baby baking birthday bread Cooking Food update Friends Holidays Hopworks Logan Memorial Weekend Pizza Portland Restaurants recipes Recommendations Restaurants Review Summer sunny day Weekend Update

Baker Baker

Lisa Eirene

About Lisa Eirene Lisa lost 110 pounds through calorie counting and exercise. She swims, bikes, runs, hikes and is enjoying life in Portland, Oregon. Her weight loss story has been featured in First Magazine, Yahoo Health, Woman's Day and

Related Posts


  1. Lori

    My suggestion is to go to the King Arthur website and learn about sourdough there. That website is amazing for any baker and they are really helpful.

    I made a few sourdough things including english muffins, bread, pancakes, etc., until my starter died LOL. I never got around to making more because I’ve been too busy to bake.

    1. Lisa Eirene

      Thanks! I will check it out.
      Yes, baking is VERY time consuming. It basically took me all day.

  2. christi

    I was also going to suggest the King Arthur Flour website.

    The recipe you used is really vague. The different flours all work differently, they aren’t interchangeable. It also doesn’t give you any visual cues for your dough for kneading and proofing. Should it double in size? triple in size?

    I also recommend that you weigh your ingredients especially flour. If a recipe only comes in cups like on a blog or magazine, I usually skip it now because there’s too much room for error and I’m often frustrated with them.

    Sometimes the brand of flour matters too, I almost always use King Arthur which is a higher protein flour so it’s great for bread but I bought Gold Medal for Bravetart recipes because that’s what she specifies. So since your recipe calls for pretty much ‘whatever flour’ that is probably where the issues come from.

    My tip for proofing dough is to put the bowl covered in plastic wrap in the microwave. Don’t turn on the microwave!!!! Just use it as a draft-free contained space to help your dough rise. I make pizza dough every Friday and it rises beautifully in my DIY proving drawer. (Do you watch the Great British Baking Show? lol)

    1. Lisa Eirene

      Interesting about the microwave!

      When I was feeding the sourdough starter I used my scale and weighed everything out in grams, I think. I appreciate the advice. I had to read that recipe several times too, and even had my husband read it because there was stuff in the instructions that was super vague and confusing.

      I found a new recipe to try and just bought some flour from Bob’s Red Mill. Crossing my fingers for next time!

Leave a Reply