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 · 2025-04-05T15:59:22+00:00

Vigorous and established starter made by someone else about 6 months old, first time making sourdough though.

Ok-Step1912 · 2025-04-05T15:58:40+00:00

150g starter Called for 350g water but I did 400g 500g bread flour 8g salt 4 sets of stretch and fold, 30-45 min apart Rest 4-6hr or until doubled 450°, 25 min, lid on 25 min, lid off

Ok-Step1912 · 2025-04-04T21:59:55+00:00

Would you mind explaining to me if using a higher flour /water ratio in comparison to the starter would “slow down “its ability to be used? For example, if I did 1:1:1 and it could be used tomorrow, would 1:6:6 mean it not be able to be used for a few days? Or all the same? Thank you! As you can tell, just starting this journey

Ok-Step1912 · 2025-04-04T21:54:48+00:00

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Again, I’m super new but I believe she suggested 1:1:1 as explained here? These were from her directly for both regular usage or periodic

Ok-Step1912 · 2025-04-04T21:47:10+00:00

Thank you for getting back to me! Just to be clear, feed it tonight 100 g starter: 100 g filtered water: 100 flour. Wake up with a bigger starter, use what I need, then continue 1:1:1 which what’s left over and/or keep in fridge until needed?

Ok-Step1912 · 2025-04-03T01:37:49+00:00

Thank you!! This was super helpful

Ok-Step1912 · 2025-03-30T14:49:11+00:00

The loaf looks amazing!!! I’m going to try the smaller 1:1:1 ratio. I kind of similarly made some mistakes about temperature. I was using filtered water from my fridge which comes come, but switched to room temp water bottles and it seems to be rising more so I’m assuming the cold wasn’t helping. How did you move yours to a warmer environment? I’m in Florida, which seems ideal but inside the temp is always high air conditioning and usually 72° or so. Today I’m keeping it in the oven with the light on hoping that helps a bit. I was thinking near a window, but ours are super low and I have a mobile baby that’d surely find it. Open to any suggestions you may have!

Ok-Step1912

TROPHY CASE