Living by the “it’s harder to overproof than underproof” mentality and it’s paying off. This is an approximately 18 hour countertop bulk ferment and a 5 hour fridge proof. (I live in a relatively cold and very dry climate)
by No_Aide_2783
4 Comments
AutoModerator
**Hello No_Aide_2783,**
# **RULE 5 IS ON HOLIDAY RETURNING JANUARY.** While we would love you to post with the rule in mind, the Mods will not be removing posts :-). If you’re asking for help, you really should be adding details to get you the best help.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
4 Comments
**Hello No_Aide_2783,**
# **RULE 5 IS ON HOLIDAY RETURNING JANUARY.** While we would love you to post with the rule in mind, the Mods will not be removing posts :-). If you’re asking for help, you really should be adding details to get you the best help.
**[Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough)** with questions.
# **[READING CRUMB GUIDE ](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
# [Wiki index](https://www.reddit.com/r/Sourdough/wiki/index/), &
# [FAQ Beginner starter guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
Awesome! Words to live by!
Begging for Avocado and ?? Chollula?
Amen! It’s soooo true!