Bake It Up with Lorena

09/25/2026

🍕 PEARS ON PIZZA? TRUST ME ON THIS ONE!

Sweet pears, creamy Gorgonzola, crunchy walnuts, and a drizzle of honey… all on a golden, crispy sourdough crust!

Made in a little cast iron pan, this combination is absolutely irresistible. 🍐

Ingredients

* Sourdough pizza dough
* Gorgonzola cheese
* Fresh pear, thinly sliced
* Walnuts
* Extra virgin olive oil
* Honey, for finishing

Quick Instructions

* Preheat your oven to 400°F (200°C).
* Lightly oil a small cast iron pan and stretch your sourdough dough into it.
* Top with Gorgonzola, pear slices, and walnuts.
* Bake for approximately 15–20 minutes, until golden and crispy.
* Finish with a drizzle of honey and enjoy!

Sweet, salty, creamy, crunchy… who knew pears could make pizza THIS good? 😍

💾 Save this recipe for your next pizza night!

09/20/2026

💫2 tickets left!💫 Hello bakers! 💖 Thank you so much for all the interest in Sourdough Bread Made Simple. We’re now just 2 weeks away and the workshop is almost Sold Out — only 2 spots left. 🍞
If you’ve been wanting to finally understand sourdough and feel confident making it at home, this is your chance.
**Only 2 tickets remaining — book now before they’re gone!**
Click below for all the details and registration.

Slow down. Work with your hands. Understand your dough. Leave ready to bake with confidence in this fun workshop!

09/17/2026

🍞 HOW HYDRATION CHANGES YOUR CRUMB

Ever wonder why some sourdough loaves have a tight, even crumb while others have those beautiful, large open holes? 💧🍞 Hydration plays a big role—but more water doesn’t automatically mean better bread.

This guide shows how different hydration levels affect crumb structure, dough handling, fermentation, and texture, so you can choose the hydration that works best for your bread and your skill level.

Save this guide for your next bake! 🤎
💬 Which crumb do you prefer: tight and even or big and open?

sourdoughbaking hydration artisanbread homebaker bakingtips

09/13/2026

🍞 THREE STARTERS. THREE RATIOS. WHO WOKE UP READY? 😉

Apparently, sourdough starters have breakfast schedules too. 😂

I fed three starters before bed — 1:1:1, 1:3:3 and 1:7:7 — and by morning, they were at completely different stages.

At 22°C, my 1:7:7 was right around peak after about 8–9 hours. Perfect timing. 🙌

The lesson? Don’t make your life fit your starter. Adjust the feeding ratio so your starter fits your schedule.

💬 What ratio do you use for an overnight feed?

09/06/2026

🎃🍁💖 Recipe below! Pumpkin Roll With The Cream Cheese Frosting Of Your Dreams! Recipe below.
Recipe:
PUMPKIN ROLL🎃
100g flour
1/2 ts baking soda
1/2 ts baking powder
1/2 ts cinnamon
1/2 ts pumpkin spice
Pinch of salt
3 large eggs
120g sugar
160g pumpkin puree

CREAM CHEESE FROSTING
100g unsalted butter (at room temperature)
130g icing sugar
240g cream cheese (at room temperature)
1 ts vanilla extract

Bake at 350F for 13-15 mins.

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?

breadtips homebaker artisanbread bakingtips

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!