Glo
Region: PE
Tuesday 23 June 2026 11:10:13 GMT
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Maddie 🍋 :
100g active baby Jane dough, 325g water, 500g flour, 10-15g salt. That’s all girl. That’s it.
2026-06-24 05:47:29
197
Briyah.s :
I ALWAYS just think our ancestors who made sourdough, they didn’t have scales or fancy ingredients. They didn’t set timers to know when it’s done and it worked out for them lol
2026-06-23 19:45:03
138
begin_again :
It’s absolutely forgiving IF you give it enough time to do what it needs to do. People who bake “bad” loaves don’t use the starter at its peak and don’t do the bulk ferment nearly long enough
2026-06-23 11:52:38
188
_mishelle8_ :
why are you adding yeast to it?
2026-06-23 17:46:25
41
Chibi :
my sourdough has been in the fridge like 3 months and no mold. people overcomplicate sourdough. like our ancestors were making sourdough and it was fiiiine. I literally just feed it tap water and ap flour. every once in awhile I mix in some whole wheat flour or ask another family member to mix it up. I feel like the bacteria from other people help it out! might just be a placebo effect but it works for me. you should check out Gastropod's podcast episode on sourdough! it's super neat.
2026-06-23 21:01:28
40
Shelby :
If you let if bulk ferment on the counter after your stretch and folds it will develop and rise more ❤️
2026-06-23 11:39:21
150
Katherine Marks Gard :
Idk who told you to add instant yeast. But Baby Jane Dough IS your yeast. By adding instant yeast, I think you’re competing with the starter and probably not getting the full sourdough experience.
2026-06-24 04:05:00
10
illxbexyourxpride :
I keep a half gallon jar in my fridge half filled with starter, I bake with her almost weekly. I take her out the day before I want to bake leave her to warm up and then feed her early the morning I want to start my loaf. I like to keep lots of starter so I can give other starter any time they want
2026-06-25 20:16:34
5
ChloeTaiDesigns :
Skip the egg next time! I think that’s why it’s so dense
2026-06-23 13:39:28
60
Ashley :
I just think about how people made bread before scales and all that stuff. Obviously it worked out for them 😂
2026-06-23 11:48:13
50
Brittany :
You wouldn’t need yeast.
2026-07-14 04:51:59
0
Little Court Jester 🦊 :
Half the fun is figuring out what definitely doesn't work.
2026-06-23 23:12:51
7
whathaveigottenmyselfinto :
good morning! when in doubt, it's just bread✨✨✨
2026-06-23 12:35:25
7
Katy ✨ :
It’s 2am and i’m cackling in bed at Baby Jane Dough
2026-06-24 01:04:44
1
jennifer :
Hi Glo, and hi morning crew! 😊
2026-06-23 11:16:14
11
💋 Paiton 💋 :
it’s not necessarily bad to have too much starter but it just gets wasteful . The more you have, the more you also have to feed . if you’re baking 1 loaf a week with 100 g of starter per loaf , you only need to keep like 20/30g on hand feed 1:5:5 to get what you need for that loaf and repeat when you need to make more. Some people have full giant mason or wick jars to bake with twice a month and it’s just not practical
2026-06-23 11:33:02
6
human being :
Doing stretch and food with wet hands works really well
2026-06-23 11:24:45
13
Ab✨ :
Wet hands before stretch and folds and it won’t stick
2026-06-28 02:37:43
1
manola🍒🎀🧸🏡🥝🌻🍓 :
I am traveling and had THE BEST seeded rye bread of my life the other day 😂 I’m still dreaming about it so when I get home I WILL try to recreate it
2026-06-27 10:20:50
1
Karina Jessica 📚📖 :
The only think that would freak me out is adding the egg because of how long you have to leave it on the counter
2026-06-26 03:33:30
0
Mia La Fornara :
Forgive me if I’m wrong but I thought using the starter meant you didn’t have to use yeast
2026-06-25 00:15:45
4
chloe :
i’ve quite literally never seen anyone makes sourdough like this before😭 🩷I mean I’m glad it’s working out though that bread does look good!
2026-06-24 02:21:41
5
hayyysara :
people waaaay overthink Sourdough
2026-06-24 22:11:53
2
Darwins mom :
My only rec for putting in the fridge is to use a glass jar! Mine died in plastic in the fridge but stays fine in glass :)))
2026-06-25 00:01:16
2
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