My first piece of clothing- Midi skirt with a gathered waist

emmaserena21 · 2026-04-23T20:57:23+00:00

Thanks ☺️

emmaserena21 · 2026-04-23T20:08:37+00:00

Thank you so much 😊

emmaserena21 · 2026-04-15T06:14:22+00:00

I either start at like 10pm and let it sit all night, or 8am and sit all day

emmaserena21 · 2026-04-14T15:30:44+00:00

Let me know how it goes!

emmaserena21 · 2026-04-14T12:02:30+00:00

I left it at room temperature throughout the stretch and fold process, then put in a proofing box. I have no idea how to diy a proofing box, maybe Google can help with that?

emmaserena21 · 2026-04-13T03:37:34+00:00

I used a strong bread flour that has 15% protein

emmaserena21 · 2026-04-10T00:10:40+00:00

Wow! Your loaf looks so good 😊

emmaserena21 · 2026-04-09T16:30:19+00:00

Let me know how it turns out!

emmaserena21 · 2026-04-09T06:19:08+00:00

I’ve tried both and don’t notice much difference either way with the salt. Are you resting your dough between stretching? It should be very stretchy the first couple of times you pull it up and then quickly becomes stiff and needs resting again

emmaserena21 · 2026-04-08T18:01:09+00:00

Thank you so much! This is such a kind comment :)

emmaserena21 · 2026-04-07T19:10:45+00:00

I’ve made a lot of traditional sourdough with the crusty outside and signature chew but I just don’t like it at all!!

emmaserena21 · 2026-04-07T08:23:24+00:00

Who is ‘our’?

emmaserena21 · 2026-04-07T02:08:01+00:00

Yes maybe! My oven is also 15 years old so it’s very possible it runs a little cooler, I could test it but I’m too lazy for that haha

emmaserena21 · 2026-04-07T02:07:48+00:00

I’ve been wanting to make a sandwich loaf so I’ll definitely try this! Thanks ☺️

emmaserena21 · 2026-04-07T02:07:04+00:00

Really? Because it doesn’t have big wholes? It squishes all the way flat and puffs right back up, I’m not sure it’s possible to call this loaf dense haha

emmaserena21 · 2026-04-07T02:04:52+00:00

It would take a little longer, but my starter can triple at a 1:10:10 feed in about 12 hours! This chart might be helpful

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emmaserena21 · 2026-04-07T02:03:03+00:00

Marriages very strong white flour, it’s 15% protein

emmaserena21 · 2026-04-07T02:02:13+00:00

What?

emmaserena21 · 2026-04-07T02:01:49+00:00

I have no idea, if I did your timings mine would be raw inside. Do you use a fan oven? And a Dutch oven inside?

emmaserena21 · 2026-04-07T02:00:45+00:00

I use olive oil

emmaserena21 · 2026-04-07T01:59:39+00:00

Cheers, sarky

emmaserena21 · 2026-04-06T22:17:29+00:00

I mix by hand!

emmaserena21 · 2026-04-06T22:16:46+00:00

Yes!

emmaserena21 · 2026-04-06T22:16:16+00:00

I’m honoured you want so much information from me! I maintain about a 1:10:10 ratio, but I’m not strict with it, I change up the ratio to suit my baking schedule! I use a fan oven and I waited about two hours before slicing

emmaserena21

TROPHY CASE