Chloe Price🤍
Region: GB
Thursday 05 November 2026 16:04:39 GMT
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Mia :
Mine sticks to my hands so much no matter how much I fold it I swear
2026-11-08 20:37:02
1
Logan :
When I go to do my stretch and folds my dough is very stiff. It does not give as much as I see other people’s
2026-11-09 02:45:18
1
rrgg123 :
I do 3000 gm flour at one time. find it very hard to mix in salt
2026-11-11 07:01:21
0
kamwnt :
My dough never goes smooth during those first slap and folds 😭
2026-11-06 09:57:20
43
itskarlye :
Mine is just sooo sticky by the time it gets to shaping
2026-11-10 22:00:45
7
Miranda <3 :
Question: why do people add the salt after everything is mixed? I’m still trying to nail sourdough and want to know if this is a necessary step/ what it does?
2026-11-06 00:50:19
25
Gabriela Lopez 💅🏼 :
My starter rises very quick. It deflates if I wait to use it at the 24 hr feed mark. Do you recommend I wait the 24 hrs to use it for a loaf? Or should I start a loaf when I see peak rise ?
2026-11-06 14:39:12
18
MaksimT✝ :
Can you please leave measurements not in weight
2026-11-08 14:16:47
2
kreeture :
My dough was 73/74°F started at 11am, by 8pm bulk still wasn’t done (I went to shape and it was a lot stickier than the top was) so I stuck her in the fridge overnight but when I took her out she didn’t really hold shape so now I’m not optimistic sigh
2026-11-06 14:35:39
2
💫SandS03💫 :
I didn't do the slap & folds 😔 Ive been doing the stretch & folds! ugh! urs is soo smooth, and nice looking! Mine looks like something out of a horror movie 🤣
2026-11-11 23:52:33
1
Arleen :
Always looks so easy😬 I follow your recipes to the letter but my dough is always so cold compared to yours, and needs about 8-9 hours to BF according to the charts. Kitchen usually around 22-23 deg. How is yours proofed so quickly, does it come down to starter strength?
2026-11-05 19:04:54
8
Kieli Delphine :
je n'arrive pas encore à ce résultat, d'avoir une belle pâte comme cela. peut-être que mon levain n'est pas encore assez fort
2026-11-05 16:53:40
1
alikemal987 :
For this recipe , what is the size of your Dutch oven please? In other words, the bottom diameter of the bread?
2026-11-10 08:05:15
2
Dulce!!!! :
le diste 4 pliegues
2026-11-06 10:00:14
1
ang :
If I wanted to put like some nuts in it, when would I add it?
2026-11-08 01:30:13
1
AMK.prjonar :
I'm trying this way today! My started is 3 weeks old and finally smelling yeasty for a few days in a row! I so excited 😁
2026-11-07 10:15:03
1
Daisy Chavez :
I'm new to sourdough and wondering if there's a way to just make the loaf in one day instead of cold proofing it and baking the next day.
2026-11-05 17:37:04
2
Stephanie :
Beautiful 💜
2026-11-05 16:15:44
1
Nnikki0305 :
Wow!
2026-11-08 02:16:58
1
Eros :
I never recommend staking into the dough with the thermometer. This breaks the gluten web you’ve worked so hard to build up, and will release more gas than wanted
2026-11-06 20:47:31
0
Hannah Bishop :
Why does my dough stick to everything? When I’m doing my stretch and folds, it’s a mess.
2026-11-05 21:54:51
2
Sarah 🌻 | SAHM :
What are you putting at the bottom of the pot before putting the dough in it?
2026-11-09 18:20:18
1
alikemal987 :
The best illustration ever, thank you
2026-11-08 10:59:29
1
TIK M.🌿🌻🌵 :
Very beautiful ❤️
2026-11-06 12:06:17
1
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