Sourdough Community Forum
Connect, share, and learn from 5,000+ fellow bakers. Ask questions, show your loaves, and grow together.
My starter smells like nail polish remover - is it dead?
I've had my starter for 3 weeks and it suddenly developed a strong acetone smell. I've been feeding it daily with 50g flour and 50g water. Should I be worried or is this normal?
Finally nailed the open crumb after 6 months of practice!
After countless dense loaves, I finally got that beautiful open crumb I've been chasing. Sharing my process and what finally clicked for me. Bulk fermentation was the key!
Sourdough discard chocolate chip cookies - game changer recipe
Don't throw away your discard! This recipe uses 200g of discard and makes the most incredible chewy, tangy chocolate chip cookies. Recipe in comments.
What's the ideal hydration for a beginner's first loaf?
I've seen recipes ranging from 65% to 85% hydration. As a complete beginner, which should I start with? I have a stand mixer but mostly want to hand-knead.
Dense loaf every time - bulk fermentation or shaping issue?
I've made 12 loaves and they're all dense. My starter passes the float test, I'm doing 4 stretch and folds, and baking in a Dutch oven. What am I missing?
My sourdough scoring art - 3 months of progress
Sharing my scoring journey from basic ear cuts to intricate floral patterns. The Advanced Scoring course here completely transformed my technique!
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