Ask your questions here about sourdough starter, sourdough dough, any of the course breads, things that you want to learn more about. Then join us in the BBW Coaching Call Wednesdays 11 AM central live on zoom (link is in the calendar for premium members). Replays will be available so if you’re not able to attend, we will answer your question in the call. . And if you are new here and have a lot of questions, go to the classroom > go to “Your First Loaf” course> start here.

Loaf #1 & #2 were more like "brick" and "lump", than "loaf". I finally got my starter, "Frodough", happy and healthy, then found the information I needed on temperature vs time for the rise/proof/ferment. Here are some photos. - Frodough doubling in 6 hours, and sustaining a tripled volume peak for 4+ hours. - Dough after mix, and after some stretch & folds over 6 hours of time on the counter. - Makeshift banneton. I improvised with a new handkerchief in a sieve, dusted with all purpose wheat flour. - No fancy blade - just a sharp knife to score with. - The loaf, fresh from the oven, still too hot to cut, with an internal temperature of 99°C. I'll cut into it later tonight, and add a photo of what it looks like inside, as well as comments on texture and flavour.

Day 1: Why does bread matter to you? Before we begin, take a moment to think about why you want bread to be part of your home. Maybe it is warm bread with dinner. Maybe it is learning a skill. Maybe it is feeding your family in a meaningful way. Your reason does not have to be big—it just has to be yours. Your steps: 1. Go to Classroom 2. Open Make Room To Try 3. Watch the Day 1 video 4. Download and complete the worksheet 5. Comment below with your reason—or simply write "Done" Complete this sentence if you would like to share: "Making bread at home matters to me because ______________________ ."

Living in Florida with heat and humidity it's been a struggle this summer. I was over fermenting or under because I was afraid of overfermmenting. My bulk fermentation takes only 4 hours in a 77 F kitchen.

Yes, you read it correctly ! Without Rye because it contains gluten. Foundation Recipe: Sandra’s @Sandra Brenes Gluten Free-Sourdough Recipe found in the Classroom for members. I made 1/2 recipe and used yeast only to leaven the bread. Rye flavors come from added ingredients: Entire Dough: Ground caraway seeds, the flavor that says rye. Then the dough was divided into two equal parts and placed in separate containers. The Swirl 🌀 1. Lite Rye: honey 2. Dark Rye: molasses, unsweetened cocoa powder -Rise: 2.5 hours -Swirl 🌀the two doughs in a greased pan. It was a mystery how this would turn out. -Rest -Brush with egg, water wash for crust formation. -Bake at 375 deg F for 50 minutes, 203 deg F. The bake time was an unknown, so I just kept checking. -Cool before taking it out of the pan. Result: A soft bread that tastes like rye and is well suited for toasting! Caraway is the predominant added ingredient flavor which is enhanced by molasses and cocoa powder giving it the dark rye flavor. Next time I will drop the optional melted unsalted butter. I was pleased with the Swirl! 🌀