I formed a new Facebook group for anyone who might be interested in joining. I wanted to have an easily accessible group of wholesome people who genuinely want to help others in their sourdough journey. Of course, I also want to share our group here with others while striving to weed out the negativity. We have a GREAT group thanks to @David Bachman and I'd love for it to remain the positive place that we've come to know and love. https://www.facebook.com/share/g/1KD992i6qS/

Tomorrow is shaping up to be a big bake day for me. It's been a week since I've baked a loaf of sourdough, I definitely need to keep up with baking so that I can continue to improve my sourdough skills. Also on the books is some yeasted French Bread for those delicious Chopped Chicken BLT sandwiches for dinner (They were REALLY that good... says a LOT for me to make that statement!!!). Finally, and one that I am most looking forward to is some Irish Brown Bread using some of the wonderful KA Irish Flour I ordered using the wonderful KA gift card I received! Everyone in our group is always so supportive of one another, and y'all truly give me the warm and fuzzies. I hope that my children enjoy baking... they're definitely going to get to help with it tomorrow! I pray that each of you have a great evening and a blessed day tomorrow! ❤️

When something isn't right, bake it anyways. My sourdough "loaf" that I mixed up yesterday just felt off all the way around. The starter had a rise, though not as much as usual (I think I fed way too heavily). The feeling of the dough was off when I did my 10 minute knead... even Bohemian Rhapsody couldn't get Bready Mercury to respond. I did stretch and folds, but just like "Life" he just "can't get right". He was sluggish and even though I let him sit in timeout for what felt like forever he continued to look like The Slimer from Ghostbusters. Shaping was Nightmare on Elm Street and despite my best efforts, he just wouldn't do what I ask. I oiled a pan, dumped him on his head, dimpled him and gave a dusting of garlic powder, Italian seasoning and parmesan threw him in the oven and called him a focaccia.

Two more short videos from The Old Faithful, this week's bake of the week. The first shows the brief kneading on the counter after initial mix and short rest in the bowl. This is more about making sure everything is evenly distributed and the dough is smooth without any lumps. The second shows the poke test after the shaped loaf has rested on the counter for about an hour. The indent takes about 4 seconds to mostly fill back in, and you can see how jiggly the dough is after the ambient proof. This loaf went straight into the fridge after this.

Skool has been doing a ton of advertising lately and are featuring a bunch of communities. Check out the screenshot below.