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Sourdough for Starters Sharing, Los Angeles, St. Louis, MO (2026)

06/14/2026

🥖 I just made my first sourdough loaf, and it definitely didn't go as planned 😅

After successfully making cinnamon rolls, cookies, and waffles, I finally decided to try my hand at sourdough bread. I was excited to tackle my first loaf, but unfortunately, it turned out pretty bad. 😭

The outside looked somewhat promising, but once I sliced it open, the crumb was extremely dense and gummy with almost no air pockets. It feels heavy, didn't get much oven spring, and clearly isn't the beautiful airy loaf I was hoping for. 🫠

I'm still very new to sourdough, so I'm not sure where I went wrong. My guesses are:
🥖 Underproofed or overproofed dough
🥖 Weak gluten development
🥖 Starter not active enough
🥖 Hydration issues
🥖 Shaping mistakes
🥖 Something else entirely 😅

I've attached photos of both the exterior and the crumb so you can see exactly what happened. I'd really appreciate any feedback, tips, or constructive criticism from more experienced bakers. 🙏

This is my first sourdough loaf after making successful cinnamon rolls, cookies, and waffles, so I knew there would be a learning curve, but I didn't expect it to be quite this dramatic! 😂

What do you think caused the dense interior? If you've made similar beginner mistakes, I'd love to hear what helped you improve. Thanks in advance for any advice! 🍞❤️

06/13/2026

💥😂 Meet the wildest discard in the history of sourdough! The jar in the middle literally POPPED its lid—screwed down tight, but this hungry little discard couldn’t be contained. It slowly backed off the lid, then BAM 💥—it lifted more and escaped like it owned the fridge! 🤣🥖 This was unfed, starving DISCARD energy at its finest 😂🤣😂.

I’d just removed it from the parent jar that needed feeding, placed it in the fridge next to my other starters (the chocolate one 🍫 and the sweet one 🍯 on the right are NOT discard, just for reference), and it immediately decided it was time for freedom. Moral of the story: sourdough discard is no joke—handle with care and maybe don’t underestimate its determination! 💪🥰

06/13/2026

🥖✨ Sourdough Ciabatta Bread Perfection! ✨🥖

I finally decided to try making homemade sourdough ciabatta, and wow... I’m honestly blown away by how it turned out! 😍❤️ Just look at that crumb! Those beautiful open holes, the light and airy texture, and that perfectly crisp golden crust are everything I hoped for and more.

The smell coming out of the oven was absolutely incredible 🤤. The crust crackled as it cooled, and the inside stayed soft, chewy, and full of flavor. It tastes just like something you'd find at a rustic artisan bakery 🏡🍞.

The hardest part wasn't making it—it was waiting for it to cool! 😅 My family kept sneaking slices while it was still sitting on the cooling rack. Before I knew it, half the loaf had disappeared! 😂

Whether you're dipping it in olive oil, making sandwiches, serving it alongside pasta, or simply enjoying it warm with a little butter, this sourdough ciabatta is pure comfort food perfection. 💕✨

The combination of sourdough flavor, crispy crust, and airy crumb makes every bite absolutely irresistible. I can already tell this recipe is going to become a regular bake in our house! 🙌🥖

👇 Comment "YES" below and I'll share the full recipe in the first comment! 👇😍🍞💛

🥖✨🍞💕

06/13/2026

"💔 Just a little (or big 😅) kitchen disaster to share… My sourdough starter decided it had enough and overflowed the jar, and while I was cleaning it up, it slipped right out of my hands! 😱🥴 The jar didn’t survive either, and now I’m left with a sticky, bubbly mess… but also a good reminder of just how alive and feisty your starter can be! 🍞✨ Lesson learned: always expect the unexpected when your starter is at peak! "

06/13/2026

🌾✨ Meet Jessica! She’s 19 days old today and has officially given me three strong rises in a row! ✨🌾

I’m feeling like a proud sourdough parent right now. 🥹💕 After nearly three weeks of feeding, watching, waiting, and probably overanalyzing every bubble, Jessica is finally looking active, healthy, and consistent. 🍞🫙

Over the last few days, she’s been rising beautifully, doubling (and more!) with reliable strength and showing all the signs of a happy starter. Those bubbles, that rise, and that lovely texture have me wondering if she’s finally ready for the big leagues! 💪✨

For those of you who are more experienced sourdough bakers, I’d love your advice. 👇

🧐 At 19 days old and with three strong rises in a row:
✅ When would you feel comfortable baking your first loaf?
✅ Is it safe to start using the discard now?
✅ Would you do a test bake first, or give her a few more days to mature?

I know consistency is key with sourdough, and I don’t want to rush things, but Jessica is looking pretty promising these days! 😍

Thank you to everyone who has helped me along this sourdough journey so far. This community has been amazing, and I’m excited to see what Jessica can do next! ❤️🍞

🫙✨🥖💕

06/13/2026

🫐🍋 This Blueberry Lemon Cream Cheese Sourdough is dangerously good! 🍋🫐

I’m not even exaggerating when I say this loaf disappeared faster than any bread I’ve made lately. The combination of bright, zesty lemon 🍋, bursts of juicy blueberries 🫐, and rich, creamy pockets of cream cheese 🧀 creates the perfect balance of sweet, tangy, and indulgent flavors.

The aroma while it was baking filled the entire house and had everyone asking, “When can we cut into it?” 😍 The crust baked up beautifully golden and crisp, while the inside stayed soft, fluffy, and loaded with colorful swirls of blueberry goodness. Every slice looked like a little work of art. ✨🍞

And that cream cheese? Oh my goodness. Those creamy pockets melted into the bread and paired perfectly with the tart blueberries and fresh lemon flavor. One bite turned into two, then three... and before I knew it, half the loaf had mysteriously vanished. 😂

I originally baked this for the family to enjoy, but if we're being honest, I probably ate more than everyone else combined. 🤭💙 It’s the kind of loaf that feels like a bakery treat, breakfast, dessert, and comfort food all rolled into one.

If you love sourdough and you're looking for a flavor combination that will absolutely wow your family and friends, this is the one. 🌟

🫐🍋 Soft crumb, juicy berries, creamy cheesecake-like bites, and the perfect hint of lemon in every slice. What's not to love?

Want the recipe? Say YES! 🙌💙🍞🫐🍋

🫐🍋✨🍞

06/13/2026

🌿🥥 POV: You’re tired of plain sourdough. 🥥🌿

So instead of reaching for water, you swap it out for rich, creamy fresh coconut milk and infuse the dough with fragrant pandan leaves... and suddenly your sourdough becomes something truly special. 💚🍞✨

The moment this loaf came out of the oven, the entire kitchen smelled like a tropical bakery. The sweet aroma of pandan mingled with the richness of coconut, creating a bread that feels like comfort food and a vacation all at once. 🌴☀️

Just look at that vibrant green crumb! 💚 The color is completely natural, the texture is soft and fluffy, and every bite carries delicate notes of coconut and pandan that make it impossible to stop at just one slice. 😍

This is one of those bakes that reminds me why I love sourdough so much. There are endless ways to experiment, create, and turn simple ingredients into something unforgettable. Sometimes all it takes is stepping outside the traditional recipe and letting a little creativity take over. 🌾✨

Would you try pandan coconut sourdough? 🤔💚 I honestly think this might be one of the most unique and delicious loaves I've baked so far. Fresh from the oven, toasted with butter, or enjoyed all on its own—it’s absolutely incredible! 🧈🍞

🌿🥥💚 Tropical flavors + sourdough magic = a loaf worth baking again and again! 💚🥥🌿

💚🍞✨

06/13/2026

💜 Purple Sweet Potato Sourdough Magic! 💜
I think this might be my proudest loaf yet! Just look at that stunning purple crumb peeking through the golden, crackly crust 😍. Infused with naturally sweet purple sweet potato, this sourdough isn’t just beautiful—it’s soft, fluffy, and packed with subtle sweetness that pairs perfectly with a pat of butter or your favorite jam 🧈🍓.

From the careful bulk fermentation to the artful scoring, every step brought this loaf to life. The color, the oven spring, the texture… it all came together in a loaf that I’ll remember for a long time. 🌾✨

Who else is ready to experiment with naturally colored sourdoughs? Comment below your favorite add-ins and let’s share some bread love! 💜🍞

06/13/2026

This blueberry cream cheese sourdough loaf almost made me lose my mind! 😤💙 I was so excited to bake it, but the result… let’s just say it didn’t exactly turn out how I imagined. The crust is golden, but the inside… oh boy, it needs some help! 😬

The loaf is packed with juicy blueberries and chunks of cream cheese, which should be a match made in heaven, but it’s giving me major trouble with texture and rise. Anyone else struggle to get the perfect balance of soft, airy crumb while keeping all that yummy filling intact? 🫐🧀

I need all the tips, tricks, and wisdom from fellow bakers here—how do you fix a loaf that looks amazing on the outside but frustrates you from the inside out? 🙏🥖

06/13/2026

🫙🧪 Okay sourdough nerds, I accidentally created a starter experiment and now I need your thoughts! 😂🥖

Last night at 10:00 PM, I fed both of these jars with the exact same starter, flour, and water ratios. Everything was measured carefully, and both starters started at the exact same level—the blue line you see on the jar. 📏✨

This morning around 7:00 AM, both jars had reached what looked like their peak. Beautiful rise, lots of bubbles, and looking happy as can be. 😍

That's when I decided to run a little experiment...

🫙 Jar #1: Left completely alone after peaking.

🥄 Jar #2: Gave it a good stir and mixed all those bubbles back in.

Then I walked away and came back about 3 hours later...

And THIS happened. 🤯🤯🤯

The stirred jar absolutely exploded with activity and is now overflowing down the sides like a sourdough volcano. 🌋😂 Meanwhile, the untouched jar looks much calmer and is behaving exactly how I expected it to after peak.

Now I'm fascinated and confused at the same time. 🤔

Did stirring redistribute food and yeast, giving it a second burst of activity?

Did I simply release trapped gases and create more room for fermentation to continue?

Is this actually helping strengthen the starter?

Or am I just delaying the inevitable collapse and stressing it unnecessarily? 😅

I've seen people mention "peak-to-peak feedings" and stirring starters before, but I've never personally witnessed such a dramatic difference between two jars fed exactly the same way.

So now I'm curious...

❓ Have you ever tried this?
❓ Is stirring after peak beneficial?
❓ Does it improve yeast activity or starter strength?
❓ Could it actually hurt the starter over time?
❓ Should this become part of my regular routine, or was this just a fun science experiment?

One thing I love about sourdough is that just when you think you've got it figured out, it throws another mystery at you. 🤣❤️

I'd love to hear what the experienced bakers and starter experts think about this one because my brain is now fully invested in the Great Starter Stirring Experiment of 2026. 🥖🔬🫙

🫙🥖🔬✨😂❤️

Sourdough for Starters Sharing

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