B R Y N N | TheSourdoughNerd
Region: US
Tuesday 14 April 2026 19:40:50 GMT
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Kate Ray :
I notice your dough isn’t stuck to your bowl and your hands aren’t covered in dough after kneading. Mine is always messy. Am I doing something wrong?
2026-05-31 13:34:41
6
Anne Scicluna :
Can you do that even if you’re not adding inclusions?
2026-04-14 22:09:26
7
Sydney Nagel :
Dumb question. Whats the difference between a higher hydration loaf or a lower hydration loaf?
2026-04-14 23:13:35
6
surprise_mfr :
and slap and folds are so much fun I think...releases tension in ourselves
2026-04-14 22:10:46
8
Erika Lynn :
Great tip! Everytime I make a jalapeno cheddar loaf it collapses. Not horribly, it’s still usable. Important part is it still tastes delicious lol
2026-04-14 20:25:58
9
angela :
does this help with tearing during shaping? my inclusion loaves always tear during shaping and i'm not sure how to fix it 😭😭
2026-04-14 23:30:14
10
Christina :
Thank you for this!!! I’ve been making amazing plain/light inclusion loaves but every single time I try a jalapeño cheddar loaf it just doesn’t turn out “right”
2026-04-14 19:45:19
30
Michelle Perrone :
Double chocolate chip loaf and I did the slap and folds like this and it came out perfect
2026-05-07 04:52:05
5
Masamainia :
Do you think a higher hydration is better for inclusion loafs? Or should I stay around 65%?
2026-05-20 20:57:41
2
Jared | Sourdough & More :
This was so helpful! I’ve never really leaned into slap and folds! I need to try.
2026-04-14 20:47:57
2
curatinghabits :
what could the problem be if i do this and the dough just got super wet and sticky and didn’t tighten up at all?
2026-05-24 05:32:47
2
user760883705119 :
I found doing this by accident but good to know that it is best for inclusions. Learned a lot from you. Thank you.
2026-04-14 21:20:27
4
Nora J. N :
That helps. Thank you so much for the tip.
2026-06-04 15:47:27
2
madelinevizzoni :
Great tip! Thanks!
2026-05-02 16:13:15
5
Beegresel :
Question🙋🏼♀️When I try adding the cheddar and jalapeños during the final shaping process…Why does it seem like all the cheddar and jalapeños end up at the top of the bread and not throughout the bread. What am I doing wrong? (Ive followed a couple different ways ppl shape their loaves while adding cheddar and jalapeños)
2026-05-28 02:11:49
8
Jen :
Can you plz do video of seeded sourdough
2026-04-27 18:20:49
2
Dough-Rothy’s Sourdough Bakery :
Thank you for this!
2026-04-16 00:18:17
4
Pete & Gerry’s Eggs :
dough strength matters, always 🍳
2026-04-16 15:11:46
1
Katchat :
Thanks!
2026-09-16 16:53:53
1
Itzie :
I’m doing this next. I just make a classic and jalapeño with the same started and the jalapeño came kinda dense
2026-04-15 03:27:13
3
TL :
would this work for adding peanut butter? I find the oils in it makes my dough suuuper dense and gummy
2026-04-14 22:11:49
1
k.geeee3 :
would you recommend decreasing hydration depending on the inclusion?
2026-04-14 20:57:10
4
Theresa Westfall705 :
I have a question for you.I've been trying to do a raspberry and white chocolate inclusion loaf. i've used frozen raspberries disaster to liquidity. I mean it tasted amazing. But it was just too liquidy, and I mess. so the next time I used fresh raspberries and I floured them just a little bit before I added them. And all the raspberries sink to the bottom. When I did those inclusions, i did them during the 3rd and 4th folds. so I did a third one. Did it the exact same way with this time It kept tearing. Because it was too wet. any tips would be so grateful.
2026-04-15 02:53:26
3
pnw_cindy :
Would this be an alternative to kneading?
2026-04-14 20:13:03
1
Tallulah 🏴 :
I mix my dough in my k mix for 6 minutes when I first mix it! I follow an amazing lady on here who does it and since doing that my inclusion loaves are incredible
2026-05-02 23:53:13
1
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