What am I doing wrong? My loaf from last weekend that we did together had a whole through it, although not to this degree. This loaf I prepped yesterday to bake today. I felt like I pushed the air out of the dough after mixing again since I had a hole in the first one and it was 100 times worse with this loaf. It measured 211 degrees when I took it out but will still gummy when I cut into it and that was after 6 hours of cooling. Now I realize that I was measure the temperature of the giant air pocket. The only thing positive about this loaf is the crust.

Here’s my loaf from today’s gluten free sourdough live class. It was manhandled while I taught and rescued by a second score halfway through baking. If you baked today feel free to share 😍 And a huge THANK YOU for being here!

Hi! Are we supposed to feed the starter tomorrow morning as usual? If I fed it at 7 that would only give it 6 hours before we bake with it so I just wanted to check. I'm going to be asking a lot of questions :) I've thrown out countless loaves over the last few months so I really want to get it right!

Hi! I am getting ready to start my starter. I have a question on the timing. Does the timing need to be exact? If I start it at 10pm tonight, do I have to feed it exactly at 6am tomorrow or is 7am ok? Then if I feed it again 8 hours later that would be 2 or 3pm, which would put Step 4 (12 hours later) at 2 or 3am then next day. The ongoing feedings I can do every 12 hours but it's just the first few that I am trying to figure out. Thanks!

How long will the class last both days?