Inuk.beauty

Haha moonias shared this in one of my comments when she couldn’t figure out what Sedna sourdough was 😆💖 this is so cool lol internet is so fast 💨 oh I love her name too

Good read

I feel like there should really be a pinned “read this” FAQ for this group (unless there already is and I just couldn’t find it) to help answer the most frequently asked questions/concerns — especially for beginners. We’re all here to support each other, but having this might save a lot of confusion as folks get started 🙂
Here are the main things that come to mind right away:
1) If your starter is pink or orange, toss it. UNLESS you’ve used pink salt and think that might be the reason. Still, be cautious. When unsure, throw it out.
2) Do. Not. Put. Your. Starter. In. The. Oven. Even if you leave a note, someone will eventually turn it on and kill your starter. Anything above 120°F and the good bacteria dies.
3) You shouldn’t bake with your starter until it reliably rises and peaks within 4 or more hours (depending on your home’s temperature) for four days in a row. It’s completely normal for your starter to be active in the first few days and then go quiet. Stay consistent, and it will bounce back. That’s where the “double for 4 days” rule comes in.
4) If there’s dark liquid on top, it’s h***h. You can stir it back in or pour it off. But if it looks fuzzy, that’s not h***h — toss it.
5) You don’t need to keep as much starter as you think. It’s tougher than it looks.
6) If you’re not baking every day, storing your starter in the fridge helps. It slows things down, but doesn’t stop growth. It might take a day or two to wake up fully — longer if it’s been in the fridge unfed.
7) The float test isn’t very reliable. If you need a visual method, try using the aliquot jar technique. Over time, you’ll learn your dough and environment.
😎 Cloth and paper towels used as covers are OFTEN the reason starters go moldy. They let air and contaminants in. They’re not sealed. Doesn’t mean they’re always the cause, but use with caution. If it’s working for you, keep doing it.
9) Don’t expect gorgeous loaves right away. Like art, music, or spelling — it takes time and repetition.
10) Use a scale — or don’t. Your choice. But remember, 1/2 cup of water doesn’t equal 1/2 cup of flour. Weight and volume are not the same thing.
11) Stir with whatever you like — just make sure it’s clean and not shedding metal. Wash your hands before handling. Use your utensil once, then clean it.
12) Don’t rinse discard or dough chunks down the sink. Remember how hard it gets when it dries on the counter? Same thing in your pipes. Use a mesh drain catcher, or rinse in a soapy bucket. Bonus: plants may benefit from the nutrients (just not the soap).
13) Enjoy it. Life’s not perfect — neither is bread.
14) If you don’t share the steps you took, temperatures, etc., we’re just guessing why your bread didn’t turn out the way you wanted. Everyone’s oven and setup is different.
15) Easiest and cheapest way to keep your dough moist while rising? A shower cap. Reusable is even better. Or just use a pot lid. If you sew, you could make a linen/PLU bowl cover — but linen alone might dry it out. A damp tea towel works well to hold in moisture.
16) Burnt bread bottoms? Place a second baking sheet under your Dutch oven or vessel. Or use a few dry grains under parchment. Or a crumpled ball of foil. It helps block direct heat from below. Just like with cookies — the bottoms bake faster because of contact with the hot pan.
17) Whether you use ice in your Dutch oven is personal preference. Moisture helps with oven spring. You can spritz with water — or not. Just test what works for your setup. Note: throwing ice into a hot Dutch oven can crack the enamel. Be aware of the risk.
18) Shaping and gluten development matter — a lot. Along with proofing, they’re probably the two most important steps.
19) Don’t forget salt. It brings flavor and helps with fermentation and gluten formation.
20) Some people want an ear, some don’t. Scoring allows the bread to expand. For more of an ear, cut at a slight angle on the side. For less, go straight down or in the center. Usually, 1/2” deep is enough. Too shallow or too deep won’t give you an ear. Practice and feel will guide you.
21) Don’t store bread until it has completely cooled. If you trap the steam, the crust will go soft or chewy.
22) You don’t have to discard. But you can. If you enjoy baking with discard — go for it. But you probably don’t need 20 jars of starter unless you're baking a lot or giving it away. A little goes a long way.
23) Every type of flour absorbs water differently. Just like people can’t agree on pancake batter thickness — you’ll need to learn what’s “right” by feel.
24) House too cold? Use a seedling mat if you want. They’re affordable and won’t overheat your starter. But you don’t need one — just adjust your timing.
25) Bread made in winter won’t behave like bread in summer. Humidity and temperature change everything. Adjust as needed.
26) Odds are your starter isn’t 200 years old. If it’s strong and active, that’s all that matters.
27) Share your starter with friends! It’s a fun way to get others involved. Someone probably shared with you, too. We all start somewhere 🙂
28) Most common problems? Underproofing or overproofing. The poke test works for some — but only before baking, not during bulk. Trial and error is key. You’ll get it.
29) If your starter looks like it has tiny worms or threads on top, that’s likely kahm yeast. Not harmful, but can mess with flavor and takes forever to go away. If it’s fuzzy, colorful, or patchy, play it safe — toss it. If it wouldn’t pass in a restaurant, don’t eat it at home either 🙂
30) You don’t need fancy tools or ingredients. Any container. Any flour (just avoid bleached). All-purpose flour can make amazing bread too.
31) For every negative comment, there are 30+ kind people willing to support you. Don’t worry — it’ll be okay!
32) Your starter is alive. It needs food. How much and how often depends on the temperature and how much starter you’re keeping.
33) Underproofed bread = gummy texture, dense crumb between big holes, sometimes even undercooked.
Overproofed bread = bubbles collapse, less rise, but often still light and tasty.
34) Want a white contrast on your bread design? Use rice flour — it holds its color during baking. AP and bread flour tend to brown.
35) Don’t seal your starter completely tight. It produces gas that needs to escape. If using a lid, leave it about 75% on. It keeps out germs but lets gas escape. Even in the fridge, leave the jar a little open 😂
Most important of all — have fun.
Your starter wants to thrive, and you want to bake something amazing. Trust the process. Keep going. Ask questions (just try to check the list above — because a lot of answers are already here) 🙂
What other common tips would you add?
The printable guide and full tip list are in the article. You'll find it in the first comment ❤️👇

For y’all who were wondering why I was crying, these are the screenshots from the email that seemed SO convincing and honestly sounded like such a cool opportunity. 😩

I genuinely thought I was going to do an interview and put myself out there, and I was actually really excited about it.

Then I looked closer and realized the email was coming from a Gmail address. 😩

Like… why do people do this to other people?! You get someone excited about an opportunity, make everything sound legitimate, and then it turns out to be something completely different.

I’m sharing this because I know other people get excited when something like this happens too, especially when you’ve been working hard and suddenly someone reaches out saying they noticed your work.

Please be careful and look at EVERYTHING before you respond or give out information. Even if the email looks professional and the opportunity sounds amazing.

And yes, I cried. 😂😭 I was disappointed, embarrassed, and probably a little too emotionally invested in the possibility of it being real.

But we move. 😂

Okay, so someone gave me a little reality check today about posting too much. 😂

She basically told me that I’m repeating videos, stressing about what to post next, spending too much time on Facebook, and that I should be spending more time with my family and keeping some things private.

And honestly? I actually appreciated the comment because it made me stop and think.

But YES, I absolutely repeat a lot of videos. 😂 That’s literally how social media works!

When you create a specific type of content and it does well, you keep making that type of content. If I make a sourdough video and y’all love it, guess what? You’re probably getting another sourdough video. 😂 If cooking videos do well, I’m going to keep cooking.

It’s not necessarily because I have nothing else to post. It’s because I’m creating content that people actually want to watch.

And honestly, what do you do when you go to work? Do you spend your entire workday with your family? Nah! 😂 You go to work, you do your job, and then you go home to your family.

This page has become part of my work. I make content, edit, post, interact with people, answer comments, and yes, I make money from it. I’m not ashamed of that, I love it.

But I also understand the point about balance.

I don’t want to be so busy documenting my life that I forget to actually LIVE it.

The thing is, you guys see what I choose to share. You don’t see the other 90% of my day. You don’t see me putting my phone down, making dinner, taking care of my kids, hanging out with my husband, doing my art, running errands, or just existing without a camera in my hand.

Posting a lot doesn’t automatically mean I’m neglecting my family.

And sometimes I’m literally just posting because I felt like posting. 😂 Not every video needs to be deep, inspirational, educational, or completely original.

Sometimes it’s just me making bannock. Sometimes it’s sourdough. Sometimes I’m talking about something random. Sometimes I repeat a video because it did well.

That’s social media.

I think the bigger thing is knowing when it stops being fun and starts becoming stressful. I’ve definitely felt that before, especially when I’m chasing bonuses or trying to figure out what the heck I’m supposed to post next.

So I’ll take the reminder to have balance, but I’m still going to enjoy what I’m doing.

And if I post the same kind of video 14 times because y’all keep watching it… 🤷🏻‍♀️😂

Also, if I suddenly disappear from Facebook for a few days, don’t panic.

I’m probably eating bannock with my family somewhere. 😂

I don’t drink coffee to wake up.
I wake up to drink coffee.
The main event of my day is the coffee itself.