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A friendly guide to sharing generously: keep feedback kind and useful, include your flour and fermentation details when asking for help, and celebrate the bakes that teach you something. Everyone belongs at this table.
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42
After months of gummy centers, I shortened bulk by about 45 minutes and let the dough tell me when it was ready. This is the most open crumb I have ever pulled from my oven. Still learning, but very proud of this one.
16
The dough feels strong during folds, then starts ripping as soon as I pre-shape. 72% hydration, bread flour, 4 sets of folds. Is it over-fermented or am I being too rough?
31
Tried a curved lame and a slower hand this time. My ear is getting there! What angle do you use to keep the cut from closing up?
3
I was away for five days and came back to a very sharp-smelling jar. There is a little grey liquid on top. Is it hungry or should I start over?
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Week 42This week's shared bakeScore a little
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