Emma
Region: US
Sunday 26 January 2025 17:13:48 GMT
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camels :
How to make starter for the first time first time? I have no starter at all and i really want to learn, would you help? Thanks a lot..
2025-02-23 01:44:40
0
Toshia valente :
I love this photo's are better thank you
2025-02-23 15:07:34
1
chris :
Question.. I follow the same process but my dough never doubles in size during the bulk fermentation. I did room temp 8-10 hours at 72° and also in my over with the light on 74° for 12 hours.
2025-02-21 03:35:42
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Buffaloplaid :
Do I have to put it in the fridge overnight? Can I leave it on the counter?
2025-02-20 12:51:50
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Bonnie Hussin 🇨🇦 :
Do you cover it back up after every round of stretch and folds?
2025-02-15 02:08:14
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thelysli :
Where do you store the starter from slide 1 ? fridge? Or just on the kitchen counter?
2025-02-22 21:38:48
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Xotchil :
How do I make my starter more active and strong??
2025-02-16 14:09:19
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debbie :
Thank you I never one yet this is visual! I’ve seen 450 temps in lots of vids why 500 if ok to ask.
2025-01-29 04:00:28
2
Lindsay :
Oof watching this as I put my discard down the sink today
2025-02-19 00:15:14
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J :
This will be my fourth loaf after three failed attempts lol. What happens if it doesn’t double in size after 6 hours??🥴😫 this has been my issue.
2025-02-18 03:15:10
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Sylvie Belzile :
I’ve been doing this and for some reason my dough doesn’t rise. Everything is good my ratio everything it just doesn’t rise. I’m about to give up.
2025-02-19 00:49:12
0
Kat 🆘🇺🇸 :
I’m having the worst time with making the starter. It doesn’t do anything :( I think heat is my problem (not enough)
2025-02-22 02:27:13
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Kptak :
I thought if the starter has bubbles on top like this it means it’s hungry and past peak?
2025-02-16 02:34:45
0
fancyalabamagirl :
How do u make a starter
2025-02-19 14:08:33
0
feellliiixxxx :>> :
Can you explain slide 3? Why is there extra starter?
2025-02-18 00:01:18
0
kysunrise1 :
Well how do u start it
2025-02-16 19:56:23
1
gabapentin_900 :
Just out of curiosity do people usually do 30/70 water/flour or 50/50 bc I do 50/50 and I’m curious how much of difference it makes
2025-02-20 04:35:26
0
CBEE :
I have my first loaf in process today I left it overnight in the oven with the light on and it cooked the top of it and the bottom was so liquidy I had to add a bunch of flour to make it workable 😞
2025-01-29 15:14:15
1
katyxrose1 :
What does the ratio mean? Like what's 1 part and what are the 2s?
2025-02-06 20:41:25
0
jodiann :
2 days??
2025-01-30 22:09:21
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Löded_diper :
What happened If I put it down the sink? Asking for a friend?
2025-02-10 16:42:12
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Cooper :
At 7 am the first morning, do you stir it then dump it in the water? Or just dump it?
2025-02-01 01:32:36
1
Darcy Edler :
Mine is so sticky!
2025-02-09 19:42:22
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predrag.pejic2 :
One tips "better mix water and starter with fingers" this technique make more good bacteria and more fluffy sourdough starter 😉
2025-02-12 07:44:18
4
kentotato5 :
Can i use like a normal whisker
2025-02-19 15:31:55
0
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