B R Y N N | TheSourdoughNerd
Region: US
Saturday 27 June 2026 18:05:08 GMT
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MariaPeebs :
Yesterday, mine fermented in 3.5 hours.....super quick. Living beachside Valencia, Spain. Will definitely try out your tips. Thanks again Brynn 🥰
2026-06-28 21:15:21
3
Kristi :
Mine keeps coming out flat after sitting on counter about 5 hours. Idk what I’m doing wrong.
2026-06-29 11:36:21
8
Madie | Mama 🩷 :
if you don't have a bowl cover do you use a wet towel or a dry one? I've seen people say both 🥴 I've tried wet towels but I haven't had a successful loaf yet
2026-07-16 15:21:28
4
azurelee :
So helpful! Thank you!
2026-06-30 05:38:29
4
Iwonka B-k :
Today I decided to put a dough in a freezer for 20 minutes because it was going nuts in the fridge. I think it helped but we’ll see how it bakes tomorrow
2026-06-28 02:02:26
7
Brooke :
How do you make starter?
2026-06-27 22:21:02
2
stethoscopeandstarter :
I’m here in Texas and I’m telling you what I made three loaves yesterday within six hours of starting to mix it and the loaves are turning out so much better than a couple of months ago when it was cold
2026-06-28 14:11:28
4
hannahmhawkins3 :
How hot is ur house? If you don’t mind me asking!
2026-07-23 03:52:43
4
CHRISTINA | Kindred Quilt Co :
can you help me? 😭 I'm on day 15 of making my starter and there is absolutely zero activity. no rise. no bubbles. I feed once per day. 1:2:1.5 ratio. house is set at a constant 76°. king Arthur unbleached bread flour and I've added rye and wheat flour on past feedings. smell is like beer mixed with playdoh but not alcohol-y.
2026-07-12 22:03:34
1
Queen Bee 💙🏳️🌈🆘🇺🇸 :
My proofing box is my refrigerator to control the temp. I live in Florida and it’s hot and humid. I’m a newbie so I throw out all caution to the wind. Particularly when making a croissants loaves. I use cold water and when doing my stretch and folds it’s 15 in the fridge, 15 on the counter. My loaves have come out perfectly.
2026-06-27 21:50:59
3
janenipanini :
Im on day 5 of my sourdough starter journey and i dont see it expanding or having any activity. Should i start over?
2026-08-11 15:28:35
0
bakingbyluke 🇦🇺 :
Great video... Adjusting your starter volumes to and the way you handle it depending on the weather is so critical 👏🏼👌🏼
2026-06-29 04:44:55
3
Lynds🫶🏼✨ :
I CANNOT get my dough to hold its shape after cold proofing. Any help would be greatly appreciated! It doesn’t go completely flat but it doesn’t hold shape either
2026-07-03 03:16:44
1
Roxy :
People should understand that most "proofing boxes" can only increase the temp (by heating). Those few that can heat AND cool are less common and more expensive.
2026-06-27 18:13:48
6
Ashley & Mike Quinto :
Is it bad if bulk fermentation goes quickly due to weather?
2026-06-27 22:29:07
7
bookdragondeanna2128 📖📚 :
could ypu make a video if your a colder environment
2026-06-27 21:14:57
2
LujkaBlue :
it's hot as hell here, my foccacia dow fell apart 😁 literally fell apart
2026-06-27 18:11:29
2
PortGuys&Pup 🇵🇹 :
Ok - now an oven question- can it be cooked at lower than 450 (ish) degrees so the house doesn’t get as hot? Been trying to do it prior to the sun rising since living in Portugal without air conditioning.
2026-06-28 16:06:05
2
Marie Dale :
I’m in Australia and it’s cold now what are your tips for cooler weather pls
2026-06-28 00:18:56
3
Lizzie Burda :
It’s as hot as hell in the uk at the moment. Cant believe how fast my dough fermented!! 🥰🥰
2026-06-27 19:07:59
2
Deb :
Thank you for all your teaching. I don’t know anyone who does sourdough so I cannot forward . So sorry.
2026-07-01 12:33:56
1
Bethany Andrade :
This is so helpful! I’m in AZ and it’s HOT
2026-06-28 07:08:32
2
linnyrn56 :
Help my starter sunk!
2026-07-02 12:23:04
1
kattjones :
Helppppp
2026-06-28 18:21:16
3
An :
Thinking about starting in this journey but something not related, where is your top from? I've seen you wearing it in different colors. Seams very nice 🙂
2026-06-28 15:53:57
2
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