From the the Carbohydrates Sourdough Anonymous Team. @Gaylord Foreman @Deborah Karaban @Stacey Avraham I had a special request from my Dear Friend @Deborah Karaban for all of us to put our 2 cents in how not to eat too many of our delicious carbohydrates sourdough breads and discard baking. Besides exercising to lose weight and consuming less. What are your suggestions it will be greatly appreciated. For those of us all watching our figures to me, it is always portion control and eating in moderation. @Henry Hunter

This is where flavor starts. Equal parts flour and water. A pinch of yeast. Let it sit overnight. By morning, it’s alive. Bubbly. Ready to go. That’s fermentation already working before your dough even comes together. If your bread feels like it’s missing something, this is usually it.

If sticky, slack, high-hydration dough has ever made you second-guess yourself at the bench, this one is for you. In this new post, I break down: - Why wet dough feels wrong even when it's right - The 7 reasons beginners get spooked by high hydration - Simple handling shifts (coil folds, bench rest, wet hands) that change everything - How to read the dough instead of fighting it High hydration isn't harder, it's just different. Once it clicks, you'll never go back to stiff, tight doughs again. 👉 Read it here: https://bakinggreatbread.blog/2026/04/22/high-hydration-bread-wet-dough-beginners/ Drop your wet-dough wins (or horror stories) in the comments. Let's talk about it. — Henry ⭐🔥

Ciabatta breakfast sandwich for dinner.

I started this last night for the levain.Today I completed stretch and folds and put in for bulk fermenting at 4pm. We are now at 622pm and my dough is almost double. Temp too high at 87 degrees in my proofer oven so shut the proofer off for now. My dough is very bubbly but way too jiggly...it has not firmed up..if the dough is like this but has risen quite a bit...guessing it needs more time? Doesn't pass the poke test and still a little sticky. Did I ruin it ? I thought I followed everything well but the dough us just not setting yet structure wise. Thoughts? @Henry Hunter