The Early Rise- Laila
Region: US
Saturday 14 March 2026 20:57:26 GMT
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urmomisalwaysright :
Why only 50 g starter that’s so low
2026-03-14 21:58:49
9
Rocky :
I absolutely NEEDED to see this video this morning!! I started mine yesterday at 4pm, did 4 sets of stretch and folds/coil and folds for 2 hours and left it out starting at 6:45pm. it wasn't ready after 4 hours on the counter, and my kitchen is set to 67- 69°. So I left it out overnight. it's almost 11am here and it's STILL not ready. I really thought I screwed up yet another loaf. lol But maybe there's hope after all!. I'm trying to be patient and waiting for it to tell me it's ready without overthinking it. Thank you so much for all the tips, tricks and sourdough knowledge!! 🥰
2026-03-15 14:58:06
8
Jennamarylee :
ALL of my sourdough comes out like this 😭 so it’s okay to bulk ferment 16+ hours?
2026-03-14 21:16:21
19
andicat :
Croutons?
2026-03-14 21:11:09
18
Arabella :
I have had numerous doughs like this, especially when it's cold out. What usually works for me is putting it in the oven on the proof setting for an hour to bring up the temperature, and after that, it usually starts to rise like normal.
2026-03-15 03:32:40
5
jenybutler :
Does a whole wheat starter take longer to ferment generally?
2026-03-16 02:14:54
0
✨Gail✨ :
Did you ever try the aliquot method? And if so, what are your thoughts on it?
2026-03-15 18:22:52
2
Dani Bee 🐝 :
I don’t have a heating pad , I’ve learned this winter I’ve had to change the way I feed my starter and change my dough recipe , I use a higher hydration for the winter and a lower hydration for the summer
2026-03-15 01:03:39
5
Matt Maner :
Every loaf I’ve made has been like this. Just can’t get it to bulk…
2026-03-16 21:38:30
3
Lydia |📍 Česko & Sourdough 🍞 :
I keep underproofing but today might be over proofed. I don’t know what to do, I need help!!!
2026-03-15 00:26:23
0
Sugar 💋 :
Yeah as soon as you said 16 hours I knew it wasn't long enough. I did one yesterday with 100 G of starter. my dough was 66° bulk fermented for 15 hours. Good example for sure!
2026-03-15 02:29:44
3
Leah Marie :
Croutons is my favorite thing to do with a not great bake. Best croutons ever
2026-04-07 03:06:33
1
jes :
thank you for this video. I've been trying new things and by things I mean recipes online and im trying a rather bigger recipe this time and my intuition definitely told me to do stretch and folds and all I did was knead for 10 mins and now shes sitting for hours until cold ferment but you reminded me to trust my intuition
2026-03-15 23:33:09
3
Alex 🇨🇦 :
I think that is my problem. Last loaf was 18 hrs on the counter and then over night in the fridge, still a tidge still gummy with a few large holes like yours.
2026-03-15 00:11:00
3
mandymelius :
I just love your delivery! Watching you see this through made me laugh..trying to see life in that poor dough. “It’s not a great loaf” 😂🤣
2026-04-23 17:13:00
3
Elissa Boutharouit 🍉 :
Bread crumbs or croutons
2026-06-01 17:40:59
1
Ash - TTC @ 42 💞 :
Croutons?! 💕
2026-03-15 14:59:40
1
Cindy :
French toast maybe 🤔
2026-03-15 07:48:06
2
🖤MoodReaderChaos📚 :
This!!! I fermented a loaf for 18hrs and it was still under fermented-toasted with cream cheese and everything seasoning. Pretended it was a bagel and it fed me all week still
2026-03-21 04:30:18
1
🌏 Anne 🌎 :
Excellent advice
2026-03-15 14:25:27
1
Abbigail Cox :
Bread crumbs!
2026-03-14 21:11:51
3
DelicateKnome :
I'm SO happy to see this video - I've been thinking the same and I was just always told 6-10 hrs only
2026-03-16 02:17:49
1
Maggie :
how come it didn’t rise much after such a long bulk fermentation? I assume your kitchen is relatively warm, no?
2026-03-14 23:09:11
0
Lydia |📍 Česko & Sourdough 🍞 :
How is it still under fermented
2026-03-15 00:27:27
1
🙈🙉🙊 :
Would your dough have moved faster with 75g starter instead of 50?
2026-03-15 11:46:40
1
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