Lattice — The Sourdough Lab · Community feed

Community feed

1,284 members · 18 active right now
All posts Wins Questions Lessons
JK
Jordan Kessler Level 18 Wins
Pinned by Maya · 27 min ago

Open crumb on a 72% hydration — week 6, finally

Following Module 3 to the letter (and giving up control over fold timing) is what did it. Two-hour bulk in a 78°F kitchen, three sets of coil folds 30 minutes apart, cold retard overnight. Photos attached. Question for the bakers: do you score one ear or two on a batard this size?

48 reactions 22 comments +25 points awarded
DT
Devi Tan Level 7 Questions
1 hr ago · 4 replies

Discard sourdough pancakes — flat every time

I've been hoarding starter discard like the recipe told me to, but the pancakes won't rise. Tried baking soda, no luck. Have I let it ferment too long, or is the discard ratio off?

Linked lesson · Module 2 — Knowing your starter
12 min · You completed this on Tuesday
11 reactions 4 comments Following
LP
Leo Park Level 22 Wins
3 hr ago · From Bakery Pricing 101

Raised my loaf price from $9 to $12 — sold out the same Saturday

I posted the pricing exercise from Module 4 last week and y'all told me I was undercharging. I rewrote my market sign that evening, kept the same bakes, sold every one before noon. First $400 day. Bakery Pricing 101 paid for itself in one weekend.

72 reactions 33 comments +15 points