Uploaded June 2026 | Updated September 2026, 12 hours ago
A huge THANK YOU to Wildgrain for sponsoring today's video. Visit wildgrain.com/THISGOLDENHOUR and use code THISGOLDENHOUR at checkout to receive $30 off your first box PLUS free Croissants for life!”
🖤 instagram.com/this.golden.hour
🖤 Email: littleblueberrykisses@gmail.com
DM or Email to collab!
Links:
My Outfit:
https://www.neuflora.com/?sca_ref=320...
My Favorite Collagen and Gelatin (use code GOLDENHOUR10 to save):
https://www.perfectsupplements.com/?C...
Kids' Bible Story Book (we love these for family devotions) Use code GOLDEN10 to save:
lithoskids.com
Non-toxic, scented soy candles (code GOLDENHOUR20 for discount):
http://antiquecandleco.com/?afmc=this...
My Amazon Storefront:
amazon.com/shop/thisgoldenhour?ccs_id=353a66c2-45e8-4f71-b0be-1b70eded4640
My Freeze Dryer:
https://affiliates.harvestright.com/3...
Recipes!
Sourdough Bagels:
6 cups all purpose flour
2 cups fresh milled flour
2 1/2 cups whey (can use warm water)
340 grams active sourdough starter
5 tablespoons honey
2 teaspoons salt
Add all the ingredients to the bowl of your stand mixer. Run the mixer on low with your dough hook for 10 minutes. Place the dough in a well greased bowl and cover with plastic wrap. Let sit at room temperature over night.
The next morning, divide the dough into 16 equal pieces (use a scale if you want to be exact), and shape into smooth balls. Cover the balls with a wet towel, and let rest for an hour.
Take each ball and (with your thumb) poke a hole in the center. Stretch the hole out (it will shrink as it bakes). Repeat with all the balls, then cover again with a wet towel and let rest for another hour.
Bring a large (preferably wide rimmed) pot of water to a boil. Add 1/4 cup brown sugar. Gently lift the bagels into the boiling water, a few at a time (being careful not to overcrowd). Boil for 30 seconds per side, then place on a cornmeal dusted baking sheet.
Brush the boiled bagels with an egg wash, and sprinkle with your favorite toppings. Bake your bagels for 20 minutes or until golden brown.
Dough for cinnamon rolls, hotdog buns, and sandwich bread (original recipe from @lucymakes on Instagram):
690g flour
245g warm water
300g sourdough starter, active
2 large eggs
105g honey
56g salted butter, softened
2.5 tsp salt
Combine all dough ingredients except for the butter in a mixer bowl. Mix on low speed for a minute or two until there are no streaks of flour, then mix on high or medium high speed for about 10 minutes until you have a soft, smooth dough that is close to passing the windowpane test. Add the butter and mix for a few more minutes until all combined. The dough should be smooth, strong, and slightly shiny. Shape it into a ball in the mixing bowl, cover, and let sit at room temp overnight. All the recipes I made picked up at this point (and then we shaped into the various baked goods).
Sourdough Artisan Loaf:
500 grams flour
350 grams warm water
50 grams sourdough starter, active
2 tablespoons avocado oil
2 tsp salt
Mix everything together in the evening (dough will be shaggy). Cover with a damp towel and let rest for 30 minutes. Stretch and fold your way around the dough, rotating the bowl till you're all the way around. Cover again with damp towel and let sit at room temp over night. In the morning, dump the dough on a lightly floured surface. To shape the dough, fold the dough over toward the center. Rotate slightly and fold over again until you've worked your way around the entire loaf. Flip the dough over and let it rest for 10 minutes. With floured hands, gently cup the dough and pull toward you a few times, rotating the dough to tighten the shape. Put parchment paper (or a well floured towel) and flip the dough upside down in the bowl. Cover with a towel, and let rise 30-60 minutes (dough should be a little puffy and risen slightly, but not doubled). Flip the dough on to a new piece of parchment. Sprinkle the dough with a little flour, and rub around before scoring the bread. Transfer the parchment paper with dough into a preheated dutch oven. Bake covered at 450 for 25 mins, then take the lid off and bake for another 10 mins.
Chocolate Graham Crackers:
2 cups fresh milled flour
1 cup cocoa powder
8 tablespoons butter
1/2 cup sourdough discard
1/3 cup maple syrup
1/2 cup raw honey
1 tsp cinnamon
1/2 tsp baking soda
pinch of salt
In a large mixing bowl, mix dry ingredients together. In a separate bowl, whip the butter, maple syrup, honey, and sourdough discard. Add the wet ingredients to the dry ingredients and stir until combined. Cover the dough and chill in the refrigerator for 1 hour (or up to two days for a long fermentation).
After the dough is chilled, place it between two sheets of parchment paper and roll thin (about 1/8" thickness). Cut into shapes, and poke holes with a fork. Bake at 350 for 15 mins or until golden.
Some links are affiliate links. Thank you for supporting my channel 🖤
Music: Epidemic Sound
A huge THANK YOU to Wildgrain for sponsoring today's video. Visit wildgrain.com/THISGOLDENHOUR and use code THISGOLDENHOUR at checkout to receive $30 off your first box PLUS free Croissants for life!”
🖤 instagram.com/this.golden.hour
🖤 Email: littleblueberrykisses@gmail.com
DM or Email to collab!
Links:
My Outfit:
https://www.neuflora.com/?sca_ref=320...
My Favorite Collagen and Gelatin (use code GOLDENHOUR10 to save):
https://www.perfectsupplements.com/?C...
Kids' Bible Story Book (we love these for family devotions) Use code GOLDEN10 to save:
lithoskids.com
Non-toxic, scented soy candles (code GOLDENHOUR20 for discount):
http://antiquecandleco.com/?afmc=this...
My Amazon Storefront:
amazon.com/shop/thisgoldenhour?ccs_id=353a66c2-45e8-4f71-b0be-1b70eded4640
My Freeze Dryer:
https://affiliates.harvestright.com/3...
Recipes!
Sourdough Bagels:
6 cups all purpose flour
2 cups fresh milled flour
2 1/2 cups whey (can use warm water)
340 grams active sourdough starter
5 tablespoons honey
2 teaspoons salt
Add all the ingredients to the bowl of your stand mixer. Run the mixer on low with your dough hook for 10 minutes. Place the dough in a well greased bowl and cover with plastic wrap. Let sit at room temperature over night.
The next morning, divide the dough into 16 equal pieces (use a scale if you want to be exact), and shape into smooth balls. Cover the balls with a wet towel, and let rest for an hour.
Take each ball and (with your thumb) poke a hole in the center. Stretch the hole out (it will shrink as it bakes). Repeat with all the balls, then cover again with a wet towel and let rest for another hour.
Bring a large (preferably wide rimmed) pot of water to a boil. Add 1/4 cup brown sugar. Gently lift the bagels into the boiling water, a few at a time (being careful not to overcrowd). Boil for 30 seconds per side, then place on a cornmeal dusted baking sheet.
Brush the boiled bagels with an egg wash, and sprinkle with your favorite toppings. Bake your bagels for 20 minutes or until golden brown.
Dough for cinnamon rolls, hotdog buns, and sandwich bread (original recipe from @lucymakes on Instagram):
690g flour
245g warm water
300g sourdough starter, active
2 large eggs
105g honey
56g salted butter, softened
2.5 tsp salt
Combine all dough ingredients except for the butter in a mixer bowl. Mix on low speed for a minute or two until there are no streaks of flour, then mix on high or medium high speed for about 10 minutes until you have a soft, smooth dough that is close to passing the windowpane test. Add the butter and mix for a few more minutes until all combined. The dough should be smooth, strong, and slightly shiny. Shape it into a ball in the mixing bowl, cover, and let sit at room temp overnight. All the recipes I made picked up at this point (and then we shaped into the various baked goods).
Sourdough Artisan Loaf:
500 grams flour
350 grams warm water
50 grams sourdough starter, active
2 tablespoons avocado oil
2 tsp salt
Mix everything together in the evening (dough will be shaggy). Cover with a damp towel and let rest for 30 minutes. Stretch and fold your way around the dough, rotating the bowl till you're all the way around. Cover again with damp towel and let sit at room temp over night. In the morning, dump the dough on a lightly floured surface. To shape the dough, fold the dough over toward the center. Rotate slightly and fold over again until you've worked your way around the entire loaf. Flip the dough over and let it rest for 10 minutes. With floured hands, gently cup the dough and pull toward you a few times, rotating the dough to tighten the shape. Put parchment paper (or a well floured towel) and flip the dough upside down in the bowl. Cover with a towel, and let rise 30-60 minutes (dough should be a little puffy and risen slightly, but not doubled). Flip the dough on to a new piece of parchment. Sprinkle the dough with a little flour, and rub around before scoring the bread. Transfer the parchment paper with dough into a preheated dutch oven. Bake covered at 450 for 25 mins, then take the lid off and bake for another 10 mins.
Chocolate Graham Crackers:
2 cups fresh milled flour
1 cup cocoa powder
8 tablespoons butter
1/2 cup sourdough discard
1/3 cup maple syrup
1/2 cup raw honey
1 tsp cinnamon
1/2 tsp baking soda
pinch of salt
In a large mixing bowl, mix dry ingredients together. In a separate bowl, whip the butter, maple syrup, honey, and sourdough discard. Add the wet ingredients to the dry ingredients and stir until combined. Cover the dough and chill in the refrigerator for 1 hour (or up to two days for a long fermentation).
After the dough is chilled, place it between two sheets of parchment paper and roll thin (about 1/8" thickness). Cut into shapes, and poke holes with a fork. Bake at 350 for 15 mins or until golden.
Some links are affiliate links. Thank you for supporting my channel 🖤
Music: Epidemic Sound
