Dough My Goodness Bakery
Region: US
Saturday 28 February 2026 23:34:15 GMT
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Henry Penney :
Right I hate when ppl are like “it’s not that serious do whatever you want” when baking is literally a science… doesn’t have to be that complicated just stay consistent
2026-03-01 00:16:34
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Melissa :
I’m new to this journey and I’ve noticed that after my last stretch and fold, with the recipe I have been following has me ferment on counter for 2-5 hours. Then, shape and fold and put in fridge. I noticed that it grew more after the shape and fold in the fridge. It turned out good but now learning about over fermentation, how do I stop this from getting ruined? I want a more sour loaf but worried I’m going to overproof it.
2026-04-19 05:28:24
2
Laura Lv :
I need to do exactly the opposite. I don’t like sour bread. 😁 can I use the same amounts for a bread using 125 starter to 325 water, 500 bread flour and 12 salt? Or I need to change the amounts? I used those amount for 100 starter and I don’t want a sour bread. Thank you!
2026-04-27 11:42:42
1
RoseWoodAgain :
Off topic but I let my dough ferment for 10 hours today. I checked it at 8 hours to find a "crust" on top and it did not pull free from the sides. I waited 2 more hours, crust still there but it did pull away from sides a bit. I cover my bowl with a dish towel. Should I use plastic wrap instead to prevent the crusty top? House at 68°
2026-03-01 01:45:06
1
Elena :
Is there also a secret for making it less sour? I want to have the health benefits of sourdough, but several members of my family don't care for the flavor...😬
2026-03-01 05:55:54
4
Cierra Sain :
Love this information! Thanks so much!
2026-04-28 16:24:30
1
Sunny :
Will you please write a book? I need all this information in one place. Thank you 🙏🏽
2026-03-01 09:21:29
1
jody farnsworth :
You get an A++! Thank you for your Excellent explanation of how to get a tangier sourdough! I was the one that thought stirring in the hooch would make it more sour😊 it makes perfect sense if you think about it. The longer it ferments, the tangier it would become. As I should know this as Im constantly fermenting my vegetables and make my own APV each year! 🌸🌺🌸
2026-03-07 17:15:07
0
Melissa | SAHM Life ✨️ :
awesome love that you explained it
2026-03-29 02:25:08
1
Cozy Zone :
Hi Annette. what is that tool called 🙏
2026-03-04 12:14:45
1
Amanda :
Came for the sourdough content, staying for the pin💙
2026-03-03 02:35:42
1
Kia 💜Boymom💜 :
I love it here 🥰
2026-03-04 15:04:38
1
randybrandt94 :
The more sour the better!
2026-03-01 02:32:58
1
Cheryl Geddie :
Great!!!! Good info!
2026-03-02 11:39:00
1
Sunny :
Will you please provide us with a recipe for a tangy loaf? Thank you 🙏🏽
2026-03-01 09:23:19
1
Littlemoma :
🥰🥰🥰
2026-03-01 12:51:48
1
Jared | Sourdough & More :
👏👏👏
2026-03-01 00:45:18
1
thankgodimanatheist 🍉🥥🌴 :
😏😏😏
2026-03-01 00:05:42
1
Blissfully Baked By Nessa :
I've watched your video called how to feed your starter. But quick question, I saw a comment that said 1:3:2 ratio. To make that a 1:10:10 ratio but thicker, would feeding it a 1:12.5:10 ratio be ideal for the consistency you explained in that video?
2026-03-01 23:39:10
1
CuriousOmax5 :
What is that tool called and where can it be purchased? Thanks
2026-03-01 14:28:53
0
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