u/somepplsay

Me and my roomie found a mini fridge full of them at our local dollar general!! They’ve been sold out everywhere in our area so we were feeling pretty lucky lol

I used this recipe to make my sourdough, with a couple of edits: first, I didn’t use any walnuts so instead of 1/2 cup of raisins, I used a full cup! Second, I accidentally used 1/2 cup of brown sugar instead of the noted 1/4 cup. I didn’t realize this until I was doing the dishes lol whoops.

I baked the same day, it sat on the counter for about 4 hours before I did my final shaping, let it sit for another 30 minutes & then I put it in the fridge for 30 minutes while the oven preheated as I was hoping it would help me with my scoring but as we can see it did not. Does anyone have any tips for that, lol?

Anyways this tastes AMAZING & my whole family is requesting I make another one, as this one is already almost gone in a day.

I just made my very first loaf, which my family and I thought tasted good, but I’m trying to decipher from my crumb whether I over or underproofed. I just want to adjust my timings the next time I bake to try and perfect it, but don’t really know how to tell (even when using the diagrams lol). I used the Natasha’s Kitchen YouTube video/recipe throughout the process, except she says 4 hours bulk ferment and I had to do 5 before it was ready.