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@cyrusdhry: #jujutsukaisen ’ai connu des jours où tout semblait lourd, Des chemins difficiles, des nuits sans détour. J’ai parfois douté, j’ai parfois pleuré, Mais jamais je n’ai vraiment abandonné. Chaque épreuve m’a appris à devenir plus fort, Chaque chute m’a donné l’envie d’aller encore. Aujourd’hui, je regarde mon passé sans regret, Car même dans la douleur, j’ai appris à avancer. Mon histoire n’est pas encore terminée, Il me reste des rêves à réaliser. Je marche doucement, mais je garde la foi, Car demain sera meilleur qu’hier, je le crois.

cyrusdhry
cyrusdhry
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Tuesday 13 October 2026 04:56:11 GMT
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I’ve been wanting to do this comparison forever. margaret is almost 2 years old and millie is about 2 months old, so i made the exact same loaf with each of them from start to finish. same recipe, same flour, same process, same pans. the only difference was the starter. honestly, they were way more similar than i expected. margaret moved a little faster through fermentation, which is pretty normal for her. millie’s dough was noticeably stretchier during my folds and needed a little more working, but both doughs felt really good. the biggest difference surprised me - the flavor. margaret’s loaf tasted almost sweeter and really mild, while millie had a little more of that sourdough tang. both were delicious. so does an older starter automatically make better bread? based on this little experiment, i’d say no. margaret is definitely more established and predictable, but little millie held her own. 🤍 and yes, this video is a little longer because i wanted you to actually see the entire process instead of making you come back for part 2 😂 recipe - one 9x4 loaf 345 g room temperature water 100 g active sourdough starter 475-500 g bread flour 10 g fine sea salt mix everything until shaggy and let rest for 1 hour. do a stretch and fold, rest 30 minutes. do another stretch and fold, rest 30 minutes. do a coil fold, rest 30 minutes, then do one final coil fold. let bulk ferment until the dough has risen about 50-60%. shape and place into a greased 9x4 loaf tin. cold proof overnight or finish proofing and bake the same day. bake at 425°f for 40 minutes covered, then about 7-10 minutes uncovered. #sourdoughstarter #sourdoughbread #sourdoughtiktok #sourdoughbaking #sourdough
I’ve been wanting to do this comparison forever. margaret is almost 2 years old and millie is about 2 months old, so i made the exact same loaf with each of them from start to finish. same recipe, same flour, same process, same pans. the only difference was the starter. honestly, they were way more similar than i expected. margaret moved a little faster through fermentation, which is pretty normal for her. millie’s dough was noticeably stretchier during my folds and needed a little more working, but both doughs felt really good. the biggest difference surprised me - the flavor. margaret’s loaf tasted almost sweeter and really mild, while millie had a little more of that sourdough tang. both were delicious. so does an older starter automatically make better bread? based on this little experiment, i’d say no. margaret is definitely more established and predictable, but little millie held her own. 🤍 and yes, this video is a little longer because i wanted you to actually see the entire process instead of making you come back for part 2 😂 recipe - one 9x4 loaf 345 g room temperature water 100 g active sourdough starter 475-500 g bread flour 10 g fine sea salt mix everything until shaggy and let rest for 1 hour. do a stretch and fold, rest 30 minutes. do another stretch and fold, rest 30 minutes. do a coil fold, rest 30 minutes, then do one final coil fold. let bulk ferment until the dough has risen about 50-60%. shape and place into a greased 9x4 loaf tin. cold proof overnight or finish proofing and bake the same day. bake at 425°f for 40 minutes covered, then about 7-10 minutes uncovered. #sourdoughstarter #sourdoughbread #sourdoughtiktok #sourdoughbaking #sourdough
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