It is not about going backward—it is about choosing a rhythm that feels grounded, practical, and good for your home in a world that moves quickly. But I also know that even when you want to make bread at home, something can make the next step feel harder than it needs to be. So tell me: what is the one problem you feel like you need to solve before homemade bread can truly fit into your life? Is it: - Fewer steps? - More flexible timing? - One simple, reliable recipe? - Confidence handling dough? - Knowing when your starter is ready? - Something else? Drop your answer below, even if it feels small.

Bring your questions and join me today at 1:00 PM CT for a live Artisan Sourdough Q&A. Whether you’re wondering about: • Getting your starter active and ready • Reading your dough during bulk fermentation • Shaping for a taller, more beautiful loaf • Scoring and why your loaf may be spreading • Baking, steam, crust, crumb—or anything else …come ask! No question is too basic or too specific. Let’s troubleshoot together so you can bake an artisan boule you’re proud to put on the table. See you at 1 PM Central! 🍞

Hello all :) happy Thursday! I started my starter yesterday and nothing happened. I mean nothing. Do I trash it and start fresh or feed? Help!

I am glad I made the Basic Pancake Batter to learn the proper consistency of the starter. My starter consistency varies so now I have a target to shoot for. After evaluation, I mixed in my sourdough starter and proofed in the refrigerator for 3 hours. You can see how the batter changed in the pictures below. The finished waffles were fluffy with air pockets showing the effects of the starter. They were delicious! Batter pics: 1. Basic Pancake Batter 2. Refrigerator proofed sourdough batter

I think you addressed this in the last BBW Coaching Call and I know I shouldn't stress about the exact measurements. But as you know, I am experimenting with total proof times and final bread qualities. Is it initial mixed dough time to bake start time?