Baking-Passion

Home
United Kingdom
Greetland
Baking-Passion

Call Website Contact the business

Home baker with years of sourdough experience. Passionate about sharing knowledge for healthy eating
(1)

27/10/2026

Have you ever looked at a recipe that needs 100 grams of starter, and wondered how to feed it so it is ready by tomorrow morning? 🤔
No more guessing and no more stress! Baking should be simple and fun.
Here is my easy overnight method to get your sourdough active, bubbly, and ready to bake before your morning coffee. ☕✨
We use a simple 1:5:4 ratio (Starter : Flour : Water).
Because this lower 80% hydration ferments nice and slow overnight, your starter will not collapse by morning! 🌙
Here is the exact recipe for tonight:
12g starter
60g flour
48g water
Just mix these right before bed, leave them on the counter, and wake up to a perfect, active starter.
Save this post for your next bake, and let me know in the comments how you usually feed your starter! 👇

25/10/2026

I love my sourdough starter! I just love watching how it works. Every day feels like magic — an almost empty jar slowly fills with life, flavor, and incredible smell! 🌾✨ Follow my page for more sourdough tips and guides!

21/10/2026

The reality of sourdough baking vs what people see! 😭
Who else goes through this every single batch? Raise your hand! 🙋‍♂️👇

15/10/2026

Should you seal your sourdough starter tightly, or let it "breathe"? 👇
Here is the truth: the idea that sourdough needs fresh air to grow is a myth! Sourdough ferments perfectly fine without a constant air supply.
Here is why sealing your jar is actually a game-changer:
1. No dry crust: It keeps your starter moist from top to bottom.
2. Fruit fly protection: It completely shields your sourdough from unwanted pests.
Two important things to keep in mind:
Pressure builds up: When you open a sealed jar, you’ll often hear a satisfying POP or hiss of trapped gas releasing.
Give it space: Sourdough grows rapidly! Always leave enough headspace in the jar so it doesn’t overflow.
Don’t be afraid to seal your jar. Opening a active, naturally carbonated starter is one of the best feelings in baking! ✨
How do you keep your starter? Sealed or loosely covered? Let me know below!

11/10/2026

PART 2: The Sourdough Ratio Series! 🌾
In Part 1, we covered how ratios control TIME. But there is another side to the story: ratios also control the STRENGTH of your starter.
We all started with the same basic rule: equal parts starter, flour, and water. Most bakers try to buy more time by just adding more flour and water. But what happens if you keep the flour and change ONLY the water?
When using strong white wheat flour, a full-water ratio gives you a smooth, liquid starter. But if you drop the water from 10 parts down to 8, 7, or even 6... something amazing happens.
The texture completely transforms. Instead of a liquid mix, you instantly feel a strong, elastic gluten network developing. The starter becomes so thick that a spoon won't work anymore — you actually have to knead it with your hands!
This stiff white wheat starter slows down fermentation, holds peak freshness, and gives your bread maximum strength with a mild, buttery flavor.
📌 Save this post so you don't forget the ratios!
Have you ever baked with a stiff wheat starter, or do you prefer the liquid version? Let me know in the comments! 👇

04/10/2026

Stop guessing when your starter is ready! ⏳
Check out my new video to see how simple ratios (1:1:1, 1:5:5, 1:10:10) can work around YOUR schedule.
👉 Watch now!

04/10/2026

Want to manage your sourdough starter without the stress? Read this! 👇
When I started baking bread, I was always wondering: "Is it ready?", "Why did it deflate?", or "Did I miss the right time?". I was just following fixed numbers from online recipes.
Then I learned one simple rule: Sourdough isn't complicated when you understand ratios.
Once you know how ratios work, your starter fits around your everyday routine:
🍞 1:1:1 Ratio (For baking today)
Equal parts of starter, flour, and water (for example: 10g starter, 10g flour, 10g water). Your starter eats fast and is ready in just a few hours.
🌙 1:5:5 Ratio (For overnight feeding)
Five times more flour and water (10g starter, 50g flour, 50g water). Fermentation happens much slower, so you can feed it before bed and bake in the morning.
⏳ 1:10:10 Ratio (When you need more time)
Ten times more flour and water (10g starter to 100g flour and 100g water). Gives you maximum flexibility when you are busy all day.
When you understand this simple logic, you don't have to plan your day around sourdough — sourdough works around your schedule.
In my next video, I’ll show you how to use these ratios to plan your baking step-by-step.
👉 Follow the page so you don't miss it!

01/10/2026

Ever feel like everything is spinning out of control?
When I have a rough day and nothing goes right, I don’t look for quick fixes. I open a jar of sourdough starter.
Watching those bubbles rise and seeing a strong gluten network form completely changes my state of mind. It forces me to slow down. Sourdough doesn't care if you're stressed or rushed — it requires patience, presence, and focus.
It reminded me of a simple truth about life:
You can’t rush the process. But if you fix the foundation, surround yourself with the right conditions, and give it time... everything naturally falls into place.
Bread making became my reset button. What’s the one thing that brings you back to peace when life gets messy? 👇

27/09/2026

For some, it’s just flour and water. For me, it’s one of the most important parts of my day.
Taking care of my sourdough starter is high on my priority list. But that doesn’t mean it has to be complicated!
After a lot of testing, I found the perfect routine. I like to keep my starter thick, using roughly a 1:5:3 ratio (leaving just a tiny scrap of old starter, then adding 50g flour and 30g water).
Why? Because a thicker mix slows down fermentation. This gives me the best results and means I only need to feed it once a day. Every morning, I’m greeted with a perfectly risen, spongy starter ready for baking!
Check out the short video to see my daily routine.
How often do you feed your sourdough starter? Let me know in the comments! 👇

23/09/2026

Want a sourdough starter that’s always strong, bubbly, and ready when you are? ✨
If you're tired of waking up to a flat, fallen starter, switching to a 1:5:3 overnight ratio (6g starter, 30g flour, 18g water) is a complete game-changer.
Here is why this method works so well:
1. Builds a stronger gluten network
Because this ratio uses less water, the thicker consistency naturally builds a firmer, more elastic gluten structure.
2. Guarantees a perfect peak by morning
Giving your starter more flour to feed on keeps the yeast active for hours, so it reaches its maximum height right when you wake up.
3. Slows down fermentation overnight
The lower hydration and higher flour ratio slow down the feeding process, preventing your starter from rising too fast while you sleep.
4. Stays at peak longer — no rush to bake!
Instead of collapsing immediately after peaking, a stiff 1:5:3 starter holds its peak position much longer, giving you a wider baking window.
5. Prevents over-acidification
Slower fermentation stops acid from building up too quickly, keeping your starter sweet, active, and gentle on your dough.
Have you tried feeding your starter 1:5:3 yet? Let me know in the comments below! 👇

Address

Greetland
Greetland
HX48DY

Telephone

+447894079981

Website

http://baking-passion.com/

Alerts

Be the first to know and let us send you an email when Baking-Passion posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.