Thanks to all the advice that I have gotten from here, my starter is now consistently doubling within 8-9hrs! Picture says 10hrs cos it was growing overnight and I just checked at 10hrs. Starter composition is 50/50 whole wheat and bread flour. Still letting it build more strength before I make my first loaf, but so excited!! ☺️

Hi everyone! It’s been a while but I’m back with an update for my starter. I stayed consistent with the last starter that I had when I posted last month, but it just wouldn’t rise despite having plenty of tiny bubbles. I decided last week to try and start a new one in parallel to it (just in case). The new one is now on Day 10 and it’s consistently rising everyday but it’s still taking it 24 hrs to fully peak and it’s not yet really rising to twice its size. So this new starter is now on a 1:1:1 ratio with a 50/50 whole wheat/bread flour feed everyday. How much do I expect this starter to rise to consider it as strong and active enough to make bread? Would appreciate any help! Thanks in advance! :) Picture is at 10hrs now after feeding. Also, the old one never rose so I threw it away already.

That’s what we just did together. Naan. Market Day White. And today… your first real sourdough loaf. I’ve watched so many of you step up and do the work. You showed up. You asked the hard questions. You shared your bakes, the wins and the ones that fought you. That’s what this place is built on. 👊 I couldn’t be more proud of you. So I want to give something back. I wrote Sourdough for the Rest of Us a while back and I'm happy to say, that it has helped hundreds of bakers and I want you to have it. It’s not the hardback, it’s a PDF and a flipbook, but it’s everything you need to keep going. Starter care. Fermentation. The Foolproof Loaf. Troubleshooting. Real schedules for real life. It’s yours. Free. As many of you as want it. Bread belongs to everybody. Always has. 🙌 Grab it here: https://skoo.ly/sourdough-book I personally love the flipbook version. Just saying. Now go check on your loaves. 👀🔥 Henry ⭐🔥

Hi! I’m very new to the sourdough community and I need help with my starter that I made from scratch. I’ll give as much details as I can but feel free to ask questions because I really need help (aside from the advice I get from ChatGPT 🥴) So first I started with cake flour because this was all I had at home. Day2, no discard, fed at 1:1:1. Day3, discard half, fed at 1:1:1. Day4, had the false rise, yogurt smell, kept 20g, fed at 1:2:2. Day5, funky smell, same feeding, switched to bread flour. Day6 until now (Day10), smell is much milder (prob close to bread-like smell? Not really sure), consistent bubbles everyday but not significant rise. For Days 1-6, it was in the microwave assuming it was warm but upon checking on Day 7, it was actually just 15C. So i wrapped it in a warm sock in hopes of keeping it warmer. Day 9, i found a warmer spot to keep it in but it’s not a stable warm temp. It varies from 18-25C throughout the day. And until now, i place it in this spot and still in the warm sock. Right now it’s just plateauing and not giving any changes. For my next feed, I plan to not discard and feed at 1:1:1 to keep as much microbes as I can. Please give me some tips and advice on how I can make this work. This stagnant phase is frustrating 🥲

This week we're baking my Market Day White — the loaf I sold every Saturday at the farmers market. Simple ingredients, real technique, and a formula that works every single time. And here's something I love about this dough — it's a blank canvas. It handles inclusions beautifully. Cheese, seeds, roasted garlic, herbs, olives. We get into all of that in the video. One dough. Two engines. Pick your path — yeasted or sourdough — and bake the loaf that fits where you are right now. Both formulas are in the Recipe Pantry at the link below. 👉 https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white?utm_source=skool&utm_medium=community&utm_campaign=recipe-share Now here's the fun part. We're running a giveaway with Wire Monkey — the premier manufacturer of bread lames in the world. It's the one I use. I actually have four of them. Here's how to enter: 📸 Post a picture of your bake this Saturday 📸 Post a picture of your bake next Saturday Two weekends. Two entries. Two chances to win one of these handcrafted Bread flames from Wire Monkey. Pick your path, bake the loaf, and post your pictures. Let's see what you've got this Saturday. — Henry ⭐🔥