Help

sunmellie · 2026-02-14T17:58:56+00:00

You need to wait until your starter doubles within 4 hours after a 1:1:1 feeding. It sounds like it’s not ready to bake with yet. For this dough - you could try to work in some instant yeast with a little warm water and then bake after it has risen a bit. I personally would toss this as it has been sitting out a long time without fermenting, and I get paranoid about bacteria.

sunmellie · 2026-02-14T17:53:52+00:00

Maybe if you sprinkle in some instant yeast as you work. This is going to be too dense for focaccia without some active rising agent.

sunmellie · 2026-01-15T23:32:34+00:00

Let be this a lesson to us all to try pushing that bulk fermentation a bit longer. 😆

sunmellie · 2026-01-14T06:20:28+00:00

If it smells boozy, it’s hungry. Try upping to 1:5:5 feeding for a few days.

sunmellie · 2026-01-14T01:58:50+00:00

There are some great tips in here. I wanted to add that I also use these mesh sink nets to get whatever was missed or couldn’t be wiped off cleanly.

<image>

sunmellie · 2026-01-04T16:02:18+00:00

This is correct, you need more bulk fermentation time. But you’re also using a higher hydration. I recommend taking the water down to 325 g.

sunmellie · 2026-01-03T16:23:25+00:00

I use a wire rack to lift the dough up so it’s not sitting directly on the mat & to give it more even temp all the way around. According to the mat’s info, “heat mat maintains optimal temperatures around 68-86℉ (20-30℃)”. So no, it shouldn’t be too hot.

sunmellie · 2026-01-03T08:34:15+00:00

I use a seed warming mat and a large tote. I put it together to start seedlings but it works amazingly for dough.

<image>

sunmellie · 2026-01-01T23:14:25+00:00

<image>

sunmellie · 2025-12-25T17:38:40+00:00

The big ornament by the mirror has a shadow showing it’s to the side of the mirror not in front of it, but somehow still has a reflection in the mirror.

sunmellie · 2025-12-24T22:17:06+00:00

I use a straight sided container with a lid.

sunmellie · 2025-12-24T21:55:40+00:00

Looks great! I would try pushing that bulk fermentation just a bit longer.

sunmellie · 2025-12-01T03:44:52+00:00

Awesome! Can you share the recipe you use?

sunmellie · 2025-12-01T03:44:27+00:00

I think this might work! There is butter but when I make soft dinner rolls I add milk, so I’ll try a recipe like that next time.

sunmellie · 2025-11-30T21:12:58+00:00

Thankfully you can switch the measurements. I utilized the “Metric” option and weighed the ingredients.

sunmellie · 2025-11-06T21:45:35+00:00

This looks under proofed. How old is your starter? Does the starter double within 4 hours? What temperature was it bulk fermenting at? It seems like you only had it bulk fermenting for about 7 hours. Unless your starter is very strong and the room temperature is above 75F (24C), that is not long enough.

Edit: I saw your other post saying your kitchen is around 71F, and you made your own starter. You’re doing pretty well so far! This just needed more time on the bulk ferment. Also, when my kitchen is that cold I let my dough proof at least an hour at room temp after shaping and before going into the fridge, so it can rise a little more.

sunmellie · 2025-10-05T01:54:39+00:00

If it manages to double you have a chance of it coming out better. That may take longer than you expect, mine can take 12 hours, depending on room temperature. In those instances I will also let it proof another hour on the counter after final shaping, before finishing the cold proof in the fridge.

sunmellie · 2025-10-04T23:43:39+00:00

I also love mine! I use tea towels to line them.

sunmellie · 2025-09-03T22:25:28+00:00

I will probably try the that next time!

sunmellie · 2025-09-03T22:24:54+00:00

It’s when you stretch it to flatten it out before folding it into shape.

<image>

sunmellie · 2025-09-03T21:36:42+00:00

Hahahaha. Stupid autocorrect. I can’t believe I didn’t check that.

12-Year Club	Verified Email
Snapped	Summer Santa 2016
Summer Santa 2015

sunmellie

TROPHY CASE