Kat, after the bulk fermentation step, my dough has a slight ‘crust’ across most of the top. What did I do wrong and should I continue or start over?????

How is your Sourdough Baking going guys?!😃

Welcome new members!! Just to be transparent, we are new to this platform but I truly believe it will be the best way to serve you all on your continued Sourdough Journey. I would hate to teach a class and then leave you be! Bear with us as we learn our way around this platform. Feedback is very welcome! My Sourdough journey was very lonely and confusing to say the least, haha! My goal is to eliminate that for you guys as much as I can! I want to make it friendly, fun and informative! So please don't hold back, ask your questions...share your successes and failures! We are here to cheer you on and troubleshoot with you!! I have a great vision for this community and am excited for each of you to come along with us! As more of you join and see this post, please introduce yourself and tell us what has you interested in learning Sourdough! Can't wait to get to know you all more and more!! And again, welcome to Kats Sourdough💖

Welcome everyone!! Super excited to have you join our Sourdough world❤️. We have only just begun and have so many awesome courses planned!! Please introduce yourself as you join in and let us know why you’re here and what your goals are🤗