Sourdough made with UNFED (for 2 months) starter🤭 Day 1 (May 8th): • Mixed dough with unfed starter straight from the fridge at 9am using warm water • Did a little Rubaud mixing to work the dough a bit & smooth it out • Slap & Folds every 15 minutes (3 sets) • Already little bubbles during first slap & fold (activity) • 10:40am folds done & dough temp was 76.8° F • Bulk Ferment: she wasn't ready before bed (not surprised, ole girl (starter) had a lot of flour to "eat") so I let her proof overnight. Day 2 (May 9th) • she rose well, had big bubbles... so instead of paying attention to more signs I said OH she's overproofed let's hurry But guess what.... the top was shiny and the dough stuck to the bowl (typical underproofing). Duhhhhh Sam😂😂 I THOUGHT she overproofed 🤣 After baking, I noticed the pale & cracking crust and realized I messed up🤪🤣 Ole girl was just a bit underproofed. She didn't need much longer to rest. We ALMOST had a perfect loaf from an unfed starter🤷🏻‍♀️

So many of us started sourdough thinking it was about getting the perfect loaf. The perfect rise. The perfect crumb. The perfect timing. But somewhere along the way, it turns into something else. It becomes learning how to read your dough instead of forcing it... about noticing the small changes like how it feels, how it moves and how it responds. We start understanding what’s actually happening, not just following recipe steps!! And honestly THAT'S where the confidence starts to grow! Not in getting it right every time... but in knowing what to do when something didn't go as planned! That’s what The Crumb Table is about😌 Not perfection! No pressure!! We're just here learning, practicing, asking questions, and figuring it out together🤪🎉 So if you’ve ever felt stuck, confused or even all out frustrated... you're definitely at the right table😉 Let's chat y'all ➡️ What’s something your dough has been doing lately that throws you off or you can’t quite figure out?

Honestly, it's kind of similar to how my sourdough journey started! I wanted healthier options for my family. No processed junk bread from the store... so I took the dive and learned how to make my own. And now I've done it again... except it's not bread, it's supplements. But not no Walmart or Amazon supplements🤭 I partnered with Bravenly Global!! An AMAZING Holistic Wellness company that sells top notch botanical supplements!! I mean TOP notch! At first it started with a simple interest in the product to better my health.. but I quickly decided to jump on and start selling this stuff!! And my oh my, I don't regret it one bit!! Let me tell you, the psoriasis on my body is starting to go away!! I've had this covering me for THREE YEARS!!! The food noise in my mind is GONE. I'm not even exaggerating - it's gone!! My sugar cravings? Almost nonexistent. And I would literally wake up craving cake😅 I have so much more energy!! My bloating and inflammation is disappearing! My siatic pain is gone! And I'm dropping pounds 🤭 All from 2 supplements. I haven't even tried em all yet. But you best believe i can't wait to get my hands on them all😂 If anyone is interested in knowing more about this feel free to shoot me a message! And you can follow me on Facebook to watch my journey! But I'm not gonna spam our community with this! Because this is our sourdough table!! I just wanted to share why I've been a bit distant lately! Thank you guys for keeping the table alive while I was away🥰