B R Y N N | TheSourdoughNerd
Region: US
Sunday 19 July 2026 16:54:12 GMT
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itsRae :
I absolutely love overproofed sourdough.
2026-08-27 15:37:21
2
kale_cosplays :
So my sd was def overfermented but it was super dense. Do you think something else was wrong?
2026-07-20 04:39:21
5
Carrie~Aging Well :
How does this look for my first loaf?
2026-07-19 21:46:43
21
katie_dgaf2 :
When I checked the temperature of my dough yesterday, it was already 76° and it had only been two hours. I didn’t get a great rise either. It’s so frustrating.
2026-09-13 15:05:50
3
faezacute :
Does this count as good?🥲
2026-07-25 06:32:35
3
Roxy :
The problem I have is that when a loaf comes out a bit gummy I cannot tell whether it was overproofed or underproofed! I think gumminess can be a symptom of either. Any tips on how to know?
2026-07-19 17:58:11
45
Eringrady :
I took my starter out of the fridge after 3 months and did a 1:5:5 feed. This is 24 hours after the feed, should I do another feed or make some loaves?
2026-07-21 15:23:06
6
Tom slick :
I bet it’s super flavorful
2026-07-19 18:05:05
8
yeooonhwa :
is this over or underproof 😅 it's a bid dense
2026-09-11 14:49:51
1
Luke :
Hi i had a question. I’m using ur starter recipe and I was wondering if it should be in a cool place for the first 3 days when i dont feed it and then move it to a warm place when im feeding it? Thanks
2026-07-19 17:00:03
5
Helen Francello :
I never seem to get a “clean” score
2026-08-08 15:52:12
2
Ana Artates :
Why am i just seeing this now?
2026-08-17 21:28:00
1
Rosie Sourdough Co. :
I’m sure it still tastes yum! 😋
2026-07-31 16:11:42
2
PopDropSparkle💙💜~Anne :
is fermenting the same as proofing?? I swear some day it is and some say it's not ha ha
2026-07-26 19:55:17
1
daisy74296 :
This is interesting because I use Lisa Bass’s method and she actually keeps six loaves in the fridge and bakes one a day - so I’ve been trying it and it’s been working great. Maybe it depends on the recipe/method
2026-07-20 16:10:50
3
Emily 🐝 :
Hi! Is it over proofed because it cold proofed for 4-5 days? I’ve heard people have cold proofed their dough for 3 days to develop sourdough flavor or should 24-48 hours be the max?
2026-07-19 21:53:05
3
Maria D :
That’s a good motto! I subscribed to that too🥰
2026-07-20 15:55:34
2
lililililililil :
i've been making anything BUT a sourdough loaf with my starter. and I'l use this to judge my load once I bake it 💜
2026-07-25 11:33:23
2
BakedByBua :
thank you for the good information🥰
2026-07-20 02:33:35
1
Stephany 🖤 :
This was my first one. The flavor and texture was pretty good, but my bottoms keep burning. Any suggestions? 🥰
2026-07-19 22:07:14
2
Adrianna Dutton :
mine always seem to be over fermented and they turn out good every time I just add some ice to create steam for a better rise.
2026-08-21 19:06:54
0
Olisa | Luxe Confections :
I’m actually a BIG fan of your over fermented crumb 👀😏
2026-07-19 18:33:21
2
Pete & Gerry’s Eggs :
appreciate the honest crumb report 🫶
2026-07-19 22:10:11
4
Kaitlin :
We’re in a heat wave and I’ve overproofed 2 loaves. It’s been fermenting so fast (I only started in September) so it has fermented too fast and I was waiting for doubled in size. Still good but disappointing.
2026-07-19 18:43:39
1
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