116: Sourdough: What is OVER FERMENTATION and when might it happen to YOU? - Bake with Jack

Over fermentation is the disaster of all disasters! The stickiness of all stickinesses! BE AFRAID! ...actually don't be afraid, this week I'll show you exactly what over fermentation looks like, tell you when you might be in danger of it happening AND let you know what you can do to avoid it :-)
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[@makeracistsafraidagain]

Funny. I've been there. I was very new and I added flower until I had a mass I could bake. I use it in my garden as a steppingstone.

[@MostlyHarmless68]

LOL my very first try was just like that. Try #2 coming soon...

[@bookaltd]

🤣🤣

[@dire_prism]

That's exactly my mistake the first many times I baked bread or pizza. I would add flour until the dough was managable and end up with bread that was too dry. Since I've learnt to deal with wetter doughs the quality has gone up a lot.

[@mau5053]

😄

[@annusabharwal780]

I may have to do the same

[@pauloabelardo5178]

Followed your sourdough for beginners recipe. I overfermented my dough, because why? I'm from the Philippines. Its freakin 39c! I cut the bulk ferment at 3 hours. Got the results I wanted! Thank you so much Jack!

[@tyanshing4617]

Besides the fermentation time, may i know if you did reduced the sourdough starter as he mentioned? Also I wonder if you reduce the water when following any other bread recipes...same problem here living in Bangkok

[@leAlbert1025]

I know what you mean, Msian here haha

[@kryjchek]

Oh, gosh! Now I know why some of my sourdoughs ended being pancake recipes.

[@tyanshing4617]

@@leAlbert1025 ya how frustrating! 🙄

[@pauloabelardo5178]

@@tyanshing4617 hi! I reduced my starter from 100 grams to 45 grams from Jack's recipe. I had a slower fermentation and the dough was manageable, silky and cohesive.

[@fatyak4122]

Well, that was a big batch of starter for the next bread.

[@rlwalker2]

I was about to say I would use some of the over-fermented dough as the starter for the next loaf and watch the fermenting time a bit better.

[@rosasaeidizand8438]

yep like a kind of biga, I think more flour and lots of butter could fix it. Agent improvers will have the same effect on the dough when overused.

[@son_gogeto9128]

Exactly what I was thinking. Discard, Feed it 50/50 water and flour,and make a levain

[@sonipitts]

Exactly what I was thinking - divide that up, use half to start a new batche of bread and put the rest in the fridge as starter.

[@humblerepentpraygive5815]

fat yak, thank you!!! I over fermented some blue emmer last night and was heartbroken....not anymore. Mines not exactly that gooey, but it does break apart there appears to be no elasticity.

[@tom_something]

Beat an egg, add some melted butter, put it all together, pour it into your waffle maker, top your savory waffle with chili, cheese and diced onions.

[@patrickjdarrow]

DEAR DISENCHANTED OVER-FERMENTED BREAD MAKERS: Gloopy, over-fermented dough makes great pan pizzas. Just use lots of olive oil. Enjoy

[@wakabaloola]

indeed!! the taste is out of this world, soooo delicious

[@popcorn7657]

HI Patrick Darrow, actually I was trying to do pizza with my over-fermented sourdough...I couldn’t shape it...so I threw it...too bad. What is your trick? And what do you mean use lots of olive oil ? When? Thank you.

[@wakabaloola]

@@popcorn7657 one can "pour" it into the pan, use wet fingers to press or "shape" it as necessary, add toping, and bake at high T on low rack and switch to high rack as necessary to finish off

[@patrickjdarrow]

@@popcorn7657 what ​@wakabaloola said :)

[@popcorn7657]

Merci @Patrick Darrow @wakabaloola. I will try again. Very kind to take the time to reply.

[@IsabellaCullenFan]

I’m love with your channel! Currently on video 4 or 5 of your sourdough playlist, right in time for my next try. Keep it up mate! ✌🏽

[@joraver]

Love that you get your time to shine now. Was watching your vids way back but now subbed because I bake 4 to 6 sourdough breads a week and your vids are really useful!

[@Mercury688]

Out of the 1724 hours of videos I watched about sourdough this has by far been the most helpful. I let my dough sit out too long after not understanding some directions and now I know what I did!

[@brendaleetaylor9566]

Yep! This happened to me yesterday. Next to the last stretch and fold was fine, then when time to shape was a sticky horrible mess. Over fermentation at its finest!! Thank you for clearing that up for me.

[@sandraroberts626]

Another excellent tip. I've wondered how I will know if dough is over fermented. Again you are familiarwith what us home bakers may encounter, you anticipate the questions we have but sometimes we don't ask. I love making the sourdough that I was once so afraid of before your videos. Thank you for taking your time to help us on this sourdough journey.

[@RaquelCF150]

You have no idea of how much I needed this video xD My dough was not that extreme sticky, but now I know what I need to adjust! Thank you so much!

[@acb1023]

I woke up to this this morning. I'm on the verge of tears and the only thing that makes me feel better is that you have the same thing. There's hope!

[@colinkhan2936]

3:28 was EXACTLY my first experience with trying to knead sourdough! Thanks for the video and the tips Jack! I just subbed!

[@melvynandmarilynshorrick3229]

I don't know how I missed this,but I had. Once again, everything explained so clearly, with a good laugh to boot! Thanks Jack for these amazing videos

[@claireereed]

Same here, missed it, but so glad I found it. Explained such a lot 😂 will do better tomorrow.

[@Spramele]

Thank you! We learn from. Mistakes. It’s just the time and energy you put in, that bums me out.

[@unclemattscookerylessons]

just found you and subbed straight away, thanks for helping me to understand my sticky dough issue. I've been a chef since for ever but never tried sourdough, and this is driving me crazy. I will get there, thanks again.

[@Dreareoxo]

How's it been going for you now?

[@unclemattscookerylessons]

@@Dreareoxo Hi, I was making 1 loaf per week for a while and now maybe once a month. I find handling sour dough much easier now, I find the faster you handle a wet dough the easier it is. The end results are a little frustrating, sometimes I get a great oven spring and sometimes not, I think sour dough is a bit like playing golf, you never master it?

[@bm0204]

Lolol! That runny dough brought back some bad memories...Thank you so much for this video.

[@Bakewithjack]

You’re welcome 🤗

[@richardharris5336]

Same!!

[@etee7114]

It's the story of my sourdough baking life. I live in a 29-35°C climate all year round

[@leonardchang1948]

I appreciate your list of 4 whys for sticky dough. I especially liked the second and third reason that explain difficulties i have encountered. Thank you.

[@cruzcastroE]

I love the way you break things down so I can understand it without going overly scientific of proudly culinary on me. thanks so much- This tip about adjusting the starter and the time will be a big help!!

[@jgentry7201]

Best video yet with the humor and information. Big thanks as always.

[@rlwalker2]

I tend to use "wet hands" when handling sticky dough and everything works just fine. This clip might explain how I ended up with a pancake instead of a loaf one or two times.

[@HishamAssaad]

Richard Walker that's what I learned by the end of my first loaf making

[@joraver]

I do that each and every time and don't get a pancake anymore (yup used to). Often a wet dough needs a bit more work and a frequent fold.

[@Mrs.Patriot]

You're hilarious! Thanks for helping us all be better bread bakers. From 7000' altitude in southern Colorado where the weather is very exciting and my baking is always a surprise!

[@Bakewithjack]

You’re welcome!

[@jatyoga7970]

I am learning to work with the heat of Memphis TN, and I have been actually trying one by one all the things you said! thank you I am glad you made this video, I also notice the flavor changes as over fermentation has happen to me.

[@bcvahsfam]

ahh. watching this in 2021... realizing this was BEFORE the pandemic. Great video-- as usual. Sticky dough has always made me feel like I did something wrong... I'm learning to get over it. I haven't experienced the over-fermented situation before. Glad to know it can't be fixed. You do have a way of handing the dough that reduces the messy factor. I am eager to get to that level. Take care and thank you. :)

[@Bakewithjack]

Keep it up Cari 🤗

[@Archihuman]

You can still kind of re-purpose this as waffle batter. Throw in a few eggs, a little bit of sugar, butter, spice and everything nice, then bake it in a waffle iron. You can make crumpets as well

[@jatyoga7970]

great idea!!!

[@Archihuman]

array s, I don't know about that, you would have to add A LOT of flour to get a fluffy, airy doughnut since the gluten in this dough has completely disintegrated, plus it's a very tangy "dough". You could make cake doughnuts though, the baking soda reacts with the lactic acid which not only helps to offset the sourness, it also gives you extra rise!

[@roymath]

You could add baking soda and that would cause it to rise - Also neutralizes the acid

[@Mrsfabiana]

You’re SOOOO good, so funny yet so “proper” (word you don’t like😂). You’re super pleasant to watch, and unique! Congrats;)

[@mattc2812]

Wow. That picture of the over fermented dough looks exactly like my dough. Thanks for showing that. I was wondering what happened. Now I know.

[@katalinaj3450]

OMG! Exactly the explanation I am looking for. THANK YOU!

[@kevoramma]

I now feel much better about my slightly over fermented dough. Thank you.

[@weronikaspiewak7799]

OMG THANK YOU for this video. It happened to me last week and I didn't know the reason... I suspected that it came from a new form of flour I used but it was supposed to be more whole so I did not understand. THANK YOU. Now it would be handy to know WHEN the dough is ready for shaping because I waited for fermentation signs as bubbles and there were not many so I waited and waited... gonna go through your videos to find some info about that. Take care.

[@gardengirl9099]

I just had the opposite happen. I didn’t let it rise long enough and baked a brick! I put in everything bagel seeds, pumpkin seeds, and dried cranberries. So I smeared butter on it, stuck a slice in the microwave for 10 seconds and it was delicious. 😋

[@MariElle3]

This was so incredibly helpful! Every single time I made a loaf my "dough" turned liquid and I couldn't figure out wtf I was doing wrong. I was suspicious of over fermentation but I didn't understand how it could be if I was timing things similarly. Once I saw your liquid dough I had confirmation, and decided to do a conversion on your home temp to mine. Turns out there is a big difference. You live in a freezer (21C = 69F), and I live in a sauna (my home temp during the summer averages 76F... or 24.5C) ... so, now it makes perfect sense! I'm about to attempt a loaf that isn't a liquid mess. Wish me luck! The learning curve is steep with sourdough!

[@Bakewithjack]

YAY good luck Mari!

[@MariElle3]

. Eeep my loaf turned out perfect this time! Thank you!!!

[@Ssgtmathbootcamp]

@@MariElle3 what did you do different?

[@MariElle3]

@@Ssgtmathbootcamp I let it ferment less time. I came up with a new method. I mix up my dough and starter, and to know how long to let it sit on the counter I leave the jar with my starter culture and fresh for on the counter next to my batch of dough. Before it's fully reached it's rise I get it in its bread pan. When it rises as much as I like I do one of 2 things: if it's fully risen (based on how much it's risen in the start jar) I pop it in and bake it... If I want to do a cold ferment for a day or two I move it to the fridge when the starter is about half way risen up the jar. After a day or two I take it out... By this point it's about 75% of the way risen. I put it I the counter for about 5 or 6 hours. As it starts to warm back to room temp it makes a big boom in it's rise. Once it seems fully risen I pop it I the oven and bake. I hope that wasn't too confusing. The TLDR; is that I was over-fermenting my dough so I have it less time. The starter jar is something I came up with so I can have a visual to easily gauge how far along my dough is in its rising process. Whether I'm baking it right away or cold fermenting it for a day or two, once I'm done letting my dough ferment in the counter I pop that jar of starter in the fridge for my next batch. If any of that was confusing, please don't hesitate to ask for clarification on whatever you are unsure about.

[@Lupobass1]

I’ve let my dough rise overnight outside the fridge and now I know why it was THAT sticky!! Thanks :)

[@vanessaspurlock2256]

This is my first time watching one of your videos and I just adore you!!! Thanks for the content im going to subscribe 😊

[@bookaltd]

I had a SUPER sticky mess today with my first attempt at sourdough bread. Thanks to encouragement from your previous sticky dough video I kept at it and made a pretty good loaf!

[@bananasgonebad1230]

I’m addicted these videos. So helpful!!!!

[@Bakewithjack]

Thanks Bananas 🍌

[@TechieSewing]

I watched this video a few weeks ago and thought 'but mine is almost that bad and it baked fine'. Last week I actually got overfermentation for the first time of my life. It behaves like a sponge cake dough, pours and fold on itself and all. Now I see that's what you show here and that my usual dough was much better :)

[@JillesvanGurp]

In your video from a few weeks ago where you pointed out the difference between strength and structure was helpful. This was a bit of a light bulb moment for me. As in, "now I get why I messed up". It basically helped me understand that higher hydration levels mean that you need to make sure you have enough strength and structure; which boils down to technique. Otherwise you just end up with a batter (aka. pancakes, not a bad thing). I've learned the hard way what it should feel like at various stages, what is definitely a problem, and how to fix it (add flour, water, time, do some folding, etc.). Basically, I mix the flour and water to a gloupy mess and fold at 30-40 minute intervals. If it is on the gloupy side after about four times and is still unworkable, just dump in some flour and it will get easier. Once it holds together enough for shaping (but barely), you are pretty much ready for, structuring shaping, and moving to the shaped dough ball to a proofing basket. After a few incidents with things sticking to my basket, I know use tea towels dusted with flour. This makes things a lot easier to handle. As soon as it gets close to showing clear signs of volume increase, I put the basket in the fridge. Typically it takes between 5 and 10 hours to get there and this is highly temperature dependent but also dependent on the quality of your starter and how awake that starter was when you put it into the dough. I decide by looking and poking the dough (gently). Using the fridge prevents over proofing and it will be ready in the morning for baking. Time == flavor. If it is cool enough in your kitchen, you can risk an overnight proof outside the fridge. However, this may be risky. Lack of volume in the morning is compensated by hydration levels: the steam helps it puff up in the oven. This only happens if you have decent strength and structure. If your hydration is too low, the steam will have a hard time giving you volume because the dough is just to stiff and dense. This is why high hydration levels are what skilled bakers want.

[@Ruseofpoison]

I'm glad you're doing videos on this because I have scoured the internet for a reason why my dough inexplicably falls apart, loses it's skin, and refuses to stay together, but I always got different answers. I watched so many of your videos in hopes of an answer, watched hundreds of videos, read so many reddit/perfect loaf/kitchn threads, posted on reddit numerous times, etc. People told me I wasn't working the dough enough, I wasn't patient enough, I had too high of hydration, etc., when in reality the problem was yeast breaking down and over fermentation. My problem was that inevitably at least one loaf out of every batch I was making would be sacrificed to complete loss from a dough collapsing, to my continuing frustration. Part of my problem was that I was adding too much garlic in my ingredients, and garlic breaks down yeast, thus leading to a mess if I don't get to it in time. I didn't understand this, but most of the time I could get a decent loaf out of my first 3 loaves and my last would collapse. Now that I know this, I don't add as much garlic. The other part of the problem was that I was trying to force the dough to rise by jacking up the temp in my house, and since the garlic was already breaking down the yeast, the heat only contributed to continued fermentation, and as a result I got goop. It was unmanageable. I would attempt to make a focaccia type loaf but handling the loaf more didn't usually help. Now that I understand my primary problem was too much garlic and overfermentation my loaves usually rise and come out just fine.

[@f7ipper]

Kneaded in a fair whack of flour, into an oiled tin, another half hour to rise and baked as usual. Very even crumb and I did like the flavour. Toasting 5mm thick slices makes an excellent crispbread. Everyone needs to do it at least once :)

[@NeilBaylis]

Ha! Been there, done that. Thanks for the explanation. It did happen when fermenting at a high temp.

[@jbz9547]

Tq! It happened to me today. Glad to have found your video explaining my sticky mess.

[@jamesmacleod8388]

Glad I finally know what happened! my last few have all gone this way, but scraped it into a loaf tin and baked so still got something. Bit of a strong flavour, but better than no bread :-D

[@jimmrfoodie9149]

Made about a dozen perfect loaves since starting our starter experiment- then disaster struck in the form of a sticky mess. Thanks, Jack, for setting me back on track.

[@jefftow1]

Great video, even better that showed a mistake a haven’t made 😀 YET ! Keep up the great work

[@pjfreeman1067]

Brilliant. That is exactly what happened to me this morning on very first attempt.

[@robertgiardino3931]

Great video Jack, and it sheds some light on issues I have had in the past. I am glad you mentioned about the variance in flour performance, because I am curious if the UK milling and baking industries use the Chopin Alveograph W value system for flour strength, like they do in Italy? It really takes the guess work out of working with an unfamiliar flour brand. It also helps to select the perfect flour for a given baked good, owing to the fact that bakers have had a few years to do their trials with the various flour strengths and have published the perfect W value for each baked good produced.

[@101mosioatunya]

Phew! Thank goodness I've never left a dough to over -ferment to that degree although I've often wondered about over-fermentation and what it looked like. Thanks for doing it for me so that I don't have to do it for myself, Jack :-)

[@clericneokun]

Oh wow. You actually got your old tunes back. Cool. 😁

[@133Supernova]

That's exactly what happened to me since I started baking with sourdough, nobody could tell me what the problem was.Thank you !!!

[@roderickdenny3502]

Keep up to good work Jack all to good advice is starting to transform me into a Master Baker. I think its all about trial and error.

[@annasssokol]

I watch your videos every week now!

[@georgepanos7010]

Thanks Jack, this just happened to me and was driving me crazy , I added flour to try and salvage the bread. no glad I saw this and know how to correct the issue

[@blankditditxt]

That happened to me and I was thinking I didn't want to waste it. So I kept adding flour to it till it kinda firmed up. Let it rise again, well hoping it will rise again. Formed and baked two loafs cause off the extra flour of course. Took it out of the oven and it was the hardest most dense loaf of sourdough I made in my life. You can eat one slice and you'll be full for a month, lol!!! Nice video and thanks for the knowledge on why this happened. Next time I'll put it in the fridge cause I live in Hawaii and its warm here. Also Corona virus must be in the air or something that caused it to proof to quickly. Be safe everyone and happy bake during these scary times!!!

[@munifahanuar2352]

Oh my god this just happened to me today too since I live in tropical country, I tried to salvage it too but now the loaf is way too dense 😭

[@ypc12345]

I can't stop laughing and my daughter thought i was crazy!

[@DesertHavaGarden]

It happened to me just yesterday with a 50% Rye and 50% wheat loaf 🤷🏻‍♀️

[@_em_1]

I live in Las Vegas and usually don't bake a lot of bread in the summer, but I recently got into making olive sourdough. Last time I made it was in the early spring (not hot yet). And this happened to me twice. Having the knowledge from your other videos I knew it was either over proved or too hot! Now I know over fermentation. I'm gonna have to cut back the starter big time. We have already reached over 100°f. Thanks Jack!

[@thebest41or2]

So Jack, if i mixed my dough and let it rest in the fridge for the first bulk fermentation at about 8 degrees C, would that be good for the dough though it will definitely extend the fermentation time considerably? And would that affect the overall texture and taste of the end product?

[@terryannsweeney4428]

Ahhh haaa.... that is what happened to me yesterday! But, because of your encouragement, I have moved on, and trying it again today! Love your videos! Thank you for what you do 😘!

[@Bakewithjack]

Good luck!!

[@anitasmith404]

You’re a fabulous teacher. Thank you so much!

[@ckissner]

Hahaha this just made me feel so much better about myself!! :)

[@JannyMaha]

You had me at "Woo!" 😊 Subscribed. Your a hoot!

[@lakeslover100]

Great video Jack ,,, loved it, so funny :-)

[@Parazeta]

So you can change three different parts of a recipe that will affect how fermented your bread will be: temperature, time and the amount of yeast/sourdough used. Do you know how these will affect the quality of the bread dough (especially when it comes to gluten)? I would like to have a more elastic (less fermented?) dough, while not losing too much flavour. Should I ferment less, try to cool down the dough or just use less starter? Reason is that I want to improve the oven spring which is barely noticeable currently

[@felipebarrazarojas8178]

Hey Jack! I was curious if there is a recipe that consider hot and higher humidity conditions like in 30 degrees C or above ? Cheers and thanks for the videos.

[@aussiebushhomestead3223]

Answers again!! Thank you Jack. Best videos on youtbe!

[@sherrilbjalexander2856]

Well at least I know what can happen. Hasn’t yet, but thanks for the tips I can use to prevent it! 8-)

[@tommyariel]

Thanks Jack. I don't feel so bad after watching this video now. 😅

[@Simplyrootedfamily]

I kept thinking I was over fermenting but after this video I realized my hydration was a little too high. Thank you!!!

[@QuirkyQuillify]

This happened to me just last week. The dough just fell apart, and super sticky! I though it was because I added too much filling: onion, bacon, cheese, quinoa. Or the hydration was too high: 74%. Now there is also the probability of over-fermentation! The bread stuck to my banonton and gave me a real headache. It didn't have any oven rise. Still, it tasted pretty good. I need to experiment more to find out what the problem was.

[@Bumble0815]

Love your videos very much:) would be great if you tell us more about brioche dough:)

[@Bakewithjack]

On the list! 🤗

[@miinse]

Thanks for giving me answer to the question I had for long. I though my started was infected by something that broke down the gluten or something wrong with my flour. A question: does over fermented structureless starter affect how the dough get? My starter yesterday had waited a bit too long. Approx 30 bakers % starter. It resulted in not runny but weak dough. How to cope with that?

[@cheriness]

This cracked me up I am crying! Only because that's exactly what's been happening to me in Singapore

[@robertsheldon5792]

Hey Jack, if you take that bowl of sticky mess, add 1 cup of flour and a slight bit of water, leave it on the counter over night and you'd end up with a nice big bowl of starter in the morning. I did that and the starter was magnificent!

[@InuShiek]

That sticky mess IS essentially starter though???

[@robertsheldon5792]

@@InuShiek 100%

[@amywalker7515]

That's why I would have done too and if I was in a hurry, I'd even add a little pinch of commercial yeast just to be on the safe side. What did your bread taste like? I like a strong flavor but not overpowering.

[@dorothythorpe6183]

It is a bit frustrating to see something going wrong and not know what is happening and why and how should I fix this mess. Thank you so much for the info. This is at least the second time I've broken the dough. I screwed it up differently last time. Hopefully I'll move on to new mistakes next week.

[@matthewmorgan2975]

Love the comedy element of your videos, always gives a me a laugh 🤭 but love the serious and informative content your videos provide 👍 A++

[@KJ-bc3de]

Hi Jack, question. If we go past the ideal fermentation time at room temperature, how does it affect the bread if we still bake it, ie. Its not a total mess like you showed but still salvageable?

[@rosasaeidizand8438]

I had left the dough in the fridge for two days I guess and this happened to it, I thought it had absorbed the moisture in the fridge, but it didn't smell that bad, not good either, it just smelled too acidic for me, but I do remember what the hassle I got through. is it possible to use this over-fermented dough for something pancake-like? or to bake it more like a batter (cake-like)? for keeping the dough in the fridge, do you recommend using airtight containers? Or it will be ok if it goes dry on the surface? can it not be used as a biga?

[@beechentan6891]

I just experience this while trying to make my 2nd attempt of sourdough bread

[@billtozier9081]

Tonight makes twice this has happened to me. I kept thinking 'this acts like I used corn starch instead of flour. So the gluten must be used up and only starch remains.

[@girlmellaceus]

Accidentally gluten free dough?

[@oscarlai1864]

helped alot thanks Jack!

[@Bakewithjack]

You’re welcome Oscar 🤗

[@gabbibeans]

Fell asleep with my dough rising in the oven. 😱 I added my mornings discard and some baking powder, in a muffin tin, bake 425 for 12 mins and I have some decent "biscuits".

[@moodindigo770]

The disaster of all disasters is when you live in south Europe, it's 32 C outside and inside the house, no air condition of course (because it's not too hot for us yet), you decided to make sourdough bread and you also had the brilliant idea to experiment with high hydration dough following the usual instructions (for normal room temperature). I wish I had seen your video earlier. I'm still crying over my batter!

[@telldpablo]

Haha! Glad it’s not just me! I kept adding flour, clearly I over fermented! Thanks it’s nice to know how I screwed up. I still baked it, still tasted good we thought, but my wife is very forgiving. 😁

[@Interartmusic]

Very informative while very very funny. Good job. 😂😂😂😂😂

[@amourelya]

I nearly did this once , just about managed to save dough before is was completely useless. Can you please show how to shape a batard Jack , I just cannot get the tension required and so my bread always spreads out as soon as it's out of the banetton. Can't get the ear on the bread either.

[@uschihase3331]

Thanks for explaining it. Once i start baking with sourdough i had that fu++ing over-fermented sticky mess on my table and it ran out in every direction only for not let it shape it. So i gave up. I´d put it back in the bowl, cover it with water till it had resolve, fed it the day after and got a big bowl of starter the next three days. So you can end up this way with your overproofed dough, and dont have to trash it.

[@ofeliapinoliar9675]

So love ❤️ your videos. Very funny too!!!

[@isabelchin1511]

Hi Jack, what happens if my dough is under fermented? And how do I know if it’s under fermented? Will it still be good if it’s under fermented? Thanks for all your bread making videos btw!

[@PaulMcElroyWasHere]

What happens if you cook this as a loaf anyway? Does it still rise? Can you use Ph strips to measure the progress of dough fermentation?

[@lthosy1335]

I made a sourdough using your recipe and its turned out great. Except, this time, after only 4 hours on the counter ( about 70F) it seemed to get stickier with each fold? I did use 1/2 cup room temp sourdough to 2 1/4 cups of white flour and a little less than 1 1/4 cup water. On the 4th fold I thought I better shape it. I added flour but still couldn't get it to shape much. It still seemed to have structure as I could lift it up in one piece and plop it un-tidily into a bread pan. I put it in the fridge for the final proof. 1) Could a sourdough over ferment in just 4 hours? 2) Will it form some more gluten in the fridge if wasnt overproofed? 3) should I just take it out of the fridge and add flour and water to the "blob" and start again. Thanks Jack. I love your posts. The last 2 loaves I made using your (approx 68%) or 1 cup flour to a little less than 3/4 cup water + salt ( once sourdough and once active yeast) were the best 2 loaves I have ever made! Just not sure what happened with this one. I usually use about 25-50% whole wheat so maybe too much water with all white??

[@sitinooraininooranwar9082]

Hi Jack, just curious, for the wooden surface top, what kind of food grade shellac do use to protect the wooden top?

[@rose496900yt1]

Hi Jack, I really enjoy watching your videos. I'm watching this one and I feel, I have to leave you a comment. You made a disaster to be a fun part which change the situation. You are so good, keep doing please. Thanks.

[@Bakewithjack]

Thanks Rose 🤗

[@dominikschopper]

Haha, been there done that Thx for your help!

[@louisea7854]

If we have to shorten bulk ferment, should we do more stretch and folds/coil folds in shorter intervals to develop gluten well?

[@mariahernandezmoya]

I have just overproved my dough. It was not as sticky as in the video. I somehow managed to put it in my baneton and then in the fridge but I expect a disaster tomorrow when I go to bake it... It is my fourth loaf

[@serniebanders5947]

Hey Jack i have a Problem I shape my breads, loafs whatever always with the right technique and it has a lot of tension when I put it in the basket but in the oven it always spreads out flat and doesn't really rise upwards even if I use yeast and sourdough I have steam in the oven what do I do wrong

[@Hollyferris]

Well, I tried to rush my bulk/get good rise and I have been punished with dough puddles. Not quite as extreme as your example but definitely over fermented. On my sourdough baking journey and yet to succeed. 1st bake: didn’t shape properly, no structure. 2nd bake: oven was broken and I had to cook it on 150c. 3rd bake: over fermented. Ah, fingers crossed for next time.

[@mitchelledsouza9238]

OMG. Thanks Jack. I thought I was a bad Baker. It happened to me the 1st and 2nd time of me trying to bake sourdough bread . Feeling so bad that I had to just junk it. As I stay in Singapore and the temp are like 30 and 33. I left it on the counter for over 15 hours for bulk fermentation. Also my water too must have been too much. Do you advise I keep it in the fridge? Since I stay in Singapore for bulk fermentation

[@notpipa_]

I cant manage to get a good fermentation, once i got overfermented dough but rest of the times i got underfermented dough. Weather is getting cold where i live. I read somewhere that i cant take a small portion of the dough when i put the levain in a jar and use that to see when it has doubled in size as an indicator (similar as when feeding the starter). Have you ever tryied this way?

[@janster7777]

This had to be a really hard video to film for you. 😂 You are the least messy baker I’ve encountered. All that overproofed dough on your table and hands....😱 it did make me laugh. 👍