Chloe Price🤍
Region: GB
Sunday 11 October 2026 14:08:01 GMT
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Made.4.More :
The rice on the bottom to prevent burning is genius! Thank you
2026-10-12 18:48:59
1
Phoenix_85 :
how did you get it to bulk so fast from start to finish in a kitchen sitting at 76 degrees it took 8 hours
2026-10-11 22:41:27
4
Debbie Phillips :
my doe was allways soooo sticky and wet so I used a lower hydration recipe and it actually worked much better for me sooo happy 😊
2026-10-11 14:34:22
11
Sonia Hz :
this sourdough loaf looks heavenly i need a benable list of your baking tools ✨
2026-10-12 14:39:41
6
hey droid :
My dough starts off felling perfect but gets wetter and stickier after every stretch N fold. Idk why 😩 do you have any input??
2026-10-11 21:22:44
3
Michelle :
My bulk fermentation needs like 6-7 hours and then it’s still underfermented, even after 10-12 hours in the fridge. What am I doing wrong 🥲 I don’t use a wheat starter, I use a whole rye flour. Could that be the reason?
2026-10-12 05:54:24
1
• life, lately • | amelia | :
I followed your same day three times and each time the crumb has gotten better! Trying your start feed next time 🥰
2026-10-11 16:40:31
3
Christhechef84 :
My first ever bake after following your guides! And I almost threw my first starter away until I changed it to your ratio!🌾🌾🌾
2026-10-12 05:20:09
1
ale✌️ :
I just began my sourdough starter journey a few days ago(Tuesday 10/6) , it doubled after i fed it on Wednesday(i fed it 1/2 a cup of flour instead of 1/4 since she was a little liquidy) , so i discarded half on Thursday and fed the 1/2 cup again and since then she’s been rising maybe a fourth inch but not doubling. What should i do?
2026-10-11 19:13:01
1
shy_lyttle :
THIS is the video I’ve been needing thank you!🥰 Just made my first loaf today and excited to try again!
2026-10-12 03:26:05
1
Kenzie :
Can I also do all the preparations the day before and bake the bread in the morning, so I have fresh bread in the morning? I have not started my first load yet, but been taking care of a starter I got from my colleague for a while now but I am scared to start 😬
2026-10-11 20:12:30
1
Diary of a hungry woman :
Did you bulk ferment for 2 hours not 4-6hours? My dough’s temp was 80° and my timer is set for 5 hours according to the bulk fermentation chart
2026-10-11 18:20:46
3
👻 :
هل يمكنك ان تعطيني جدول التخمير الخاص بحرارة العجين
2026-10-12 06:51:28
0
Callula 🍒 :
Did you not do slap and folds? x
2026-10-11 18:33:13
0
Nissa_Mayjans 🍃 :
the slap and fold method is the game changer! look at mt crust! thank you chloe! ♥️♥️♥️♥️
2026-10-12 05:13:36
1
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