Sourdough.etc

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Sourdough.etc

All things food and sourdough - Homemade food doesn’t have to be hard

01/06/2026

An important thing to remember in the sea of comparison and constant stream of edited lives, bread and highlight reels ❤️

These haven’t been edited well, just literally upped the contrast lots to show the difference and make a point.

And just to have it said - there’s nothing wrong with editing something to enhance its looks, I just want to shed a little light on it 🫶🏼

Ps: I never usually edit my photos and I promise that if I ever start I will tell you.

Thanks to who opened my eyes to this a while back!

30/05/2026

This was one of the loaves from a couple days ago, where I shaped much earlier than normal and left it out to warm proof in the banneton for 2 hours before the cold proof ☺️

It’s a nice enough loaf but I can clearly see it’s a tighter crumb due to the earlier shaping (more tension and less extensible). And honestly it could’ve proofed longer in my opinion.

And then there’s the big bubble in the belly that was probably allowed to inflate undisrupted after shaping - because I’m telling you I didn’t see it while shaping!🫧

Personally I find that shaping early and letting the dough rest longer after often causes more irregularities that you «can’t control». Whereas there’s a sweet spot in pushing bulk longer before shaping that gives you more hands on opportunity to control the final crumb (pop bubbles etc).

On the other hand, if you find shaping difficult- doing it a little earlier can feel easier so it is a good way to practice with a more sturdy dough. As it usually gets more delicate as you progress through bulk. ❤️

Just make sure to give it time in the banneton before the fridge so you don’t underproof!

26/05/2026

A little bulk fermentation experiment 🧪

I did a comparison where I mixed one dough and split it into two loaves : one was proofed until 70% rise and the other to 100%.

Here are the results!

The first 3 photos are of the loaf that doubled in size during BF.

Photo nr 4 and 5 are of the one that proofed to 70% increase.

Photo nr 6 compares the two side by side. 100% on the left, 70% on the right.

Nr 7 is the 100% loaf, nr 8 is the 70% loaf.

The differences aren’t very dramatic but you can clearly see that the 100% is a little more open, airy and light. And the texture was like a cloud! ☁️

The 70% was definitely very nice as well, but a touch more dense and not as light. And it was quite a bit smaller.

If this doesn’t show that letting your dough double is not necessarily something to fear - then I don’t know what is🙊

As long as it is well developed, has a balanced starter and uses flours that handle the long fermentation (and the temperature allows it), then pushing bulk is nothing to be scared of.

In fact the loaf that doubled could have probably gone a bit further even 😊

Full write up and process (free post) is up on my Substack ❤️

What are your thoughts on these loaves? Which one would you prefer?

19/05/2026

A happy day full of food, friends and celebrations ❤️🇳🇴🥳 what better way to spend a day?!

The annual 17th of may roundup (our national day/constitution day) 🫶🏼

I wrote a whole poste about the celebrations over on Substack if you’re curious to read more! (Link is in my bio)

Do you have any big national celebrations like this in your country?

08/05/2026

We all know I love my buns, and I sure bake enough of them to have some experience now🤝

So I’m sharing the 3 most important thing that I believe are keeping your buns from becoming their fluffiest, softest self 🙌🏼✨

See this as your sign to make a dough this weekend and try these steps for yourself! I can guarantee you that the result will be some of your best buns yet❤️

Last week I also talked about people using too much yeast - so maybe try reducing the amount a bit too and go for a longer proof ✨

All that dough really needs is a lot of love and some extra time.

If you want to try my recipe (hybrid sourdough and yeast), comment «Buns» and I’ll send it to you or find it on my Substack 🫶🏼

Happy Friday everyone!

06/05/2026

Let’s do it step by step! This is how I mix most of my high hydration sourdough ✨

Figured I’d try a different format this time so let me know if you enjoy the photos + text or if you prefer the videos 🤎

03/05/2026

Tried making my own sourdough version of ‘s «Onnebrød» this weekend!🤎

It’s a wholesome loaf using boiled wheat groats (hvetegrøpp, basically the wheat version of steel cut oats) and seeds.

The flours used is a combination of sifted wheat and wholewheat so it’s full of flavour and nutrients.

Basically the perfect «packed lunch bread» (matpakkebrød) as we’d say in Norway 😅🇳🇴

It’s also low fuss in terms of mixing so it’s very forgiving if you don’t have a lot of time to be hands on.

I’ll share the recipe with the adjustments I made next week!

28/04/2026

Focaccias for the family gathering this past weekend! ✨🫧

➡️ Swipe to see the full spread on the buffet table 🤌🏼

I promised to share the results of how they baked up, so here they are.

I went for one tomato, thyme, sea salt and fresh basil, and the other one was rosemary, thyme and sea salt🌱

Glorious bubbles on both of them and they tasted fab!

Full recipe can be found on my Substack or check out my second to last reel 🤎

23/04/2026

Another wholewheat and emmer loaf from this week 🥰

Baked a couple loaves to bring back home to my family on the west coast of Norway this week. Couldn’t help myself so I had to cut this one open before I left 🫣

Will I ever get sick of this flour combination?!

I’ve shared it before but here’s the general process:

200g Petra 1, 100g Petra 9, 50g emmer, 320g water, 70g starter, 7g salt.

1,5 hr autolyse
6 coil folds 30-60 min apart
total bulk 10hrs @ 20-21C
Warm proof after shaping 1hr
Cold proof 12hrs

21/04/2026

DUBLIN DUBLIN DUBLIN🌍☘️🍺

Just got back from Bologna so naturally I have to post about our trip to Dublin 😂 (a bit behind on my posts here, hope you don’t mind!)

A few weeks ago we had 48 hours in Dublin with our friends - walking, eating and drinking our way around the city. Highly recommend a weekend trip if you ever have the opportunity!

Super friendly people, lots of good spots for food and quirky, charming old pubs with glorious Guinness 🫶🏼

Here were some of our favourites (in no particular order):

• for great atmosphere and very good Guinness 🍻

• for solid coffees and 10/10 service

• for the best brunch I’ve had in a while 🍳🥑

• for a small wine bar with yum natural wines an small bites 🍷🧀

• for pretty good bakes (although I wasn’t blown away by any of the bakeries we tried, sadly) 🥐

• .pizza for very good pizza slices with lots of melted crispy cheese on the edges 🔥🍕

• Didn’t har very high expectations but was massively impressed by (Storehouse)! We stayed for 4 hours so I think that speaks for itself🍺

• is definitely worth a visit - a bit touristy but very beautiful 🙌🏼

• We stayed at the brand new town house which was so central, beautiful interior and lovely service - highly recommend!🤌🏼

Some of the spots we wanted to try but didnt make it to (but you definitely should: , , ❤️

All in all a 10/10 weekend trip 🙌🏼
Thank you Dublin🇮🇪☘️

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