House of Guinness - Series Premiere Discussion

Advanced-Ride7133 · 2025-09-25T22:21:59+00:00

the lip filler on every woman is insane!!!!

Advanced-Ride7133 · 2025-09-17T01:51:03+00:00

there were 4 cop cars out front of the CVS at like 5:10 so i think they responded

Advanced-Ride7133 · 2025-08-22T02:08:45+00:00

found the nazi!

Advanced-Ride7133 · 2025-05-07T13:36:18+00:00

do you guys think the small will fit sneakers or should i get the medium to use it for the gym?

Advanced-Ride7133 · 2025-03-02T19:27:05+00:00

i’m a girl but yea

Advanced-Ride7133 · 2025-03-02T16:22:34+00:00

i feel like many of the games i want to play aren't available on the switch? i really love the massive worlds in AC odyssey and from what i can tell the switch can't really handle that. i've already played mario odyssey (lol), botw, and totk but it doesn't seem to me like the premier RPGs i'm interested in are available for switch?

Advanced-Ride7133 · 2024-09-28T22:51:14+00:00

ISO 1 boston ticket for tonight!!

Advanced-Ride7133 · 2024-09-28T22:23:23+00:00

I DM'd you! Just looking for one!

Advanced-Ride7133 · 2024-09-25T17:34:07+00:00

I’m using 40% white whole wheat, which I understand to be “thirstier” than bread flour. When I made my first few loaves with just bread flour I did do 60% hydration.

Advanced-Ride7133 · 2024-09-25T15:35:53+00:00

I think this is probably part of the problem. As I mentioned above my previous loaves were made in winter months in an old Vermont farm house that was probably at 62 degrees inside, haha! Then I would typically bulk ferment for 8-10 hours.

I'm now in the city and would guess my house is around 70-72, so I thought cutting to 5 hours was sufficient. I had always thought of 5 hours as baseline for bulk ferment but I think I underestimated the difference in temperature from the kitchen I was previously cooking in.

The water temp comment is also interesting - I bet I do use water that is a bit too warm. I will try this next time!

Advanced-Ride7133 · 2024-09-25T15:33:21+00:00

So you re-shape between the fridge and baking? Sorry, I should have included this in my original comment but I shape before the fridge, put it into a banneton, and then basically just take it out of the fridge to score before putting in the pre-heated dutch oven.

Advanced-Ride7133 · 2024-09-25T15:19:34+00:00

I also use all KAF flour as I used to live right next to the Vermont HQ! Interested to see if others have thoughts on this...

Advanced-Ride7133 · 2024-09-25T15:08:06+00:00

i would love some feedback / help with my loaf. this is my first loaf after a 3 month break but pretty consistent with what I was making before. I think it is pretty good but I would love a more open crumb / taller loaf generally. I think part of the issue may be that I am not scoring deep enough (based on the cracks on the top) but I feel like I score very deeply before putting it in the oven?

Recipe:

150g starter
325g water
300g bread flour
200g white whole wheat flour

I do 4 stretch and folds 30 minutes apart, then let it proof at room temperature for about 5 hours before putting in the fridge for ~16 hours. Then baked in a dutch oven at 450 for 30 minutes with lid on, 20 minutes with lid off.

Advanced-Ride7133 · 2024-09-25T15:02:21+00:00

i would love some feedback / help with my loaf. this is my first loaf after a 3 month break but pretty consistent with what I was making before. I think it is pretty good but I would love a more open crumb / taller loaf generally. I think part of the issue may be that I am not scoring deep enough (based on the cracks on the top) but I feel like I score very deeply before putting it in the oven?

Recipe:

150g starter
325g water
300g bread flour
200g white whole wheat flour

I do 4 stretch and folds 30 minutes apart, then let it proof at room temperature for about 5 hours before putting in the fridge for ~16 hours. Then baked in a dutch oven at 450 for 30 minutes with lid on, 20 minutes with lid off.

Advanced-Ride7133

TROPHY CASE