Dining and Cooking
My first sourdough, nailed it!
In Sourdough

My first sourdough, nailed it!


I followed a recipe from this website: https://littlespoonfarm.com/sourdough-bread-recipe-beginners-guide/#recipe

It was obvious pretty quickly that things were not going well when it did not rise. My dough was 70°F. I tried even leaving out overnight, 3 hours in the oven with the light on for extra warmth. No rise. I put her in the fridge and baked the next afternoon, for science more than hope of success.

Here’s my poor, sweet baby. She really tried. My starter smelled like acetone the next day so I think it went from slightly underfed to starving. Still learning how to “read” it. At least I probably can’t make a loaf much worse than this! Here’s to hoping this is my rock bottom! 😅😂

by TrashPandaFamily1901

32 Comments

  2. LunThe

    Its cute! 
    How long after feeding the starter did you use it for baking? I have had different result depending on that. 

    Also how old is it too?

    I belive the next result will be better! You got this 😎

  4. boredpartizan

    HA. Can I just say how refreshing this is. The number of posts of people posting their first sourdough and it looks like an AI creation is mad.

    Sourdough is a real journey. Stick with it. The only way is up at least.

    First things first is getting your starter good. What’s your feeding schedule and ratios? What flour do you use? How long have you been feeding since it’s creation?

  5. SecondPlain

    ya know, the crumb actually looks better than i expected from the outside!

  6. zambaros

    How old is your starter and does it reliably double in size a few hours after feeding?

  9. Kika_7905

    I’m sure it’s still tasty. Looking forward to you nailing it and being psyched.

  11. Content_Support7881

    If you’re going for the frisbee look you nailed it! Most of us have made frisbees too:)

  12. Old_Buffalo2686

    My first loaf is being studied by scientists as the densest man-made object in recorded history.

  14. Old-Ad-5573

    Looks similar to my first and only attempt. I have been too scared to try again! My starter keeps staying on the counter and hasn’t been fed in like 6 days. I reactivate it, it does well, then I chicken out or don’t find the time only for it to go back into long term storage for the cycle to repeat.

  15. Beneficial_Nose6626

    My first loaf came out like this too. I put too much water in because I misread the recipe 😂

  16. thoughtcrime01

    This is how my first one turned out too and I forced my self to eat at least half of it 😭

  17. chefhandy

    Keep going. You will get there!! Don’t give up!

  18. Unicorn_Warrior1248

    Honestly it probably could have been worse than that

  19. 365letsparty

    You can still turn it into some sort of thick pizza dough 😌

  20. MrsMaritime

    It looks like it would be really good with some toppings tbh!

  23. Disastrous_Name2466

    This is the best I’ve seen so far 👍

  24. Possible-Ad-2682

    Carry on, we’ve all been there.

  25. slayathomewife

    relatable af. it’s only up from here!

  29. No-Salary3658

    This made me LOL. The recipe from Maddy devita on substack is my go to if you wanted to try another one!

  30. ginny11

    Try going back to doing some peak to peak feedings. Don’t watch the clock. Watch the rise. When you can see that the starter has peaked and is not growing anymore, then feed it. And I would do either 1:1:1 or 1:2:2, no higher ratios than that until you feel like it’s good and active. Once your starter is pretty much doubling and peeking within a 4 to 6 hour window,, assuming your room temperature is roughly 72 to 75° f, and it smells more yeasty and fruity and slightly tangy, rather than having a single note such as acetone or as you said before cheese or something else, then you are probably good to go. Starters can get very acidic over time. So if at some point you notice that it’s starting to smell more like cider vinegar than anything else, then it’s time to do another round of peak to peak feedings or even a couple rounds of a very high ratio feeding such as 1:5:5 or 1:10:10.
    You really don’t want to follow the clock with your feedings because if you feed your starter too soon, what you’re really doing is just diluting the yeast and bacteria over and over again. You’re going to be better off judging by the peak.

  31. jamiethemime

    Use a string cheese to make a sandwich 🤣

  32. dhoepp

    I think this is the flattest first loaf I have ever seen. Well done.