Lyssa
Region: US
Sunday 06 September 2026 18:59:16 GMT
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Megankate48 :
How long did you let it bulk ferment on the counter? It looks under proofed!
2026-09-06 20:30:57
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anna ✟🫂 :
That did not look ready to shape. Also, you may have done it just not included it in the video, make sure you spread out the dough into a large rectangle and then 1/3 fold, 1/3 fold again, and then TIGHTLY roll it to collect the bubbles. After you do that, you do “candy cane” motions to tighten it more. Skipping that will totally change your loaf but that dough wasn’t ready anyway. Good try!! You’re getting there!!!
2026-09-06 19:58:38
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Nikki🪷 :
Take your dough's temp at your last stretch and fold. Use the Sourdough Bulk Fermentation guide to figure out how long you should be bulk fermenting. Like today my dough was 73 degrees so according to the guide it would be ready at 9 hours. This is just a guide of course, you want to look for the other signs but it has never failed me.
2026-09-10 01:52:05
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Katie B :
Did not ferment long enough, it should have doubled in size. Do you have a new starter? It might not be ready to use yet!
2026-09-06 21:02:26
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AngelicaA :
same! my 1st one, I made it cinnamon sugar but it came out gummy idk what I did wrong
2026-09-13 18:39:00
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mom.brain.loading :
Did you let it sit for an hour after baking? If you let it sit for an hour, it cooks the inside more. Also, idk if this helps but I do 125 g starter, 350 g water - whisk until milky and foamy, then 525 g bread flour and 10 g salt. Idk if that helps, I know everyone has their own measurements but that’s what works for me lol
2026-09-06 19:24:43
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maya lankford :
me watching your sourdough journey begin
2026-09-07 18:30:21
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Kati🪐✨ :
Looked better than mine 😭
2026-09-12 05:52:33
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