My Formosa Food
Region: GB
Saturday 30 November 2024 13:57:29 GMT
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Shellie 😊 :
Are you doing your “1st”/ bulk fermentation in your banneton basket? And or are you using the aliquot method to test your second rise. Maybe this ivodeo doesn’t shy your whole process?
2024-12-01 16:39:08
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Lena-SauerteigCoach :
I‘d say it depends..on the strength of your starter & temperature while bulk&temperature of the fridge&what flour you use & other ingredients..there’s no „one rule“ for everyone😊✌️!
2024-12-22 16:49:10
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Happiness is HOMEMADE 🫶 :
Please make a video about this 😢, I’m new with sourdough and still having trouble don’t know when is done BF and don’t know when to bake the next day😢😢😢
2024-12-09 04:37:00
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S🇮🇹Milan🇮🇹 :
cam send recipe🥰
2024-12-02 01:53:18
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Okienini1971 :
The first day my starter more than doubled now four days later I still can’t get it to double this is half a dozen times and last time I’m going to try, it’s so frustrating. Makes me sad
2025-04-22 16:37:16
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Tanyscooking :
Mmmmm, which crumb 👏👍!
2025-06-07 09:06:30
1
Nany :
Thats beautiful bread😭
2024-12-12 17:44:20
1
JuLi Sourdough :
Perfection 🥰
2024-11-30 15:46:12
1
Hager Tarek :
🥰🥰🥰
2024-12-08 12:57:11
1
Santi Rahmawati :
🥰🥰🥰🥰🥰
2024-11-30 17:18:29
1
روقان :
🥰
2025-02-19 14:39:36
0
Yeti Fatimah :
Keras
2024-12-20 10:07:18
0
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