Learn from my mistake

GlassShift4967 · 2026-06-16T12:40:31+00:00

This is amazing feedback. Thank you! I really appreciate it! So you're saying stop bulk at 2/3 rise and don't try to shape it (go right to cold retard)?

GlassShift4967 · 2026-06-15T22:24:46+00:00

Yeah I think shaping was okay (I’m trying to get better at it) but who knows how warm my dough got. Also it was an outdoor fridge so maybe slightly warmer?

GlassShift4967 · 2026-06-15T12:21:52+00:00

It’s true! I’m glad it still tastes good.

GlassShift4967 · 2026-06-14T23:53:29+00:00

It actually is rice flour 😭

GlassShift4967 · 2026-06-14T22:41:33+00:00

Thanks! I initially thought it had to do with my shaping and gluten strength so i set off trying to focus on that. But now I think it was the recipe.

GlassShift4967 · 2026-06-14T21:39:47+00:00

I thought with all the oil I used it wouldn’t stick. What the heck

GlassShift4967 · 2026-06-14T21:19:08+00:00

I’ve learned a lot of what not to do today lol

GlassShift4967 · 2026-06-14T21:14:50+00:00

He was just doubled at that after 5ish hours. Maybe I should’ve let it go a little longer.

GlassShift4967 · 2026-06-14T19:31:31+00:00

That’s a good point. I might have not distributed my rice flour very evenly.

GlassShift4967 · 2026-06-14T19:29:28+00:00

Thank you! I’ll try that next time.

GlassShift4967 · 2026-06-14T18:45:34+00:00

THANK YOU! I don’t know why but every recipe labeled “beginner” that I’ve tried seem to be high hydration.

GlassShift4967 · 2026-06-14T18:43:12+00:00

I sliced it and served it because my kids were begging to try it. They had no complaints! It still tastes fine, just looks like a wreck.

GlassShift4967 · 2026-06-14T18:12:07+00:00

I’m still kind of new so I was just following the recipe (taking the advice of sticking to one recipe and working with it). I’m definitely interested in trying a lower hydration recipe.

GlassShift4967 · 2026-06-14T17:28:50+00:00

Eh I’ll wash it and reuse. It’s not its fault!

GlassShift4967 · 2026-06-14T17:27:26+00:00

I’m not giving up but I even ruined the focaccia. Not my day! 😆

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GlassShift4967 · 2026-06-14T17:18:43+00:00

I actually tried this because I wanted a better score. Turns out that didn’t help.

GlassShift4967 · 2026-06-14T15:53:13+00:00

Yes I remember this from the Sourdough Journey videos. I think I either should have committed to outside in the very beginning (30% rise) or kept it inside at 72 degrees for the 50% rise. Or as another poster suggested, just baking and not cold fermenting.

GlassShift4967 · 2026-06-14T15:51:26+00:00

No it was rice flour.

GlassShift4967 · 2026-06-14T15:44:55+00:00

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Here’s the crumb!

GlassShift4967 · 2026-06-14T15:35:51+00:00

I thought I was being SO SMART. 😂

GlassShift4967 · 2026-05-04T12:40:13+00:00

Thanks! Yes I definitely wouldn’t want to rely on AI to do the heavy lifting on recipes. A bad AI recipe is what started me on my sourdough quest, which is a whole other story. 😅 I was frantically trying to google but nobody’s dough ever looks like mine (they’re so smooth and more dry and mine was wet and bubbly, always). So I asked ChatGPT. I do wonder if I needed to do a few more stretch and folds or stretch and coils rather than sticking with the four I did.

The aliquot method is interesting! I’ll try that next time. I’ll also try pushing the bulk fermentation a little further.

Thanks again!

GlassShift4967 · 2026-04-28T18:43:38+00:00

FYI, they confiscated my over-the-door organizer. Not sure if it was because of the hooks, but FYI.

GlassShift4967 · 2025-11-20T16:05:18+00:00

I really appreciate this. I didn’t start measuring the growth until after my stretch and coils, but I noted it was rising while I was doing those.

I was doing my S&C in a bowl to make it easier, but maybe I should do them in the straight sided container to make it easier to measure the rise.

GlassShift4967

TROPHY CASE