We all have that ONE moment in our sourdough journey where something finally clicked — and everything changed. Maybe it was realizing your dough needed more rest… or that your starter wasn’t actually “dead”… or finally understanding why fermentation temperature matters. Whatever it was, share your biggest AHA moment in your sourdough journey! ✨ What did you learn? ✨ How did it change your baking? ✨ Did anything finally make sense after that? Your story might be the lightbulb someone else needs today. 💛 Let’s learn from each other!

Ever notice how your dough sometimes takes off like a rocket 🚀… and other times sits there looking at you like, “nah, not today”? 😅 That’s temperature doing its thing! 🔥Warm environments make your dough rise faster. ❄️Cool ones slow it down. It’s one of those little “invisible” factors that can completely change how your dough behaves — even when your recipe and starter are the same. 👉 So, let’s compare: What’s your average kitchen temp right now? And how does your dough usually respond — fast riser or slow & steady? Drop your temps (or your best guess!) below ⬇️ Let’s see what kind of climates everyone’s baking in today!