B R Y N N | TheSourdoughNerd
Region: US
Monday 24 November 2025 20:42:18 GMT
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Lorena :
Omg bulk fermentation took from 945am to 1115pm yesterday. Probably could have gone longer but I had to leave for work!
2025-12-15 04:52:44
5
Merci🫶🏽🩵 :
My dough won’t double with it being cold now and I’m not sure what to do now
2025-11-29 18:33:11
6
nataliasalvadorbakes :
You can also add more starter to speed up your fermentation
2025-11-26 00:33:24
15
Lizzie Burda :
‘THE CLAW’ 😅😅😅
2025-11-24 23:28:12
59
Martina Kiely :
I’m currently doing this right now 😩 my first attempt at bulk fermentation didn’t work out, was very loose and nothing happened. My starter is strong it’s a little over 2 weeks old now. It’s 9pm… gonna be a long night but I’m determined to have sourdough for thanksgiving
2025-11-25 02:11:58
6
dai2dai :
Following these steps I made my best loaf yet! Thank you for all the help!
2025-11-29 19:12:32
49
Catamjadi :
90 deg Celsius or Fahrenheit?
2026-02-11 04:27:39
1
loganslade5 :
Where do you get your measuring containers?
2025-12-30 15:09:40
1
**StaySour** Jan :
90° - I was told is too hot & can kill the wild yeast & bacteria. Seeing you do this, tells me that's not true? That why I've only done up to 80-85°
2025-11-25 04:09:29
2
lololololollolololllll :
Totally got the Jim Carrey reference
2026-03-03 19:02:24
0
Nayababy :
Jim Carey lol
2025-12-01 22:05:58
2
Cajun Reads 📚📖🧚📚 :
My starter won’t stop smelling like vinegar and I am at 1:3:3 ratio I am about to give up . It was eve made my first loaf did good then downhill from there. I am following all directions.idk what to do
2025-11-26 04:13:57
2
Melissa Medrano :
How do u clean everything if it cant go down the drain 😣
2026-01-03 05:11:48
1
Isa Valencia🌻 :
Quick question, how do you feel about bulk fermentation in oven with only the light on to help create heat versus leaving it on the counter?
2025-11-26 04:07:40
3
Marisol Colon :
I will try this this afternoon!! I’ll include a picture of my first attempt before these tips 😅 my starter is already made up of half whole wheat AP. I fed my starter early this morning so I’m just waiting for the peak! Please let me know if you have any tips based on the picture included lol
2026-01-08 16:16:14
0
DapsDapsDaps :
The claw!!! 🤣
2025-11-24 22:43:50
2
athraaemad392 :
Hi, I have a question I just finished my stretch and fold for my first ever sourdough but it is time for bed in my area so can I put it in the fridge and complete the bulk fermentation in the room temperature tomorrow??
2025-11-24 22:47:10
3
brooklyngirl1976 :
Thanks for the advice 🥰
2025-12-04 22:30:04
1
TracyKelly :
How do you add in your conclusions? Do you add them in on your second third and fourth stretch and fold?
2025-11-29 19:20:49
1
jlb11729 :
y after bulk fermentation does my dough feel so wet? I have a good starter and the dough doubles at bulk fermentation no matter the length of time I let it rise and rest.
2026-01-15 13:44:56
2
ClairR :
I forgot to add salt by accident recently and added it at my first stretch and fold, now I do it every time, massive improvement to my bread 👍
2025-11-24 23:13:50
3
jayEmEm09 :
When my kitchen is cold, I but a small jar with water in the microwave and heat it for 1:30min, then I leave my dough rise there. I keep warming up the water as I pull the dough to stretch. Usually it doubles in 3 hrs
2025-12-07 15:44:17
1
dai2dai :
So cool. I will definitely use these tips next time.
2025-11-25 04:58:50
1
Kristie Lynn Carland :
Where did u get the container from?
2025-11-25 11:51:30
0
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