Little Ranch Family

To get started baking sourdough, visit the our page and the link in our bio (where you’ll find our LIVE, ready to feed and bake with sourdough starter❤️)! Happy Baking!

🥐 Almond Croissant Sourdough 🔥

To get started baking with our LIVE, ready to feed and bake with sourdough starter, just check the link in our bio! 🍞❤️

Ingredients:
500g bread flour
325g warm filtered water
20g honey
150g active sourdough starter
1 tbsp vanilla extract
2 tsp almond extract
11g salt
1 cup cold or frozen butter, grated
½ cup softened butter
About ¾ cup almond cream (homemade or store-bought)
Sliced almonds

Whisk together the warm water, starter, honey, vanilla, and almond extract. Add the flour and salt, then mix until you have a shaggy dough. Cover and let it rest for 1 hour.

At around 73°F, bulk fermentation usually takes 6–8 hours.

After the rest, do 4 sets of stretch and folds, 30 minutes apart. Once your last set is finished, gently fold in the grated cold butter a handful at a time until it’s evenly distributed. Cover and let the dough finish bulk fermenting until it’s puffy, airy, and full of bubbles.

Pop the dough into the freezer for 10 minutes to firm the butter back up before shaping.

Turn it onto a lightly floured surface and gently stretch it into a large square without pressing out all of the air. Spread the softened butter over the dough, then evenly spread about ¾ cup of almond cream on top.

Roll the dough into a loose log, gently flatten it, then roll it again from the opposite direction to create a tight batard. Pinch seams closed.

Place seam-side up in a floured banneton or towel-lined bowl, cover, and refrigerate overnight.

The next day, preheat your Dutch oven at 500°F for at least 1 hour.

Turn the loaf onto parchment, score it, place it into the hot Dutch oven, reduce the oven to 410°F, cover, and bake for 15–20 minutes.

Remove the lid and continue baking until the loaf starts turning a deep golden brown. Brush a thin layer of almond cream over the top, press on the sliced almonds, and return it to the oven until the bread is deeply browned and the almonds are nicely toasted. Keep an eye on it so the almonds don’t over-brown.

Let the loaf cool completely before slicing so the crumb finishes setting.

Happy baking! 🥐

She’s a wild one! If you’d like to bake with her, check out the link in our bio! Happy Baking! ❤️🍞

IT’S HERE. After countless duds, the only bread bag I’ll ever use! 10% OFF yours-comes in 4 cute colors, it’s reversible, adorable, and made by a small woman owned business that rocks. Thank you, doughdissolve ! Link in bio under our tools section for yours!💛🍞🎁

My little kids like it too😍 If you’d like to bake with our (normal) sourdough starter, she’s 119 years old, and the link is right in our bio! Happy Baking! 🔥

Peanut Butter & Honey Sourdough! 💛🍞This one was sooooo good y’all.

To bake with our LIVE sourdough starter, check the link in our bio! Happy Baking!🔥

150g active sourdough starter
325g filtered water
20g honey
1 tablespoon vanilla
475 bread flour
11g salt
25g dehydrated peanut butter powder

Mix the starter, water, honey, and vanilla first. Add in the flour, peanut butter powder and salt and mix until you have a shaggy dough. Cover and let it rest for 1 hour.

About two hours into bulk ferment (around 75°F), begin your folds. You’ll do 4 total, spaced about 30 minutes apart — the first two are stretch and folds, the last two are gentle coil folds.

The first two folds, really stretch and work the dough. As gluten develops, get more gentle with it. The final two coil folds should preserve the gases, not knock them out.

My bulk ferment took about 7 hours at 75°F, but this will vary depending on your kitchen. Cooler homes take longer, warmer spaces move faster.

Once bulk is complete, gently stretch the dough out, being careful not to deflate it.

Gently shape in to a batard.
Make sure your seams and edges are sealed well.

Place seam-side up in a floured banneton lined with a tea towel, and and proof about 90 minutes while your oven preheats, or cold proof overnight, then proof and bake.

Preheat your Dutch oven to 450°F. When ready, turn the dough onto parchment, score it, and place it into the Dutch oven. Bake covered at 400°F for 20 minutes. Remove the lid and continue baking at 400°F for about 40 more minutes, until deeply golden brown.

Let it cool at least an hour before slicing. Happy Baking!

Remember guys, always keep either a dehydrated backup of sourdough starter, or at the very least a separate jar in your fridge! Watch out for these common issues, and if you’d like to learn more about sourdough, give us a follow, or check the link in our bio to bake with ours! She comes LIVE and ready to be fed and baked with! Happy Baking!

As always, 10% OFF your own Dough Dissolve (& another secret product I’m talking about next week..)! Link is right in our bio, and it’s under the tools section of our website! Can’t recommend these killer ladies and their small business enough! doughdissolve

TOP 3 Questions I get asked about my chocolate sourdough starter! If you’d like to bake with ours (she comes LIVE & ready to feed and bake with), just check the link in our bio! Happy chocolate baking! 🤎🔥

No big deal just my dreams coming true thanks to you all❤️🔥