When it comes to baking (especially sourdough), what do you struggle with the MOST? Is it: • Keeping your starter alive? • Knowing when bulk fermentation is done? • Dense or gummy loaves? • Scoring that won’t open? • Finding time to bake consistently? • Understanding hydration? • Getting that beautiful open crumb? Or is it something else entirely? Be honest because we’ve all been there. Every confident baker you see once had flat loaves and mystery dough. Drop your biggest struggle in the comments.

Leave a comment below and let us know where you are from and what is your favorite part of homesteading (gardening, baking, pantry building, canning, chickens, etc.)?