Top 45 Sourdough Influencerů v roce 2025 – Seznam pekařů, které musíte sledovat

Sledujte těchto 45 profilů a posuňte svou hru s kváskem v roce 2025 na vyšší úroveň. Každý zaměřuje se o praktických technikách, transparentní plány, a postupy, které můžete začít používat ještě dnes, abyste dosáhli konzistentních výsledků u pracovního stolu i v troubě.

Tento seznam kombinuje tvůrce z a globální kombinace kuchyní, ateliérů a online komunit. Zdůrazňuje recepty, fermentační experimenty a vestavěný poznámky, které promítají reálné pracovní postupy do každodenního pečení chleba. To odráží skutečné pracovní postupy v domácnostech různých velikostí. Uvidíte, jak projekty na zelené louce adaptují návrhy do různých prostředí, od chladných sklepů po teplé byty.

Matouš prokazuje složité levain rutina, která mění hydrataci mezi pečeními, přičemž vincente vede online workshopy, které mění bochníky připravené pro focení v kampaně and prodej dovedností. Dvojice ukazuje, jak stálé tempo a online Přítomnost proměňuje kutily v sebevědomé pekaře.

Pro procházení seznamu začněte s účty, které předváděcí prostor týdenní experimenty, propagovat transparentní výsledky a publikovat kampaně srozumitelně zlom co funguje. Hledejte příspěvky, které obsahují postupné kroky, měřenou hydrataci a tipy z reálného světa, které můžete vyzkoušet tento týden.

Použijte tento zdroj k naplánování vlastní chlebové cesty: znovu vytvořte čtyřtýdenní rytmus, sbírejte oblíbené recepty a naplánujte si měsíční klání v pečení s přáteli. Soustředění na profilech, které konzistentně mapují vaše prostředí, experimentovat s péčí o kvásek a pomoci vám překonat počáteční neúspěchy a dopracovat se k sebevědomému pečení chleba.

NEJVĚTŠÍ PEKAŘŠTÍ INFLUENCEŘI S KVÁSKEM 16 Foodgeek Sune Trudslev

Vyzkoušejte metodu kvásku Sune Trudsleva z Foodgeek na YouTube pro spolehlivý základ, který je vhodný i pro amatéry. Tento přístup kombinuje vědu s praktickým pečením a nabízí vám zdravou cestu k chlebu, o který se můžete podělit s přáteli a rodinou.

Co dělat dnes:

• Nářadí, které budete potřebovat: digitální váha, mísa, škrabka na těsto, nůž na těsto, ošatka, místo nebo hnízdo na kynutí, litinový hrnec; pokud je budete mít na vyhrazeném místě, pomůže vám to udržet si konzistenci.
• Péče o kvásek na začátku: krmte v poměru 1:1:1 (kvásek : mouka : voda) při pokojové teplotě každých 12 hodin po dobu prvních 2–3 dnů, poté jednou denně nebo uchovávejte v chladničce pro týdenní údržbu. Kvásek by měl být před každým pečením aktivován.
• Hydratace a těsto: cílem je 70–75% hydratace pro vyváženou střídku a kůrku; při použití celozrnných mouk se držte 60–70% hydratace, abyste příliš nezpomalili kvašení.
• Plán pečení: předehřejte na 240 °C, pečte v zakryté nádobě 15–20 minut, pak odkryjte a dopečte 20–25 minut, dokud kůrka neztmavne. Nechte bochníky zcela vychladnout na mřížce, než je nakrájíte.
• Obsah a kampaně: sledujte tagy a kampaně bread_spiration a prohlédněte si sdílené tipy od domácích kuchařů i pekařských profesionálů; na vaše dotazy odpovídají ve video komentářích nebo v navazujících příspěvcích, takže se od nich můžete snadno učit.

Influenceři, které sledovat kromě Sune:

• theclevercarrot sdílí přímočaré a praktické rady, které srozumitelně vysvětlují vědu v pekařství a pomáhají kuchařům všech úrovní.
• Miriam zkoumá zdravé celozrnné přístupy s jasnými a snadno sledovatelnými kroky, které oslovují nadšence i amatéry.

Proč to funguje: ustálená rutina buduje odolný kvásek, který si poradí s různými moukami a změnami prostředí. Máte možnost upravit techniky a chutě, i když se dané pečení odchýlí od plánu; použijte hnízdo pro kynutí a nechte kůrku plně vytvořit pro maximální křupavost.

Zapojte se do komunity: dělejte si poznámky, porovnávejte výsledky a sdílejte vše pomocí tagu bread_spiration. Tento vliv pomáhá vytvářet kampaně, které upozorňují na skutečné výsledky domácích kuchařů, kteří mají dotazy a kteří chtějí zdravé, chutné bochníky a snadné, opakovatelné metody.

Původ kvásku: Jak sledovat a udržovat kvásek od každého influencera

Začněte tím, že se opřete o shebakesourdough jako o svůj pevný bod původu. Zeptejte se na zdroj jejich současného kvásku a krátkou poznámku o původu s uvedením jmen farmářů nebo místních zdrojů, datum šarže a veškeré poznámky o kvásku s ovocem. Přeneste malé množství do osobní sklenice označené datem a jménem influencera. Použijte čistou techniku, abyste zabránili křížové kontaminaci, a do svého protokolu si zaznamenejte přesnou metodu přenosu. Tento konkrétní první krok udržuje váš řetězec dokladů nedotčený a usnadňuje srovnání mezi influencery.

Set an easy weekly routine that matches the influencer’s cadence, making it simple to follow. Feed 1:1:1 by weight (starter:flour:water), use lukewarm water, and keep at 24–26°C. Discard half before each feed and refresh with flour types they recommend (often a blend of all-purpose and rye). Maintain the same flour brand if possible to avoid mixed fermentation signals. Keep a precise feeding schedule in a dedicated notebook or app, noting dates, times, and utensil ratios.

Trace each influencer’s lineage by building a provenance map. For every name–whether blondie, artisanbryan, or any other creator–record the origin link (source), the feeding routine, and the noted aroma or texture changes. When an influencer launches a campaign or a new video, log the impact on your starter’s activity (engagement spikes, comments about fruit notes or sugar sweetness, or unusual acidity). This map becomes your scoring card for reliability and consistency across a global network.

Test and expand carefully. Bake a simple loaf once a week to confirm strength, then try a round of pastries in a controlled test (e.g., a blondie-tuned sourdough bar or fruit-studded loaf). Track rise height, oven spring, and crumb structure. If a starter struggles, revert to the last strong feed, adjust by 5–10% flour or water, and repeat. Keep notes on the source of errors, such as water quality or flour batch, and document any sugar additions or fruit additions used in the care process.

Engagement fuels the mission. Share progress in videos and posts, tag the influencer, and invite followers to try the easy protocol. Use a public log or a private scoring sheet to compare results across different starters; monitor orders and requests, as followers often seek mentorship campaigns or bake-street style workshops. Use the data to promote a collaborative party of bakers who trade tips and fruit-scented experiments in a global circle.

Store responsibly. Label each jar with influencer name, batch date, and a unique code. Keep at a cool, stable temp to slow fermentation when not active. If you are a decorator, track how the starter responds to enriched doughs and adjust hydration or sugar levels in pastry work. If you rotate between multiple starters for flavor experimentation, keep them in separate containers with dedicated utensils to avoid cross-contamination. Document any changes in texture, color, or aroma–especially if you notice a sugar sweetness or fruity fermentation scent that signals activity. Use the source notes to decide when to retire an old starter or graft a fresh clone, and consider how to promote the lineage without compromising the original starter’s health.

Maintain the campaign of learning. A well-documented provenance reveals how each influencer’s process–from farmers’ origins to bakery-level care–shapes outcomes. This thoughtful, intricate approach helps you establish trustworthy starter lines that scale from home ovens to artisanbryan-inspired bake-street experiments. Your global network will reward precise scoring with steadier yields, richer flavors, and stronger engagement across the community.

Signature Breads Demystified: Hydration, mixing, and proofing guidelines to replicate

Begin at 70% hydration baseline; for crusts with an open crumb, push to 75–78% and adjust for climate. Do a 30-minute autolyse, then mix in 15% starter by flour weight and 2% salt; target dough around 24–26C and a windowpane pass after gentle folding. Refer to sourdough_enzo and vincent for real-world tweaks that keep crusts crisp while keeping the crumb moist.

Adopt a clear schedules plan during bulk fermentation: after mixing, rest 20–30 minutes, then perform three folds at 30–45-minute intervals for 2–3 rounds. Use a light touch during folds to build gluten without tearing; the gluten development should remain complex yet controlled. The goal is a supple dough that holds its shape on the bench side when shaped. A person can keep a tactile log in your list to compare dough feel across bakes.

Proofing guidelines: shape dough into your banneton, then proof at 24–26C until it reaches about 1.5x–2x its original volume, typically 2–4 hours at room temp. For deeper flavor, retard overnight at 4–8C and bake straight from the fridge. Before bake, decorating patterns to guide expansion; a crisp crust will form as the dough expands in the oven. Use electrolytes in the water and flour-water ratio to influence dough behavior and maximize crust formation.

To replicate signature breads, watch tutorials on youtube from following bakers such as ryan and vincent, study the list of techniques from sourdough_enzo, and check againinstagram posts for decorating ideas and party-ready loaf aesthetics. Build a nano campaign around each bake, documenting detailed steps, crusts and crumb changes; craft a marketing plan that shows your process while inviting feedback from the community. Use electrolytes and hydration data to refine your approach, and keep a side-by-side comparison chart to track progress across schedules and outcomes.

Learning Styles: Video walkthroughs, recipes, and live sessions that suit you

Watch a 10-minute video walkthrough first to gauge your pace, then bake along with precise recipes and log all measurements. This trio keeps you confident, yields consistent loaves, and makes learning accessible to them.

Video walkthroughs suit visual learners by showing dough behavior, folds, and how to judge readiness. Pair each clip with a clean recipe and note slow, deliberate steps to avoid overproofing and to respect fermentation timelines.

Live sessions add accountability: schedule weekly or biweekly times, ask questions in real time, and receive practical advice from hosts such as vincent or fellow female bakers. Bring your contacts into a chat to stay motivated and share tips without pressure.

For quick ideas, turn to thesourdoughbaker and againinstagram clips that keep information accessible and concise. Use captions for measurements, substitutions with organic flour, and demonstrations you can follow without pausing your baking flow, otherwise you miss the cue.

Match content to your schedules: choose videos that fit a slow fermentation plan, then set a maker session to practice making a few loaves and one healthy recipe. A microbakery mindset helps you apply lessons at home with real-world results.

Enhance your routine with vitamin-rich ingredients and a simple log. Track flour types, hydration, and timing, then adjust for flavor and texture. This approach supports organic practice that grows with your confidence and keeps you inspired. This adds vitamin to your bread and to your routine. Tips reach makers around the world.

Content Rhythm: How often they post, what to save, and how to create a personal schedule

Post 3–4 times per week across formats: 60–90s video reels, 5–7-slide carousels of crusts and techniques, and one 8–12 minute tutorial video each month. This rhythm keeps your feed active while you maintain quality. Schedule posts for peak windows: mornings 7–9 and evenings 7–9 local time, across states, with cross-posts to other platforms when fit.

Save evergreen assets you’ll reuse: hydration charts, starter feeding routines, autolyse steps, and simple kneading methods. Create a folder named “recipes & crusts” with subnotes for source references, like bionaturae and garcía; tag posts so you can pull them into new formats later. Use a format that suits your flow: tutorials that reveal the složité steps in a calm, cinematic aura, or quick video clips that cover waves of tips. Tie in health tips to keep fermentation and feeding routines balanced for your audience, and note ideas from foodgeek creators you trust.

Build a personal schedule that sticks: two predictable windows each day for creation and engagement. For example, film in the morning with a small team or maker, then edit in the afternoon; reserve one day a week for batch-recording and a party of collaborators. Maintain a go-to calendar on your phone and a contacts sheet for teammates such as ryan, jacks, stefanescu, chef, and foodgeek, across states. Keep a go-to format: video tutorials with simple, elevated visuals and a cinematic aura. Cross-post to againinstagram to reinforce reach. Track saves, shares, and new followers to guide timing and topics. Reference trusted sources like bionaturae and garcía to keep authenticity in your posts.

Troubleshooting and Resources: Starter problems, flour sourcing, and community support

If your starter stays flat after feeding, refresh it with 100 g flour and 100 g water, discard 100 g starter, and repeat every 24 hours for 4–5 days. Use filtered water, keep the container at 24–26°C, and observe bubbles within 4–6 hours after feeding. This approach is beginner‑friendly and helps you remain consistent.

Healthy signs appear as a tangle of bubbles, a dome rise, and a lemony‑fermented aroma. If you see a dull surface with no fizz after 8–12 hours, feed again with the same ratio and consider a mixed flour approach (50 g bread flour, 50 g wholemeal) to jump‑start fermentation. Note what contains visible activity and adjust your routine accordingly.

Busy schedule tip: keep the starter in the fridge and feed once a week; before a bake, take it out, feed twice, and bring to peak activity over 8–12 hours. For beginner households, create a simple routine: assign a morning feed and an evening refresh on weekends to stay consistent; also pin a reminder on your phone so you stay on track.

Flour sourcing: start with unbleached bread flour at 11.5–13.5% protein. Seek a milling date within the last 90 days and a clean bag label. Local mills like greenfield and stafford provide bulk bags; prov31homestead curates a trusted source list and highlights bakery‑grade plus milled‑for‑home use options. If you shop at a co‑op or a maker market, ask for fresh stock and a protein percentage listing; avoid flour that has sat too long on shelves.

For gluten‑forward blends, consider rye or whole wheat to wake up activity when added at 20–25% of the feed. Keep a little chart of your feed ratio and bag protein notes handy in your list of resources; this helps you stay organized and track what works.

Community and learning: classes hosted by local bakers, often listed by host groups and staff at community centers, provide hands‑on feedback. Look for local groups in greenfield, stafford, or nearby towns; many communities post events under makers’ networks or prov31homestead resources. If a class is full, ask the instructor to add you to a waitlist and follow up with a quick message; being active helps you stay informed.

Influencers and contacts: Vincent and Vanessa Fuentes offer practical, beginner‑friendly tips; Matthew García is influential as well. Follow their posts, save a few tips, and search for new events to attend. Use a simple search like “sourdough classes near me” to discover a host or local meetup; these networks keep you supported when you feel a little overwhelmed with a stubborn starter.

A quick note contains embedded reminders across guides, and many resources highlight homemade approaches you can try without overhauling your routine. Keep a homemade starter log; record date, flour, water, hydration, and aromas to track progress and spot patterns quickly.

Some bakers experiment with carrot puree in feed to energize a sluggish starter; try 1 tablespoon carrot puree per 100 g flour and monitor rise time and flavor. This carrot tip is optional and should be tested slowly to avoid overwhelming the starter’s balance.