Today I mixed some sandwich dough and then we had a spur of the moment visit to my moms house. So my dough came with🤣 she's perfecttttttt

To all the Mother's at The Crumb Table 🫶🏼

Sourdough made with UNFED (for 2 months) starter🤭 Day 1 (May 8th): • Mixed dough with unfed starter straight from the fridge at 9am using warm water • Did a little Rubaud mixing to work the dough a bit & smooth it out • Slap & Folds every 15 minutes (3 sets) • Already little bubbles during first slap & fold (activity) • 10:40am folds done & dough temp was 76.8° F • Bulk Ferment: she wasn't ready before bed (not surprised, ole girl (starter) had a lot of flour to "eat") so I let her proof overnight. Day 2 (May 9th) • she rose well, had big bubbles... so instead of paying attention to more signs I said OH she's overproofed let's hurry But guess what.... the top was shiny and the dough stuck to the bowl (typical underproofing). Duhhhhh Sam😂😂 I THOUGHT she overproofed 🤣 After baking, I noticed the pale & cracking crust and realized I messed up🤪🤣 Ole girl was just a bit underproofed. She didn't need much longer to rest. We ALMOST had a perfect loaf from an unfed starter🤷🏻‍♀️

I really am coming LOL. I may rework some things here soon to make things more manageable for me but I AM coming❤️❤️

What’s the weirdest, funniest ingredient you’ve actually tried in bread? Comment below—no judgement! And if you haven't tried one, what's the weirdest you've seen👀