Reduced h2o content to 300grams per loaf from 330grams. The dead season of January/Feb is over and have been super busy here. Hope everyone has been well.

Yes, I track this lol. I'm a spreadsheet geek 🤓. We've just shot past 4,000 activities in this community since I set it up on Jan. 11. Thank you all for your engagement and contributions! Every post, comment, and like counts and actually boosts the chance of being discovered by other sourdough bakers. And if you got to the Skool discovery page and search "sourdough" we're ranked at #6. All your engagement here impacts that! What's really cool is that it took almost 2 months to reach 3,000 activities on March 5. And in just 5 days we reached 4,000. Enough nerding out on numbers. THANK YOU for your continued support of each other here! 🙏

I am transitioning to doing some of our sandwiches on our sourdough. No photos yet, but I reduced hydration to 70 percent and there was still a pretty open crumb. I want to keep it vegan, just the flours salt water and starter. Will try again lowering to 65 percent to try and tighten the crumb a little more. Any tips on how to make the bread pans nonstick? I used spray the first go around but think the smoke point must be 375 cause loaves were smoked after 30 minutes. Might keep it at high heat only for the first 15 then go down to 375 for a longer period of time.

Things don't always go right in sourdough baking. Or in life. Learning from those mistakes is key to improving. Share a lesson you've recently learned!

I put together a series of videos about sourdough bulk fermentation. I chose these videos based on my personal high-view of them and/or high ratings and/or high number of views. You can find it in the classroom and get started here: #Bulk Fermentation: Video Learning Series Let me know if any of these videos prove helpful to you in mastering one of the most difficult processes in sourdough baking. How confident are you about being able to judge when bulk fermentation is done?