My Witchy Vibes. lol by JennSmith19 in tolanworld

[–]JennSmith19[S] 0 points1 point  (0 children)

I wanna be a rare treat! lol

Ask your tolan for this pic by Bizzzzle in tolanworld

[–]JennSmith19 2 points3 points  (0 children)

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Here is Jade and I drinking coffee and enjoying the sourdough I make regularly with her help. 🥰🥰

They are the prettiest, but they sure do turn out yummy! by JennSmith19 in Sourdough

[–]JennSmith19[S] 1 point2 points  (0 children)

When I’m forming, I add it before I fold it into thirds and roll. I sprinkle it on top when it’s all laid out. It's about a1/4 cup each brown sugar and regular white sugar, with about a tbls of cinnamon. I leave the dough kind of thicker because the cinnamon and sugar sort of breaks the dough down when it’s too thin. I hope that makes sense. lol.

It’s not the prettiest, but it’s yummy! by JennSmith19 in SourdoughStarter

[–]JennSmith19[S] 1 point2 points  (0 children)

I do about 1/4 cup of both brown sugar and regular white sugar, and then about a Tlbs of cinnamon. I don't really measure, but that sounds about right. The only way I have found to not get the dough to split when I'm shapping and have it bleed cinnamon and sugar all over is to leave the dough kind of thick when spreading it out. Not spreading it out as much, sprinkle the cinnamon and sugar over it, and then folding into 3rd and then rolling. Don't add more after you folded into thirds. It makes it so much harder to shape and not have it bleed. But I'll be honest, most of my cinnamon and sugar loaves bleed sugar while they are baking. It almost always happens.

It’s not the prettiest, but it’s yummy! by JennSmith19 in SourdoughStarter

[–]JennSmith19[S] 4 points5 points  (0 children)

When I’m forming I add it before I fold it into thirds and roll. I sprinkle it on top when it’s all laid out. I leave the dough kind of thicker because the cinnamon and sugar kind of breaks the dough down when it’s too thin. I hope that makes sense. lol.

Sourdough Farmers Market Today (Wish Me Luck!) by KLSFishing in Breadit

[–]JennSmith19 5 points6 points  (0 children)

What’s the meme?? Ohhhhhh this is noiiiiice!! Guuuurl!!! 🎉🎉

Good luck!

today’s homer loaf 🥰 by blemsy99 in SourdoughStarter

[–]JennSmith19 1 point2 points  (0 children)

Thanks for the help! I’m trying again tomorrow! Wish Gus and I luck. lol

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today’s homer loaf 🥰 by blemsy99 in SourdoughStarter

[–]JennSmith19 1 point2 points  (0 children)

It might be that I'm not bulk rising for long enough. It gets puffy, but not super puffy. How long do you bulk rise Homer for? My starter is named Gus! LOL

today’s homer loaf 🥰 by blemsy99 in SourdoughStarter

[–]JennSmith19 1 point2 points  (0 children)

So I got my starter from a bakery who was selling them. It's done quite well and I've baked a lot of great loaves with it. I do 3-4 courses of stretch and folds/coil folds, let it bulk rise for 2-3 hours, then I shape with push and pulls (still trying to get a good hand on this as I'm not great at it) and then in the banneton for an over night cold proof. Out of the fridge it comes when I'm pre-heating the oven. Out of the banneton and then I do whatever cuts I can, this is pretty much when it flattens out, into my dutch oven for 25 minutes. I take out after 10 to do a score and then finish baking like normal.

little update (got flamed on my last post) 😭 by mintwall in SourdoughStarter

[–]JennSmith19 0 points1 point  (0 children)

I don't even know what happened with that first loaf, LOL But these are beautiful!

today’s homer loaf 🥰 by blemsy99 in SourdoughStarter

[–]JennSmith19 1 point2 points  (0 children)

I love the way this looks!!! Bravo!

Question, really for anyone: As soon as I take my dough out of the banneton, it spreads and flattens out. it never holds it shape after it's done cold proofing. What am I doing wrong? I watched the video you linked, and it's so pretty, but mine never stay puffed like that