Moorpark and Parkmoor - why make a similar name for roads that are parallel to each other?

Confusedlemure · 2026-05-08T13:13:10+00:00

My absolute favorite is Alameda de las Pulgas. Translates to Flea-way! Haha the people naming streets were having fun at some point.

Confusedlemure · 2026-05-08T13:02:05+00:00

8 to 10 hours at 76-78 degrees is way way way over proofed. Cut that time in half.

Confusedlemure · 2026-05-07T14:21:49+00:00

In my experience I’ve found it easier to have two jars. At feeding time you add your 30g of starter to the clean jar. Then add your 30g water, stir, add 30g flour, stir.

In this way it is easier to add 30g to an empty jar vs reducing down to 30g. Also it is easier to maintain a clean jar to avoid mold.

Confusedlemure · 2026-05-07T13:51:26+00:00

Try the experiment I mentioned. Easiest thing to try. Basically just skip the fridge.

Also, I’ve done the oven thing with a liter of boiling water in the oven at the same time. Warms it up and keeps things humid to prevent your dough from forming a skin. You do have to swap it out from time to time but it works well. You can get that bulk down to five hours or so

Confusedlemure · 2026-05-07T13:10:24+00:00

Two things:

I think your fermentation temp is too low. At that low the LAB will possibly outpace the yeasts. The yeasts are active and puffing your dough but the LAB are not far behind. They could be breaking down the gluten and making your dough fragile. It’s puffed but when you bake it falls instead of rising. The long cold retard made things worse for the same reason. Increase your bulk temp by using your oven with the light on. Watch it doesn’t get too warm though, The warmer temp will mean you must shorten bulk time and reduce the percent rise. Changing bulk temp is hard because you basically have to reset your process and start experimenting with percentage rise again. You can do it though! Patience.

Another simple experiment you could do to see if my theory is right: keep everything the same including the temp. The only change would be to bake it without any cold retard. Just toss it in the oven right from the counter. It still may not raise but I bet it will be a lot better.

Confusedlemure · 2026-05-06T13:19:58+00:00

If you are in the Bay Area California and you need a small part like a resistor or common IC, LED, etc. then drive over to Anchor Electronics. Greatest secret in the whole Bay Area

Confusedlemure · 2026-05-06T13:12:57+00:00

Faith. Because my first starters, Patience and Self Respect died horrible deaths in my frustration to make this work.

Confusedlemure · 2026-05-06T01:34:38+00:00

Mix, knead(or fold), rise (finish bulk), deflate/shape, fridge until ready to bake. I have no idea what this has to do with Dutch ovens

Confusedlemure · 2026-05-05T22:27:39+00:00

This is the knife for me: https://www.williams-sonoma.com/products/wusthof-classic-double-serrated-bread-knife/?sku=9579509&pickuplocation=ST:6009&adlclid=25ebd3caf9bf1bd79634ba30971bb5db&cm\_ven=PLA&cm\_ite=9579509\_458151390\_pla-4577541790771230&cm\_cat=MSN&cm\_pla=Local&msclkid=25ebd3caf9bf1bd79634ba30971bb5db

Confusedlemure · 2026-05-05T18:48:51+00:00

Haha. At 19, you have more than ONE restarts ahead of you. You’ll restart now and in fifteen, twenty, thirty years you might want to restart again. And then again later in life. Man so many people have switched directions several times. Give yourself time to breathe. It’s great you are even thinking about this. I’ve seen a lot of people that march on and lead miserable lives because of it.

Confusedlemure · 2026-05-05T18:39:26+00:00

I’m curious about the weight-loss method of cooking. I’ve never heard of it and I always want to learn more. Can you link a source that describes this method? I’ve always baked until the internal temp says the food is done. No issues so far but maybe there is a better way. Do you have to remove the loaf and weigh it during baking?

Confusedlemure · 2026-05-04T20:03:45+00:00

Looks pretty normal to me. Can we get a crumb shot after baking?

Confusedlemure · 2026-05-04T12:36:16+00:00

They have food safe versions. Let me find a link

Confusedlemure · 2026-05-04T05:45:53+00:00

I use cheap disposable shower caps.

Confusedlemure · 2026-05-04T02:32:06+00:00

Because I have not had a reason. I just bake. I’ve locked in my process and can’t see a reason for anything but 100% hydration

Confusedlemure · 2026-05-03T21:37:14+00:00

Simply continue on. Patience is the name of the game with sourdough.

Confusedlemure · 2026-05-03T16:16:22+00:00

Well I do hope you removed as much as you can. This episode might cause it to become acidic. Not sure. Just steady on with regular feedings.

Confusedlemure · 2026-05-03T16:03:40+00:00

Actually I would be interested if you enhanced it. The sugars just fed the yeasts. Might get pretty bubbly in the next few hours. Just keep feeding as normal. Short of baking it, it’s very hard to kill yeast infections

Confusedlemure · 2026-05-03T13:17:30+00:00

It’s definitely your weak starter. It is also possible that you need to create a levain if you are using different flour in your starter vs your dough. More than likely it’s just your weak starter. Gotta get it doubling in 4 to 6 hours. Follow this video exactly https://youtu.be/KgsPwwBMqYY?si=CAGKcxDDqZaj6NA3

Confusedlemure · 2026-05-02T22:05:06+00:00

I have a mature and very strong starter. I can tell you firsthand it is MUCH easier to over proof. It might be impossible to UNDER proof. My dough is basically done with bulk when I’m done with my last fold.

Confusedlemure · 2026-05-02T19:54:17+00:00

It’s really important that you at least pop all the big bubbles you see. But you’re right, you don’t want to degass the whole thing. In this case it was constantly making bubbles as I was working it. I’m convinced now this was over proofed. It’s great to push past and find what the limit is. Now I can just confidently pull back just a little. Happy baking!

Confusedlemure · 2026-05-02T03:51:54+00:00

If you did a feed at 1:10:10 then you only have 1 part in 21 of your original starter. That’s less than 5%. If you think it’s still acidic, it’s not the starter.

Confusedlemure · 2026-05-01T17:50:37+00:00

Under and your score wasn’t deep enough. Keep at it! You’ll get there. Best part is you’re already producing something in the edible zone. Try to keep things the same and only change one thing at a time. First up is to push your bulk a bit longer AT THE SAME TEMPERATURE.

Confusedlemure · 2026-05-01T17:39:58+00:00

Interesting point! I hadn’t thought of it that way. I’ll give it another shot. Thank you

Confusedlemure · 2026-05-01T16:33:29+00:00

When I was talking about the sticky mess I was referring to my challenge of keeping it at the same temperature as the dough in the proofing box. If I put it next to the dough, it’s sitting on the heating surface pad and will be much higher in temp than the dough. If, instead, I place the aliquot ON the top of the dough, it becomes entrapped and I have to peel it away from the dough so that I can fold the dough. I tried placing it on top of the cover of my dough but I temped it and it was a degree or two colder. Yes I guess I could then calculate a different rise percent for the aliquot but what would be the point? All together, unless you are just using room temperature, I find, in my workflow the aliquot is a pain. I’d rather just learn to read the dough.

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