B R Y N N | TheSourdoughNerd
Region: US
Thursday 17 September 2026 19:38:41 GMT
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Victoriamartin975🇨🇦 :
thank you , still in “ sourdough school “ 👩🎓
2026-10-15 02:26:20
0
Aziza :
what if I knead or do slap and folds for like 30 min and it remains sticky??
2026-09-18 03:16:52
19
Amanda Kathryn :
no matter how long i did slap and fold and all that but it never stopped being sticky.... i legit no matter how many times or how long. 😭
2026-09-18 00:52:01
153
emixeo :
how could we turn it into a focaccia??? thanks brynn!!
2026-09-17 21:36:12
11
bobo60 :
I baked my 3rd loaf yesterday. I mixed it, added salt, and kneaded it in. Then I did slap-and-folds before resting. It seemed ok I could feel the tension building up. Then I rested 30 min, began stretch & folds x2, then coils x 3, as it suddenly went sticky. I kept checking; it was doing nothing. My kitchen is around 70f or under. I kept the dough in the microwave, which kept it at 74f using a sm cup of warm water. My dough was well overproofed. I couldn't do anything with it, so I put it in loaf tin in the fridge, I'm new. it rise and again when baked but I can see it had plenty of air under the top. could the steam in the microwave caused my issue. sorry for the long post.
2026-10-08 09:53:04
1
Emelyn Hernandez :
Do I make sourdough No did I watch the entire video yes. 🤗
2026-09-17 19:46:08
13
Autumn :
This just de-influenced me from getting reusable cloth clovers. That sticky looks like hell and I’d throw it away
2026-09-19 14:24:21
12
Jess 💙 :
Do you have videos on how and when to let it proof in the fridge?
2026-09-18 20:26:04
1
jacqbakt :
I will try your tips. Because my dough is stickyyyyyy😂
2026-09-23 20:43:13
1
v :
Problem? I have never once made a loaf under 80% hydration and I won’t. Use wet hands. I don’t even flour them and they are perfectttt!
2026-09-25 00:09:27
0
Kpao :
When you strengthen your starter how long should peak to peak feeding be 1 week? 2 weeks? How can you tell if it’s strengthened?
2026-09-20 00:55:38
2
emma :
I’m definitely scenario 2 - soooo how can I make it into focaccia??? 😭
2026-10-12 00:22:41
0
Lauren petite fashion :
Mine turned into a puddle
2026-09-19 21:11:18
1
Maria Weihs :
I am brand new to sourdough so this may be a silly question but I see most work being done in bowls, my question is can I use my Ankarsrum mixer and if so what is the knead time?
2026-09-23 07:00:00
1
[leona] :
I found that olive oil on my hands works better than flour - at least for my sticky sourdough pizza dough :) foccaccia would also work
2026-09-18 07:42:19
11
Sweetie Pops ✨️ Dani Traeger :
I need help please! ive been following your Starter Recipe videos, im on day 6. Mine needed the first feeding a day early, my house is warm. but since then, 2 days in a row, it hasn't done any rising. its just gone straight to the alcohol smell with the liquid on top. What do I do?
2026-09-19 14:17:51
1
Raine Drop ❤️🖤🪡 :
thank you for this!! my biggest struggle is how sticky it is and now I can try to fix it!!!
2026-09-18 01:49:06
1
Lauren Brown Marrine :
When I feed my starter, I’ve figured out to add more water than starter, and more flour than water. It’s changed the game for my dough!
2026-09-22 01:20:55
4
Karina ♡ Central PA :
after I’m completely done proofing my bread and I’m about to bake it when I put it on my silicone it doesn’t always hold in shape :( couldn’t be that my loaf has too much moisture? I put my dough in a banaton and then put it inside a plastic bag to ferment in my fridge. usually bake in the morning
2026-09-21 18:34:28
3
CToalei :
I forgot the salt once… that plus the humidity and heat made my dough impossible to shape
2026-09-18 01:47:29
2
Shari_Sher09 :
Hi! How do you strengthen your starter?
2026-09-20 04:18:52
4
swtfe2020 :
My starter is acting so awful now! Taking forever to rise and bubbly and I’ve been having to feed daily. And my loaf didn’t last as long as it usually does. What the heck??
2026-09-18 04:12:25
2
Jaz :
I’m new to sourdough and love your videos! I have a hard time with my dough keeping its shape so trying this!
2026-09-18 00:59:53
1
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