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Sourdough Starters, 41 Railroad Avenue Wantagh, New York, NY (2026)

09/07/2026

I think this might be my best loaf yet, and I’m ridiculously proud of how it turned out! After all the experimenting, waiting, tweaking, and hoping for the best every time I open the oven, it finally feels like things are starting to come together. 🥖✨

The crust came out beautifully golden with just the right amount of color, and I love how the scoring opened up during the bake. Some of the loaves got sesame seeds, some got black sesame, and a couple were left lightly floured so I could play around with different looks.

They’re not all perfectly identical, but honestly that’s part of what I love about homemade bread. Every loaf has its own shape and personality, and seeing them all sitting together after the bake made me so happy.

Definitely one of those baking days that reminds me why I keep doing this. I’m calling this batch a win—and easily my best loaves so far! ❤️🍞

09/07/2026

I’m slowly learning to love this old stained white Dutch oven exactly the way it is. ☺️ For a while, I used to notice every mark, scratch, dark spot, and baked-on stain and think about how much nicer it looked when it was new.

But now I see it differently.

Every little mark on this pot has a story behind it. Some came from loaves of bread baked for family, some from dinners shared around the table, and others from meals made for friends or people I care about. It has been used, loved, heated, scraped, cleaned, and used all over again.

At this point, I don’t really see the stains as something ugly anymore. I see them as proof of all the food that has come out of this pot and all the memories connected to it.

It may never look brand new again, and honestly, I think I’m okay with that. To me, it’s beautiful exactly as it is because every stain represents something I made with love. ❤️

09/07/2026

I’m not sure who originally suggested this trick, but whoever you are… thank you, because this is such a clever little way to keep an eye on your sourdough starter. 😂

Instead of constantly checking the level or trying to remember exactly how high it was after feeding, the glove gives you a really obvious visual clue. As the starter gets active and produces more gas, you can literally watch the glove start to inflate. When it’s standing up nice and tall, you know something is definitely happening in that jar.

It’s simple, inexpensive, and honestly kind of hilarious to watch. Then once the activity slows down, the glove starts to relax again, which makes it even easier to see the rise-and-fall cycle without staring at the starter all day.

I love little tricks like this that make sourdough easier to understand, especially when you’re still learning your starter’s timing and behavior.

Such a brilliant idea, and definitely one I’ll be remembering. ✋😂🍞

09/07/2026

What happens when the power decides to go out on dough day? Apparently you get to stand there and watch an entire day’s worth of work slowly turn into a science experiment. 🤷🏻‍♀️

I had all of these loaves shaped, tucked into their baskets, and chilling in the fridge, ready for baking. Then the power went out. No refrigeration to keep them cold, and no working oven to bake them before they kept proofing.

So there really wasn’t much I could do except watch them keep expanding. Before long they were overflowing their baskets, stretching through the refrigerator racks, and basically melting into one giant dough situation.

It’s one of those moments where you just have to laugh because getting upset isn’t going to bring the power back. Hours of mixing, folding, shaping, and prep… and then Mother Nature says, “Not today.” 😂

Anyone else ever lose a whole dough day because of a power outage? I’m definitely going to remember this one for a while.

09/07/2026

Can someone please explain why my sourdough loaf suddenly looks like it grew a bu****le? 🤣😭☠️

Everything looked completely normal when it came out of the oven except for one tiny little bubble on the crust. Of course, instead of leaving it alone like a reasonable person, I had to pick at it. I couldn’t help myself. 😂

Well… apparently that little bubble was holding back something much bigger, because once I pulled it off, I was left with this perfectly round hole staring right back at me.

Now I can’t unsee it. Every time I look at this loaf, that’s the first thing my eyes go to. 🤣

The bread itself still looks great and I’m sure it’ll taste just fine, but visually this might be the funniest loaf I’ve ever made.

Please tell me I’m not the only one who has accidentally turned a perfectly good loaf into something ridiculous by picking at the crust. 😂🍞

09/07/2026

Has anyone here used the Baker’s Corner all-purpose flour from Aldi for feeding a sourdough starter? I recently switched to it, and ever since then my starter just doesn’t seem nearly as active as it normally is.

I’ve done two feeds with this flour so far, and both times the activity has been really disappointing. I’m not seeing the usual rise, bubbles, or energy that I’m used to, and it’s starting to make me wonder if the flour change is the reason. 😕

The only thing I’ve changed is the flour. My feeding routine, amounts, temperature, starter, and everything else have stayed the same. I normally use Pillsbury or Gold Medal and haven’t had this issue before, so I’m thinking about switching back and hoping I can get my starter active again.

Has anyone else noticed their starter slowing down after using this Aldi flour, or have you had good results with it? I’m trying to figure out whether the flour is actually the problem or if this is just a coincidence.

Hopefully a couple feeds with my usual flour will bring it back to life. Thanks for any advice or experiences you can share!

09/07/2026

Does anyone have any tips for baking more loaves at once in a regular home oven? I’m getting ready for some vendor shows and really need to increase how many loaves I can bake per batch.

Right now I can reliably bake three loaves at a time with the rack in the middle, but I’m trying to figure out how to make six at once using roasting pans on two racks. The problem is that I’ve never had much success using the bottom rack.

I’ve been baking at 450°F for about 30 minutes covered, then uncovering for another 10–15 minutes. Some loaves come out too pale or underbaked on top, while others end up way too dark or completely burnt. I’ve been experimenting with sheet pans underneath, no sheet pans, and different rack positions, but I still can’t seem to get consistent results.

All of my roasting pans have rice in the bottom to help protect the bottoms of the loaves, but balancing the heat between the upper and lower racks has been the biggest challenge.

Has anyone found a good setup for baking six loaves at once without sacrificing quality? Do you rotate the pans halfway through, switch racks, lower the temperature, or change the covered and uncovered baking times?

I’ve also tried open baking, but it hasn’t worked well for me and it ends up smoking out the house, so I really need to stick with covered pans if possible.

Any advice from people who bake larger batches in a home oven would be greatly appreciated. I’m definitely in the trial-and-error stage right now!

09/07/2026

Just hoping you guys can mourn with me for a minute because this one genuinely hurt. 😭 I had JUST gotten my starter to the perfect peak after waiting around seven hours for it to finally get where I wanted it.

I’d even changed my feeding ratio from 1:3:5 to 1:1:1 because I needed it to move a little faster, and everything was finally looking perfect. I was ready to use it for a sandwich loaf and feeling pretty good about the timing.

Then somehow the jar ended up shattered on the floor and the starter went everywhere. Glass, starter, mess—the whole disaster. There goes the sandwich loaf I had planned. 🤬

I’m trying very hard to keep my composure and not lose it on my 17-year-old or the cat right now. 😂 I know accidents happen, but after waiting all day for that perfect peak, this one definitely stings.

Please tell me I’m not the only one who has had a sourdough tragedy like this.

09/07/2026

So y’all just put your sourdough discard in a jar, stick it in the fridge…and then what? 😂 I’m brand new to this and only started today, so I’m still trying to understand what everyone actually does with the discard once it starts piling up.

Up until now I’ve just been throwing mine in the trash every time I feed my starter because I didn’t realize people were saving it. 🤦🏼‍♀️ I don’t have much yet since I literally just started, but now I’m wondering if I should begin keeping it in the refrigerator instead.

Do you just keep adding new discard to the same jar every time you feed your starter? How long can it stay in the fridge? Do you need to feed the discard too, or do you simply leave it alone until you have enough for a recipe? And what are some easy things you like making with it once you’ve collected enough?

Also, yes, I know this jar is ridiculously big for the tiny amount I have right now. 😂 It was literally the only clean jar I had available, but I’m planning to pick up a more reasonable-sized one.

I’m definitely in the “learning as I go” stage, so any beginner discard tips or favorite recipes would be appreciated!

09/07/2026

I decided to try something a little different with these loaves and put them straight into a cold oven instead of preheating first. I set the oven to 375°F and let them bake uncovered for a total of 1 hour and 6 minutes.

I wasn’t completely sure how they were going to turn out using a cold-start method, especially with them baking uncovered the entire time, but I’m pretty happy with the results. They rose nicely, developed a good golden crust, and each loaf seemed to get a slightly different amount of color and oven spring.

I’m still experimenting with temperatures, timing, and whether starting from a cold oven gives me a more consistent bake, but this batch definitely gave me something to work with.

For anyone else who cold-starts their bread, does 375°F for about an hour sound similar to what you do, or would you adjust the temperature or bake time next round?

Sourdough Starters

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