Two Things That Will Change Your Sourdough

If your bread isn’t turning out how you hoped… it’s usually not your recipe.

It’s your timing and your structure.

The last couple of weeks, I’ve released two new YouTube videos that focus on exactly that, and they have received amazing feedback!

Don't just take my word for it!

When to End Bulk Fermentation

This is where most people go wrong.

Ending bulk fermentation too early gives you dense, underproofed bread. Too late, and your dough becomes weak and sticky.

In this video, I walk you through:

• What your dough should look like
• The key signs most people miss
• How temperature changes everything

Watch the video on YouTube

How to Strengthen Your Dough

If your dough feels slack, sticky, or won’t hold shape… this is for you.

Good structure doesn’t come from adding more flour.
It comes from understanding how dough develops.

In this video, I cover:

• Why your dough lacks strength
• Simple techniques to fix it
• What strong dough actually feels like

Watch the video on YouTube

Checkout the Free Guides

If you’re new here, or haven’t downloaded them yet:

• ​Build your own starter from scratch​
• ​Learn how to manage and maintain it​
• ​Bake the Mighty White with full process​

They’re all free, and designed to simplify things.

If you're struggling with dough, start with the videos!

They’ll give you clarity straight away.

And if you haven’t already, make sure you’re subscribed on YouTube — there’s a lot more coming over the next few weeks.

Have a great week.
Russ