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You can make sourdough like this too 🥖 My free sourdough guide walks you through the steps ⬇️

You can make sourdough like this too 🥖 My free sourdough guide walks you through the steps ⬇️

21.4K views6 months ago

YouTubeKeep it Sweet Kitchen

I turned one loaf of sourdough into 2 Demi Baguettes 🥖🥖

I turned one loaf of sourdough into 2 Demi Baguettes 🥖🥖

42.2K views7 months ago

YouTubeKeep it Sweet Kitchen

Link to the recipe is in the description ⬇️ And I made a step-by-step video for you 🎥

Link to the recipe is in the description ⬇️ And I made a step-by-step video for you 🎥

9.3K views7 months ago

YouTubeKeep it Sweet Kitchen

Here’s exactly how I bake sourdough in a Dutch oven: Preheat your oven to 450°F with the Dutch oven INSIDE for 30–45 minutes. And yes — screaming hot is the goal. If you have convection, use it. If you don’t, totally fine. Your bread will still be amazing. When it’s time to bake, pull your dough straight from the fridge, turn it out onto parchment, score it, and carefully drop it into that blazing hot Dutch oven. Carefully is the key word here 😅 Little pro tip: give the top of your dough a quic

Here’s exactly how I bake sourdough in a Dutch oven: Preheat your oven to 450°F with the Dutch oven INSIDE for 30–45 minutes. And yes — screaming hot is the goal. If you have convection, use it. If you don’t, totally fine. Your bread will still be amazing. When it’s time to bake, pull your dough straight from the fridge, turn it out onto parchment, score it, and carefully drop it into that blazing hot Dutch oven. Carefully is the key word here 😅 Little pro tip: give the top of your dough a quic

16.1K views9 months ago

FacebookKeep it Sweet Kitchen

Here’s the easiest way to get bakery-style sourdough at home: ✨Preheat your Dutch oven at 450°F for 30–45 minutes. ✨Load in your dough (careful, it’s HOT!). ✨Quick spritz of water for steam (don’t overdo it with the water).✨ Lid on → 20 minutes. ✨Lid off → another 20 minutes, until your loaf hits 205–210°F inside. That’s it. Perfect golden crust every single time. | Keep it Sweet Kitchen

Here’s the easiest way to get bakery-style sourdough at home: ✨Preheat your Dutch oven at 450°F for 30–45 minutes. ✨Load in your dough (careful, it’s HOT!). ✨Quick spritz of water for steam (don’t overdo it with the water).✨ Lid on → 20 minutes. ✨Lid off → another 20 minutes, until your loaf hits 205–210°F inside. That’s it. Perfect golden crust every single time. | Keep it Sweet Kitchen

49.5K viewsSep 13, 2025

FacebookKeep it Sweet Kitchen

If your sourdough keeps coming out wide and flat, your shaping might be the missing piece. This is my burrito fold method and it’s one of the easiest ways to build real surface tension so your loaf rises up instead of out. Here’s what I’m doing: Gently stretch the dough into a small rectangle Bottom third up to the center Right side in Left side in Then roll it up like a burrito 🌯 I pinch the edges so I don’t get weird blowouts and use my bench scraper to tighten the surface just a little more.

If your sourdough keeps coming out wide and flat, your shaping might be the missing piece. This is my burrito fold method and it’s one of the easiest ways to build real surface tension so your loaf rises up instead of out. Here’s what I’m doing: Gently stretch the dough into a small rectangle Bottom third up to the center Right side in Left side in Then roll it up like a burrito 🌯 I pinch the edges so I don’t get weird blowouts and use my bench scraper to tighten the surface just a little more.

38.1K views8 months ago

FacebookKeep it Sweet Kitchen

Watch the full video where I show you exactly how to make sourdough in your stand mixer.

Watch the full video where I show you exactly how to make sourdough in your stand mixer.

41.9K viewsOct 24, 2025

YouTubeKeep it Sweet Kitchen

Yes, you can make sourdough in a stand mixer—and yes, you can use it to add your inclusions too 🙌 If you want evenly mixed dough and evenly mixed add-ins (think cheese, jalapenos, herbs), this method works beautifully—especially when you want a little less hands-on mess. Here’s what I do in my KitchenAid Pro: 1. Autolyse: Mix flour water on low-medium speed (about 3 minutes) 2. Rest for 30 minutes 3. Add starter salt, mix 5 minutes on low-medium 4. Rest another 30 minutes 5. Add inclusions, mix

478.6K views9 months ago

FacebookKeep it Sweet Kitchen

🍪 COMMENT COOKIE below and I’ll send you the full recipe step-by-step video! 🍪 Okay… I swore I’d never share this one. This is my brown butter sourdough chocolate chip cookie recipe — the thick, chewy, melty-chocolate-puddle cookie that’s a top seller in my bakery. ✨ No stand mixer needed (yep, you can stir it all by hand). ✨ Uses sourdough starter or discard. ✨ Loaded with giant chocolate chunks that melt into gooey puddles. I wasn’t sure I’d ever put this recipe out there, but here we are. �

4.9K viewsOct 28, 2025

FacebookKeep it Sweet Kitchen

Want the full recipe detailed instructions to bake it yourself? 🍋🫐 Comment "RECIPE" and I’ll send it your way!☀️ Golden Hour Sourdough – the most sunshine-filled loaf you’ll ever bake! 🍋✨This beauty is infused with sugared lemon zest, honey, and bursts of lemon-soaked blueberries, making every bite taste like golden hour in bread form. And don’t even think about skipping the Vanilla Bean Lemon Drizzle—it’s next-level. 😍#sourdough #sourdoughbaking #wildyeast #homebaker #breadmaking #artisanbr

11.4K viewsMar 5, 2025

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If sourdough has ever made you want to throw dough at the wall…or cry, you’re in the right place. I make sourdough simple. Follow along, and let’s bake something amazing. 🍞✨ Follow for stress-free sourdough baking! ❤️ | Keep it Sweet Kitchen

69.3K viewsNov 6, 2025

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A warm slice of homemade sourdough slathered in butter can make almost everything better. ❤️ I’m not above eating my feelings. 🤣 | Keep it Sweet Kitchen

6.4K views1 year ago

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Discover My Cozy Baby Bakery: A Dream Haven for Baking

13.5K views7 months ago

TikTokkeepitsweetkitchen

Want that perfect sourdough ear and big open belly every single time? Here’s the pro-tip: it’s all in how you score the dough. Your dough should be cold straight from the fridge (never let it warm up). Use a sharp bread lame—dull blades drag and tear instead of slicing cleanly. Score top to bottom, about ½ inch deep, then tilt your blade and make a second pass to create a small flap. That little flap helps your loaf bloom beautifully in the oven for that signature ear we all love.❤️ It’s simple

1.8M views9 months ago

FacebookKeep it Sweet Kitchen

This is a magical sourdough step because it really transforms the dough! Why do we preshape? It gives your dough early structure and control so it shapes better, rises better, and bakes up taller and stronger in the oven. 💪🍞 YES, please! And if you’ve ever struggled with this step, here’s the trick that changed everything for me: use your dough scraper. The straight edge is your best friend here. Place your scraper at the bottom of the dough (right where your hand sits at your hip), then sweep

95.7K views11 months ago

FacebookKeep it Sweet Kitchen

Want that perfect sourdough ear and big open belly every single time? Here’s the pro-tip: it’s all in how you score the dough. Your dough should be cold straight from the fridge (never let it warm up). Use a sharp bread lame—dull blades drag and tear instead of slicing cleanly. Score top to bottom, about ½ inch deep, then tilt your blade and make a second pass to create a small flap. That little flap helps your loaf bloom beautifully in the oven for that signature ear we all love.❤️ It’s simple

219.8K views11 months ago

FacebookKeep it Sweet Kitchen

The links to watch my full step‑by‑step sourdough tutorial video (it’s FREE!) and the link for my FREE Sourdough Beginner’s Guide are in the comments ⬇️ You’ve spent 2 days on a loaf just for it to come out flat 🫠 You’ve read the blogs, watched the reels, tried ALL the tips… and sourdough still feels like a mystery 🤯 That ends today. I made a full step‑by‑step video showing you exactly how to make beautiful sourdough bread from start to finish 🍞✨ No confusing jargon. No over‑complicated advic

71.5K views11 months ago

FacebookKeep it Sweet Kitchen

If you’ve ever rolled a burrito, you can shape sourdough. This is my go-to method when I want fast, simple, and effective results — I call it the burrito roll. Bottom up, sides in, roll it tight — just like your favorite Chipotle order.❤️It builds surface tension and your confidence. Save this for your next bake — your dough will thank you. | Keep it Sweet Kitchen

58.7K viewsMay 10, 2025

FacebookKeep it Sweet Kitchen

If you’re new to sourdough and shaping feels confusing or overwhelming… this is the method to start with. A boule (pronounced bool) is just a round loaf of bread. And this shaping technique is simple, beginner-friendly, and it helps your dough bake up tall, round, and beautiful. Here’s what I do: ✨ Place one hand in the center ✨ Lift the edges up and into the middle, working in a circle ✨Pinch the seams closed ✨ Flip the dough over ✨ Use gentle, controlled movements to build surface tension That

41.6K views1 year ago

FacebookKeep it Sweet Kitchen

POV: You’ve shaped so many sourdough loaves this week your hands are basically running the show. 🫠🍞 This shaping method is my go-to—here’s why I keep coming back to it: 1️⃣ It’s foolproof. No sticky dough drama or complicated moves. Just clean, simple shaping that works. 2️⃣ It builds tension in all the right places. That means no blob loaves—just gorgeous oven spring every time. 🎈🔥 3️⃣ It delivers an even, airy crumb. None of those giant holes where your butter falls through—just soft, stru

229.9K viewsJul 16, 2025

FacebookKeep it Sweet Kitchen

The link to watch my full step‑by‑step sourdough tutorial (it’s FREE!) and the link for my FREE Sourdough Beginner’s Guide are below in the first comment 👇🏻 You’ve spent 2 days on a loaf just for it to come out flat 🫠 You’ve read the blogs, watched the reels, tried ALL the tips… and sourdough still feels like a mystery 🤯 That ends today. I made a full step‑by‑step video showing you exactly how to make beautiful sourdough bread from start to finish 🍞✨ No confusing jargon. No over‑complicated

11.1K views9 months ago

FacebookKeep it Sweet Kitchen

Want your sourdough to look extra without actually doing extra? 🙋🏼‍♀️ This is the easiest way to dress it up and make it look bakery-worthy-without any fuss. After shaping your dough, give it a quick spritz of water 💦 and roll the top into your toppings-seeds, oats, herbs, whatever you love 🌾. Then place it topping-side down in the banneton, pop it in the fridge ❄️ for the cold ferment, and bake as usual. It comes out looking beautiful ✨, impressive, and honestly... like you totally meant to

190.3K views10 months ago

FacebookKeep it Sweet Kitchen

Struggling with dough that feels a little too loose? 🫠 Maybe you pushed fermentation a bit too far or didn’t quite build enough gluten strength early on—don’t worry, I’ve got you. In this reel, I’m showing you my go-to shaping combo: the burrito fold ➕ the head & shoulders method. This trick builds tons of structure and surface tension, even in dough that’s on the weaker side. 💪 And here’s the bonus: I start with a batard (oval) shape, but at the very end you’ll see me turn it into a round bou

98.4K viewsAug 30, 2025

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Links for my sourdough pizza dough recipe, the deli containers, and the oil sprayer I use are in the first comment below or comment PIZZA and I’ll message them to you.🍕👇 This is exactly how I store my sourdough pizza dough — and it makes life so much easier. I love these deli containers because they work for fresh dough and they’re freezer-friendly. Before the dough goes in, I give the container a quick spray of olive oil with my favorite oil mister. Just a couple sprays keeps the dough from s

8.3K views10 months ago

FacebookKeep it Sweet Kitchen

Yes, you can make sourdough in your stand mixer—and you can mix in all your inclusions too 🙌 If you’re after dough that’s evenly mixed and inclusions that are perfectly distributed (cheese, jalapeños, herbs—whatever you love), this method is a game changer. Plus, it keeps the mess off your hands. Here’s how I do it in my KitchenAid Pro: 1. Mix flour water on low-medium speed (about 3 min) for autolyse 2. Rest 30 min 3. Add starter salt, mix 5 min on low-medium 4. Rest 30 min 5. Add inclusions,

776.3K viewsJun 30, 2025

FacebookKeep it Sweet Kitchen

Kitchen upgrades unboxing and refresh at KwaMfana Comforts

307.6K views1 month ago

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Sourdough Stitching: Get a Taller Loaf!

149.5K views7 months ago

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Cleaning Family Kitchen #1: My Organized Home Hub

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Filling a Cup with Swedish Candy in Honolulu

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My Dream Baby Bakery: A Cozy Culinary Retreat

146.8K viewsSep 3, 2025

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