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  1. The channel Hopewell Heights SAVED MY SOURDOUGH! I had the same problems as you for so long, but now my starter is thriving and I have finally successfully made Sourdough!! 🎉🎉🎉🎉🎉

  9. 3 cups of flour
    2 tsp salt
    2 tsp yeast

    Mix

    Add 2 cups of 105 degree water

    Mix

    Cover well with Saran Wrap (totally sealed) and leave out at room temp for 12-18 hours

    Place dutch oven in conventional oven at 450 degrees for 30-45 mins

    Remove Dutch oven and place dough mixture in parchment paper and place in Dutch oven with the lid, place back in the oven for 30 minutes

    Remove Dutch oven lid and bake the bread without the lid for another 15 mins

    Carefully remove lidless Dutch oven from oven and remove bread from the Dutch oven by the paper or use tongs or a spatula

    Let bread rest for 15 minutes before serving, come back and LIKE this comment 😊

  10. Have you tried good quality bread flour? It's higher in protein and because of that gluten content and will make your bread rise more!
    Also: filtered water is key! And organic non bleached flour.

  13. Next time, if it doesnt rise… dont even bother with it. Chunk it. Because like youve seen… dense.. unedible. ❤❤❤❤ GET IT GIRL! your making me want to try sourdough! If you succeed… im gonna try too! ❤ ❤ ❤

  14. Okay you just need to keep trying 😂 I don't know much about sour dough making but maybe you can transform every failed experiment by adding instant dry yeast! So it's not fully a fail! Just an idea 😜 I don't know If it would work or not, Betty is family now 😂😂😂😂 never let her go

  18. I don't know much about making bread but one trick that I've used for dough recipes is when you're proofing it to put it in the oven with the oven light on. It creates just enough heat to let it rise without cooking it

  23. I feel like it would be easier to help with this if you gave us a video of your routine with Betty. Personally I think Betty didn't look very bubbly, that could be because she's not very active or it could be because she was fed too far in advance. (It also could be because we were too far away to see) a good test is to put a little spoon full of Betty into water and if she sinks she isn't bubbly enough.
    Best of luck!

  25. It seems to me that at the end when you shape the dough you roll it too much and it may cause the air to come out, after you do 4 rounds of folds I would just put it in a bowl with a floured towel and put it a few hours later in the oven. If tour environment is cold I recommend to proof the dough in the oven with a cup of hit water to make steam, hope this helps🥰

  26. Try feeding Betty with whole wheat instead of unbleached all-purpose. That’s what really helped my start get stronger. Also like another person said, try to make sure your starter is at its peak when you’re using it.

  27. Sourdough has a STEEP learning curve, weve found. Weve had our starter Gilbert now for a couple years. Hes healthy, but we don't bake often enough to learn how to make a good loaf i guess. Too disheartening 😅

  30. Here's a tip, quit trying to record these videos, learn something, and then try to post a video! It makes it really hard to learn while you're trying to record your learning process. Do you think these other influencers do it perfect the first time? I get that you're trying to be authentic. But you're killing all of us, mostly comical and FUUUUUUUNNNNNNNNNY!!!! . And you're just making your platform full of mistakes. AND Jokes!!!!! I'm saying this all with a kind heart..😢🤣🤣 I promise! Figure it out first! Keep posting the way you do, and you're just gonna keep me here… Loving! SARCASM COMMENTS BECAUSE YOU'RE SARCASTIC TOO 😂 I LOVE YOU!

  35. These comments are great with feedback about what to do, but I’d also be careful with not using a rolling pin with bread dough. You the countertop and some extra flour is what’s going to make it magic you might actually need to need it a little bit more and then give it more time to proof.

  36. I'd have to know what you're doing for other steps but my FIRST advice is to you an active starter. Betty looked WAY too thin when you poured it into the bowl. Also it looks like you need to be more patient. Everybody's dough varies with environment, temperature etc. So don't listen to the recipe's bulk fermentation time. It could be anywhere from 3hrs to 10hrs+ JUST LET IT BULK FERMENT UNTIL SHES ATLEAST DOUBLE!!!

  40. To see if your starter is ready to go take a small blob and drop it in a glass of water. If it doesn't float she's not gassy enough. But no fear add some yeast to your dough and keep feeding your starter. Maybe feed her a small spoon of honey with the feeding if she's being lazy.

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