What to do to avoid flat loaves? Sandra not only discussed the options, but demonstrated in real time the fixes for wet dough and over proofed dough! It was so useful to see the properties of the dough, how to handle the dough, and what to do to avoid the dreaded flat loaf. Additionally Sandra answered a number of questions about my specific starter experimentation. She is so encouraging and knowledgeable! It is never a lecture, always a conversation! I highly recommend joining in the BBW Coaching Call!

Since starting Sandra's Simple Sourdough method my mind is bubbling over (intentional reference to starter) with questions and ideas. I am 1/4 Swedish and knew my Swedish relatives. My first daughter Erin was born on December 13, St. Lucia Day. When she was old enough we started making St. Lucia Day Buns with cardamon and sometimes saffron. She served the specially shaped buns wearing the traditional crown. My question: is the Everyday Sandwich Bread the best match? Any thoughts?

I think you addressed this in the last BBW Coaching Call and I know I shouldn't stress about the exact measurements. But as you know, I am experimenting with total proof times and final bread qualities. Is it initial mixed dough time to bake start time?

May not be my 1st loaf but I’m still very new to this. Today I threw some herbs in and while I can’t see them (nw t time I’ll add more) it smells amazing! @Sandra Brenes curious why the bigger holes at the bottom once I slice it open ?

Hi! I typically set my oven to be heated up with my Dutch oven inside the night before I’m going to bake. Then when I get up, I simply score the dough and pop the refrigerated dough into the oven and bake it. My ‘problem’ is my husband cuts into the loaf before it is completely cooled. The crust is REALLY hard by day 2. Would the bread last better if it was completely cooled before cutting into it????