Post #2827237

@amenonsen@flipping.rocks gotcha! Yes, extra info helps. In that case yeah, I'd be wondering about the strength of your starter, mostly how long it takes to double. Also sounds like thanks to local environment, you may need to reduce the amount of water in the recipe 🤔 Whole grain is fine, my thought instantly goes to, "oh you're having the same issue I did when I was using whole wheat", which did come down to my dough being way too wet. People are always like, "you should be at 65% hydration" but thanks to what my kitchen is like, that's never worked for me. You may also want to try reducing the amount of water and checking to see if you still puddle when you do. 💜 It's NOT EASY, so please don't get disheartened! I still have bread mishaps and I've been baking bread since I was 11! (I'm 38 now.)