The Bake-Keeper

Home
United States
Davie, FL
The Bake-Keeper

Directions Website

Sourdough recipes, troubleshooting & custom sculpted loaves. Home baker + CPA. Weighed to the gram 🍞

11/02/2026

Bulk fermentation time depends on the temperature of the dough, and the gap is large. In my chart for a lean dough with 20% starter, 72°F takes 4.5 to 7 hours and 78°F takes 3.5 to 4.5 hours. Every 15°F or so of extra warmth roughly doubles the speed. My kitchen runs in the high 70s to low 80s°F in July, so I start checking well before the low end of the range. The chart and the hot kitchen fixes are at https://thebakekeeper.com/sourdough-bulk-fermentation-time-by-temperature/

How long sourdough bulk fermentation takes from 70 to 90°F (21 to 32°C) dough temperature at 20% starter, plus fixes for a hot kitchen.

11/02/2026

Sourdough Breakfast Strata with Caramelized Onion, Gruyère & Thyme

Day-old sourdough soaks overnight with caramelized onions and Gruyère, then bakes with almost no effort.

Get the full recipe: https://thebakekeeper.com/sourdough-breakfast-strata-with-caramelized-onion-gruyere-thyme/

11/01/2026

Sourdough discard burger and hot dog buns use 150 g of unfed discard in 480 g of bread flour, and the recipe makes 8 buns of about 110 g each. The first rise takes 45 to 60 minutes and the second 30 to 45, so they fit into an afternoon. In a humid kitchen the page says to check for sogginess after day 2 and refrigerate if needed. The full recipe in grams is in the first comment.

11/01/2026

Gluten Development in Sourdough: Why Folds Work Better Than Kneading

Why stretch and folds can stand in for kneading, and how to tell when the dough is strong enough.

Get the full article: https://thebakekeeper.com/gluten-development-folds-sourdough/

10/31/2026

A soft sandwich loaf with a tender, enriched crumb instead of a crackly crust. The tangzhong method keeps it extra soft. The full method is here.

A soft, pillowy sourdough sandwich loaf that swaps a crackly crust for an enriched, tender crumb, made using the tangzhong method for extra softness.

10/31/2026

Got discard sitting in the fridge? This cranberry orange loaf uses 240 g of it, and the glaze goes on once the loaf is fully cool. Full recipe in the first comment.

10/31/2026

The Holiday Sourdough Schedule: Bake Ahead for Thanksgiving and Christmas

Bake sourdough days ahead and freeze it so the oven is free on the big day. Countdown included.

Get the full guide: https://thebakekeeper.com/holiday-sourdough-bake-ahead-schedule/

10/30/2026

A jack-o'-lantern face scored into a black cocoa sourdough boule. Score it cold, and make each cut one quick stroke. The full recipe in grams is at https://thebakekeeper.com/black-cocoa-sourdough-jack-o-lantern-boule/

10/30/2026

Stiff Starter vs. Liquid Starter: How Hydration Changes Your Sourdough

Liquid or stiff? See how hydration changes rise speed and flavor, and how to convert yours.

Get the full guide: https://thebakekeeper.com/stiff-vs-liquid-sourdough-starter/

10/29/2026

Ever put pumpkin in a sourdough cinnamon roll? The dough gets 150 g of pumpkin, and the rolls chill overnight so you bake them in the morning. Full recipe in the first comment.

Address

The Bake-Keeper
Davie, FL

Website

http://thebakekeeper.com/

Alerts

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