Let’s talk Bulk fermentation! How to know when your sourdough is done bulk fermenting? 

Thank you for making this video! I've watched so many other vids & still couldn't understand how my dough should be. Now I get it, thank you!

thank you Sonia, for explaining this so clearly. Looking forward to more on this subject, as a newbie to sourdough bread making I am suffering from overthinking the process. New subscriber in Ireland

Sonia your dough looks absolutely beautiful. Hoping your next video we see a beautiful loaf of baked bread 😊

As soon as you said the dough looked like your stomach, I had to subscribe!! Best video of this. I’m a newbie and on my third try due to me not timing this process correctly at all- thank you!! ❤

Tip. If you're learning, and beyond- take a tiny piece of dough and put it in the bottom of a little jar or glass. Mark the level with a rubberband. Put next to your large bowl and cover both. When small jar has doubled, you're ready to bake. It's hard to tell "double" when the dough ball is big.

Please make a video on how you make and maintain your starter.

I've never seen anyone use rice flour on their counter. That is probably getting incorporated into your dough during shaping and rice flour doesn't absorb liquid like wheat flour does. Have you noticed a crunch or odd texture in the crumb? I've been doing sourdough for almost 5 years and I use water on the counter if anything. It's really best to use nothing so that there's resistance on the surface to help with building tension. I hope this helps. I also deflate the bigger bubbles to avoid tunnels and huge holes

Excellent presentation. Thanks so much. You answered questions I had been wondering about.

Love this video. Hope you make one of your start to finish douh making/baking process

Thankyou for making the steps so clear !!

Very helpful, ty 😊

Thank you Sonia, I’m 2 weeks into the sourdough obsession and your info helps. I talk to my starter also 😂

Well explained thankyou🎉

I talk to my starter and my dough. Lol

Just found your presentation and would loved to hear you talk about what your started looked like when mixing in your dough. I'll keep looking!

I put about 2tb of dough into a straight sided glass and mark it with a band just like what I do with the starter. Then I can measure double and wait until it gets there

Why don't you use a curved scraper to remove the dough from the bowl?

Can you use a whole wheat starter and when you bake use with that whole wheat starter breadflour?????

Do u have the rest of SD bread making beyond the BF video?

Vertical video. Not interested.