Haven’t had a lot of time to bake in a while. Had a “no plans” weekend so obviously I had to take advantage and bake. Sourdough discard cinnamon rolls were AMAZING. Made a loaf of sourdough. Still learning some trial and errors but hey.. progress is progress.

Another day, another attempt. I just feel like I can’t “perfect” it. It tastes good and it looks decent but I just feel like I’m not nailing it perfectly.. I let it proof for literally like 13-14 hours and then col proofed for several hours. I baked in preheated Dutch oven for 55 minutes with lid on and then another 5ish with the lid off. I let cool completely before cutting. Tastes phenomenal just not sure it’s perfect.

Does anyone use a bread maker to make sourdough? I bought a bread maker and have never used one. Just curious if anyone has any good advice or recipes for using a bread maker. Thank you in advance! Wish my luck 😅

Maybe not perfect, but I’m proud of the progress 🥖 I intentionally pushed the bulk ferment longer than I normally do this time, and I can definitely see a difference. Still learning and tweaking along the way, so I’d love your opinions and any advice on how to keep improving! Disclaimer: she may not have been fully cooled when I cut into her 😅 but it was 2am and I absolutely could not go to bed without seeing the crumb.

Hi, I’m David. I help bakers navigate from novice to Sourdough Master and beyond using proven systems and frameworks in the Sourdough Improvement community. Here are 7 tips to help you get started ⤵️ ➡️ Complete the Sourdough Identify Quest located on the Classroom page. This is a quick exercise to help you think about what specifics improvements and growth areas you wish to focus on here at Sourdough Improvement. It only takes a few minutes. When you get the results, I’d love it if you share those in a post so we all can get to you know you a little bit better! ➡️ Read about our sourdough baker certification roadmap. This is how we publicly recognize those who are making strides in their sourdough improvement journey. ➡️ Learn about our BreadScore™ visual analysis system and how to request an analysis for your sourdough bread. This is free for all community members! For best results submit up to 3 photos of your bread. Close ups, well-lit, and in focus work best. A brief description of ingredients and quantities along with your baking process (mixing, bulk fermentation, Dutch oven vs. open bake, etc.) helps ensures you get the best feedback. ➡️ Try out the Sourdough System Reboot. If you’re a beginning sourdough baker or just wanting get back on track with the basics, this recipe and approach are super helpful. In fact, I highly recommend all members give it a try as ‘baseline’ bake. ➡️ Check out the Classroom resources. More are being added all the time to help you on your sourdough improvement journey. (Note: if you’re a new member you may need to wait up to 24 hours for some Classroom resources to unlock.)