The Heart of Bread - Sourdough Starter

The Heart of Bread - Sourdough Starter Bake with heart 💛 Dried & live starters 🌾 Online support for beginners👩🏻‍🍳🍞 Hi, I’m Katya 👩‍🍳
Welcome to The Heart of Bread - Sourdough Starter!

Here you’ll find both:
🌾 Dried sourdough starter- easy to ship anywhere in Canada.
🥖 Active sourdough starter- available for local pickup. Every starter comes with step-by-step instructions and my personal support by message. Whether you’re just starting your sourdough journey or already love baking, this is a space to inspire your homemade bread.

10/14/2026

Milk sourdough loaf
Ingredients:
200 g wheat sourdough starter, 100% hydration
400 g white flour
220 ml milk
35 g butter
1.5 tbsp sugar
8 g salt
Instructions:
Mix the sourdough starter, flour, and milk. Let the dough rest for about 1 hour.
Then mix in the salt, sugar, and butter.
After 1.5 hours, do a stretch and fold. Then let the dough rest for another 1.5 hours at 27°C.
Shape the loaf and let it proof for about 3 hours at room temperature.
Score the loaf before baking.
Bake for 15 minutes at 230°C (446°F) with steam, then reduce the temperature to 190°C (374°F) and bake for another 10–15 minutes, or until golden brown.

10/12/2026

Sourdough recipe: 100 g active sourdough starter
350 g water
50 g whole wheat flour
450 g white bread flour
10 g

10/06/2026

Sourdough recipe: 350 g water
100 g active sourdough starter at peak
100 g whole wheat flour
400 g white bread flour
10 g salt

10/02/2026

Sourdough recipe:
350 g water
100 g active sourdough starter
350 g white bread flour
150 g whole wheat flour
10 g salt

09/29/2026

Soft chocolate brioche
300 g sweet levain
480–500 g white flour
50 g cocoa powder
3 eggs, about 160 g total
120 g butter
100 g milk
70 g sugar
8 g salt
Before mixing, divide the ingredients into two equal parts. Keep one half plain. Add the cocoa powder to the second half, adjusting the flour so the total amount of dry ingredients is approximately equal in both doughs.
Mix and knead both doughs separately until smooth and elastic.
First proof: 2 hours at 26-28°C.
Shape the dough, then leave it for the second proof for about 3.5 hours at 26-28°C.
Bake at 160°C for 25-30 minutes.

09/25/2026

Sourdough recipe:
370 g water
100 g active sourdough starter
350 g white bread flour
170 g whole wheat flour
10 g salt

Mix the ingredients, develop the dough with stretch and folds, let it ferment, shape, then place it in the refrigerator for cold fermentation before baking.

09/23/2026

This loaf was an experiment to see how shaping affects the crumb. Uneven shaping can leave large air pockets inside, even when the bread rises beautifully.
Recipe:
350 g water
100 g sourdough starter
10 g salt
200 g whole wheat flour
300 g white flour

09/18/2026

Sourdough bread recipe:
* 100g active sourdough starter
* 350g water
* 400g white flour
* 100g whole wheat flour
* 10g salt
Bake for 25 minutes at 480°F, then 15 minutes at 400°F without the lid.

09/15/2026

Recipe:
100g sourdough starter
350g water
500g all-purpose flour
10g salt

09/07/2026

Recipe:
100g sourdough starter
350g water
300g all-purpose flour
200g whole wheat flour
10g salt

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Niagara Falls, ON

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