Hannah | Sourdough Addict 🌾
Region: US
Thursday 19 December 2024 12:44:51 GMT
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Heatherr :
Speaking my sourdough journey to a t! Learned so much from Audrey and the sourdough journey! My loaves are now consistent and I am learning to read my dough intuitively!
2024-12-19 12:59:59
16
Kaytlyn Vavrecka :
Do what. I’m lost
2025-01-12 05:57:10
56
Chachinator22 :
When I do this… within hours the dough sample is filling the cup… but the dough isn’t ready. It’s super sticky. I know it’s not ready in 4-5 hours. What am I doing wrong??
2025-03-17 21:20:05
4
candice_kc :
I got mixed messaging and then I found this video. I did one set of stretch and folds and then took my dose sample. Will it be OK or should I just put that dough back in and try the method another time right before I do the first set of stretch and folds.
2025-10-16 14:16:19
1
Poohbearsmom :
Agree 100 percent. Bulk fermenting is the hardest step to learn. Once you get that down you will learn your dough and it’s smooth sailing
2024-12-19 17:19:36
74
Sarah Workman :
Just now looking up the aliquot method & I’m sure it’s rather easy but the words you used to explain it were too big/new to me that they went in 1 ear & out the other for my ADHD brain 🙃
2025-02-22 23:12:07
124
Ana 🫶🏻 :
very true ! Focusing on the bulk fermentation made a huge difference for my bread ✨
2024-12-19 12:58:41
75
Jaime :
Love this explanation. Also, (Ali-qwuat) is how it’s pronounced.
2024-12-31 04:56:39
10
Alex :
What do you mean by “Tartine recipe”? And when you say, “you will be conducting a long cold proof”? do you mean proofing it in the fridge after reaching a 30% rise?
2025-01-23 05:41:35
0
BePri :
It’s so complicated that I do not want to do it anymore
2025-02-28 22:53:31
1
nataliesdee :
Is this only doable before stretch & folds? I am an hour after s&fs.. can I still try this method? 😬
2025-01-20 03:25:25
0
Cass ☻ :
what if i don’t add my salt until my 1st stretch and fold? would i take my sample after? or still do it before?
2025-03-01 10:38:51
0
Helen :
My dough is still a little sticky on my last stretch and fold I don’t know what to do
2025-01-21 04:40:42
0
brennsta | gf bread & beyond :
Sourdough really is adult slime 😂
2025-01-17 20:35:53
69
Maggie | KCMO :
How many loaves do you do in this bin👀
2024-12-20 19:30:29
0
Mary Kroeker :
When do you take the temperature and when to take the sample?
2025-04-14 15:40:04
0
Nunya :
Wild that out of allll the sourdough recipes I've been seeing lately, not one showed this method (I'd seen comments about it but no one demonstrating). Also, random side note: you remind me of Belle😊
2025-01-20 20:27:34
7
amber :
I built this algorithm brick by sourdough brick.
2025-02-14 07:25:05
13
Lauren :
Newbie here!! Why do some recipes tell us to do the fridge overnight?
2025-01-11 23:26:19
1
Nonya;) :
but how you decide/know what % you need or want??
2025-01-03 07:02:23
0
DadLG :
does the dough temp change as it ferments or are these temps ambient?
2024-12-20 01:11:51
0
jamesnjuliecole :
So I’m new and I got my dough ready last night, fermented over night. 12hrs now , I put the little cup in there and it hasn’t filled the cup yet , dough temp was 75 last night. Any tips
2025-02-08 13:35:14
0
K :
if I only have a 2oz jar do I just half the sample size? that might be an obvious answer but I just want to make sure 😊
2025-04-02 00:56:47
1
savannah🫧 :
Do you have to let your active starter double in the jar before you can start a loaf?
2024-12-20 03:54:26
0
CannaKate🍃🍞 :
When do you take your sample out? After initial mix or after first stretch & fold? 💕
2025-07-08 02:27:52
1
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