Basil & Bloom | Sourdough
Region: US
Friday 23 January 2026 22:31:39 GMT
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ravenevermor :
tempature is the under rated and over looked ingredient .
2026-01-23 22:47:42
5
melissaann5498 :
I would have thought the one that you said is perfectly proofed was overproofed because it looks flatter
2026-01-23 23:16:57
2
Evaeram :
I'm so lost with time and % and fermentation and proofing ... my hous is at 68 (in Quebec) and nothing is working I tried like 5 different recipe from different person ... everything got in the trash ...
2026-02-14 00:36:52
1
wut :
interesting. I wonder if I could repurpose my ink bird setup that I use for fermenting stuff for bread proofing
2026-01-28 19:50:01
0
“WW- world watcher” :
Would love advice on baking with a GAS stove ?
2026-01-27 06:52:49
0
The Utility Player :
Thanks for this. I was just wondering if I could put it in my garage since I have no room in my fridge & needed to go to bed.
2026-01-25 03:30:37
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RubyR LLC :
I needed this information! Thanks
2026-01-28 13:37:53
0
Tristine :
Random but I had to rescore half way through cause I didn’t score deep enough the first half. For my dough I did 100g starter (it’s 5 years old) 390 g water, 510 g of flour, 10 g of salt. S/F x4, bulk fermentation on counter 10 hours, cold proof 12 hours, Dutch oven pre heat at 450 for 30. In Dutch oven with lid for 30, 425 with lid off for 27 mins. How does this look? I haven’t cut into it yet.
2026-01-29 02:17:27
0
1kdmIamHis1 :
Thank you for all you insights and how to’s!!! They have helped my sourdough so much!! 🍞🥖🥨🥐🥯
2026-01-25 18:44:53
0
Just Curious :
Parker, we need the crumb shot on both! I’m hanging over the edge waiting :-)
2026-01-24 19:29:13
0
BlahBlahBlah :
🥰
2026-03-13 04:52:33
0
Pablo Corvalan :
👍👍👍
2026-01-25 03:15:41
0
Idk :
I feel like no matter how long I bake my bread it comes out gummy. My starter is almost 4 months old now, and I think it’s healthy, it is wholemeal though. Is that just common for wholemeal?
2026-01-24 22:28:39
0
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