I just can't get BF down. Bout to buy a proofing bag. It says 50 to 70% rise if cold proofing. This was doubled, jiggly, and came out of the bowl clean. I just dont understand what im doing wrong. I'm so discouraged 😞 Am I over thinking it or is this under proofed? It tastes great just gummy.

I want to start today by saying something simple: I talk about you all the time. Every chance I get, I’m telling people about this community. Your enthusiasm. Your commitment to the craft. The way you show up for each other. It’s not something I have to sell. It sells itself. Here’s a number that puts it in perspective. Skool considers 40-50% engagement to be a healthy, active community. We’re averaging 61%. That means more than 6 out of every 10 of you are showing up, posting, commenting, and engaging every week. That’s not normal. That’s a culture. Because of that culture, bakers are finding us. This week, 61.5% of our new members came directly from other communities on the platform where I talk about what we’re building here. Word is getting out. To keep that momentum going, I launched an Instagram page specifically for the Academy. It’s another way to reach bakers like you and keep our community in front of people who need it. We’re doing the same on YouTube and Pinterest. If you haven’t followed us yet, here are the links: 📺 YouTube: 📌 Pinterest: 📸 Instagram: The bigger our footprint, the more attractive we become. Not just to new members, but to partners who want to collaborate with us and bring real value to this community. 🚨 ANNOUNCEMENT ALERT 🚨 Speaking of partners… stay tuned. I’ve got an announcement dropping this afternoon that I think you’re going to love. Let’s just say it involves some very sharp tools. 🔪 — Henry ⭐🔥

Does the type of flour matter for the starter? I did a starter, I think on Sunday and used bread flour, but after reading through the guide, I realized. I might have used the wrong flour so now I have a second jar going with an all purpose.

This isnt sourdough but I wanted to share with someone. I hope its ok to post. Shepherds bread sponge, 2 Amish loaves, and two loaves of French bread. My first time making French baguettes and the shepherd bread. I still have to make 2 dozen discard cc muffins. How am I gonna bake all of this in a standard size oven and be done by 4 pm 😳

Im wanting to do a garlic parm inclusion but my local market doesn't sell whole garlic heads. I have minced jarlic in my fridge and I was wondering if there's a way for me to use it without messing up my dough. Can I maybe sautée it? Any insight is appreciated. 🙏