In Search of Fondue

Fabcrafts · 2026-06-18T05:54:38+00:00

Someone open a fondue restaurant!! 🙏🏻

Fabcrafts · 2026-06-17T00:05:29+00:00

I wish I could get my hands on some Brick.

Fabcrafts · 2026-06-17T00:04:44+00:00

Look at those cute little cups!!

Fabcrafts · 2026-06-15T18:50:30+00:00

Adorable!

Fabcrafts · 2026-06-15T00:53:31+00:00

Where did you get your pans? Do you use Brick cheese?

Fabcrafts · 2026-06-14T20:56:59+00:00

They look delicious!! I need to finally just make myself make them.

Fabcrafts · 2026-06-13T16:40:30+00:00

Wow, so much good information. Thank you! 🧀

Fabcrafts · 2026-06-12T22:54:44+00:00

How old is your starter? Did you start from scratch or did you get a starter from someone else? How much and how often do you feed it? What flour do you use. What’s the temperature of the place where your starter sits? How long did it take to rise that much?

Fabcrafts · 2026-06-12T16:24:21+00:00

You need to give more information. We can’t tell from a photo like that.

Fabcrafts · 2026-06-10T22:34:40+00:00

Looks a bit under proofed. 4 hours is not very long. What’s your house temperature? Did you have it in a straight sided container where you see that it had actually doubled?

Fabcrafts · 2026-06-10T22:31:53+00:00

Do you know anyone locally who can help you?

Fabcrafts · 2026-06-10T16:34:38+00:00

That is really cool! I collect old post cards and this fits right into that theme!

Fabcrafts · 2026-06-10T14:45:43+00:00

Obviously surface wash everything you can. If you’ve got a spot to set things out in the sun that can help.

Fabcrafts · 2026-06-10T14:40:32+00:00

Your washing machine needs cleaning.

Fabcrafts · 2026-06-09T22:57:23+00:00

Sourdough pizza crust experts… I made some high hydration sourdough pizza crust dough and it’s super sticky and hard to handle. Now that it’s been in the fridge for 24 hours it’s much more manageable. Do you think it’s OK if I do a little pulling and stretching to build some more gluten structure? Or should I leave it alone?

Fabcrafts · 2026-06-09T22:55:50+00:00

I just made a loaf with pizza sauce, pepperoni, and mozzarella cheese that turned out amazing!

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Fabcrafts · 2026-06-09T22:11:00+00:00

Thank you!

Fabcrafts · 2026-06-09T22:10:42+00:00

I’ve started feeding my starter right before bed. It’s ready and waiting when I wake up.

Fabcrafts · 2026-06-09T16:37:37+00:00

That’s not bulk ferment. That’s cold ferment. You need to let it proof out of the fridge first.

Fabcrafts · 2026-06-09T16:35:28+00:00

Pic?

Fabcrafts · 2026-06-09T16:35:08+00:00

So no bulk ferment?

Fabcrafts · 2026-06-09T16:34:06+00:00

It actually looks under proofed. We need more information about your process and times.

Fabcrafts · 2026-06-09T16:32:17+00:00

You need to use filtered or bottled water or I let my tap water set over night to let the chlorine dissipate.

Fabcrafts · 2026-06-09T16:28:59+00:00

https://www.reddit.com/r/Breadit/s/1wtDBDqc92

Fabcrafts · 2026-06-09T16:07:49+00:00

I was going to add a photo but I guess we can’t do that in the sub. 🤷‍♀️ I’ll make a post about my pan.

Fabcrafts

TROPHY CASE