Albrecht Sourdough

Albrecht Sourdough Albrecht Sourdough & Co LLC

09/13/2026

Pepperoni Marinara Sourdough Bread 👀

09/08/2026

✨ SAME-DAY SOURDOUGH — PART 3! ✨🥖

After 4 hours of bulk fermentation, look at that dough! 😍 By now, you should be seeing plenty of bubbles and a beautiful, airy dough.

Now it's time to shape it! I’m using push and pulls to create surface tension and gently form the dough into a nice, smooth ball. This tension helps the loaf hold its shape while it finishes proofing and bakes!

➡️ Once shaped, place your dough into your bread pan and let it rest for another 2 hours.

After its final rest, it’s time to score! Use a sharp blade to make a cut across the top of your dough. This gives the bread room to expand while baking and creates that beautiful sourdough look. ✨

🔥 BAKING TIME!

Preheat your oven to 380°F.

Score your loaf and place it in the oven. Bake for 1 hour, or until the internal temperature reaches 204–206°F. 🥖🤎

And now for the HARDEST part... 😂

🚨 DO NOT CUT INTO IT YET! 🚨

I know that fresh bread smells absolutely AMAZING, but the cooking process is still finishing while your bread cools! Cutting into it too soon can leave you with a gummy interior.

✨ Let your bread cool completely before slicing!

I’ll be posting the crumb shot in the morning so we can finally see the inside of our SAME-DAY SOURDOUGH! 😍🥖

Did you follow along with all 3 parts? 👀🤎

09/07/2026

🥖✨ SAME DAY SOURDOUGH — PART 2! ✨🥖

If you followed along with Part 1, your dough has now had a little time to rest… and now we're moving on to one of the most important steps: STRETCH & FOLDS!

And don't worry — it sounds much more complicated than it actually is! 😂

🌟 We are doing a total of 4 sets of stretch and folds.

Here's how:

👉 Grab one side of your dough, gently stretch it upward, and fold it over itself.

👉 Turn your bowl and repeat.

👉 Continue until you've gone all the way around the dough — about 4 stretches and folds per set.

That's ONE SET! 🙌

⏰ Now let your dough rest for about 30 minutes, then come back and repeat!

You will do this process a total of 4 TIMES, with about 30 minutes of rest between each set.

🥣 SET 1: Stretch & fold → Rest 30 minutes
🥣 SET 2: Stretch & fold → Rest 30 minutes
🥣 SET 3: Stretch & fold → Rest 30 minutes
🥣 SET 4: Stretch & fold → Now we let the dough continue doing its thing! ✨

You'll notice that with each set, your dough starts becoming smoother, stronger, and more elastic. That's exactly what we want! 😍

💡 Beginner tip: Your dough may feel sticky at first! Wet your hands slightly before touching it, and it will make the process MUCH easier.

And remember — THIS IS SAME DAY SOURDOUGH! 🍞🙌

We're using warm water and keeping things moving so that we can go from starter to a beautiful homemade loaf all in the same day!

Stay tuned for PART 3, where we're getting this beautiful dough shaped and ready for the next step! 🥖🤎

09/05/2026

🥖 Day 9: Let's Check on Our Starters!
✨ If your starter has been consistently doubling:
Keep doing what you've been doing! Today, discard down and feed it using your usual 60 grams starter + 60 grams water + 60 grams flour. If it's reliably doubling after feedings, getting nice and bubbly, and smelling pleasantly tangy, you're making great progress! 🙌
🐌 If your starter is still taking its time:
Don't worry—you're not behind! Some starters simply take longer to become strong. Continue with your regular feeding routine and keep it somewhere comfortably warm. Look for bubbles and gradual growth—those are signs that good things are happening! 💛
And as for mine... 🎉 Mine has been consistently doubling for several days now, so I think tomorrow might be the day I make my very first loaf with this starter! 🥹🍞 Stay tuned because we're about to find out if all this patience has paid off!

08/31/2026

DAY 5 of my sourdough starter Take 2 🍞✨

Okayyy, we have officially made progress! 🥹 My starter is DOUBLING, and I couldn't be more excited after my first attempt didn't make it this far. 😂🤞

Today's routine is simple: discard down to 60g of starter, then feed it 60g flour + 60g water. Mix it up, mark the level, and let the magic happen! 🫶

Now we're watching to see how consistently it doubles and how quickly it grows. We're not ready to bake just yet—but we're definitely getting closer! 🥖✨

Take 2 is looking MUCH better! 😂🍞


I just wanted to pop on here and say how much I’ve truly missed you all. Seeing the Owosso Farmers Market kick off again...
04/29/2026

I just wanted to pop on here and say how much I’ve truly missed you all. Seeing the Owosso Farmers Market kick off again this weekend makes me so happy!

I won’t be a full-time vendor this season — life has been a little extra busy lately. My husband Brandon started his own company, and we’ve been all hands on deck supporting that. If you’re looking for a licensed and insured builder, definitely check out Talon Point Construction ❤️

Even though I won’t be there every week, I’m not disappearing! I plan to do a few markets throughout the season and will always share updates so you know where to find me.

And don’t forget — my kitchen is ALWAYS open 🥖
If you’re wanting fresh sourdough bread, scones, or anything homemade, just message me anytime!

If you’re hoping to see me in person, I’ll be at the Michigan Honey Festival at the Shiawassee County Fairgrounds on July 18th & 19th 🍯🐝
Same spot as last year — I can’t wait to catch up with you!

Make sure you get out to the market this weekend and support all the incredible local vendors. They deserve all the love 🤍

– Em

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Owosso, MI

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