Heidi’s Ho-Made Bread

Heidi’s Ho-Made Bread Flour. Water. Salt. Time. 🍞
Making sourdough simple — without the gatekeeping. Recipes • troubleshooting • tips that actually work

09/01/2026

Consistently perfect!!! This recipe will not let you down!! Stater 100g. Water 350g. Flour 500g. Salt 10g. In that order!

09/01/2026

This feeding ratio completely changed my starter! 🫧 I use 1:5:4—one part starter, five parts flour, and four parts water. It creates a slightly thicker starter that rises beautifully, stays strong, and doesn’t peak nearly as quickly. My usual feed: ✨ 20 g starter ✨ 100 g flour ✨ 80 g water If your starter peaks too quickly or seems hungry all the time, try this ratio and watch what happens! 🍞 Have you ever tried 1:5:4?

09/01/2026

She pooooofy!! Let it bulk ferment on the counter overnight- probably a bit too long but still manageable. Sun-dried tomato, Parmesan and pepper. With some Italian herbs sprinkled in. This one is amazing!!!

08/31/2026

I absolutely love this loaf!!! The seasoning is “epicurean specialty- truffle Parmesan and black garlic seasoning” Sooooo good. I also add dried Italian herb blend. All this during stretch and folds and shaved Parmesan cheese during shaping. To. Die. For. Yummmm Sourdough recipe is 100g starter 325g filtered water. 500g bread flour. 10g kosher salt.

08/31/2026

This is so rewarding!! Having bread turn out beautifully every time is so satisfying!

08/24/2026

This feeding ratio completely changed my starter! 🫧 I use 1:5:4—one part starter, five parts flour, and four parts water. It creates a slightly thicker starter that rises beautifully, stays strong, and doesn’t peak nearly as quickly. My usual feed: ✨ 20 g starter ✨ 100 g flour ✨ 80 g water If your starter peaks too quickly or seems hungry all the time, try this ratio and watch what happens! 🍞 Have you ever tried 1:5:4?

08/23/2026

She pooooofy!! Let it bulk ferment on the counter overnight- probably a bit too long but still manageable. Sun-dried tomato, Parmesan and pepper. With some Italian herbs sprinkled in. This one is amazing!!!

08/21/2026

5 benefits from coil folds in the sourdough bread making process. * Strengthen the gluten network. As you lift the dough and let the ends tuck underneath, the gluten strands become more organized and better able to hold their shape. * Improve gas retention. A stronger gluten network traps more of the CO₂ produced by fermentation, which can give you better oven spring and a lighter, airier crumb. * They’re gentle. Compared with aggressive kneading or even some stretch-and-fold techniques, coil folds strengthen the dough while preserving developing gas bubbles. * Help higher-hydration doughs. This is where coil folds really shine. Wet dough can start out loose and puddle-like; successive coil folds help it become smoother, stronger and more self-supporting. * Give you feedback about your dough. Early in bulk, the dough may stretch dramatically when you lift it. As strength develops, you’ll notice that it lifts more like one cohesive, jiggly mass and releases from the container more cleanly. Coil folds vs. stretch-and-folds Neither is automatically “better.” I often think of stretch-and-folds as stronger early strength-building and coil folds as gentler strength-building later in bulk. For example, you might do 1–2 sets of stretch-and-folds early, followed by 2–3 sets of coil folds about 20–30 minutes apart. You don’t necessarily need to keep folding just because a recipe says so—if your dough has become smooth, elastic and holds its shape well, more folds aren’t always better.

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Floyds Knobs, IN
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