this post was submitted on 02 Jul 2026
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Bready
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Thanks. :) They didn’t look good at first. Lots of flat crappy loafs for months. All edible, but ya, failures. I’ve only recently started making loaves that look and taste good.
What did you change to improve them?
I made my starter from scratch. People act like you can do that in a week. In my case it took months before it was strong. I also learned the mix of flour and water that worked for me. Just a small change leads to a very different dough. It just took time and trial and effort to dial that in. Lastly, I stopped trying to proof on the counter and baking the same day. I don’t understand what I’m doing wrong, over or under proofing, but the dough is always loose and flat and deflates. If I bulk ferment, shape, and then toss it in the fridge - it seems I can do no wrong. I can let it proof overnight, 24hrs, even two days - and it still bakes with good spring and better flavor. So ya, now I just leave it in the fridge, pull it out at the last minute and bake it cold (I don’t even let it warm up to room temp - I just add to my cooking time and use a thermometer to pull the loaves at 205F)