Activity
Mon
Wed
Fri
Sun
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Jan
What is this?
Less
More
Owned by Sandra
A supportive space for passionate home bakers to master bread-making, share wins, and build thriving cottage bakery businesses together.
Memberships
Skool Speedrun (Free)
11.9k members • Free
22 contributions to Sourdough Made Simple
Aug '25 •
Welcome!
Hello! Welcome to Sourdough Made Simple. The community for home bakers that want to build confidence and skills in the kitchen. I am so glad that you are here! Introduce yourself, tell us how long you have been baking, and what you are looking forward to the most about this community!
2 likes • Nov '25
@Kimberly Deutsch Beautiful!!
1 like • 13d
@Candi Brown-McGriff Glad you are here! Baking is also my therapy! Looking forward to baking with you!
17d •
Q&A Sessions
Happy New Year!! Let's Make 2026 the Year we Become Better Bakers! With that intention in mind, I will be adding some Live-In-Person Q&A calls for all members. The sessions will be so beneficial to you as you are learning, get your questions answers, hear others questions, and see real life examples of starter, dough, & loaves! Let me know your time preference by taking the poll.
Poll
4 members have voted
22d •
Help!
I’m on my third attempt and every time my dough winds up so sticky I can’t shape it. Seems to rise in the bowl but then once I refrigerate it deflates and becomes incredibly sticky/ hard to work with. What am I doing wrong?
1 like • 21d
@Amanda Miller 8-12 hours is definitely over proofing the dough on the counter...You will want to put in fridge when it has double. ideally that is between 2-5 hours. With a cold kitchen, maybe 6 hours.
1 like • 21d
@Amanda Miller It is neither good or bad. Some videos on the internet are for drama and not necessarily the goal you should be seeking. But I would want to see larger bubbles. You can boost your starter, what you can do when you feed your starter add a tablespoon or two more of starter. Feed it a bit thicker, you will want it to still fall off your spatula and be glossy, but slowly. Check out the feeding your starter video for some reference.
23d •
Recipe sheet?
Hi Sandra - do you have your recipe sheet pinned anywhere? I lost just that page - the one that shows the ingredients and amounts plus instructions..I don't have it memorized quite yet! 😉
0 likes • 23d
Here you go!
Dec '25 •
Whole wheat sourdough
Tried a whole wheat sourdough bread today, it turned out awesome! I used 1/2 all purpose & 1/2 wholewheat flour. We had to control ourselves otherwise we would have eaten it all.
0 likes • Dec '25
Well done Donna! & posting in the group! Wheat sourdough is one of my favorites. I don't make it very often, but you have inspired me!
1-10 of 22
@sandra-brenes-6804
I help home bakers gain confidence & skill by teaching them how to bake sourdough bread through digital courses & mentorship.
Active 8h ago
Joined Aug 13, 2025
Powered by