@brynn_ann: Under Fermenting vs. Over Fermenting Sourdough Part 1: Under Fermenting   2 Common Reasons for Under Fermentation: 1. Weak Starter 2. Cutting Bulk Fermentation Sign too Short   👉 Signs of Under Fermentation from a Weak Starter: - Dough barely rises during bulk fermentation - Dough shows no signs of bubbles - Loaf is dense and gummy - Little to no oven spring - Pale crust   👉 Signs of Under Fermentation from Bulk Fermentation: - Shaping is difficult, dough tears easily - The crumb (holes in the bread) vary greatly in size and shape - Bread is slightly dense and gummy   There’s a learning curve when you’re a sourdough beginner, but just remember to have fun and enjoy the process!   #sourdough #sourdoughbread #sourdoughstarter #sourdoughtok #sourdoughforbeginners

didi.maybe :

Guys does this look ok? This is my first loaf of sourdough

JoJo :

im looking for a mild sourdough. so I need a shorter fermentation time how do I make sure its long enough but short enough its not sour?

EmilyC :

My first loaf! any tips?

StachelleohWell :

I think I might have used starter that wasn’t at peak bc my dough hasn’t really fermented as usual. It’s been 9 hours and it’s still shiny, not jiggly and not a lot of bubbles. Should I keep it and give it more time or toss it?

kelsey_terrell829 :

Made my first loaf, it was definitely dense and gummy 🥲 ive followed your steps for creating a starter. It’s 20 days old. Any tips? My starter doesnt rise quickly

Vance_with_me :

Any tips on this? My first loaf! A tad gummy but overall very tasty and had a good rise overall!

Mari Lifts :

doesn't the bulk fermentation time actually when you first mix the starter, flour,salt and water? it's confusing to me when people leave it on their counter for 7-8 hours.. do you count your time from the very beginning or after ur stretch and folds?

𝐒𝐚𝐠𝐞 ☺︎ :

A bit gummy is this underfermented?

Mako Mermaid :

I feel like it’s under fermented…. I think my starter is strong enough but I’m not sure

chelsearose2549 :

My starter won’t rise, I have tried feeding different ratios, leaving it in a warmer place. What else can I do?

Cherry2zer0! :

My first it wasn’t gummy or anything but felt off open to suggestions

❌me- RAD ❌ :

Heck I’ve thrown away 2 loaves do now I’m going to let it go longer plus I’m also trying a gluten free bread. Baking: Temp? 450 ? 30 minutes with lid on - 30 minutes out of pan? 60 min total ?

julianne :) :

Is this under fermented? I haven’t tried a cold fermentation before

sunfl0w3rv6 :

Any tips on swirls for cinnamon inclusions?😅 This is my first attempt on my pumpkin loaf…to be fair they were mini loaves lol

Monte at Halcyon House :

I just wanted to say that your videos are always so thorough ans even for people who are happy with their loaves, watching your videos still help. I love your content! There's so much information out there and a lot of it contradicts and doesnt have visuals, so your videos target issues and show people exactly what to look for and how to fix it. You really are amazing and have helped me so much, I will watch what you post no matter where I am in my sourdough journey ❤

elsa :

Pete & Gerry’s Eggs :

we are so here for the sourdough journey 🫶

quietcrumbsbakery :

Thanks for sharing 🥰

GrnMoon💚 :

I needed to cook it a little longer 🤭 any feedback on my fermentation? I did an 8 hour loaf

Whitney’s Sourdough Sanctuary :

My 3rd loaf, slightly gummy, any tips please? 😅

Shem :

How to strengthen my starter

Chillhouse :

I can’t tell which one of these cases is my bread. I think I had all the signs of proper fermentation, everything was smooth until I scored my bread and it started spreading + no oven spring and crumb is quite gummy 🥲

Nathan :

can i still use my dough which i mixed for bread, if the fermentation is not as active as it should be? the dough is sticky and not going smooth as the videos show after stretching a number of times. so is that dough mix no good? could I still make a loaf with it? or is there a way to correct it without throwing it away?

Grace Scofield :

So I saw all of those signs at bulk fermentation, bulk fermented for about 5.5 hours in the oven with it off, then proofed for 3 hours on the counter and there was no rise at all after shaping. Same with my loaf that went in the fridge. Came out a little flat and gummy. Not sure if it’s my starter or not long enough bulk fermentation.

Tricia McKnight :

Do you have any recommendations to keep your dough at a consistent (slightly warmer) temperature during BF? My house is on the colder side with this weather