B R Y N N | TheSourdoughNerd
Region: US
Tuesday 30 June 2026 19:16:04 GMT
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Vanessa Barron :
Do you have a bulk fermentation chart based on temperature? I'm struggling at figuring out when it's ready 😭
2026-06-30 19:39:12
7
Shenanigans_wit_Maria :
Mine looked like this but tasted amazing. I let it rest on my counter for 6 hours and then in the fridge over night
2026-10-19 19:31:03
0
💙Dee💙 :
Bulk fermentation is the worst part. I have not got it right yet. Have made like 10 loaves so far.
2026-07-01 16:05:26
157
Katrina :
If my loaf looked like that, I would have been thrilled 😝
2026-08-25 01:48:12
3
Titwvoma 🦩 :
Mine is over or under proofed??? Where is the problem this is my 2nd loaf 😭
2026-07-01 00:46:43
2
lowki7 :
Sometimes it passes all the tests—not sticky to the touch, air bubbles all throughout the bottom and some on top, jiggle test, domes, but still is sticky on the sides when I pull it away— what should I do in that case? Keep fermenting or no?
2026-07-12 19:39:07
5
Brianna :
I believe this is under fermented but not 100% sure
2026-07-24 10:47:37
4
Liv 🫧 :
My starter is 2 weeks old. Lots of bubbles and rises relatively well id say but every day no matter what feeding ratio I use, and I’ve tried even feeding a few times with whole wheat flour, it always smells like acetone before the next feeding ! What do I do?
2026-06-30 20:26:36
6
Ayala Tanya :
What does it mean if my dough deflates as soon as I touch it after bulk fermentation
2026-08-09 12:27:40
6
🪩 :
I am tired😭😭😭 It had a dome at the top, was floating in the water, easily peels of the bowl. and it’s still gummy
2026-07-03 02:21:40
4
Sylviacb :
This is what’s confusing to me. I took the temp of my dough before fermentation and it was 75. I checked it after in 5 hours and it had drppped to 72 but it had risen substantially. Which temp should I go by.
2026-07-01 00:09:59
7
elenawendel :
is this under or over fermented? It was also a cheddar jalapeno loaf and has cheese throughout and I don’t know how to tell if a loaf is just moist or if it is gummy because it taste fine to me, but it doesn’t really have any air bubbles
2026-07-03 22:27:41
5
user2998564973841 :
How do I get a tighter crumb?
2026-07-11 14:37:07
6
Grace ⸆⸉ :
This is what my dough looks like after 5 hours of bulk fermentation and it’s still sticky to the touch, is this normal?
2026-07-06 02:13:43
2
user8041881202650 :
Just what i wanted to know thanks, now the question is how do you strength your starter?
2026-06-30 19:45:11
8
Pete & Gerry’s Eggs :
that open crumb feels like pure poetry 👏
2026-07-05 20:22:13
2
Ladybug 🐞 :
what is your hydration?
2026-06-30 19:46:58
4
Lizzie Burda :
Great explanation, my friend ! And yes , you are the solution ( T-shirt!) 👕 💕💕💕
2026-06-30 19:29:05
1
lumor004 :
ok i get it
2026-07-01 00:54:36
2
🐱❤️Maryam :
Thank you
2026-06-30 23:17:43
1
lizzybeth :
how can I strengthen my starter
2026-06-30 21:00:45
1
nessavanecia :
Mine taste good but doesn’t look good 😅
2026-07-03 00:27:41
4
rachael :
That is like my attempts. I will work on the fermentation thank you
2026-06-30 21:20:23
2
Lori Hunt Forbus :
Do you think putting a piece of dough in water method works?
2026-07-01 17:18:33
2
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