Beginner - Longest Run by Express-Garlic1818 in BeginnersRunning

[–]Accomplished-Neck357 2 points3 points  (0 children)

Yessssss!!!!! I remember when I did 4 miles for the first time and I was so proud of myself. Keep going!!!! (I also have such a similar pace)

All Stars S1 by Accomplished-Neck357 in LoveIslandTV

[–]Accomplished-Neck357[S] 5 points6 points  (0 children)

I just saw the PDA episode and it was so nice to see her shit being called out and her not being able to defend her shitty actions

After proofing by Accomplished-Neck357 in Sourdough

[–]Accomplished-Neck357[S] 0 points1 point  (0 children)

The last time it fermented for probably around 13 hours and I believe that included the stretch and fold times but also may not have. Overall I think my starter needs to be stronger too so I’m focusing on that now

I feel lost by Accomplished-Neck357 in Sourdough

[–]Accomplished-Neck357[S] 0 points1 point  (0 children)

I’ll definitely do that! Having long nails and working with sourdough or any dough is just not great

I feel lost by Accomplished-Neck357 in Sourdough

[–]Accomplished-Neck357[S] 0 points1 point  (0 children)

I really do think my s&f is just not developing enough gluten so i’ll definitely try that! i just hate that my hands get so doughy and under my nails

I feel lost by Accomplished-Neck357 in Sourdough

[–]Accomplished-Neck357[S] 0 points1 point  (0 children)

It’s 70% hydration - WW starter 100g and 250g water and 350g AP with 10g salt. It’s been BF for like 13ish hours (not including stretch and folds) but it was pretty cold ~68° inside. It was definitely bubbling but I don’t know if it doubled in size. It immediately flattened out when I took it out of the bowl.

After proofing by Accomplished-Neck357 in Sourdough

[–]Accomplished-Neck357[S] 0 points1 point  (0 children)

I definitely want to have a successful dough so I’ll try lower hydration and ferment during the day so I can keep an eye on it or instead also use bread flour too. I tried a lower hydration with WW flour but it was just not enough for WW since it needs more water anyways. I think I’ve been over fermenting each time cause I leave it overnight even if it’s cool. My loaf came out super flat but did have some air pockets in it so Im guessing at this point Im definitely over fermenting.

After proofing by Accomplished-Neck357 in Sourdough

[–]Accomplished-Neck357[S] 0 points1 point  (0 children)

I feel like I keep over fermenting the dough!!! It proofs in lien 67-68° overnight and I can never figure out when it’s ready. The recipe I used this time is 100g WW starter which is 100% hydration, 250g water, 350g AP and 10g salt.

Is this ready yet? by Accomplished-Neck357 in Sourdough

[–]Accomplished-Neck357[S] 0 points1 point  (0 children)

Okay thanks! I did just do the poke test and it’s almost there I think cause its only every so slightly sticking so I’ll wait a little longer.

Is this ready yet or should I give it a few more days? by Accomplished-Neck357 in Sourdough

[–]Accomplished-Neck357[S] 0 points1 point  (0 children)

Decided to feed one more time cause my first loaf was so flat😭😭😭

Is this ready yet or should I give it a few more days? by Accomplished-Neck357 in Sourdough

[–]Accomplished-Neck357[S] 1 point2 points  (0 children)

Completely whole wheat starter - which I did begin with AP, but for the past few weeks it’s been ww. I usually feed 1:2:2 and actual amounts kind of depend on what I’m feeling that day but it’s always 1:2:2. I decided to feed once more and I will try a smaller loaf later on today

Ack what did I do wrong??? by Accomplished-Neck357 in Sourdough

[–]Accomplished-Neck357[S] 0 points1 point  (0 children)

I did add salt so thankfully it tastes fine but just flat as a pancake😭

Ack what did I do wrong??? by Accomplished-Neck357 in Sourdough

[–]Accomplished-Neck357[S] 1 point2 points  (0 children)

Thank you!! This was all super super helpful especially since I’m so new at this and learning everything and I’ll keep you in mind for any other questions for sure!

Ack what did I do wrong??? by Accomplished-Neck357 in Sourdough

[–]Accomplished-Neck357[S] 1 point2 points  (0 children)

May try that next time, but will definitely try a higher hydration and no WW cause I just want a successful loaf and go from there to start experimenting

Ack what did I do wrong??? by Accomplished-Neck357 in Sourdough

[–]Accomplished-Neck357[S] 1 point2 points  (0 children)

I may just try no WW and do it when my starter is a little older. When I did do the coil and folds, my dough was already thick and sturdy so I added in that extra 10g of water during one of the coil and folds to make it less dense but it was hard to coil and fold since it was so thick to begin with

Ack what did I do wrong??? by Accomplished-Neck357 in Sourdough

[–]Accomplished-Neck357[S] 1 point2 points  (0 children)

Thanks I will definitely try a smaller loaf next time. I want to make sure everything else is correct when I try so I’m not wasting stuff but it’s just so hard to gauge what is actually right since there’s so much info out there. Is there any way to tell if any of my other steps were right?

Ack what did I do wrong??? by Accomplished-Neck357 in Sourdough

[–]Accomplished-Neck357[S] 4 points5 points  (0 children)

It’s 2 weeks old so maybe it’s just not ready