Bake It Up with Lorena

Bake It Up with Lorena Everything about baking. Online baking workshops, delicious recipes, tutorials on YouTube!

08/28/2026

🍞 IS YOUR STARTER REALLY READY?

Ever wonder if your sourdough starter is actually ready to bake with? 👀 A strong starter gives you clues—you just need to know what to look for.

This guide breaks down the key signs: rise, bubbles, shape, aroma, peak timing, temperature, and even the float test so you can stop guessing and start reading your starter with confidence.

Save this guide for your next bake! 🤎
💬 What’s the hardest part for you—knowing when your starter is ready or knowing when bulk fermentation is finished?

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08/19/2026

💫Did You Know?💫 Think you need to keep a large amount of starter? Think again!

That little bit left coating the jar after you pour out your starter is usually all you need for the next feed. It’s often just 5-10 g, and that’s more than enough to build a healthy, active starter again.

Less waste.
Less flour.
Same great results. 🍞

It’s one of the simplest sourdough habits that saves flour and keeps your starter happy.

💬 Did you know this trick, or have you been washing it all away?

💾 Save this tip for your next feeding and follow along for more simple sourdough baking tips!

08/14/2026

🍕 The Crispiest Sourdough Pizza You’ll Ever Make

I’ve made a lot of pizzas over the years, but this one keeps making its way back to my table.

A crispy sourdough crust, homemade pesto, creamy mozzarella, salty sun-dried tomatoes, and fresh basil… simple ingredients that create incredible flavor.

If you’re looking for your next pizza night recipe, start here. Trust me. 🤤

🍕 Ingredients

Dough

* 500 g bread flour
* 350 g water
* 100 g active sourdough starter
* 10 g salt

Toppings

* Basil pesto
* Fresh mozzarella
* Sun-dried tomatoes
* Fresh basil
* Parmesan
* Extra virgin olive oil

👩🏻‍🍳 Instructions

1. Mix the dough and let it rest for 30 minutes.
2. Add the salt and perform 3–4 sets of stretch and folds.
3. Bulk ferment until the dough becomes light and airy.
4. Shape into a ball and refrigerate overnight.
5. Stretch the dough gently, spread a thin layer of pesto, then add mozzarella and chopped sun-dried tomatoes.
6. Bake on a preheated pizza stone or steel at the highest oven temperature until deeply golden and crispy.
7. Finish with Parmesan, fresh basil, and a drizzle of olive oil.

The crust is crunchy, the center stays light, and every bite is packed with flavor.

💬 What’s your favorite pizza topping that deserves more love?

💾 Save this recipe for your next pizza night!

08/12/2026

🥣 Feeding Ratios Matter!

1:1:1, 1:2:2, 1:5:5… confused yet? 😅
Your feeding ratio controls how quickly your starter peaks and how long it stays active.

Small change. Big difference in your sourdough. 🍞

Save this one — a more detailed video is coming!

08/07/2026

🌾Did You know? Starter • Levain • Discard… What’s the difference? 🍞

If you’re new to sourdough, these three terms can be confusing. Here’s a simple way to remember them:

🫙 Starter
Your living culture. Feed it regularly to keep it healthy and active.

🥖 Levain
A portion of your starter that’s fed specifically for a bake. Think of it as the starter’s “job for the day.”

🥣 Discard
The starter you remove before feeding. Don’t throw it away! It’s perfect for pancakes, crackers, waffles, focaccia, and so much more.

Once you understand these three, sourdough starts making a whole lot more sense.

Which one confused you the most when you first started? Let me know below! 👇

💾 Save this post for your next bake, and follow along for more simple sourdough tips.

08/06/2026

🇮🇹 If You Know, You Know… Scarpetta

There are few things more satisfying than making la scarpetta… soaking up every last drop of rich tomato sauce with a piece of fresh sourdough bread. 🍞❤️

If you’re Italian, you already know that this is much more than just dipping some bread…🤩❤️🇮🇹

I just couldn’t resist. 😍

💬 Have you ever made la scarpetta?

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08/04/2026

💫Did You Know? 💫💨 Steam Changes Everything!

Want better oven spring, a beautiful ear, and a crispy golden crust? The secret is steam! 🍞

Steam keeps the surface of your dough soft during the first part of baking, allowing your bread to expand before the crust sets. The result? Better rise, a thinner crust, and that artisan bakery look we all love.

💾 Save this tip for your next bake and follow for more sourdough baking tips!

07/31/2026

💫Recipe below 💫Simple ingredients. Timeless flavors. That’s the beauty of a true Italian Focaccia Bianca.🇮🇹🍕

Made with naturally leavened sourdough, topped with sweet onions, fragrant rosemary, flaky sea salt, and plenty of extra virgin olive oil, then baked in a cast iron pan until perfectly golden with crispy edges and a soft, airy crumb.

Sometimes, the simplest recipes are the ones you come back to over and over again.

💬 Are you team Focaccia Bianca or do you prefer it with tomatoes?

💾 Save this recipe for your next baking day!

⸻

🍞 Recipe

Dough

* 500 g bread flour
* 375 g water
* 100 g active sourdough starter
* 10 g sea salt
* 20 g extra virgin olive oil

Topping

* Thinly sliced onion
* Fresh rosemary
* Extra virgin olive oil
* Flaky sea salt

⸻

👩🏻‍🍳 Instructions

1. Mix the flour, water, and sourdough starter. Let the dough rest for 30 minutes.
2. Add the salt and olive oil, then perform 3–4 sets of stretch and folds.
3. Let the dough bulk ferment until light, airy, and increased by about 50%.
4. Transfer the dough to a well-oiled cast iron pan and let it proof until puffy.
5. Dimple the surface with your fingertips, drizzle generously with olive oil, then top with the onion, rosemary, and flaky sea salt.
6. Bake until deeply golden with crispy edges and a soft, airy center.

Nothing beats the aroma of fresh focaccia coming out of the oven. 🇮🇹❤️

07/29/2026

💫RECIPE BELOW💫If you’ve never baked sourdough pizza in a cast iron pan, you’re missing out.

That crispy crust? You can actually hear it. 😍

This is one of my favorite summer pizzas because it lets a few simple ingredients shine: homemade Genovese pesto, sweet cherry tomatoes, fresh basil, a drizzle of extra virgin olive oil, and a pinch of flaky salt.

Simple. Fresh. Incredibly crispy.

Save this one for your next pizza night—you won’t regret it.

💬 What’s your favorite summer pizza topping?

⸻

🍕 Recipe

Dough

* 500 g bread flour
* 350 g water
* 100 g active sourdough starter
* 10 g salt

Topping

* Homemade Genovese pesto
* Cherry tomatoes (pomodorini), halved
* Extra virgin olive oil
* Flaky sea salt
* Fresh basil leaves

⸻

👩🏻‍🍳 Instructions

1. Mix the flour, water, and starter. Rest for 30 minutes.
2. Add the salt and complete 3–4 sets of stretch and folds.
3. Bulk ferment until the dough is light and airy.
4. Refrigerate overnight.
5. Preheat a small cast iron pan until very hot.
6. Stretch the dough into the pan, spread a thin layer of homemade pesto, and top with the halved cherry tomatoes.
7. Bake until the crust is deeply golden and crispy.
8. Finish with a drizzle of extra virgin olive oil, a pinch of flaky sea salt, and fresh basil.

One bite… and you’ll understand why I keep making this pizza all summer long. 🌿🍅

⸻

Hashtags

07/26/2026

The float test is one of the most misunderstood steps in sourdough baking.

Yes, a starter that floats usually contains enough gas to suggest it’s active—but floating doesn’t automatically mean it’s ready to bake with.

A starter can:
🥣 Float and still be overripe.
🥣 Sink and still produce an amazing loaf.

Instead of relying on the float test alone, learn to read your starter:
• Has it doubled (or more)?
• Is the surface nicely domed?
• Is it full of bubbles throughout?
• Does it smell pleasantly sweet and tangy?

These signs tell you far more than whether it floats.

The float test is just one clue—not the final answer.

💬 Have you ever had a starter pass the float test but still produce disappointing bread?

💾 Save this tip for your next bake, and follow for more practical sourdough tips!

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