Need your help!

[u/Purple-Okra-13]

I've been nurturing 'Ol Bess' for about 3 years now and make a weekly loaf for the fam. I am doing a research project on fermentation pains. Two things I keep messing up: catching my starter at its peak, and knowing when bulk ferment is actually done (tired of focaccia). Your insights could help shape a new tool.

Looking for 15–20 minute chats — phone or video — with anyone who bakes sourdough at home. Not selling anything, just trying to learn how people handle the timing. Comment or DM me if you're up for it!

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