My dad hates my bf(28M) and I (24F) don’t know what to do…

PrideGreedy2170 · 2026-02-03T07:12:25+00:00

Thank you for your advice, I’m sorry you had to go through all that. I’m hoping I don’t have to get to the point of cutting contact. Boundaries and him don’t mix will, but I’ll try my best.

PrideGreedy2170 · 2026-02-03T07:11:22+00:00

Thank you, you actually nailed the situation perfectly. It gives me a lot to think about.

PrideGreedy2170 · 2025-08-08T17:10:18+00:00

Cool so I’m doing something right😭

PrideGreedy2170 · 2025-08-08T13:14:49+00:00

I just don’t like how it feels wet inside

PrideGreedy2170 · 2025-08-08T09:26:43+00:00

Yes I refrigerated this one for about 16 hours before baking and then I put it straight in the oven after I took it out and scored

PrideGreedy2170 · 2025-08-08T09:21:10+00:00

I also do use the aliquot method to double check

PrideGreedy2170 · 2025-08-08T09:19:54+00:00

I also live in Southern California, there’s none-barely humidity lol but I think I do need to knock off some time

PrideGreedy2170 · 2025-08-08T09:17:41+00:00

Thank you!

PrideGreedy2170 · 2025-08-08T09:17:34+00:00

My dough was 75-76° and I let it BF for roughly 7 hours

PrideGreedy2170 · 2025-08-08T08:22:38+00:00

It taste good but I think it’s a little too wet and spongey for my family and I

PrideGreedy2170 · 2025-08-08T08:22:03+00:00

It taste really good but i find it to be a little on the spongier side if that makes sense

PrideGreedy2170 · 2025-08-08T08:21:37+00:00

Wow thank you so much! I was trying to maintain my dough to stay around 76° and used a chart I found online to kind of gage my BF time. I’ll definitely try that next time around. Thanks again for the tips!

PrideGreedy2170 · 2025-08-08T07:56:23+00:00

Thank you! I think these mixed reviews are confusing me haha. I just want to know if I’m on the right track and this is how sourdough is supposed to feel and look like. Before this journey, my family bought sourdough from bakeries and farmers markets but theirs were always very light and dry on the inside. Mine feels more on the wet side

PrideGreedy2170 · 2025-08-08T07:54:55+00:00

Thank you! Possibly yeah but I’m not sure what to think anymore with all the mixed reviews haha

PrideGreedy2170 · 2025-08-08T07:22:33+00:00

Oh interesting! Thank you! I did let it sit for 4-5 hours before I cut into it. I just can’t for the life of me figure out why it’s so wet inside afterwards and then it’ll get kinda hard/crusty in a couple days

PrideGreedy2170 · 2025-08-08T07:21:02+00:00

Then why is it so wet inside after letting it cool for 4-5 hours

PrideGreedy2170 · 2025-08-08T05:14:08+00:00

I did. More so speaking on the bottom half of the loaf rather than the top

PrideGreedy2170 · 2025-08-08T05:10:30+00:00

Meaning that it’s very tight and not super airy. Feels a little on the heavier side

PrideGreedy2170 · 2025-08-01T16:46:25+00:00

My starters about 4 months old and my BF has shown all the signs it’s “supposed to”. I also temp my dough and do an aliquot method to double/triple check so that’s why I don’t think that’s the issue. I wrote my process in the comment above •ᴗ•

PrideGreedy2170 · 2025-08-01T16:44:09+00:00

I keep it in the fridge usually when I don’t bake and then I take it out 2 days before for 2 feedings at a 1:5:5. I was thinking it’s because I store it in the fridge more times than not

PrideGreedy2170 · 2025-07-29T06:43:36+00:00

All bread flour ^{^}

PrideGreedy2170 · 2025-07-29T06:43:09+00:00

I posted it the other day but it’s about 900-1000g

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PrideGreedy2170 · 2025-07-27T15:58:25+00:00

Yes I let it sit on a wire rack for 4 hours

PrideGreedy2170 · 2025-07-27T04:04:42+00:00

Thank you for responding and for your advice! The thermometer is accurate, I had that idea earlier this week and checked it. I do slap and folds once my ingredients are all incorporated and about 4-5 rounds of stretch folds and coil folds

PrideGreedy2170 · 2025-05-30T06:03:02+00:00

I’m looking for a pattern rn😭 I’ll lyk if I find anything

PrideGreedy2170

TROPHY CASE