Learn to bake sourdough bread - the best bread in the world!

Failure in Bread Baking


I would like to mention something. I have baking failures. We all do. Those of you who are newbies sometimes get discouraged by seeing other baker’s photos, but all of us, even now, will have failures, we just don’t post them for the world to see.

I am experimenting with whole grains and I’ve had plenty of failures. By the time I tweak a formula a million times, I start getting it right and what I learn from that process I pass on to you. So do other bakers, especially with new methods and formulas.

First trial bake (failure):

Later trial bake (success):



So don’t get discouraged, you may need to multiple tweaks as you figure out what flour works, how to shape, learning to tell when a dough is done proofing etc.

Failures are just a path to success and the more you are willing to fail and learn from it, the better baker you will turn out to be. There are many so afraid of failure, that they don’t learn much and they don’t have anywhere near the fun that the rest of us do. So have fun, don’t worry about your failures.

In the photos below, the first one was a failure on my way to tweaking the formula for the second and third photos.
Working with my modified gluten bread:





I’ve been working with more whole grains and it took me a while to get this nice crumb:


It doesn’t happen overnight and there are plenty of failures along the way, especially when you are experimenting or learning a new method… or just starting out. So hang in there and don’t get discouraged, just think of each failure as part of the learning process.


If you want to learn more, consider joining one of my online sourdough baking courses (click on the photo collage) Once you get to the course enter the code: FUNBAKE10 to join any of my online baking courses for only $10.00:

Happy baking everyone! Teresa

Similar posts
  • Walking Sourdough Bread  Yea, I know, I know, walking where? How do you walk sourdough? Well I just needed a name for my bread and I was going on a walk so that’s what I named it. I should have called it “Quick get some dough ready, we’re out of bread.” I fed my starter in the [...]
  • New Course Launch – More Fun With Sourdough Br...Hello everyone! I’ve finally finished my #10th online sourdough bread baking course which is called, “More Fun With Sourdough Bread Baking.” It took me 10 months! I had several obstacles this past year which made it difficult to finish the course. I moved. Yay, I moved! It’s wonderful being in my new place but moving [...]
  • Fresh Ground Flour and Home MillingI have two home mills, the Blendtec Kitchen Mill and the Mockmill, well maybe three if you count the cheapo coffee grinder I used in the past before I got the Mockmill. The Blendtec Kitchen Mill has been a mainstay in my kitchen for years. I’m actually on my second one as the first one ended [...]
  • Sweet and Sour SourdoughIt’s that time of year when lots of folks around the world are baking. We are heading into spring in this hemisphere and on the other side of the world they are heading into fall. Often in the summer many people give up baking for a while, so during summer half the world isn’t as [...]
  • Easy Scrumptious Sourdough BrowniesThese sourdough brownies are quick, easy and taste super! They use only fermented sourdough starter so the flour in them is completely fermented. When you need a quick dessert and brownies sounds just right, and when do they ever sound wrong? then whip these up and serve them warm with some whipped cream, your favorite [...]


  1. Veronica Green Veronica Green
    March 23, 2017    

    Hello Theresa.
    I have made the autumn white twice now and I don’t seem to be getting the oven spring you are getting. The bread taste good and very nice crumb but I am trying to get more volumn. I use a metal large mixing bowl as my cover with the bread on the stone. Do you thing the stainless steel is too thin of a cover ?? I am going to try it in a Dutch oven but I am really trying gain success just using my stone.
    Any advice is helpful.

    • April 13, 2017    

      Try underproofing slightly and maybe shaping a bit more firmly. I don’t really know enough about your flour, temperatures, etc to really advise you but the stainless bowl should be just fine to hold in the steam.

  2. margie laughlin margie laughlin
    February 13, 2017    

    Hi Teresa,
    Ah yes, tweaking 🙂
    I love your whole grain loaf above, can you share what it is?
    I had a pretty good, not great whole grain modified bread. I think my levain was too low.
    What are you finding? Is this a modified gluten loaf?

    • April 13, 2017    

      Hi Margie, it was a ratio of whole wheat with extra added seeds/grains. I am just experimenting for my next course.

Leave a Reply

Your email address will not be published. Required fields are marked *

Discovering Sourdough, The Books:

Discovering Sourdough - The bread books!
Only 10-15 dollars  
Favorite Bread Baking Equipment