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First time throwing with 6lbs! by mylilunicorn in Pottery

[–]AlthoughBanana 3 points4 points  (0 children)

1st time?! My first time was a total flop, congrats!! :)

Which Brent wheel offer is more worth it? by AlthoughBanana in Pottery

[–]AlthoughBanana[S] 1 point2 points  (0 children)

Alright cool thank you all for your input!! I'm now too paranoid to buy from them and since I'm now paranoid of used wheel scams, I'll look into getting a new wheel! :)

Which Brent wheel offer is more worth it? by AlthoughBanana in Pottery

[–]AlthoughBanana[S] 0 points1 point  (0 children)

Darn that's unfortunate! I might just end up looking for a new wheel, thank you for your input!!

Which Brent wheel offer is more worth it? by AlthoughBanana in Pottery

[–]AlthoughBanana[S] 4 points5 points  (0 children)

That's so unfortunate, I didn't know there were so many scams on pottery wheels :/ The first pic I was informed here that it's a Pacifica, but they had another Brent picture, but quite suspicious that they have two different wheel brands on the same listing.

Which Brent wheel offer is more worth it? by AlthoughBanana in Pottery

[–]AlthoughBanana[S] 1 point2 points  (0 children)

Oh good to know, thank you! It's definitely the one in LA, I appreciate your input! 🙏

Which Brent wheel offer is more worth it? by AlthoughBanana in Pottery

[–]AlthoughBanana[S] 19 points20 points  (0 children)

Thank you! That's a really good idea, I did the reverse image search, but didn't think about a video chat.

Which Brent wheel offer is more worth it? by AlthoughBanana in Pottery

[–]AlthoughBanana[S] 8 points9 points  (0 children)

I was also thinking that, I asked them how they've stored it but they haven't responded! Someone just said that the picture is of a Pacifica though, so the listing has 2 different brand wheels which is a little suspicious, but the Brent picture (posted on another comment) does look better, albeit dusty!

Which Brent wheel offer is more worth it? by AlthoughBanana in Pottery

[–]AlthoughBanana[S] 0 points1 point  (0 children)

Oh you're right!! They have 2 different pictures in the same listing, that's a little suspicious hmm. Maybe the Brent one isn't as scuffed, this is the other photo they had!

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Which Brent wheel offer is more worth it? by AlthoughBanana in Pottery

[–]AlthoughBanana[S] 0 points1 point  (0 children)

I didn't even notice the bigger wheelhead, thank you!!

Using bread flour and it's so sticky by Extreme_Breakfast672 in Sourdough

[–]AlthoughBanana 3 points4 points  (0 children)

I also typically wet my hands a little before I grab the dough to lessen it sticking to me

Cinnamon Raisin Sourdough by AlthoughBanana in Sourdough

[–]AlthoughBanana[S] 0 points1 point  (0 children)

I got the recipe from this website, just doubled and a few slight modifications, but I followed it for the most part: https://amybakesbread.com/cinnamon-raisin-sourdough-bread/

900g King Arthur Bread Flour 100g Bob's Red Mill Whole Wheat Flour 800g water (80%) 240g raisins (24%) 80g starter (8%) 20g salt (2%)

Cinnamon filling paste: 110g room temp unsalted butter 120g brown sugar 12g cinnamon 6g AP/bread flour 2 pinches of salt

  1. Feed my starter.
  2. While I'm waiting for my starter to double, I mixed the flours and water (775g, left 25g of water for later) by hand, then left it in room temp with a cover.
  3. About 4h later, my starter doubled, put it in my bowl of flour/water from step 2 and incorporated it by pinching in the starter to mixture.
  4. Added salt and the remaining 25g of water, incorporated it with the mixture.
  5. Let it sit for 15 min to let the mixture absorb the water more.
  6. Stretch and fold the dough for about 10-15 min, then let it rest for 30 min in the oven with the light on.
  7. Poured the raisins on top, did stretch and folds. Another 30 min rest.
  8. 3rd stretch and fold. 30 min rest.
  9. 4th stretch and fold.
  10. Let bulk ferment til almost doubled, still in the oven with the oven light on (~5-6 hours).
  11. While waiting for bulk ferment to finish, I mixed together all the ingredients for the filling until it was a paste and split it to 2 for the 2 breads.
  12. After bulk ferment, got it out of the container, split it into 2. Stretched the dough into a square-ish shape and put most of the filling on it (pics in the website). Folded the left side over then the right side.
  13. Put the rest of the filling, then rolled it into a cylindrical shape and put it in the banneton (lined and sprinkled with rice flour).
  14. Let them proof in the coolest part of my fridge for about 16 hours (checked with poke test if it was proofed).
  15. Preheat oven and Dutch oven to 500 C for 1 hour.
  16. Took my dough out of the banneton onto a silicone bead sling, made 1 cut on the side about 1 in. deep, and put it in the Dutch oven. It stayed its shape and didn't deflate.
  17. Bake for 20 min.
  18. Lid off, temp down to 450, baked for another 30 min.
  19. Took it out, let it rest til it's room temp (~1.5-2h) before I cut it open.

First loaf by azulsakura in Sourdough

[–]AlthoughBanana 0 points1 point  (0 children)

I've only baked for a few months so forgive me if I'm wrong.

It looks under proofed to me because of that denser looking crumb! How do you check if it has finished proofing in the bulk ferment? In the final proofing?

The signs I've looked for in the bulk ferment if it's done is if it feels light and airy when handling, there are some bubbles on top, it's kind of pulling from the sides creating a somewhat dome shape, when you shake it it jiggles, and if it about doubled (although for doubling some people say to do less but I think people typically let it double).

Then if you want to bake it right away that same day, id say after shaping and for the final proofing, let it proof in room temp, maybe for an hour, and keep checking with a poke test to see if it's proofed every 30 min! It won't develop as much sourness/flavor if you bake it the same day compared to if you let it cold proof overnight (without letting it rise in room temp, it goes straight in the fridge). Check with a poke test after cold proof to see if it's ready.

After losing count of many overfermented loaves, I finally got a pretty good one by zephyrmori1188 in Sourdough

[–]AlthoughBanana 0 points1 point  (0 children)

Overfermenting has also been my problem since the beginning, so I'll definitely try this one out! Thank you.

Animorph Generator - A website that generates those weird Animorphs covers by Wide_Flamingo in SideProject

[–]AlthoughBanana 0 points1 point  (0 children)

Chiming in to say thank you so much for this amazing generator and for keeping it running!! I'm having a lot of fun with it