shannon.marie.walsh
Region: US
Monday 28 July 2025 20:02:37 GMT
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dee :
I fear this is a sensory NIGHTMARE
2025-07-29 22:36:03
205
Veronica Thompson :
But I HATE it all over my hands
2025-07-29 23:09:20
394
dar :
or buy a machine, and do the chorleywood process
2025-08-02 03:27:53
1
Barefooter :
I need to watch this in real time🫠
2025-07-31 22:14:53
1
aaantje_ :
At some point the dough was just like “OK, FINE!!😤”
2025-07-29 06:02:36
2791
LivingWildlyWell :
Could you use a stand mixer instead? Because golly, that’s a lot of work if you’re doing more than one loaf 😅
2025-07-29 01:27:16
11
Alien :
This makes no sense to me
2025-07-30 13:13:03
3
丂ｲ乇ｷﾑ刀の :
For a dough of 75% hydration you don't need to stress it, simply add water in two parts and wait, your dough will be strung by hydrolysis and a few touches will be enough to make it smooth and homogeneous
2025-07-30 13:24:03
1
Mary Dean :
I tried this today for the 1st time and it made the best bread yet!¡
2025-08-01 23:41:23
1
Kendji_973 :
or you can start at around 65% hydration only flour and water, mix it roughly, let it rest for an hour then add your sourdough, then your salt and when the consistency and structure are right you can add the rest of the water little by little to get to 75 or 80% hydration, it takes longer, but needs less physical effort and the results are better
2025-07-30 13:08:17
5
Po | Get fit with Po :
Oh wow that looked like it’d NEVER come together… apparently I’ve been undermixing the whole time
2025-07-29 11:14:14
542
Joy~Bird :
I am so curious, I just started making sourdough about 5 months ago. and I've only ever followed one recipe that calls for super minimal mixing (shaggy dough) and just recently I've heard lots about the "say no to sourdough" why?
2025-07-30 04:49:44
1
Grumpy :
Sometimes I am deeply shocked by how wet and messy dough becomes....shape....and....solid? SCIENCE IS SO COOL
2025-08-02 02:11:38
1
Acwwww :
how do you guys like to clean your hands after doing this?? I know you’re not suppose to wash this stuff down the drain right?? Or is it ok??
2025-07-31 01:45:49
1
Glamma :
This was me last week, I ended up throwing it away!. 😭
2025-07-30 20:55:43
1
bostjanpetkovsek :
what about just letting it relax and doing the stretch and folds?
2025-07-30 21:33:40
2
solen.skiner :
whao that 75% acts like my 100%! my 85% is much easier than that!
2025-07-30 18:02:14
4
sofa | AF: simplymisty_ :
2 minutes of that and ik i would give up and slap some more flour in 😭 i haaaate the dough in that sticky weird phase 😭😭
2025-07-29 18:48:29
1944
Moarftv :
you can achieve gluten development simply by giving it 30min rest after initial mix. than another 10min rest.
2025-08-01 06:58:19
1
Kaitlin Riley :
do you still do stretch and folds?
2025-07-29 01:08:35
1
bina :
what do high or low hydration doughs do to the sourdough bread?
2025-07-29 19:16:38
1
Προκομένες - Diligent :
Oh dear.. That was me making pizza with my tamagotchi (sourdough starter) 😂 now the mixer does the job while I drink my coffee! Just for the pizza though and the giapata! For my sourdough bread I enjoy the process too much 🥰
2025-07-29 21:38:11
3
Aubrey Z :
What would be the next steps after this? Still need to do the stretch and folds?
2025-08-01 04:30:17
1
Ting_Ting :
I was questioning my life so much when I first did this but yes it does work. It improved my load so much
2025-07-28 21:04:47
375
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