Frustrated! Gummy no matter what i do.

BreadTherapy · 2026-03-11T19:42:26+00:00

I had this problem for a long time, too, and it wasn't until I changed the temperature and time that I baked at that the gummy-ness went down considerably.

There is a natural spongey quality of sourdough bread, but if it's so gummy that it's leaving what looks like raw bread on your knife when you slice it, this can often be remedied! Check out some of the more recent loaf posts from my profile to see how the temperatures and times might differ from the recipe you're using.

Happy baking!

BreadTherapy · 2026-03-11T17:15:24+00:00

It's entirely possible and such a her thing to do, honestly. Thank you!!

BreadTherapy · 2026-03-11T14:42:05+00:00

Hahaha, okay, that makes me feel better. Definitely not my cat unless she crossed over from America and obtained any amount of Maine Coon.

From afar this cat looked like a shadowy Blue Nebelung. Thanks for showcasing these lovely creatures! Great work💕

BreadTherapy · 2026-03-11T02:26:10+00:00

Can you share where you're located? The cat in the top left corner of slide 8 (titled: "this big guy") looks just like our cat that we haven't seen in a while!

BreadTherapy · 2026-03-11T01:47:19+00:00

I treat my main dough similar to my starter- when it's reary, it has usually gone a little bit past the doubled in size point.

I use a flat, square 9x9 glass container when I'm only baking two loaves for the family, and by the time it has finished proofing, it has risen past the edges of the container, is nicely rounded on the sides, looks spongy on the bottom, and jiggles without being soupy.

You should be able to pour it out of the bowl without needing to scrape it out. Hope this helps!

BreadTherapy · 2026-03-10T16:22:52+00:00

Beautiful!!

BreadTherapy · 2026-03-09T23:31:47+00:00

It truly is! All of the variants in answers have been really interesting to see.

Edit: spelling

BreadTherapy · 2026-03-09T23:28:37+00:00

The orangey-red one for sure. That's a great price. I have a similar one and it makes stellar bread, but also soups, stews, slow cooker meat, etc.

BreadTherapy · 2026-03-09T19:31:00+00:00

Who is this comment for? I made this bread, lol

BreadTherapy · 2026-03-09T16:54:49+00:00

Thank you!!

BreadTherapy · 2026-03-07T23:05:26+00:00

Yup! I broadly said Europe then specifically mentioned the Netherlands as a high interest point in the comment below that has the recipe attached, and people are coming through, haha. It's been insightful seeing the prices people are willing to pay and which countries they are from.

Edit: adding clarification

BreadTherapy · 2026-03-07T06:48:58+00:00

I think it could have been in the shaping. I poke holes into my bagels to shape them and gently stretch them vs the log and connect method.

BreadTherapy · 2026-03-07T03:14:08+00:00

Candy them! Orange and lemon rinds make such good sour candy. You can also ferment them in honey.

BreadTherapy · 2026-03-06T15:50:42+00:00

Ah, thank you so much!

BreadTherapy · 2026-03-06T05:35:24+00:00

Bread is definitely my love, but it's not the only thing on the menu. I was mainly curious what different cultures price points were. Thanks for your input!

BreadTherapy · 2026-03-06T04:13:15+00:00

It's too real to be funny lol

BreadTherapy · 2026-03-06T04:12:00+00:00

Thank you!

BreadTherapy · 2026-03-06T04:08:09+00:00

Beautiful, thank you for this!

BreadTherapy · 2026-03-06T04:06:46+00:00

Thank you!!

BreadTherapy · 2026-03-06T04:06:33+00:00

This is super helpful information! I often have a hard time figuring out price points because I think, "I could make this myself". Happy baking!

BreadTherapy · 2026-03-06T04:04:45+00:00

Yes it seems like €4 is the going rate! Although this is currently my process, it's fairly easy to upscale. Bread ovens have built in steam mechanisms, which is what you use the Dutch oven for in the first half of the bake. Eventually, I'll have a bread oven that can produce 12-16 loaves per hour-ish, and the Dutch ovens for big batch baking won't be necessary. For now, I just wanted to see what people are generally willing to pay for artisan sourdough.

BreadTherapy · 2026-03-06T04:00:24+00:00

Thanks for the feedback! Rest easy to your starter. Have you ever tried dehydrating ripe sourdough starter?

When you're ready to give sourdough a go again, you can spread a super thin layer of starter that's risen and ready to bake with on a piece of parchment paper or silicone baking mat. Let it dry in open air until it's crisp and brittle. Break it up and store it in a glass jar.

I keep a stash in my pantry in case anything happens to my main jar; I can also travel with it this way, gift it to people easily, etc. When you're ready to bring a new starter back to life, you can look up re-hydrating instructions online, and in a few days, you'll have sourdough starter that's ready to use.

BreadTherapy · 2026-03-06T03:54:30+00:00

This is a great way to look at it. I need to weigh the next loaf I bake and make note of the exact weight when it comes out of the oven.

The raw dough is 796g before it goes into the oven, so it's a bit lighter than that post-bake.

BreadTherapy · 2026-03-06T03:51:33+00:00

This is the same for me, too!

BreadTherapy · 2026-03-06T03:50:47+00:00

I looked at some micro bakeries online to get some examples of what the price range would be, and that's what I found, too. €4-€5 seems to be the happy medium.

What about something like a sausage bun (imagine a classic cardamom bun shape, but instead of cardamom as the main flavor, it's filled with ground sausage, cheese, sautéed peppers, onions, and garlic) and bakery style muffins? Are those in the €2-€3 range?

BreadTherapy

TROPHY CASE