cattcity
Region: AU
Tuesday 26 May 2026 07:19:41 GMT
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Pete & Gerry’s Eggs :
these bubbles are a sign of life 🌾
2026-05-27 14:46:27
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cattcity :
Guys I tried shaping it to pop into banneton and it was rhe stickiest mess I’ve ever had so I binned it 🥺😭 not sure where I went wrong this time
2026-05-26 08:15:38
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Alex Parker :
It looks too sticky - I would turn it into foccacia!
2026-05-26 08:58:22
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tailah_t1d :
Is your starter thicker than your last video? I think the starter needs to be thicker 🤷🏻♀️
2026-05-26 11:12:59
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Dani Langridge :
How jiggly is it? And has it been four hours since you first mixed the dough, or four hours since you stopped stretch and folds? It’s hard to tell but it looks like it still needs a bit more of a bulk - well on its way though yaaay!
2026-05-26 07:31:07
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Straight Alien :
Say “proofing” not gd bulk fermenting
2026-05-28 18:30:42
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Sarah // SYDNEY FOODIE :
Im gonna message you a link to the exact sourdough recipe I’ve been using!! The way it’s written out makes it soo easy to follow and I’ve gotten such good results everytime!!
2026-05-26 12:52:26
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Cindy :
My sourdough in Sydney went from taking 5.5 hours in summer to taking 10 hours to bulk ferment recently due the cold weather and I could have pushed it for longer.
2026-05-26 09:36:28
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Dinadasilvab :
It’s not ready yet :) get a glass bowl so you can see what’s happening properly. I usually draw a line on the bowl so I can see when it’s past doubled. Usually you want it to double 50/70%. It should also have all little bubbles throughout so helpful when you have a glass bowl so can see through. When you pull the side it should come off the side of bowl easily. It’s should also be very jiggly like jelly with a dome on top when ready to shape xx
2026-05-30 09:16:52
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Amber Van :
In the cooler weather I bulk ferment mine in a turned off oven (just with the light on) but it still takes 5-6 hours. The other night I left it out from 7pm-7am just on the bench and then chucked it into the fridge for 4 hours and it was slightly over fermented but it still gave me a beautiful loaf.
2026-05-27 00:31:17
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Tilly_gibbs97 :
Leave it out over night and it will rise heaps ☺️
2026-05-26 08:13:55
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Madge :
Needs some coil folds!
2026-05-26 08:07:41
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Nina :
I’m in the same experimental stage as you when it comes to sourdough. I definitely haven’t been leaving mine long enough to bulk ferment now that it’s cold in Sydney 🥲 I usually do like 6 hours from when I started mixing but I’m gonna try 10 next time. My loaves are aaaaalmost perfect but I think that’s where I’m going a bit wrong
2026-05-26 14:11:11
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Dani Langridge :
Ok - bulk fermentation starts when you very first mix the dough up so I’m guessing it’s been maybe 6 hours in total so far since then? I honestly find that people on here let their dough get wayyy too jiggly so don’t aim to match them haha, it should be like a really thick jelly wobble. I’d give yours another 30-45 mins to get a bit more of a rise and a bit more bubbly and jiggly, then shape it. The key way you know it’s starting to over proof is if it gets more sticky rather than less sticky, so just keep doing those bowl pulls to test it ☺️👏
2026-05-26 07:40:35
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Cassie :
Have we named her yet?
2026-05-26 08:57:06
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TriHarder :
Brian Lagerstrom on YouTube , please look him up. Your recipe is wrong ❤️
2026-05-27 10:00:20
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