Hello! Excited to be here 😊 I started sourdough just about 2 years ago, but really jumped into all things other than a traditional loaf (like a boule or batard). So while I’ve been making amazing focaccia, bagels, etc., I just can’t for the life of me consistently get a successful loaf. I know it’s a fermentation issue. I’m a consistent under proofer as I always fear I’ll catch it too late. So I’m here to learn and especially watch everyone else’s journeys so I have even more visual knowledge of good bulk fermentation!