During bulk fermentation, I typically don’t let it double or it gets overproofed once I stick it in the fridge. Everyone’s temps and houses are different so sourdough is what works best for you! 😁

Thank you! 😊

Oh good!! Guess it turned out alright then!

@@risingblooms It's perfect in my book. Was it yummy?? Then perfect.💖

@liaknight4056 so true!!! It was!!

Thank youuuu

That's the plan!!!

Me too!!!

Thanks!!

Awwww thank you!

Thank you!! 💕

❤️❤️

💕💕💕

Hahahaha my girls don’t really like meat so I always try to sneak in extra protein however I can and cottage cheese has a good amount!

It’s the short right before this one! ❤️

Thank you hahahaha

Hehe thanks!! It was so good

Thank youuuu 🥹🥹

Thank you!! I don’t like doing anything that is too intense hahahaha

SO GOOD

Thank you!! 💕💕

❤️❤️❤️

Hehe thank you!!

Thank you!! It’s in the description! ☺️☺️

You can find the recipe in the description box! 😊💕

450g bread flour 50g wheat flour (or can use 500g bread flour only) 100g active starter 340g warm water 10g salt 1. Mix water, starter, flour, and salt together 2. Cover with damp towel and let rest for 45 mins 3. Do 3-4 sets of stretch and folds, 30 mins apart. 4. Bulk fermentation: let it almost double in size. Can take 3-5 hours depending on house temp. 5. Shape and stick in fridge for 12-24 hours 6. Preheat oven to 450F. 7. Bake with bread pan lid on for 35-40 mins and off for 10 8. Cool and enjoy!

Thank you!!

It was soo good!!

Life changing hahahaha

Thank you!! 😊

Hmmm. I’m not entirely sure because I’ve never used it but Im going to assume yes. Using bleached, unbleached, or wheat changes the amount of flour and water used but you can experiment with it and see how the dough turns out!! Let me know!

I completely understand!! A good tip is keep your head as close to your chest as possible and peer into the mirror, then slide the contact down to the whites of your eyes and use the pads of your fingers to pluck it out. I’ve been wearing contacts since middle school so I’ve had LOTS of practice. I remember when I first got them, the tech literally had to pin me down and pry them out of my eyes because I could not do it 😂

That’s so true!!! That’s a good thing to be aware of

❤️❤️❤️

Thank you!! I wanted a change ehhe

Awww thank you!!!

Thank you!! 🥹💕

Thank you!! Here ya go! Butter, for coating the pan 375 g overripe bananas (appx. 1 1/2 cups lightly smashed) 225 g (1 1/4 cups lightly packed) light or dark brown sugar 1½ tsp pure vanilla extract 2 large eggs 100 g (appx. 1/2 cup) sourdough discard 250g (2 cups) all-purpose flour 1½ tsp baking soda 1/4 tsp fine sea salt 125ml (½ cup) neutral flavored oil 60ml (1/4 cup) milk 1. Preheat the oven to 360 F. 2. Lightly coat three 7x3x2 mini loaf pans or one 9×5-inch loaf pan with butter. 3. Add the bananas, sugar, and vanilla to a bowl. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay). 4. Add the eggs, one at a time until fully incorporated. Add the sourdough starter. 5. Sift the flour, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture. 6. Add the milk and oil and mix until just combined. Do not over do it; the banana bread will be tough. 7. Pour the batter into the prepared pan(s). If using the mini loaf pans, place them onto a baking sheet and transfer to the oven. 8. Bake for 45 minutes (for the mini loaf pans) or 60- 65 minutes (for the standard 9×5-inch pan), until rich golden brown and a toothpick comes out clean. Cover with foil if the loaf browns too quickly. 9. Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely. www.theclevercarrot.com/2020/04/ultimate-sourdough-banana-bread/

@ thank you

When I have more time, I do that hahaha I love how it makes the dough feel

Oooo I’ll look into it!!

I do but I think I’m using it when it’s way too hot 😂

I think I’m going to do this because I love cooking with butter too!!

Hahahaha i don’t even think the Dutch oven is worth it honestly. My bread comes out so much better with the two bread pans!

Thank you!!

Sounds good thank you!!

I think I’m not waiting long enough