What is a prompt in AI?

A prompt is a question or task you give to artificial intelligence software. An example would be “Please give me a recipe for sourdough bread with raisins inside.”

ChatGPT is a large language model created by OpenAI. It is a specific type (and subset) of artificial intelligence that focuses on the understanding of human-like text that’s trained on largedatasets using machine learning.

Will you use ChatGPT for sourdough bread baking?

While ChatGPT's responses were mostly accurate and resulted in a decent loaf of bread, the truth is, the best bread is made through experience and human intuition.

I Made This AI-Generated Sourdough Bread Recipe, and It Actually Wasn’t Too Bad

Description

This sourdough bread recipe was generated by ChatGPT-4 with the following prompt:

“Please give me a recipe for one loaf of sourdough bread using a mix of white and whole wheat flour.”

Note that I find the dough could use increased hydration. I would add around 30 to 50g of water.

Ingredients

100g active sourdough starter (fed and bubbly)
350g white bread flour
150g whole wheat flour
350g water
10g fine sea salt

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Instructions

Feed your sourdough starter about 6-8 hours before you plan to mix your dough. Make sure it’s bubbly and active before using it.
In a large mixing bowl, combine the white bread flour and whole wheat flour.
In a separate bowl or measuring cup, mix 350g water with the active sourdough starter, stirring until well combined.
Pour the water-starter mixture into the bowl with the flour, and mix until all the flour is incorporated. Let the dough rest for 30 minutes to allow for autolysis, which helps the dough develop structure and flavor.
After the 30-minute rest, add the fine sea salt to the dough and mix it in thoroughly by squeezing and folding the dough in the bowl.
Begin the bulk fermentation process by covering the bowl with a damp cloth or plastic wrap. Allow the dough to ferment at room temperature for 3-4 hours, folding it every 30 minutes for the first 2 hours. To fold the dough, wet your hands and grab the dough from underneath, stretching it up and folding it over itself. Rotate the bowl 90 degrees and repeat this process until you’ve folded the dough from all sides.
After the bulk fermentation, gently transfer the dough onto a lightly floured surface. Shape it into a round loaf by folding the edges towards the center, then flip it seam-side down and use your hands to create surface tension by tucking the dough under itself.
Place the shaped dough seam-side up into a well-floured banneton or a bowl lined with a floured cloth. Cover with a cloth and let it proof at room temperature for 1-2 hours, or until it has risen slightly and passes the finger dent test. Alternatively, you can proof the dough in the refrigerator for 12-16 hours for a more pronounced sour flavor.
Preheat your oven to 475°F (245°C) with a lidded Dutch oven or cast-iron pot inside. Once heated, carefully remove the Dutch oven from the oven and gently transfer the dough into it, seam-side down. Use a sharp knife or razor blade to score the top of the dough to allow for expansion during baking.
Cover the Dutch oven with the lid and bake for 25 minutes. Then, remove the lid and bake for an additional 20-25 minutes, or until the crust is golden brown and the internal temperature of the bread reaches at least 190°F (88°C).
Allow the bread to cool on a wire rack for at least 1 hour before slicing and enjoying your homemade mixed flour sourdough bread.