Books&Bakes

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A Cozy, Nourishing Bake for Slow Mornings

There’s something grounding about feeding a sourdough starter.

It feels old-fashioned. Intentional. Slow.

In a season of motherhood that often feels rushed, sourdough reminds me to pause.

This chocolate version is soft, rich, and indulgent.

Because cozy can still fuel you.

Why I Love Sourdough as a Mom

• It teaches patience

• It creates rhythm in the week

• It makes the house smell like comfort

• It feels like something our grandmothers would’ve made

There’s something magical about baking bread from flour, water, and time.

Chocolate Espresso Sourdough

Ingredients:

100g active sourdough starter

320g warm water

500g bread flour

55g brown sugar

30g cocoa powder

Cininamon to taste (optional)

1-2tsp instant espresso

2tbsp water

9g salt

80g dark chocolate chips (or any kind you have)

Instructions:

1. Feed your stater about 6-12 hours before you start I like to feed mine before I go to bed so I can start baking in the morning! You know it’s ready to use when it’s doubled in size and bubbly. 
2. Prepare your instant espresso while that cools add 320g of warm water and your brown sugar to a bowl and stir until the sugar dissolves.
3. Add in 100g of sourdough starter and stir until combined
4. Add in 500g of bread flour, your cocoa powder, cinnamon (if using), and salt
5. Once dough begins to form pour in your prepared Espresso from earlier and continue to mix until a shaggy dough forms. Cover with serena wrap and let rest for 15-60 minutes. (I usually go for 30 minutes)
6. Now to start your stretch and folds you will do this a total of 4 times over 2 hours (every 30 minutes) fold in half the chocolate chips on the second round and the other half on the third round.
7. Once you are done your stretch and folds it’s time for the bulk fermentation. Cover your dough with serena wrap and let sit until doubled in size. About 6-12 hours.
8. Once doubled in size place the bowl in the fridge for 12-72 hours for the cold proof. This is where you have some wiggle room when you want to bake it. If you can’t wait that long chill for at least an hour.
9. On a floured surface shape and score your dough. Let rest on the counter while you preheat the oven to 450°f
10. Once preheated place your dough into a dutch oven lined with parchment paper place the lid on the dutch oven and bake for 30 minutes.
11. Remove the lid and lower the temperature to 425°f. Bake for an additional 10 minutes.
12. Remove from the oven and place on a cutting board or cooling rack and let cool until it is no longer hot to touch.
13. Slice and enjoy!!

What I Pair This With

• A slow morning coffee

• A chapter of a cozy book (I’m currently reading Onyx Storm by Rebecca Yarrows)

• A toddler breakfast plate beside me

• A quiet moment before the day begins