sourdough fail, soup, kombucha, kefir, steak, & veggies | three rivers challenge week 4

Week 4 of the Three Rivers Challenge is here, and it’s been a mix of wins and an epic fail! I attempted sourdough for the first time, and let’s just say it didn’t turn out as I’d hoped-but that’s all part of the learning process.
I shared my sourdough fail, meals, and reflections on how this challenge is pushing me to be more resourceful and creative. Let me know in the comments how your pantry challenge is going-I’d love to hear your wins (and fails)!
About me ☞ Hey! My name is Allie, a young professional living in northern ND with a passions for fitness, food, and my Catholic faith! I am so happy you chose to join me today, and I hope to see you more in the future!
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[@ThePeacockHomestead]

Hey there hun! Nice video ! ❤ so what I usually do for my sourdough is I let it do the bulk ferment yours looked wonderful and then you let it sit on the counter for the second ferment for at least six hours and then you put your design on it and then you can pop it in the oven after you preheated it at 475 for 45 minutes. Bake it for 20 minutes covered and then 10 minutes uncovered. Sorry about your Dutch oven because of the hot temperatures it’s gonna get crazy looking and that just means that you used it and it’s probably gonna look worse every time you use it that’s how mine looks lol.
🥰❤️🙏🏻 xoxo

[@alliepasch]

@@ThePeacockHomestead thank you for the advice! I’m okay with the Dutch oven looking kind of wild, just glad it wasn’t something I did but just a sign of normal wear and tear!

[@beckyb4068]

It almost looks like you overproofed it during your bulk ferment? Until I have used a recipe multiple times and know the oven times are correct for my oven, I will temp the bread when I pull it out as well. 195°f is what I aim for to know the inside is cooked as well. Keep trying you'll figure it out!

[@alliepasch]

@@beckyb4068 thank you for the encouragement! I’ll definitely temp it next time.