😂 man idk what’s going on but I should’ve been able to make sourdough bread by now enjoy my bad bread guys !!! I will not give up 🫡
by uhhnikki07
11 Comments
coffeehelps
Looks like progress! Hah! It took me a looooong time (years) to get loafs that looked as good as i wanted them to look. I ate all of them along the way though and they were good!
x-dfo
Ha well I’ve had those before I really started taking care that my starter is strong.
Vivid_Ad_7789
Love the flat. A pain we have all felt.
supro47
Contrary to what YouTubers say, it can take a month or two to get a strong enough starter that rises according to recipes. That second loaf just needed a bit more proofing time.
IceDragonPlay
Pick one reliable recipe and repeat it week over week until you get the result you want. If you switch up recipes all the time it is difficult to figure out what to adjust.
How old is your starter if you made it from scratch and where is it stored?
madamevanessa98
The fifth one is just super underproofed! Keep at it, make your bulk ferment longer and it’ll improve.
Dramatic-Phase4653
Pro tip. If you’re loaf comes out like this, cut it into small cubes, toss it with oil and seasoning, and you’ve got some croutons.
srahlo
My first MANY were bricks that I could not even bite into or cut!!! They weren’t even bread, just weapons!
Stick to the same recipe, but work on your technical skill and take into account your environment (this is actually just advice to myself).
jaylowow
Completely unrelated but I have the matching “Tis the season” bowl to your plate, which completely threw me off for a second.
vonhoother
I love that fifth one. I can just hear the “Maybe maybe maybe … oh, man…”
I’ve been there. I’ve had truly epic screwups. Once when I was trying to make energy cookies I dumped what I thought was premixed dry ingredients into the wet ingredients; it turned out to be five pounds of bread flour.😬
11 Comments
Looks like progress! Hah! It took me a looooong time (years) to get loafs that looked as good as i wanted them to look. I ate all of them along the way though and they were good!
Ha well I’ve had those before I really started taking care that my starter is strong.
Love the flat. A pain we have all felt.
Contrary to what YouTubers say, it can take a month or two to get a strong enough starter that rises according to recipes. That second loaf just needed a bit more proofing time.
Pick one reliable recipe and repeat it week over week until you get the result you want. If you switch up recipes all the time it is difficult to figure out what to adjust.
How old is your starter if you made it from scratch and where is it stored?
The fifth one is just super underproofed! Keep at it, make your bulk ferment longer and it’ll improve.
Pro tip. If you’re loaf comes out like this, cut it into small cubes, toss it with oil and seasoning, and you’ve got some croutons.
My first MANY were bricks that I could not even bite into or cut!!! They weren’t even bread, just weapons!
Stick to the same recipe, but work on your technical skill and take into account your environment (this is actually just advice to myself).
Completely unrelated but I have the matching “Tis the season” bowl to your plate, which completely threw me off for a second.
I love that fifth one. I can just hear the “Maybe maybe maybe … oh, man…”
I’ve been there. I’ve had truly epic screwups. Once when I was trying to make energy cookies I dumped what I thought was premixed dry ingredients into the wet ingredients; it turned out to be five pounds of bread flour.😬
never surrender!