impressions, averaging 7.59K likes per post. This page tracks Angela Sincore | Sourdough & Tallow's performance metrics, top content, and engagement trends — updated daily.

Angela Sincore | Sourdough & Tallow (@the_sourdoughhoe) Instagram Analytics FAQ

How many Instagram followers does Angela Sincore | Sourdough & Tallow have?+
Angela Sincore | Sourdough & Tallow (@the_sourdoughhoe) has 771K Instagram followers as of September 2026.
What is Angela Sincore | Sourdough & Tallow's Instagram engagement rate?+
Angela Sincore | Sourdough & Tallow's Instagram engagement rate is 3.11% over the last 12 months, based on 387 posts.
How many likes does Angela Sincore | Sourdough & Tallow get on Instagram?+
Angela Sincore | Sourdough & Tallow received 2.94M total likes across 387 posts in the last 12 months, averaging 7.59K likes per post.
How many Instagram impressions does Angela Sincore | Sourdough & Tallow get?+
Angela Sincore | Sourdough & Tallow's Instagram content generated 97.8M total impressions over the last 12 months.
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