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The Bread & Butter Way
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3 contributions to The Bread & Butter Way
11d •
Orange mold!
I'm so sad - my starter got the dreaded orange/pink mold. In just a day! I'm curious how and why it happens? I left my fed starter out for a day and a half but didn't use it to bake like I usually do. I normally feed and mix my dough same day then put it back in the fridge. Was it just out too long? Thankfully I have a lot of dried starter that I can hopefully rehydrate, but I'm so bummed nonetheless!
1 like • 10d
@Sandra Brenes I have had in the fridge since I got it in your November 2025 class. I only took it out for short periods when I fed it to make a loaf.
Dec '25 •
Recipe sheet?
Hi Sandra - do you have your recipe sheet pinned anywhere? I lost just that page - the one that shows the ingredients and amounts plus instructions..I don't have it memorized quite yet! 😉
1 like • Dec '25
@Sandra Brenes thank you so much!
Nov '25 •
Bread not sour
Hello! I made my first loaf today (I know, far too long after the class!) - it doesn't taste sour at all. It'sactually quite flavorless. I used organic all purpose flour and followed all the steps. What would cause it to not be sour?
0 likes • Nov '25
@Sandra Brenes it sat for about 24 hours total between rising on the counter and chilling in the fridge. I used about 1/4 tsp of table salt - not kosher.
1 like • Nov '25
@Sandra Brenes thank you! So I WAY under salted. I'm trying again today!!
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