Lazy Man Sourdough

Lazy Man Sourdough Lazy Man Sourdough is a place to discuss baking sourdough, any kind, anywhere.

I uploaded a new blog post on my website. It's about keeping a starter and explains feeding and ratios.
02/06/2026

I uploaded a new blog post on my website. It's about keeping a starter and explains feeding and ratios.

My first ever 100% fresh milled sifted sourdough loaf. I milled 1600g (800g each of hard red and hard white) of flour. I...
02/01/2026

My first ever 100% fresh milled sifted sourdough loaf.

I milled 1600g (800g each of hard red and hard white) of flour. I sifted enough flour to get 500g for the recipe. I kept the bran to make hot cereal at a later time. It’s much darker than I expected. The rest of the flour (unsifted) was used to feed my starter, make two levains (one of them was for the sifted loaf), and a whole grain sourdough loaf.

I've added a lower hydration whole grain wheat (freshly milled flour) recipe to my website:
01/21/2026

I've added a lower hydration whole grain wheat (freshly milled flour) recipe to my website:

Ive been making bread and baguettes like crazy this week…
12/21/2025

Ive been making bread and baguettes like crazy this week…

I've posted a new recipe on my website. It's for Lemon Rosemary Sourdough. Give it a try and let me know what you think.
12/08/2025

I've posted a new recipe on my website. It's for Lemon Rosemary Sourdough. Give it a try and let me know what you think.

We are going to a friends house for a birthday dinner tonight and I’ve been assigned the bread. Shocker. I kept it simpl...
11/11/2025

We are going to a friends house for a birthday dinner tonight and I’ve been assigned the bread. Shocker. I kept it simple.

Hot peppers (jalapeño, Serrano, and habanero) and cheddar sourdough.
10/07/2025

Hot peppers (jalapeño, Serrano, and habanero) and cheddar sourdough.

I baked two sourdough loaves today. The one on the left is fresh milled flour (25% each hard red, hard white, soft white...
09/28/2025

I baked two sourdough loaves today. The one on the left is fresh milled flour (25% each hard red, hard white, soft white, and einkorn). It is a same day bake (I made the dough this morning). I think it burst open because I left the lid on too long. The one in the right is made with AP flour and was cold proofed for 22 hours. The starter for each was the same…fresh milled flour fed (and raised). The loaf on the left is for us. The one in the right is for church tomorrow.

Getting closer…second batch.
09/19/2025

Getting closer…second batch.

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95726

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