This week, we’re focusing on how to adjust your dough to fit real life. Because the truth is, sourdough is more flexible than you think. You don’t have to get everything perfectly timed for it to work. You just need to understand your options. Let’s talk about a few key shifts that will change everything for you: Bulk fermentation doesn’t have a strict timer. It can go shorter or longer depending on your kitchen, your schedule, and your dough. Instead of watching the clock, start watching your dough — look for some rise, a bit of airiness, a soft and slightly jiggly feel. That’s your cue. Refrigeration is your pause button. If life gets busy, you can place your dough in the fridge to slow everything down. This works after bulk fermentation or after shaping. The fridge gives you breathing room. You can pause your dough more than you think. Need to step away? Put it in the fridge. Not ready to bake yet? Fridge. Plans changed? Fridge. This is how sourdough starts to work for you instead of against you. And if life happens — you didn’t ruin it. Maybe your dough fermented a little longer. Maybe you had to delay baking. That’s okay. Every bake is still teaching you something, and most “mistakes” are still very usable (and often still delicious). This is the week where we let go of perfection and start building flexibility. Because confident bakers aren’t the ones who follow perfect schedules — they’re the ones who know how to adjust. So here’s your focus this week: if something doesn’t go as planned, don’t panic — adjust. Use the fridge. Give it more time. Work with your dough instead of fighting it. And tell me in the comments — what’s one moment this week where your schedule didn’t go as planned? Let’s walk through it together.