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10/28/2026

I use rice flour for two reasons when baking sourdough!

🤍 1. To avoid adding extra wheat flour to the outside of my loaf. Sourdough fermentation breaks down some proteins and carbohydrates, which may make it easier to digest for some people. Rice flour lets me dust my dough without adding extra wheat flour to the crust. (Remember, sourdough is NOT gluten-free and is not safe for people with celiac disease!)

🌾 2. To make my scoring designs POP! Rice flour doesn’t brown like regular flour during baking, giving you that beautiful contrast between the white design and golden-brown crust. 😍

It’s not necessary, but if you love getting creative with your sourdough scoring, I highly recommend giving it a try!

🛒 I’ve linked the rice flour I use! (Affiliate link 💛)
https://link.amazon/B0cyWAnOC

Have you tried rice flour on your sourdough yet?

10/27/2026

See full video on youtube 👉
https://youtu.be/XE4co3ts3b4

Three loaves, three cozy fall flavors! 🍂🤎

🍁 Maple brown sugar butter
🎃 Pumpkin purée + pumpkin pie spice
🍫 Pumpkin purée + pumpkin pie spice + chocolate chips!
I added a little flour to help thicken up the fillings, and now I’m crossing my fingers that these autumn-inspired sourdough loaves turn out as good as they sound! 😍🤞
Which one would YOU try first?!
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10/27/2026

One batch of sourdough dough… THREE different autumn-inspired loaves! 🍂😍

I’m making the same base dough into three completely different fall flavors just by switching up the fillings! In this video, I’m sharing my plan and dividing my dough into three loaves to get ready for the fun part. 👀🍞 Which flavor do you think will be your favorite?!

Base dough recipe (for 1 loaf- I tripled it for this video)

100g starter
325g water
30g honey
500g bread flour
10g salt

Follow along to see how each loaf turns out! 🤎

10/24/2026

This is one of my all-time favorite scoring designs! 🌾😍 The wheat stalks side by side across the entire boule, finished off with that big expansion score… just SO pretty!

I love how beautiful sourdough can be! From intricate designs like this to the simplest little score, every loaf has its own charm. 🤎🍞

10/22/2026

I will never get tired of this wheat stalk design! 🌾😍

Sometimes it’s just one little stalk… other times, I cover the whole boule in them! 😂😉 Depends on my mood!

Which do you prefer: one stalk or a whole field? 🌾👇

10/21/2026

One of my favorite sourdough baking tips! 🙌 The first time I use rice flour is when prepping my banneton liner. A light dusting helps prevent my dough from sticking, making it so much easier to turn out my loaf for scoring and baking! 🍞

Rice flour has a few tricks up its sleeve in sourdough, and this is just the first! 😉 Stay tuned for more!

10/20/2026

Rice flour is my secret to better sourdough scoring! 🙌🍞

There are 2 reasons I use it:

1️⃣ Keep the dough gluten-free on the outside! Sourdough fermentation breaks down some proteins and carbohydrates, which may make sourdough easier to digest for some people. Dusting with rice flour instead of regular wheat flour avoids adding extra gluten to the surface. Sourdough is NOT gluten-free and is not safe for people with celiac disease.

2️⃣ Make your scoring designs POP! 😍 Rice flour doesn’t brown like regular flour during baking, giving your designs that beautiful contrast. You only need a little, it won’t change the taste, and your scoring will stand out!

✨ Not necessary, but if you love sourdough designs, it’s a game changer!

🛒 Rice flour I use (affiliate link): https://amzn.to/49DMkW0

10/17/2026

Here’s a sourdough hack I use ALL the time! 🙌

After transferring your starter to a clean jar, feed it at a 1:3:3 ratio or higher, cover it, and let it sit on the counter until it PEAKS. THEN pop it in the fridge! 🫙❄️

For the next 2–3 days, you can pull starter straight from the fridge and add it directly to your recipes. No separate levain needed! 🙌 One less step, less mess, and sourdough that fits real life. 🤎

👇 Have you tried using your starter straight from the fridge, or do you make a levain every time?

10/16/2026

Has your fridge starter been neglected for 2+ weeks? 🙋‍♀️ Don’t panic if you pull some out to make a levain and it barely grows!

Sometimes your starter just needs a little wake-up call! 🤎 Discard half, feed it again, and give it a couple of feedings to get back on track.

✨ My tip: Add a little whole wheat flour to that first feeding to give your sleepy starter a boost!

Sourdough starters are more resilient than you think! 🙌

👇 How long have you gone without feeding your fridge starter? Let’s hear your longest stretch! 😂

10/15/2026

Keeping my sourdough starter happy doesn’t have to be complicated! 🙌 I feed Doughlene unbleached all-purpose flour and filtered water, and I ALWAYS transfer her to a fresh, clean jar when feeding. 🫙✨

Then you have two options: pop her straight into the fridge or let her peak first before refrigerating! Both can work, depending on your schedule. 🤎

Simple, flexible sourdough maintenance that fits real life!

👇 Question: Do you put your starter straight into the fridge after feeding, or wait until it peaks?

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