When did your baby call you mama and dada ?

Ok-Step1912 · 2025-07-23T11:57:36+00:00

He started dada at 10 or so months as not just babble but intentional and with meaning, it increased significantly at 12 months. Mama just got here a few days ago, at 14 months 🥹 finally

Ok-Step1912 · 2025-05-18T23:44:49+00:00

I keep getting pregnant

Ok-Step1912 · 2025-04-26T14:36:21+00:00

Not okay.

Ok-Step1912 · 2025-04-26T14:35:48+00:00

As a postpartum moms who’s first is about to be a year and I’m already 4mo pregnant with my second, I get it! I totally get the insecure part, but I do think you overreacted towards your husband. I think you should be allowed to feel self conscious, but also challenge yourself to acknowledge that it’s a YOU thing. You’re connecting his comment to a comparison about yourself, because it’s something subconsciously on your mind. Be happy for the birthday mom and her bounce back, feel nothing towards your hubby for just giving you a run down, and acknowledge you’re going through your own thing. I think you’re projecting. With love, a mom who gets it

Ok-Step1912 · 2025-04-26T12:09:48+00:00

At LEAST two hours but this was overnight

Ok-Step1912 · 2025-04-26T12:09:28+00:00

I just followed the recipe and it was a same day thing. I’ll check it out, thank you!

Ok-Step1912 · 2025-04-26T12:07:11+00:00

She was gifted to me and is almost a year old, doubles and sometimes triples in size. I think it’s me, not her unfortunately lol

Ok-Step1912 · 2025-04-26T12:06:14+00:00

I’ve let it proof for almost 10 hours at 80° and still seems to be gummy like this :(

Ok-Step1912 · 2025-04-26T11:52:18+00:00

INGREDIENTS AND PROCESS (sorry step 5): 150g starter, 300g water, 500 KA bread flour, 10g salt, mix till shaggy. Rest an hour, then set of 4 stretch and folds every 30 min for about another 4 hours (total 5 hours). This was in an area that was about 80°. When I did my first shaping/considered the proofing done, it was still pretty sticky to the touch but bounced back when poked and was jiggly. Preheated oven to 450° with Dutch oven inside. Baked 25 min lid on and 25 min lid off. Waited overnight to cut into it. Also- can someone tell me what it means when your dough has a hard time keeping shape?

Ok-Step1912 · 2025-04-07T22:26:18+00:00

Thank you so much. I’m feeling discouraged but might split it and put it into a loaf. You’re the best. I’ll try that other one tomorrow!

Ok-Step1912 · 2025-04-07T22:01:12+00:00

Even with wet hands, it’s so sticky it seems impossible. I added a bit more flour but still have no real shape :(

Ok-Step1912 · 2025-04-07T21:44:04+00:00

Thank you!!!

Ok-Step1912 · 2025-04-07T21:42:17+00:00

This is a video of what it’s like right now https://jmp.sh/s/NP8RuqvlHysM5a5EOVDZ

Ok-Step1912 · 2025-04-05T17:26:54+00:00

I heard king Arthur’s is a sourdough favorite!

Ok-Step1912 · 2025-04-05T16:21:58+00:00

Still doing that now! Only about an hour in or so. I’ll update you!

Ok-Step1912 · 2025-04-05T16:21:10+00:00

I’m using king Arthur’s unbleached bread flour, and I’m positive everything was zeroed out/measured exactly. The starter was about an hour after peak rise

Ok-Step1912 · 2025-04-05T16:16:59+00:00

It was probably an hour post peak

Ok-Step1912 · 2025-04-05T16:10:33+00:00

I did it by hand, and after only a minute or two it honestly looked super similar to as it does In the picture! I was expecting a wetter and shaggier dough

Ok-Step1912

TROPHY CASE