Introduction

Ron Sourdough, who is she ?

Hello bread loafers 💞

Thank you for visiting my website where I write all my recipes here.

For those of you who wonder who's this Ron, here is a short introduction of me 😊

I'm Sharon but my best friends usually call me Ron,
I live in Indonesia and I'm 21 years old (turning 22 on this November 😉) also I'm in my 3rd year of being a Psychology Student woohoo 🤩

I'm a self taught baker since 2019 (yes pandemic era 😂), at first Idk what sourdough is until 2020 and then I fell in love with it and I found myself so passionate about sourdough, I started to bake my first sourdough bread on August 2020 since then I constantly bake sourdough bread until now ❤️

With this website I wanna share with you guys what I've learned about sourdough, hopefully this will help you gain more knowledge and grow to bake a better bread 🥖

Should I make videos on YouTube? 🤔

Sharon 💗

External link

Sourdough Bread Recipe

73% Hydration

170 g bread flour 85%
30 g whole wheat flour 15%
35 g levain 17%
6 g salt 3%
120 g water 60%
26 g oil 13%

Steps
1. Prepare levain, let it rise until max peak
2. Mix flour, water, salt, and levain leave it for 40 to 60 mins
3. 1st fold, leave for 30 mins
4. 2nd fold, leave for 30 mins
5. Lamination and fold, leave for 30 mins
6. 1st coil fold, leave for 30 mins
7. 2nd coil fold, leave for 30 mins
8. Shape, put in the banneton, continue bulk fermenting for 40 to 60 mins
9. Put in the fridge for 8-12 hours
10. Score it and bake in 230c for 40-45 mins

Sourdough Discard Crackers

Healthy Snacks

Recipe:

100 g ap flour
25 g whole wheat flour
40 ml olive oil
100 g sourdough discard
1 tsp salt
1 tsp garlic powder
3 g oregano
3 g sesame seeds
Cheese (Optional)

Methods:
1. Combine all ingredients, knead it untilI'm all ingredients are mixed, make it like a ball shape
2. Cover and rest 30 to 40 mins
3. Roll the dough, until 2 mm thick
4. Cut it with knife into squares
5. Make holes, use fork
6. Bake at 190c for 12 - 15 mins
7. Cool it on a wire rack
8. Store in an air tight container

Pandan sourdough bread

77% hydration

170 g bread flour 85%
30 g whole wheat flour 15%
35 g levain 17%
6 g salt 3%
130 g water 65%
24 g oil 12%
7 pandan leaves

Pandan water

1. Blend water and pandan leaves with blender
2. Filter it with cheesecloth

Steps
1. Prepare levain, let it rise until max peak
2. Mix flour, pandan water, salt, and levain leave it for 40 to 60 mins
3. 1st fold, leave for 30 mins
4. 2nd fold, leave for 30 mins
5. Lamination and fold, leave for 30 mins
6. 1st coil fold, leave for 30 mins
7. 2nd coil fold, leave for 30 mins
8. Shape, put in the banneton, continue bulk fermenting for 40 to 60 mins
9. Put in the fridge for 8-12 hours
10. Score it and bake in 230c for 40-45 mins

Same day raisins sourdough sweet bread

Same day sourdough bread

Recipe

White bread flour 170 g
Whole wheat flour 30 g
Levain 35 g
Warm water 120 g
Vegetable oil 20 g
Salt 6 g
Honey 10 g
Raisins 70 g

Steps
1. Night before: prepare levain, let it rise
2. Next morning 7am mix flour, water, salt, and levain leave it for 40 to 60 mins
3. 1st fold, leave for 30 mins
4. 2nd fold, after that soak raisins in water, leave it for 30 minutes
5. Lamination add raisins and fold, leave for 30 mins
6. 1st coil fold, leave for 30 mins
7. 2nd coil fold, leave for 30 mins
8. Shape, put in the banneton, continue bulk fermenting for 40 to 60 mins
9. Put dough in the freezer for 2 hours
10. Score it and bake in 230c for 40-45 mins

Sourdough Sweet Bread Raisins

Same day for beginners (easy and quick)

Recipe

White bread flour 170 g
Whole wheat flour 30 g
Levain 35 g
Instant yeast 1 g (a pinch to boost)
Warm water 120 g
Vegetable oil 20 g
Salt 6 g
Honey 10 g
Raisins 70 g

Steps
1. Night before: prepare levain, let it rise
2. Next morning 7am mix flour, water, salt, levain, and instant yeast leave it for 30 to 40 mins
3. 1st stretch and fold, leave for 30 mins
4. 2nd stretch and fold, after that soak raisins in water, leave it for 30 minutes
5. Remove water in raisins then add raisins to dough and do stretch and fold, leave for 30 mins
6. Do 1st coil fold, leave for 30 mins
7. Do 2nd coil fold, leave for 30 mins prepare your bannetons, you can use any bowl and put tea towels on top don't forget to dust it with rice flour so the dough doesn't stick
8. Shape, put in the banneton, continue bulk fermenting for 30 mins in room temp
9. Put dough in the freezer for 2 hours
10. Score it and bake in 230c for 40-45 mins

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