Bulk fermentation isn’t just hard for beginners—it trips up bakers at every level 😅 That’s why I show it over and over again: because once you really know what to look for, it stops feeling like a guessing game. In this video, you’ll see my sourdough at the end of bulk fermentation. Notice how the dough: ✔️ Pulls cleanly away from the sides of the bowl (no oil needed!) ✔️ Feels strong and elastic from good gluten development ✔️ Isn’t sticking to me or the container, but still looks light and ai
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Bulk fermentation isn’t just hard for beginners—it trips up bakers at ev…
135.4K views7 months ago
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You nailed bulk fermentation… don’t let shaping ruin your loaf! 😩🍞 Save this for later so you don’t forget! You’ve done the hardest part—your dough looks incredible, fermentation is spot on, and everything is going so well… until shaping. And just like that, your beautiful dough turns into a sad, spread-out blob. 🫠 Let’s fix that with my two-step method for shaping and building surface tension—the final keys to getting that perfect sourdough loaf: ✅ Step 1: Final Shaping – Lift and pull the e
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You nailed bulk fermentation… don’t let shaping ruin your loaf! 😩🍞 Save th…
368.6K views4 months ago
FacebookKeep it Sweet Kitchen
“Is my bulk fermentation done?” THIS is what your dough should look like! 🍞✨ Save this for later so you don’t forget! One of the BIGGEST sourdough struggles? Knowing when bulk fermentation is actually done. If you’ve ever shaped too early and ended up with a dense loaf (been there 🙋‍♀️), here’s what to look for instead: ✅ Light, airy, and fluffy—like a giant marshmallow. ✅ Pulls cleanly from the sides of the container (not a sticky mess). ✅ Jiggly when you give the bin a shake.✅ Comes out of t
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“Is my bulk fermentation done?” THIS is what your dough should lo…
63.1K views7 months ago
FacebookKeep it Sweet Kitchen
Do you do this step? Let me know below. ⬇️ This is called cold fermentation. Why do we cold ferment our sourdough dough? ❄️🍞 It improves the flavor is the main reason, but as a baker, 🧑🏼‍🍳 it also gives us a lot more flexibility with our baking schedule. By chilling the dough in the fridge overnight (or longer), we slow down the fermentation process, letting the flavors develop into something truly magical ✨. Here’s why I love it: 🌟 Rich, complex flavor 🌟 Beautiful open crumb 🌟 Easier to
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Do you do this step? Let me know below. ⬇️ This is called cold ferm…
9K viewsNov 24, 2024
FacebookKeep it Sweet Kitchen
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