The Early Rise- Laila
Region: US
Sunday 01 November 2026 23:24:20 GMT
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annmariemarrone :
I have a question. My friend is looking for a gluten free sourdough bread recipe. She has a gluten free starter. She needs some help.
2026-11-02 21:52:18
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Wil V787 :
Reminds me of when someone nearly bit my head off because I said that if I want same-day sourdough pizza and I’m in a rush, I add 1g of instant yeast to make it a hybrid. It speeds things up, and the pizza still tastes delicious! If I like it, that’s all that matters. My pizza, my rules! 😁🫡
2026-11-07 15:54:53
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nine :
I'm not shy of using a tad bit of yeast when I sense the fermentation might take a little longer than my schedule allows that specific days, it's still long and natural fermentation. Idk what taking the route of sourdough and/or wild yeast automatically makes people demonize everything and everyone who don't personally do it like them. Like, this supposed to be fun and fitting for each person, relax a little lol
2026-11-02 00:14:29
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Baker Bettie :
Totally agree. Being super rigid and believing there is only one “right way” takes a lot of joy out of baking!
2026-11-02 05:03:53
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luvalibra3 :
Thank you for this. I almost got thrown out of a group today because I posted my feeding ratio and it was against what they are teaching in the group.
2026-11-09 23:18:15
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AlwaysShayna :
It’s what I love about sourdough. Every method is unique. No right or wrong. Just do what works for you.
2026-11-06 10:09:31
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Sarah Rysdam :
our ancestors didnt all make bread the same way either, so why should we. do what works and makes you happy
2026-11-10 00:46:52
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I'd rather be gambling :
I love watching everyone's different methods. It's so interesting. My starter wasn't rising after 75 days so I added a teaspoon of rapid yeast in the dough. Biggest differnce. When you mentioned to do it in a video I quit feeling guilty 😔 🥰🥰🥰
2026-11-02 00:13:02
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dolorestanaka :
I cold proofed my dough uncovered and some parts of the top hardened it baked ok but is that normal for the dough to get crusty?🥺
2026-11-02 00:44:44
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alethacarpenter :
This is why I have been able to relax and enjoy the process. Your advice is very calming. ❤️
2026-11-02 09:18:15
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Kelley :
I prefer to put in my bagel inclusion into the dough instead of just on top. I added dried minced onion to this batch and it’s a very dense dough and didn’t rise a whole lot. Should I have raised the hydration a little to compensate?
2026-11-02 16:14:56
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MisseyChrissy1014 :
that dough looks beautiful! bagels?
2026-11-03 03:38:09
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Irene :
There’s nothing wrong with a little help when it comes to bulk fermentation. All we want is a nice edible loaf that all the family can enjoy. 👍❤️
2026-11-03 16:21:55
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doodledoodoo :
no rules...i agree!! Just enjoy
2026-11-01 23:59:12
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Shih Tzu Life :
♥️
2026-11-04 16:54:34
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