that gives a more view accurate of doubling. I think my bulk ferment is under fermented. I use a round bowl, but I need something like the large container Sandra @Sandra Brenes uses. Something that is easily measured like our starter jars. Any ideas? All of my finished bakes result in gray loaves that split on the bottom or sides. I am watching for wet doughs and adjusting. Another clue is my experiment with 12 vs 72 hour total fermentation time adjusting only the cold proof using the same bulk proof dough. These were baked in a loaf pan. 12 gray, 72 getting a light brown. I still want a darker richer brown and I don't want to wait 72 hours to bake. PS: All of these breads still taste delicious! Pics: 1 and 2 - today's result, 20 total hour proof; 3 - short 12 hour proof; 4- long 72 hour proof

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.

Although it is not a great looking result, it is delicious with a soft crumb that is not gummy. Where did I go wrong? The starter doubled and was at peak rise so I quickly started a dough that did not seem to be wet. 3 hour bulk rise, 9 hour cold proof, 40 minute rest (soft, difficult scoring), 450 deg. F, 40 min., 200 deg bread temp. Pics - thermometer punctures, cut when cool.

Share a win from this week! . My win this week was the coaching calls! It was so fun to interact with you in real time. Show you what I am doing and give demonstrations to solve the multiple flat loaves. All over the country: California, Arizona, Minnesota & Wisconsin my students all had the same issue with flat loaves this week. Coincidence? . Talk soon! Sandra

It is not about going backward—it is about choosing a rhythm that feels grounded, practical, and good for your home in a world that moves quickly. But I also know that even when you want to make bread at home, something can make the next step feel harder than it needs to be. So tell me: what is the one problem you feel like you need to solve before homemade bread can truly fit into your life? Is it: - Fewer steps? - More flexible timing? - One simple, reliable recipe? - Confidence handling dough? - Knowing when your starter is ready? - Something else? Drop your answer below, even if it feels small.