Hoochie Mama Sourdough Starter

12/30/2025

🍪 Hoochie Mama’s “Don’t Throw Out the Discard” Cookies 🍪
Brown butter + sourdough discard = soft, chewy cookies that are pure bliss. Don’t toss that discard — it deserves this!

Ingredients:
• 100 g sourdough discard
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 sticks (1 cup) browned butter, cooled slightly
• 1 egg + 1 egg yolk
• 1 tbsp vanilla extract
• 1 tsp salt
• 1 tsp baking soda
• 2½ cups all-purpose flour
• 1 bag chocolate chips
• Flaky sea salt, for finishing

Instructions:
1️⃣ Brown the butter and let it cool.
2️⃣ Whisk together flour, baking soda, and salt. Set aside.
3️⃣ Mix sugars + browned butter, then add discard, egg, egg yolk, and vanilla.
4️⃣ Fold in dry ingredients and chocolate chips.
5️⃣ Chill dough 1-2 hrs (overnight is preferred)
6️⃣ Preheat oven to 350°F. Scoop dough onto lined baking sheets.
7️⃣ Bake 10–12 min until edges set and centers are soft.
8️⃣ Sprinkle with flaky sea salt immediately. Cool slightly & enjoy!

✨ Hoochie Mama Tip: These cookies are even better straight from the oven. Don’t fight it — eat one warm.

12/09/2025

12/04/2025

🥨🥐Creating a Sourdough Starter 🥖🍞

12/04/2025

🥖🥐Tips on Maintaining a strong & healthy starter 🥯🍞

12/04/2025

🌙 COLD PROOFING vs. ROOM-TEMP PROOFING ☀️
Ever wonder which one is “better”? Here’s a quick breakdown to help you choose what works for your sourdough style 👇💛

🌙 Cold Proofing (Overnight in the Fridge)

Cold proofing slows everything down — and that’s a GOOD thing!

✨ Richer, deeper flavor (more tang!)
✨ Easier scoring because the dough is nice and firm
✨ Better oven spring when that cold dough hits the heat
✨ More open crumb potential
✨ Works with your schedule — proof overnight and bake when you’re ready

☀️ Room-Temp Proofing (Same-Day Bake)

Want to bake today? This one’s for you!

🌼 Faster — no overnight wait
🌼 Softer, milder flavor (less tang)
🌼 Great for sandwich-style loaves with a tighter, more uniform crumb
🌼 Perfect for people who want a same-day loaf

🥖 The Bottom Line

Both ways are “right” — they just give you different results.
Cold proof = flavor + flexibility
Room-temp proof = speed + milder taste

Which one do YOU prefer? 💬👇

12/04/2025

🧡 WEEKEND SOURDOUGH SCHEDULE

Perfect for slow, cozy Saturday or Sunday bakes.

⏰ 9:00 AM – Feed Starter

⏰ 1:00 PM – Mix Dough

Autolyse → add starter → add salt.
Rest 30 minutes.

⏰ 1:30–3:00 PM – Stretch & Folds

Every 30 minutes.

⏰ 3:00 PM – Bulk Ferment

Let it rise 50–70%.
Usually 3–4 hours.

⏰ 6:30 PM – Shape

Place in banneton.

Choose your proof:

🌙 Option A: Cold Proof

Into the fridge overnight.
👉 Bake Sunday morning.

☀️ Option B: Same-Day Bake

1–2 hr room-temp proof.
👉 Bake around 8:00 PM.

🔥 Baking

450°F → 20 min covered → 20–25 min uncovered.

12/04/2025

🕘 WORKDAY SOURDOUGH SCHEDULE

For the 9–5 bakers who still want amazing bread 🍞✨

🌅 MORNING (Before Work)

⏰ 6:30 AM – Feed Your Starter

Feed it before you leave.
It’ll peak while you’re gone.

🏡 AFTER WORK

⏰ 5:30 PM – Mix Dough

(Your starter should be ready.)
Autolyse → add starter → add salt.
Rest 20–30 minutes.

⏰ 6:00–7:00 PM – Stretch & Folds

Do 2–3 quick sets, 20–30 min apart.
You’ll be done by 7 PM.

🌙 EVENING BULK FERMENT

⏰ 7:00–9:00 PM – Bulk Rise

Let the dough get puffy and rise 50–70%.

If your house is warm and it rises fast:
👉 Pop it in the fridge to slow it down.

If it’s slow:
👉 Let it go the full 2 hours.

🍞 9:00 PM – Shape

Place dough into a floured banneton.

🌙 OVERNIGHT COLD PROOF

Cover and refrigerate 8–12 hours.
👉 Dough is ready any time the next morning.

🔥 NEXT MORNING (Optional)

You can bake before work if you wake up 45 minutes earlier, OR bake when you get home the next day — cold proof can safely go up to 24 hours.

450°F
• 20 min covered
• 20–25 min uncovered

12/02/2025

Yes 🙌🏼🙌🏼

Snow Day Snack 🍋🍋

A mouth-watering sourdough lemon bread made with tangy discard and lots of vibrant lemon flavor enveloped in a thick, soft layer of sweet lemony glaze.

12/02/2025