The Sweet Course

28/08/2026

28/08/2026

Why don’t I get those big holes in my sourdough.. aka ? 🥐

This is one question I keep coming across, and honestly, I completely understand the ! 😄

We all want that gorgeous sourdough … light, airy.. with those beautiful, irregular holes that scream “look what I baked!” 😂

But here’s the thing… open crumb is not a magic trick. There is no one fold, one flour or one hydration percentage that suddenly gives you those holes.

Think of it this way … your starter makes the gas and your gluten has to catch and hold it. Your job is to create the right conditions for that to happen.

So the journey is basically:

Active starter → good flour → right hydration → strong gluten → proper fermentation → gentle shaping → correct proofing → hot oven + steam.

Miss one or two of these, and your beautiful bubbles may decide to disappear! 😄

A weak starter won’t produce enough gas… Weak gluten won’t hold it…too much water can turn your dough into a sticky puddle instead of an airy loaf…
Under-fermentation means not enough bubbles; over-fermentation means the dough loses its strength.

And then comes shaping ..
All those bubbles you’ve spent hours creating need to be handled gently.

Finally, give that properly fermented dough a good hot oven and enough steam..and those little pockets of gas get one last chance to expand beautifully.

And one more thing … big holes do not automatically mean good sourdough. A loaf with beautiful flavour, good fermentation and a lovely texture is a successful loaf, even if it doesn’t look like a Swiss cheese! 😂

The holes will come as you start understanding your dough rather than simply following the clock.

Sourdough isn’t about chasing holes. It’s about learning to read the dough. 😊❤️

Do join my sourdough Masterclass to know this hands on and much more 🍀
Dm me for more details https://wa.me/message/GFYB6ZWFGXFYO1

20/08/2026

Showcasing all my loaves from the day I started up to now 🙏🏽✨
There is no one “perfect” way to make sourdough.

It doesn’t have to be in a particular shape or have a dramatic open crumb, a dark crust or look like a picture from a baking book.
If it is made with a pure, living sourdough starter … naturally fermented, it is sourdough… PERIOD ❤️

For me, a true sourdough bread is d one close to nature … simple ingredients…Flour, water, salt and a healthy starter creating an incredibly complex, flavourful loaf.
The shape, crumb structure and appearance are expressions of the baker’s technique and preference..not the definition of whether something is “good sourdough..

Because at the end of the day, sourdough isn’t about how impressive the loaf looks.
It’s about how .. beautifully simple, wholesome and delicious …bread can be. 🤩♥️

20/08/2026

All my efforts from the day I started my sourdough journey .. up till now 🤩✨🙏🏽

17/08/2026

That’s what u get when u don’t give up ♥️💚♥️

17/08/2026

Artisanal Pandan walnut cranberry sourdough bread with hint of rosemary and homegrown basil. 💚🍀🍒

30/07/2026

My 🫶🏽

30/07/2026

Sourdough bread using

30/07/2026

05/07/2026

Bread Baking Masterclass for Beginners 🍞

We’ll talk about the basics of bread making, how to understand your dough, and all the little tips and tricks that make a huge difference. So even if you’ve never baked bread before, don’t worry… we’ll do it together, step by step. 😊

If you are interested pl connect with me in messenger 🫶🏽💕