If sticky, slack, high-hydration dough has ever made you second-guess yourself at the bench, this one is for you. In this new post, I break down: - Why wet dough feels wrong even when it's right - The 7 reasons beginners get spooked by high hydration - Simple handling shifts (coil folds, bench rest, wet hands) that change everything - How to read the dough instead of fighting it High hydration isn't harder, it's just different. Once it clicks, you'll never go back to stiff, tight doughs again. 👉 Read it here: https://bakinggreatbread.blog/2026/04/22/high-hydration-bread-wet-dough-beginners/ Drop your wet-dough wins (or horror stories) in the comments. Let's talk about it. — Henry ⭐🔥

I get this question all the time. “Did I kill my starter? ”“What did I do wrong? ”“What is that liquid on top?” That layer is hooch. It shows up when your starter gets hungry. The yeast and bacteria have eaten through their food, and what’s left behind separates out on top. So no, you didn’t kill it. That’s your starter telling you it’s time to feed. You’ve got two options. Stir it back in and you’ll get a stronger, more acidic flavor. Or pour it off if it’s been sitting a while and smells sharp. Either way works. Then feed it. Flour. Water. Give it what it needs. And then the part most people skip. Wait. Let it come back. Let it do what it’s built to do. Your starter is hard to kill. It wants to live in spite of you. And when it comes back, now you’re baking again. That’s the cycle. ~Henry ⭐🔥

This is where flavor starts. Equal parts flour and water. A pinch of yeast. Let it sit overnight. By morning, it’s alive. Bubbly. Ready to go. That’s fermentation already working before your dough even comes together. If your bread feels like it’s missing something, this is usually it.

Donuts are a type of bread….right?!!🤣🤣🤣

From the the Carbohydrates Sourdough Anonymous Team. @Gaylord Foreman @Deborah Karaban @Stacey Avraham I had a special request from my Dear Friend @Deborah Karaban for all of us to put our 2 cents in how not to eat too many of our delicious carbohydrates sourdough breads and discard baking. Besides exercising to lose weight and consuming less. What are your suggestions it will be greatly appreciated. For those of us all watching our figures to me, it is always portion control and eating in moderation. @Henry Hunter