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✨🤯 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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3mo ago
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!
🥯 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”).
🍓 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. 🍓🤌🏻
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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. 🍓🤌🏻
dense bagels are almost always overproofing… and your boiling water will tell you everything you need to know. watch how they float, how they hold their shape when you pull them, and flip them over… a nice dome means you’re good. super wrinkly or sinking means they went too long. you can still bake them to see what happens… but now you know what to look for next time 🖤
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the_sourdoughhoe
dense bagels are almost always overproofing… and your boiling water will tell you everything you need to know. watch how they float, how they hold their shape when you pull them, and flip them over… a nice dome means you’re good. super wrinkly or sinking means they went too long. you can still bake them to see what happens… but now you know what to look for next time 🖤
Part 2 of my classic blueberry bagel recipe! I typically don’t drop videos this early in the day but you know I get excited over some bagels 🤤… in case you missed it yesterday, here’s the full recipe 👇🏼 CLASSIC BLUEBERRY SOURDOUGH BAGELS Ingredients: • 364g water • 332g starter • 1,148g bread flour (or high-protein AP) • 55g turbinado sugar • 55g maple syrup • 22g salt • 150g fresh blueberries Method: 1. Mix water and starter. Add maple syrup, sugar, flour, and salt and mix on low until shaggy. Add blueberries and mix until combined. 2. Knead into a ball, cover, and rest 1 hour. Knead again, shape smooth, return seam-side down, and cover to bulk ferment. 3. Let rise 6–12 hours until well expanded. 4. Turn onto counter, divide into 12 (175g), and shape into tight balls. Rest covered until slightly relaxed. 5. Poke a hole in the center and gently stretch. Proof covered again until soft and puffy. 6. Preheat oven to 425°F. Boil water with ~50g honey. Boil bagels 30 seconds per side and place on parchment. 7. Bake 15–18 minutes until golden and glossy. 8. Cool at least 1 hour before slicing. Don’t cut early… you’re an adult, I believe in you. Follow me if you love free recipes and happiness 💁🏼‍♀️
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the_sourdoughhoe
Part 2 of my classic blueberry bagel recipe! I typically don’t drop videos this early in the day but you know I get excited over some bagels 🤤… in case you missed it yesterday, here’s the full recipe 👇🏼 CLASSIC BLUEBERRY SOURDOUGH BAGELS Ingredients: • 364g water • 332g starter • 1,148g bread flour (or high-protein AP) • 55g turbinado sugar • 55g maple syrup • 22g salt • 150g fresh blueberries Method: 1. Mix water and starter. Add maple syrup, sugar, flour, and salt and mix on low until shaggy. Add blueberries and mix until combined. 2. Knead into a ball, cover, and rest 1 hour. Knead again, shape smooth, return seam-side down, and cover to bulk ferment. 3. Let rise 6–12 hours until well expanded. 4. Turn onto counter, divide into 12 (175g), and shape into tight balls. Rest covered until slightly relaxed. 5. Poke a hole in the center and gently stretch. Proof covered again until soft and puffy. 6. Preheat oven to 425°F. Boil water with ~50g honey. Boil bagels 30 seconds per side and place on parchment. 7. Bake 15–18 minutes until golden and glossy. 8. Cool at least 1 hour before slicing. Don’t cut early… you’re an adult, I believe in you. Follow me if you love free recipes and happiness 💁🏼‍♀️
🥯✨ 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
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
Recipe is in my bio ❤️ #sourdoughbread #sourdoughrecipes #bagel #bagelrecipe #homemade
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the_sourdoughhoe
Recipe is in my bio ❤️ #sourdoughbread #sourdoughrecipes #bagel #bagelrecipe #homemade
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 🖤
🍞✨ Beginner-Friendly Soft Sourdough Sandwich Bread ✨🍞 I first shared this back in August for back-to-school, but it felt only right to bring it back for the new year — especially with so many new faces here. This is one of my most approachable loaves and we’ll be doing inclusions with this dough soon, so I wanted it fresh in your saves. (Also yes — I mention dental surgery in this video. I’m fully healed and all good now 🫶) Ingredients • 500g bread flour • 150g active sourdough starter • 300g water • 25g maple syrup (or honey) • 20g avocado oil (or butter / olive oil) • 10g salt Instructions 1️⃣ Mix the water and starter first. 2️⃣ Add the remaining ingredients and mix until fully combined. 3️⃣ Cover and rest for 30 minutes. 4️⃣ Stretch & fold, then rest 30 minutes. 5️⃣ Coil fold, rest 30 minutes. 6️⃣ Final coil fold, leaving the dough seam-side down. 7️⃣ Let the dough bulk ferment until fully fermented. 8️⃣ Shape: • Gently stretch into a rectangle • Fold each side halfway toward the center • Roll up tightly, tuck the ends under • Place into a parchment-lined loaf pan 9️⃣ Cover and cold ferment overnight in the fridge. 🔟 Bake day: • Preheat oven to 425°F • Remove dough from fridge • Score 3 straight lines across the top • Lightly mist with water • Cover with a second loaf pan ➡️ Bake 20 minutes covered ➡️ Remove top pan, bake 10 minutes uncovered ➡️ Remove loaf from pan and bake 5–10 minutes directly on the rack. Let rest 1 hour before slicing. Soft, fluffy, and slices like a dream 🤍
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the_sourdoughhoe
🍞✨ Beginner-Friendly Soft Sourdough Sandwich Bread ✨🍞 I first shared this back in August for back-to-school, but it felt only right to bring it back for the new year — especially with so many new faces here. This is one of my most approachable loaves and we’ll be doing inclusions with this dough soon, so I wanted it fresh in your saves. (Also yes — I mention dental surgery in this video. I’m fully healed and all good now 🫶) Ingredients • 500g bread flour • 150g active sourdough starter • 300g water • 25g maple syrup (or honey) • 20g avocado oil (or butter / olive oil) • 10g salt Instructions 1️⃣ Mix the water and starter first. 2️⃣ Add the remaining ingredients and mix until fully combined. 3️⃣ Cover and rest for 30 minutes. 4️⃣ Stretch & fold, then rest 30 minutes. 5️⃣ Coil fold, rest 30 minutes. 6️⃣ Final coil fold, leaving the dough seam-side down. 7️⃣ Let the dough bulk ferment until fully fermented. 8️⃣ Shape: • Gently stretch into a rectangle • Fold each side halfway toward the center • Roll up tightly, tuck the ends under • Place into a parchment-lined loaf pan 9️⃣ Cover and cold ferment overnight in the fridge. 🔟 Bake day: • Preheat oven to 425°F • Remove dough from fridge • Score 3 straight lines across the top • Lightly mist with water • Cover with a second loaf pan ➡️ Bake 20 minutes covered ➡️ Remove top pan, bake 10 minutes uncovered ➡️ Remove loaf from pan and bake 5–10 minutes directly on the rack. Let rest 1 hour before slicing. Soft, fluffy, and slices like a dream 🤍
🧂 Everything Sourdough Bagels These are the bagels that turn non–bagel people into bagel people. Soft, chewy, salty, and packed with that classic Everything flavor — and with so many new faces here, it felt like the perfect time to drop them. These are as cozy as it gets heading into the holidays. Bagel Dough • 332 g active sourdough starter • 519 g water • 1112 g bread flour • 54 g raw sugar • 54 g pure maple syrup • 22 g salt • 50 g Everything But the Bagel seasoning Bagel Method 1. Combine starter, water, maple syrup, sugar, and salt in your mixer bowl. 2. Add flour and mix on low until a shaggy dough forms. 3. Add in the Everything seasoning and mix until smooth and elastic (about 5 minutes). 4. Let the dough rest for 1 hour, then shape it into a tight ball. 5. Cover and let bulk ferment until doubled (about 4–6 hours at room temp or overnight if your house is cooler). Shape + Bake 1. Divide into 12 pieces (about 170 g each) and roll into tight balls. 2. Cover and rest 20 minutes. 3. Poke a hole through each center and stretch into bagels. 4. Place in a covered container and let rise until puffy and jiggly. 5. Boil each bagel for 30 seconds per side in water with 50 g honey. 6. Bake at 425°F (218°C) for 15–18 minutes until golden. 7. Cool at least 1 hour before slicing for that perfect chewy texture.
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the_sourdoughhoe
🧂 Everything Sourdough Bagels These are the bagels that turn non–bagel people into bagel people. Soft, chewy, salty, and packed with that classic Everything flavor — and with so many new faces here, it felt like the perfect time to drop them. These are as cozy as it gets heading into the holidays. Bagel Dough • 332 g active sourdough starter • 519 g water • 1112 g bread flour • 54 g raw sugar • 54 g pure maple syrup • 22 g salt • 50 g Everything But the Bagel seasoning Bagel Method 1. Combine starter, water, maple syrup, sugar, and salt in your mixer bowl. 2. Add flour and mix on low until a shaggy dough forms. 3. Add in the Everything seasoning and mix until smooth and elastic (about 5 minutes). 4. Let the dough rest for 1 hour, then shape it into a tight ball. 5. Cover and let bulk ferment until doubled (about 4–6 hours at room temp or overnight if your house is cooler). Shape + Bake 1. Divide into 12 pieces (about 170 g each) and roll into tight balls. 2. Cover and rest 20 minutes. 3. Poke a hole through each center and stretch into bagels. 4. Place in a covered container and let rise until puffy and jiggly. 5. Boil each bagel for 30 seconds per side in water with 50 g honey. 6. Bake at 425°F (218°C) for 15–18 minutes until golden. 7. Cool at least 1 hour before slicing for that perfect chewy texture.
🍞✨ Beginner-Friendly Soft Sourdough Sandwich Bread ✨🍞 Part 1 is on my page if you want to follow along, if you already know what you’re doing and just want the recipe…. It’s below ⬇️ It’s August which means my sandwich bread recipe is back! This is a go to every week for us, we use it for sandwiches for toast and even just cut slices to eat bear because it’s so good. The free recipe is below however if you prefer a printable version, all of my recipes are available through a link in my bio for $1 a month. Ingredients • 500g bread flour • 150g active sourdough starter • 300g water • 25g maple syrup • 20g avocado oil • 10g salt Instructions 1️⃣ Mix the water and starter first. 2️⃣ Add the remaining ingredients and mix until fully combined. 3️⃣ Cover and rest for 30 minutes to an hour 4️⃣ Stretch & fold, then rest 30 minutes. 5️⃣ Another S & F rest 30 minutes. 6️⃣ Final S & F, leaving the dough seam-side down. 7️⃣ Let the dough bulk ferment until fully fermented. 8️⃣ Shape: • Gently stretch into a rectangle • Fold each side halfway toward the center • Roll up tightly, tuck the ends under • Place into a parchment-lined loaf pan 9️⃣ Cover and cold ferment overnight in the fridge. 🔟 Bake day: • Remove dough from fridge and allow it to do second rise. • Preheat oven to 425°F • Score 3 straight lines across the top • Lightly mist with water • Cover with a second loaf pan ➡️ Bake 30-35 minutes covered ➡️ Remove top pan, bake 5-10 minutes uncovered and toast another 5 minutes on the rake bare. Let rest 1 hour before slicing. Soft, fluffy, and slices like a dream 🤍
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the_sourdoughhoe
🍞✨ Beginner-Friendly Soft Sourdough Sandwich Bread ✨🍞 Part 1 is on my page if you want to follow along, if you already know what you’re doing and just want the recipe…. It’s below ⬇️ It’s August which means my sandwich bread recipe is back! This is a go to every week for us, we use it for sandwiches for toast and even just cut slices to eat bear because it’s so good. The free recipe is below however if you prefer a printable version, all of my recipes are available through a link in my bio for $1 a month. Ingredients • 500g bread flour • 150g active sourdough starter • 300g water • 25g maple syrup • 20g avocado oil • 10g salt Instructions 1️⃣ Mix the water and starter first. 2️⃣ Add the remaining ingredients and mix until fully combined. 3️⃣ Cover and rest for 30 minutes to an hour 4️⃣ Stretch & fold, then rest 30 minutes. 5️⃣ Another S & F rest 30 minutes. 6️⃣ Final S & F, leaving the dough seam-side down. 7️⃣ Let the dough bulk ferment until fully fermented. 8️⃣ Shape: • Gently stretch into a rectangle • Fold each side halfway toward the center • Roll up tightly, tuck the ends under • Place into a parchment-lined loaf pan 9️⃣ Cover and cold ferment overnight in the fridge. 🔟 Bake day: • Remove dough from fridge and allow it to do second rise. • Preheat oven to 425°F • Score 3 straight lines across the top • Lightly mist with water • Cover with a second loaf pan ➡️ Bake 30-35 minutes covered ➡️ Remove top pan, bake 5-10 minutes uncovered and toast another 5 minutes on the rake bare. Let rest 1 hour before slicing. Soft, fluffy, and slices like a dream 🤍
✨Simple Sourdough Bagels✨ I know I say “simple” but what I mean by that is absolutely delicious and full of flavor… just easy to make. If you are new to Sourdough…. or if you just love delicious Sourdough items…. Honestly, this is just the recipe for everybody, everyone will love them, and they’re super SIMPLE to make…. go make them now… k, bye. INGREDIENTS: • 464g water • 332g active starter • 1,112g flour • 55g turbinado sugar (or white. Idc) • 55g maple syrup (no, don’t replace this with honey, you can, but don’t) • 22g salt • some honey for boiling METHOD: 1️⃣ Mix water + starter, then add maple syrup (not honey, honey will have its place just wait), 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 4️⃣ Let dough release naturally, divide into 12 pieces and shape into tight balls. 5️⃣ Cover and rest 30-60 minutes. 6️⃣ Poke a hole in each ball and gently stretch into bagels. 7️⃣ Final rise until soft and puffy. 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 - I don’t follow this rule 🤌🏻
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the_sourdoughhoe
✨Simple Sourdough Bagels✨ I know I say “simple” but what I mean by that is absolutely delicious and full of flavor… just easy to make. If you are new to Sourdough…. or if you just love delicious Sourdough items…. Honestly, this is just the recipe for everybody, everyone will love them, and they’re super SIMPLE to make…. go make them now… k, bye. INGREDIENTS: • 464g water • 332g active starter • 1,112g flour • 55g turbinado sugar (or white. Idc) • 55g maple syrup (no, don’t replace this with honey, you can, but don’t) • 22g salt • some honey for boiling METHOD: 1️⃣ Mix water + starter, then add maple syrup (not honey, honey will have its place just wait), 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 4️⃣ Let dough release naturally, divide into 12 pieces and shape into tight balls. 5️⃣ Cover and rest 30-60 minutes. 6️⃣ Poke a hole in each ball and gently stretch into bagels. 7️⃣ Final rise until soft and puffy. 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 - I don’t follow this rule 🤌🏻
✨🍞Perfect Sammie Bread Every Time✨🍞 This video got more and more exciting as we went on. I can not believe this has worked so many times, and not just worked but made BEAUTIFUL loaves. This is going to take the intimidation out of sourdough and have all of you baking fresh bread….and I’m so excited! I’ll be sharing my classic (plain) recipes with new tutorials starting tomorrow! Make sure you share this video and hit follow so you don’t miss any! Fall starts August 1 and so do fall recipes 🤫
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the_sourdoughhoe
✨🍞Perfect Sammie Bread Every Time✨🍞 This video got more and more exciting as we went on. I can not believe this has worked so many times, and not just worked but made BEAUTIFUL loaves. This is going to take the intimidation out of sourdough and have all of you baking fresh bread….and I’m so excited! I’ll be sharing my classic (plain) recipes with new tutorials starting tomorrow! Make sure you share this video and hit follow so you don’t miss any! Fall starts August 1 and so do fall recipes 🤫
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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the_sourdoughhoe
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
One of the biggest things that can push your dough into overproofing is too much warmth during mixing. As we move into the warmer months, especially if you live somewhere hot or humid, using cold water when mixing your dough can help slow fermentation and give you a lot more control. Small adjustments like this can make a huge difference in how your bread rises and holds its shape. If you want the recipes, they’re on my page with the tutorial videos. I put them right in the caption instead of sending you to a website with 900 ads. No shade, I don’t know… it’s just not my jam.
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the_sourdoughhoe
One of the biggest things that can push your dough into overproofing is too much warmth during mixing. As we move into the warmer months, especially if you live somewhere hot or humid, using cold water when mixing your dough can help slow fermentation and give you a lot more control. Small adjustments like this can make a huge difference in how your bread rises and holds its shape. If you want the recipes, they’re on my page with the tutorial videos. I put them right in the caption instead of sending you to a website with 900 ads. No shade, I don’t know… it’s just not my jam.
Cold proof vs no cold proof 👀🥖 One loaf was shaped and cold-proofed for 12 hours. The other was mixed with cold starter + cold water, bulk fermented on the counter overnight, shaped in the morning, finished rising in the banneton, and baked as soon as it was ready. I baked them side by side the exact same way… and surprisingly, the non-cold-proof loaf had a bigger oven spring and a really beautiful crumb. Why it worked: Starting cold slowed fermentation early, giving the dough a longer, more controlled bulk. That extra time helped build strength before shaping, so the dough still had plenty of energy left for the oven. If I’m being honest, this is how I will be making most of my loaves going forward, because I just don’t have the extra fridge space 💁🏼‍♀️ Is this something you’d try at home… or are you sticking with your usual method?
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the_sourdoughhoe
Cold proof vs no cold proof 👀🥖 One loaf was shaped and cold-proofed for 12 hours. The other was mixed with cold starter + cold water, bulk fermented on the counter overnight, shaped in the morning, finished rising in the banneton, and baked as soon as it was ready. I baked them side by side the exact same way… and surprisingly, the non-cold-proof loaf had a bigger oven spring and a really beautiful crumb. Why it worked: Starting cold slowed fermentation early, giving the dough a longer, more controlled bulk. That extra time helped build strength before shaping, so the dough still had plenty of energy left for the oven. If I’m being honest, this is how I will be making most of my loaves going forward, because I just don’t have the extra fridge space 💁🏼‍♀️ Is this something you’d try at home… or are you sticking with your usual method?
So you wanna make sourdough but you don’t follow me? That’s… a choice 😒 I post my recipes straight in the captions so you’re not sent on a manhunt through websites. No gatekeeping, just good recipes, real life, and a whole lot of laughing…. and cursing in the kitchen. I’m not everyone’s cup of tea. I’m more of a glass of tequila. And I’m fine with that, if you’re not this probably isn’t the page for you💁🏼‍♀️ If you like your sourdough less stressful but a little more aggressive, your hair down, and your recipes actually fire… this is the page for you! This smoked Gouda and bacon focaccia drops later to is week and it’s going to blow your mind.
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9mo ago
the_sourdoughhoe
So you wanna make sourdough but you don’t follow me? That’s… a choice 😒 I post my recipes straight in the captions so you’re not sent on a manhunt through websites. No gatekeeping, just good recipes, real life, and a whole lot of laughing…. and cursing in the kitchen. I’m not everyone’s cup of tea. I’m more of a glass of tequila. And I’m fine with that, if you’re not this probably isn’t the page for you💁🏼‍♀️ If you like your sourdough less stressful but a little more aggressive, your hair down, and your recipes actually fire… this is the page for you! This smoked Gouda and bacon focaccia drops later to is week and it’s going to blow your mind.
☀️🏖️ TALLOW SUNSCREEN 🌊 I promised you guys this recipe, and honestly i was so excited to share it. This is one of my favorites since we’ve completely stopped using store-bought sunscreen! ingredients: -1000g rendered tallow (missed the render video? head to my page, i posted it last week) -397g coconut oil -99.5g beeswax -413g non-nano zinc oxide method: melt your rendered tallow down low and slow in the crockpot. once it’s melted, add your beeswax and let that fully melt too, low and slow, no rushing it turn off the heat, pull it off, set it on a cooling rack so it cools evenly. stir in your coconut oil now. you’ll want to stir it every 15 min while it cools so it doesn’t set unevenly once it’s cooled, head outside with an N95 mask and pour your zinc oxide into your mixing bowl. pour your cooled tallow/beeswax/coconut oil mixture right on top of it. mix gently until the powder is fully incorporated, no dry pockets then whip it on high until you get the fluffy consistency you want pipe into your tins and you’re done storage: keep it in the fridge or a cool dark spot, good for 3-6 months (up to about a year in the fridge) estimated SPF: roughly 25-30 (based on zinc oxide %, not lab-tested... )
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4mo ago
the_sourdoughhoe
☀️🏖️ TALLOW SUNSCREEN 🌊 I promised you guys this recipe, and honestly i was so excited to share it. This is one of my favorites since we’ve completely stopped using store-bought sunscreen! ingredients: -1000g rendered tallow (missed the render video? head to my page, i posted it last week) -397g coconut oil -99.5g beeswax -413g non-nano zinc oxide method: melt your rendered tallow down low and slow in the crockpot. once it’s melted, add your beeswax and let that fully melt too, low and slow, no rushing it turn off the heat, pull it off, set it on a cooling rack so it cools evenly. stir in your coconut oil now. you’ll want to stir it every 15 min while it cools so it doesn’t set unevenly once it’s cooled, head outside with an N95 mask and pour your zinc oxide into your mixing bowl. pour your cooled tallow/beeswax/coconut oil mixture right on top of it. mix gently until the powder is fully incorporated, no dry pockets then whip it on high until you get the fluffy consistency you want pipe into your tins and you’re done storage: keep it in the fridge or a cool dark spot, good for 3-6 months (up to about a year in the fridge) estimated SPF: roughly 25-30 (based on zinc oxide %, not lab-tested... )
I made choices… but we still ended up with some bomb ass blueberry bagels, because yes, my recipes are that simple you can make them in this condition… and it’s more fun 💁🏼‍♀️ This is Part 1 (full recipe below) tomorrow I’ll show shaping + baking, it’s just easier this way, please don’t yell at me for splitting the video….. thanks. CLASSIC BLUEBERRY SOURDOUGH BAGELS Ingredients: • 364g water • 332g starter • 1,148g bread flour (or high-protein AP) • 55g turbinado sugar • 55g maple syrup • 22g salt • 150g fresh blueberries Method: 1. Mix water and starter. Add maple syrup, sugar, flour, and salt and mix on low until shaggy. Add blueberries and mix until combined. 2. Knead into a ball, cover, and rest 1 hour. Knead again, shape smooth, return seam-side down, and cover to bulk ferment. 3. Let rise 6–12 hours until well expanded. 4. Turn onto counter, divide into 12 (175g), and shape into tight balls. Rest covered until slightly relaxed. 5. Poke a hole in the center and gently stretch. Proof covered again until soft and puffy. 6. Preheat oven to 425°F. Boil water with ~50g honey. Boil bagels 30 seconds per side and place on parchment. 7. Bake 15–18 minutes until golden and glossy. 8. Cool at least 1 hour before slicing. Don’t cut early… you’re an adult, I believe in you. Follow me if you love free recipes and happiness 💁🏼‍♀️
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8mo ago
the_sourdoughhoe
I made choices… but we still ended up with some bomb ass blueberry bagels, because yes, my recipes are that simple you can make them in this condition… and it’s more fun 💁🏼‍♀️ This is Part 1 (full recipe below) tomorrow I’ll show shaping + baking, it’s just easier this way, please don’t yell at me for splitting the video….. thanks. CLASSIC BLUEBERRY SOURDOUGH BAGELS Ingredients: • 364g water • 332g starter • 1,148g bread flour (or high-protein AP) • 55g turbinado sugar • 55g maple syrup • 22g salt • 150g fresh blueberries Method: 1. Mix water and starter. Add maple syrup, sugar, flour, and salt and mix on low until shaggy. Add blueberries and mix until combined. 2. Knead into a ball, cover, and rest 1 hour. Knead again, shape smooth, return seam-side down, and cover to bulk ferment. 3. Let rise 6–12 hours until well expanded. 4. Turn onto counter, divide into 12 (175g), and shape into tight balls. Rest covered until slightly relaxed. 5. Poke a hole in the center and gently stretch. Proof covered again until soft and puffy. 6. Preheat oven to 425°F. Boil water with ~50g honey. Boil bagels 30 seconds per side and place on parchment. 7. Bake 15–18 minutes until golden and glossy. 8. Cool at least 1 hour before slicing. Don’t cut early… you’re an adult, I believe in you. Follow me if you love free recipes and happiness 💁🏼‍♀️

The_Sourdoughhoe (@the_sourdoughhoe) TikTok Stats & Analytics

The_Sourdoughhoe (@the_sourdoughhoe) has 360K TikTok followers with a 5.74% engagement rate over the past 12 months. Across 241 videos, The_Sourdoughhoe received 1.03M total likes and 18.6M views, averaging 4.28K likes per video. This page tracks The_Sourdoughhoe's performance metrics, top content, and engagement trends — updated daily. To benchmark @the_sourdoughhoe against other accounts, use Socialpruf's TikTok competitor analysis tool.

The_Sourdoughhoe (@the_sourdoughhoe) TikTok Analytics FAQ

How many TikTok followers does The_Sourdoughhoe have?+
The_Sourdoughhoe (@the_sourdoughhoe) has 360K TikTok followers as of November 2026.
What is The_Sourdoughhoe's TikTok engagement rate?+
The_Sourdoughhoe's TikTok engagement rate is 5.74% over the last 12 months, based on 241 videos.
How many likes does The_Sourdoughhoe get on TikTok?+
The_Sourdoughhoe received 1.03M total likes across 241 videos in the last 12 months, averaging 4.28K likes per video.
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The_Sourdoughhoe's TikTok content generated 18.6M total views over the last 12 months.
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