Same batch of sourdough. Two very different results. One portion kinda formed into a loaf. The other? Absolutely no chance. 😂 It was way too soft and wet to hold its shape. Most likely culprit: too much hydration for this dough. But this is one of the things I’m learning to love about sourdough, it’s not failing, it’s repurposing. So today: 🍞 The “kinda” loaf is getting baked, and we’re going to see what happens. 🥖 The dough that refused to become a loaf is becoming focaccia instead. 💧 And today’s new batch is already getting an adjustment: less water. Every batch teaches me something. Sometimes the recipe works exactly as planned, and sometimes the dough tells you it has other plans. 🍞Experiment. Adjust. Repurpose. Bake again.🍞 And who knows, the “failed” focaccia may end up being the best thing I make today.

What to do to avoid flat loaves? Sandra not only discussed the options, but demonstrated in real time the fixes for wet dough and over proofed dough! It was so useful to see the properties of the dough, how to handle the dough, and what to do to avoid the dreaded flat loaf. Additionally Sandra answered a number of questions about my specific starter experimentation. She is so encouraging and knowledgeable! It is never a lecture, always a conversation! I highly recommend joining in the BBW Coaching Call!

Bring your questions and join me today at 1:00 PM CT for a live Artisan Sourdough Q&A. Whether you’re wondering about: • Getting your starter active and ready • Reading your dough during bulk fermentation • Shaping for a taller, more beautiful loaf • Scoring and why your loaf may be spreading • Baking, steam, crust, crumb—or anything else …come ask! No question is too basic or too specific. Let’s troubleshoot together so you can bake an artisan boule you’re proud to put on the table. See you at 1 PM Central! 🍞

Since starting Sandra's Simple Sourdough method my mind is bubbling over (intentional reference to starter) with questions and ideas. I am 1/4 Swedish and knew my Swedish relatives. My first daughter Erin was born on December 13, St. Lucia Day. When she was old enough we started making St. Lucia Day Buns with cardamon and sometimes saffron. She served the specially shaped buns wearing the traditional crown. My question: is the Everyday Sandwich Bread the best match? Any thoughts?

Hello all :) happy Thursday! I started my starter yesterday and nothing happened. I mean nothing. Do I trash it and start fresh or feed? Help!