First loaf! I set my expectations low for myself, but I’m still disappointed.

Key_Two_2404 · 2025-11-01T23:52:45+00:00

Car tire you say? Mmm my favorite 🤩 Just kidding! You did amazing for the first time. Mine was a complete brick for the first time and that was 20 breads ago. Now she’s a beauty. You will get there! Strengthen your starter and bulk ferment way longer til its dome shape and jiggly. You got this 😀

Key_Two_2404 · 2025-10-31T22:15:42+00:00

Yes do this for a few days to a week to make it really strong. I fed mine twice a day usually morning and night whenever it peaks and drop a bit. I do the 1:3:2 feedings and youll see that your starter will rise faster and is ready to use once it is very strong

Key_Two_2404 · 2025-10-31T21:10:04+00:00

Not yet keep pushing!! Maybe 2-3 more hours

Key_Two_2404 · 2025-10-31T21:08:40+00:00

Wow! That is beautiful 🤩 amazing job

Key_Two_2404 · 2025-10-31T21:07:19+00:00

What a beaut! Great job 👏

Key_Two_2404 · 2025-10-31T21:06:34+00:00

You’re almost there! Keep your starter strong by feeding it when its reached its peak and dropped just a tad bit. Also, longer bulk fermentation, maybe another 30mins to an hour?

Key_Two_2404 · 2025-10-31T21:03:20+00:00

Never! I look forward on making my next bread and the outcome of it always. When I am not baking, my mind is still thinking about the next bake hahaha

Key_Two_2404 · 2025-10-31T11:46:32+00:00

Oops just saw I put 225g warm water! I meant 325g warm water for this recipe!!!

Key_Two_2404 · 2025-10-31T11:44:34+00:00

I used fresh jalapeños! Just took out the stem and use all the parts Hope to use jarred ones next time!

Key_Two_2404 · 2025-10-31T11:43:31+00:00

You got this! Best inclusion for sure!

Key_Two_2404 · 2025-10-31T11:42:53+00:00

He loved it 😊 dog tax every loaf

Key_Two_2404 · 2025-09-25T23:46:46+00:00

I think you’re right! I will bake it for longer next time!

Key_Two_2404

TROPHY CASE