cattcity
Region: AU
Monday 25 May 2026 08:28:23 GMT
17036
446
27
5
Music
Download
Comments
Dani Langridge :
Overall you did gooood! TIPS: 1) Make sure you starter is at peak before you bake with it; yours wasn’t bubbly and active enough. 2) Defffinitely use filtered room temp or slightly warmer than that water - using cold water killed the activity you did have. 3) mix the water and starter together first before adding the flour. 4) wet your hands when doing stretch and folds and it won’t stick. 5) your dough was under proofed. Sort those five things next time and you’ll have a way better loaf 💞
2026-05-25 09:46:43
4
Matt :
Do better next time seriously how am I meant to eat that
2026-05-25 08:58:03
2
lolaboon98 :
As someone that knows nothing about making sourdough, can you still eat what you baked in this first attempt? Or is it inedible? 😅
2026-05-25 23:51:06
0
ashdogmillionaire :
YES YES YES!!!!!
2026-05-25 10:35:02
1
Mikaela McLean :
Happy to be here on this journey with you
2026-05-25 10:37:43
1
Poppys Mum :
Hi lovely, how long were you feeding your starter for? I think you’re on the right track but looking at the starter at the beginning it looked like it wasn’t quite ready. Great first attempt xx
2026-05-25 09:09:48
0
alex 🦋 :
I’m also new to sourdough but have successfully made 2 loaves! My starter is wayyy thicker then yours so maybe try 50g:50g:50g starter, water, flour (I use whole meal) feed that morning and don’t use for until it doubles in size !!! Sometimes takes hours if it’s not warm enough day
2026-05-26 03:41:54
0
tailah_t1d :
Omg this was my experience just the other day too 🤣 I feel like our starter consistency looked the same and maybe that’s the issue? Should it be thicker?!
2026-05-25 22:19:16
0
Pete & Gerry’s Eggs :
the sourdough process is a mood 🌾
2026-05-25 16:49:11
0
TriHarder :
Check out Brian Lagerstrom, his recipe will sort you out ❤️
2026-05-25 10:56:16
0
sydney rose :
I’m in the bulk ferment trenches toooo!!!! 😅
2026-05-26 02:55:42
0
Theetok :
Not bad but using cold water is a massive hinderance to fermentation, you want your starter also to be stored around 20-28° the water going in to the mix should be warm enough so that when you finish mixing the dough temp is 28°, ferment for 3ish hours then shape and retard. Bake the next dayyyy
2026-05-26 03:07:29
0
jen :
hoping she’s gonna turn out good at the 2nd attempt 🍞🍞you got it queen
2026-05-25 12:39:38
0
Juan_Iz2@m :
i love when you start enter the kitchen
2026-05-25 12:12:58
0
To see more videos from user @cattcity, please go to the Tikwm
homepage.
