Warren Martin

Warren Martin Welcome to may Backyard Chickens BYC!!

Nothing like experience to make a difference—I think both the starter and the baker are finally improving 😂I stopped kee...
06/18/2026

Nothing like experience to make a difference—I think both the starter and the baker are finally improving 😂

I stopped keeping my starter in the fridge and switched to feeding it 1:3:3 daily, then twice a day before I bake. This loaf was 73% hydration and gave me the most open crumb I’ve made so far. It’s soft and airy inside with that crunchy crust I love.

I’m one happy baker today 😊 Now I want to work on making the crumb a little more uniform. Would you recommend more gluten development, adjusting my bulk fermentation, or focusing on shaping? I’d really appreciate your suggestions!

Hi, friends!Yesterday I tried a sourdough version of Texas Roadhouse dinner rolls, and I have to say… they were a huge h...
06/18/2026

Hi, friends!

Yesterday I tried a sourdough version of Texas Roadhouse dinner rolls, and I have to say… they were a huge hit 😍

I made the cinnamon butter too, and together they were absolutely delicious. Soft, fluffy, buttery, and honestly hard to stop eating. Definitely making these again!

Naturally colored sourdough is officially in the oven-to-counter suspense stage 😂🌈I used plant-based food coloring in th...
06/18/2026

Naturally colored sourdough is officially in the oven-to-counter suspense stage 😂🌈

I used plant-based food coloring in the dough, and I’m dying to see what kind of surprise is hiding inside. I increased the hydration to 76%, which gave me a softer, looser dough than usual. It spread more than I hoped, so the loaf is not quite as tall, but I decided to roll with it and try a new scoring pattern too.

Not every experiment comes out exactly as planned, but that is half the fun of sourdough. I’ll be slicing into this in about an hour and I cannot wait to see the crumb!

One of my first sourdough loaves came out absolutely covered in blisters, and my mom thought we had messed it up 😂 She s...
06/18/2026

One of my first sourdough loaves came out absolutely covered in blisters, and my mom thought we had messed it up 😂 She shared it here asking what went wrong, and this group kindly informed us that we had accidentally made something beautiful.

That little “mistake” is what got me hooked on the creative side of sourdough. For the past year, I’ve been treating every loaf like an edible canvas—playing with scoring, flour dusting, and designs that make each one feel special.

Now I’m working on getting that gorgeous blistered crust on purpose. Are you team natural blisters, or do you love the flour-dusted drawn-on look more? I would love to see your loaves and hear any tips for improving blister development!

I know it all gets sliced and eaten eventually, but adding a little art to the process is my favorite part. 🤍

Happy baking!

Blueberry + cream cheese tucked into buttery sourdough brioche? I’m obsessed 🤤 These were a solid 1000/10.
06/18/2026

Blueberry + cream cheese tucked into buttery sourdough brioche? I’m obsessed 🤤 These were a solid 1000/10.

I thought my loaves would be way too over proofed to sell at the market tomorrow. I cut into one. What does everyone thi...
06/15/2026

I thought my loaves would be way too over proofed to sell at the market tomorrow. I cut into one. What does everyone think? Would you be mad if you payed $10 for this?

What am I doing wrong? I have 0 sour to my loaves, it’s more nutty than tangy!
06/15/2026

What am I doing wrong? I have 0 sour to my loaves, it’s more nutty than tangy!

How is my first ever loaf?! I used 150g of active starter (3 years old from a friend) and was feeding it 1/2 of all purp...
06/15/2026

How is my first ever loaf?! I used 150g of active starter (3 years old from a friend) and was feeding it 1/2 of all purpose unbleached flour with 3/8 cup of water. I then used 350g of water, and 455g of flour (I ran out, I was going for 500g). I mixed it into a shaggy dough, and let it sit covered with a damp towel on the counter for 1 hour. I then did 4 sets of stretch and folds every 30 minutes. I let it bulk ferment on the counter covered with damp towel until 5:30pm (I first mixed the dough at 10:20am). I was out so I had my husband put it in the fridge at 5:30 so it doesn’t overproof. I then got home and at 9:30pm I shaped it and put it back in the fridge to cold proof overnight. The next morning, I preheated the oven with the Dutch oven inside at 450 for 45 min and I took the dough out of the fridge, scored it, and put it in the oven with lid on for 30 minutes, then with the lid off for another 15 minutes. This is the result! I did wait 2 hours before cutting into the loaf as well. Please let me know how I did, and if there is anything I should change!

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