See...No... I'm convinced you DO have magic fingers. I'll never understand how your dough behaves, no matter your hydration or grain used. You inspire me daily to keep going. Your content is so- very appreciated ❤️
You can verify whether your starter is inactive, the dough is over-fermented, the flour lacks sufficient protein, or there is a need to reduce the hydration.
LOL you must have heard me complaining last night! I had a dough I fermented for about 5 hours, and it Rose pretty good, but by the time I got to shape it it turned to mush! It was like working with chewing gum The bread actually turned out pretty good but it was still a mess to work with I couldn't even shave it
Sometimes it’s overfermented if you kitchen temperature is around 25 26c the whole fermentation takes 4/5 hours to 5 hours I mean with fold and dough development process from beginning And reduce the hydration maybe your flour wants lower hydration ✌🏼
@@littlemoresalt the loaves, thank God, turned out pretty good. But a little gummy. Will try adjusting total fermentation time for summer temps, 😊 thanks
Change it time to time and I guess you leave it outside for so long don’t let it get too much acidic If you mean during the process of making starter it’s normal continue feeding change the timing from once a day to twice a day every 12 hours.
See...No... I'm convinced you DO have magic fingers. I'll never understand how your dough behaves, no matter your hydration or grain used.
You inspire me daily to keep going. Your content is so- very appreciated ❤️
It’s just technique needs some practice 🙏 glad my videos inspired you thanks for the comment 🙏❤️
I have learnt so much from you, master! Thank you so much 🎉
Happy to hear that keep baking ✌🏼
you are the master..... i just made pizza dough 2 hours ago, for the second time ever.... wish i watch this first LoLoLoL
Cheers sir still learning and sharing 🥂
Ninja Baker !.
😂🥂
Yo hago eso pero está muy pegajosa aunq descanse
You can verify whether your starter is inactive, the dough is over-fermented, the flour lacks sufficient protein, or there is a need to reduce the hydration.
LOL you must have heard me complaining last night! I had a dough I fermented for about 5 hours, and it Rose pretty good, but by the time I got to shape it it turned to mush! It was like working with chewing gum The bread actually turned out pretty good but it was still a mess to work with I couldn't even shave it
Sometimes it’s overfermented if you kitchen temperature is around 25 26c the whole fermentation takes 4/5 hours to 5 hours I mean with fold and dough development process from beginning
And reduce the hydration maybe your flour wants lower hydration ✌🏼
@@littlemoresalt the loaves, thank God, turned out pretty good. But a little gummy. Will try adjusting total fermentation time for summer temps, 😊 thanks
Glad to hear that keep baking
My sourdough jars always end up with mould.
Change it time to time and I guess you leave it outside for so long don’t let it get too much acidic
If you mean during the process of making starter it’s normal continue feeding change the timing from once a day to twice a day every 12 hours.
please ,trance late to persion ,turkish ,thank you
For new videos there are some translation but old videos I’m not sure