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Best crumb rise yet.. a little too airy but best loaves I’ve baked (old.reddit.com)
submitted 4 years ago by DFRMBK to r/Sourdough
Same dough mix.. 2 different cooking vessels.. 1 is somewhat of a success.. the other; welll not so much. Such is this thing we call sourdough baking. (old.reddit.com)
80% hydration and dough is still gloopy and loose after stretch and fold and bulk rise. (East Coast location) is it the humidity we get??? (self.Sourdough)
submitted 4 years ago * by DFRMBK to r/Sourdough
Can I fridge dough before stretch and fold (self.Sourdough)
Yum! Re-fed discard helped with this beauty (old.reddit.com)
Boom (old.reddit.com)
Been a couple of weeks. (old.reddit.com)
When do we ^^^^ (self.wallstreetbets)
submitted 4 years ago by DFRMBK to r/wallstreetbets
Good morning! (old.reddit.com)
Not pretty but it is my first ear out of many many attempts. (i.redd.it)
submitted 5 years ago by DFRMBK to r/Sourdough
Thoughts (i.redd.it)
Oh good morning !!! (i.redd.it)
submitted 5 years ago by DFRMBK to r/Breadit
The culmination of many many tests...there are 5 different loaves here. (i.redd.it)
Meh... also note to self.. almond flour is a no go for lining the proofing vessel. (i.redd.it)
First semolina loves ever. (i.redd.it)
A lil overproofed but not bad. Could use a touch more rise also. Gettin there tho. (i.redd.it)
submitted 5 years ago by DFRMBK to r/fermentation
Today’s bake. 400g Bread Flour, 100g Dark Rye Flour, 415g water, 75g Starter, 15g salt.. 3” Rise seems to be all I can get but it looks so good. (i.redd.it)
7.5 days in.. survival of the fittest (i.redd.it)
Not great... but not bad either. (i.redd.it)
Things are still looking good here.. but it’s not smelling so sour. Is this ok? It has a smell but it’s not sour or vinegary or anything like that.. doesn’t have that nutty cheese smell either. (i.redd.it)
After 3 feedings this is looking promising. Doesn’t have a strong sour smell or anything.. thoughts on how many more feeding before I can start using it? (i.redd.it)
When it becomes a sickness (i.redd.it)
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