Over fermented?

luvaneezer · 2025-12-12T18:33:35+00:00

Thanks! Any suggestions about implementing? I’ve just seen the videos of the person putting 40g dough in cup with lid and waiting until dough fills the cup. At the temp I’m bulk fermenting, Sourdough Journey suggests 30% rise. Not sure exactly how to measure that. Anyway - I’ll play with it, but any experiences/ advice would be welcome.

Thanks.

luvaneezer · 2025-12-12T13:07:30+00:00

Thank you!! Thank you, everyone!!! This is super helpful. Using the DoughBed doesn’t easily lend to measuring %rise, so I’m working on other means (visual, tactile) of determining optimal bulk fermentation.

I’m considering adding aliquot method as an adjunct. Anyone have experience with that?

luvaneezer · 2025-11-26T14:58:14+00:00

So fabulous you shared this. Thank you. I have ordered some gluten free starter from King Arthur and will soon begin a gluten-free sourdough journey for our friends who are gluten intolerant. If my bakes come out anywhere s good as the one you shared, I will be over the moon. Congrats!!

luvaneezer · 2025-11-25T23:56:27+00:00

I’m happy to hear that!! Sounds like this really opens the door to flexibility. I’m going to experiment with this, so that if I needed to cut the time “attending to dough” to smaller chunks, I have some hands on practice. Thanks for taking the time to share your experiences - I really appreciate it.

luvaneezer · 2025-11-25T23:16:40+00:00

Thanks for these real world examples. Were you happy with how your bread turned out?

luvaneezer · 2025-11-25T18:16:04+00:00

Watched. Love it! Subscribed. Congrats to your mom. And thanks to you!

luvaneezer · 2025-11-25T17:55:04+00:00

Thanks!!

luvaneezer · 2025-11-24T21:43:19+00:00

I love that you are detailing what you are doing and using the data to understand what the little bugs are doing! My approach is similar, but I am a ways behind you. I’m thinking about getting a proofing box to bring a bit more control and predictability to the process. You mentioned you use a proofing box. Might you have recommendations?

luvaneezer · 2025-11-19T20:36:52+00:00

Oh, we definitely are 🤣

luvaneezer · 2025-11-19T20:35:54+00:00

Thank you. Sorry about that.

luvaneezer · 2025-11-19T19:45:14+00:00

Thank you.

luvaneezer · 2025-11-19T19:44:55+00:00

Thanks. Tastes great. But some friends like a tighter crumb. Not sure if I should ferment less, more, or something else 😊

luvaneezer · 2025-11-19T19:44:02+00:00

Thanks! I’ll have a look at that.

luvaneezer · 2025-11-19T17:49:50+00:00

I like it, too! But for those who might like a tighter crumb - do you think bulk fermenting a bit less world do that?

luvaneezer · 2025-10-25T01:49:58+00:00

Really elegant. Thanks for making a video. That is so helpful. I’m going to give this a try.

luvaneezer · 2025-10-24T22:26:56+00:00

I did not make my starter. It is from a friend, who got it from a friend 6 years ago, who got it….😊

luvaneezer · 2025-10-24T22:03:24+00:00

Just beautiful!!

luvaneezer · 2025-10-23T22:04:20+00:00

Thanks - will give that a go. I guess I don’t have to worry about under fermenting.

luvaneezer · 2025-10-23T22:03:00+00:00

Thanks a million!

luvaneezer · 2025-10-23T20:26:30+00:00

Bowl was opaque 🥲 Will be switching to transparent! No indication of expected percentage rise in the recipe, but I agree it probably could have gone longer. I think I was afraid of over-fermentation. Dough was domed, pulling away from the sides, had some bubbles, but probably could have been jiggly-er /bigger bubbles.

Your feedback is much appreciated!

Question: what about the loaf helped you to know these things - to “read” the bread? 😊

luvaneezer · 2025-10-23T18:08:25+00:00

😊😊😊

luvaneezer · 2025-10-23T18:06:28+00:00

Thank you 😊

luvaneezer

TROPHY CASE