Ashley_At_Home
Region: US
Friday 03 March 2023 20:31:37 GMT
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Morie :
Great loaf Ashley! Might let the dough rise 50% instead of 75% before shaping so your bread wont come out flat! 🤗
2023-03-06 22:46:03
8
Debra White :
Not enough starter. I use 275 g of active starter.
2023-03-04 21:07:52
4
Stephanie Ann :
I’ve been having issues with my breads coming out looking fluffy and amazing, then they deflate as they cool and go flat 🤷🏼♀️
2023-03-04 00:55:33
1
Colette :
If it looks good on the inside and tastes good then there’s no problem 😉
2023-03-03 20:59:17
1
Willow Adventures :
I have the same starter kit I need to start using!!! Do you have a video on when you started your starter?! 😁
2023-03-04 13:31:48
2
💋Court💕 :
I mix dough, stretch and pull 4x every 10 min for hour, let rise on counter for 4 hours with a little evoo and cover with saran wrap. shape and
2023-03-12 20:19:35
1
liz.m.official :
You learned VERY WELL!
2023-09-08 03:06:50
1
Roromama33 :
I’m a newbie too and I think you’re doing great. Every loaf is a learning experience. 🥰🥰🥰
2023-03-03 21:27:07
2
Val :
Your starter is now strong enough maybe
2023-03-14 21:36:29
1
ledisparu :
It looks great! Love to see it
2023-03-03 22:04:48
1
Rebecca :
I don’t think you’re kneading enough
2023-03-04 01:32:12
3
Angelina :
I’ve seen on another page is you need to use the starter at its peak. Not when it’s still feeding and not when it’s deflating. I’m new too
2023-03-15 20:35:12
2
Kristina Fehr-Hickma :
I always let this one like triple in size 😅 it seems to only rise overnight for me and then I deal with the chaos in the morning.
2023-03-04 00:24:13
1
Friedonions :
Underproofed. How long are you leaving out?
2023-03-10 18:11:11
1
JustbekindChristian :
Looks great to me!!!
2023-03-04 23:57:10
2
Suzette17😇 :
I have never made bread of any kind. I’m eager to learn. Your bread looks good to me. Thanks for sharing!
2023-03-06 14:38:02
1
lindanaylor3 :
Did you do a bulk rise for 24 hours?
2023-03-12 03:43:26
1
Viki Tori Rina :
i tried that recipe its not working for me
2023-03-05 15:48:02
0
Hawk mom :
Don’t cut it until right before it goes in the hot oven. Also let it rise in the fridge for 24 hours before cooking.
2023-04-07 01:21:26
0
Debra White :
Are you proofing it in the fridge? If not after you shape it out it in the fridge overnight. Then score and cook.
2023-03-04 21:25:32
3
Butteredbiscuit :
Do you use all purpose flour? I use bread flour and more starter. My recipe is 220g starter, 300g water, 450g bread flour
2023-03-03 21:13:33
6
user4740316177810 :
700g h2o; 200g mature sourdough ; mix; 900g white 100g bread flour ; 50g warm h2o; dried cherries ;20g nacl ; rise, fold; divide in two
2023-03-03 22:08:09
3
Ashley_At_Home :
Recipe from @alexandraskitchen 375 g warm filtered water 100 g active starter 10 g salt 500 g flour
2023-03-03 20:33:50
4
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