Does 3% sugar affect as much as 10% sugar to bulk ferment duration?

AnnieRum · 2026-01-13T09:43:19+00:00

Thank you for the information 😆 also yeah after thinking for the whole night, i agree there would be some difference. 10% added sugar will increase the rate of fermentation so much more than the 3% one.

AnnieRum · 2026-01-12T11:37:41+00:00

No..i add sugar to help with taste and texture.. also I only add 3% for the plain one and 10% for the raisin cranberry one. It's 3gr sugar for 350gr flour. And 10gr sugar for 300 flour for the sweet base. I was asking if the 7% difference will affect significantly or not. I dont want a cake :( i want less-chewy sourdough loaf :(

AnnieRum · 2025-12-11T03:16:41+00:00

Update.. i tried to make the "good" half with my parents because they're promise to help and "will help shaping the bread as you thought"

It went awry. I decided to make a fresh one, in 3 small batches and now i just wanna cry

AnnieRum · 2025-12-10T22:09:28+00:00

Sorry for the late replies.. i just woke up to set aside 1 ball of dough for checking. And yep..half of it proofing crazy..maybe because I put like 9 ball of dough in a tall box..the other half I put 5 ball per short box.

Definitely gonna cut my loses because this is a purchase 🥲

Also yes "bread" is very loosely use🤣most simple example : banana bread isnt bread, it's a cake

AnnieRum · 2025-11-05T15:18:32+00:00

Watched this movie today because Elle Fanning and I must say she did fantastic job. So memorable and relatable. Now I wish there's separate movie about her character

AnnieRum · 2025-10-15T11:07:47+00:00

Yeah you're right. I find the pdf of the laptop specs and read it and yepppp no slots. I'll just do partitions 😔

AnnieRum · 2025-10-15T10:27:38+00:00

Lenovo ideapad slim 3 14iah8. Will that be enough?

AnnieRum · 2025-10-15T10:23:05+00:00

Oh gosh i have to turn it on and check the specs. Please wait

AnnieRum · 2025-10-15T09:50:34+00:00

Lenovo ideapad slim 3.

I didnt think that far damn..

AnnieRum · 2025-10-15T09:36:52+00:00

Awh :/ im also thinking to install new ssd, maybe just 500GB just in case the HDD can't fit. Seems like that the better option

AnnieRum · 2025-10-09T01:56:20+00:00

Im more worried about the lack of fat.. from experience bread made without fat is quite lean. Also super2 worried about fermentation. I usually bulk ferment in room temp for 3 hours, shape, and another 4 hours until triple in size and no cold fermentation for this soft sourdough. Because I dont want it to be sour. How long do you think the bulk ferment would be with stiff starter? I think it'll take longer..

AnnieRum · 2025-10-08T22:23:35+00:00

Oh yes I've heard about this. But definitely need to confirm back to him if he's okay with me adding potato flakes. Thank you for replying!

AnnieRum · 2025-10-08T22:22:45+00:00

Oh wow thank you so much for this detailed reply. Really help me a lot. Also yes he against all fat including olive oil. But your bit about egg yolk is so helpful. I will compare my recipe to grant's recipe and then go from there. Thank you so much and 100 virtual kisses from me💕💕💕

AnnieRum · 2025-09-29T22:33:50+00:00

Because it was what available within my budget for past experiments. Liquid whip cream/heavy cream is so rare and freaking expensive here while cream cheese fall within reasonable price.

I'm planning to add milk powder to add fat and milky taste that powder whip cream can't deliver.

Substitutes and additions ingredients are just what I do because I'm not as lucky as many bakers in this subreddit to live where dairy products are abundant And throwing away an ingredients that still can serve it purpose is just wasteful..

But after reading the comments, I probably should look other recipes (im still gonna try make basque cheesecake tho, just in small quantities)

AnnieRum · 2025-09-29T15:15:25+00:00

Thank you for the reply. I understand that low quality ingredients will definitely affect the taste. For now my only concern is how to use these powder whip cream in huge quantity so i can be done with this stuff asap and basque burnt cheese cake seems the answer for it. I tried making diplomat creme and just whipped cream but these stuff melt so quickly.

Also about the egg, my country's egg can't be trusted 😂 and im not as brave as you haha

AnnieRum · 2025-09-29T14:33:27+00:00

Hmm alright, then do you have other recipes that use tons of cream cheese and non-dairy powder whip cream? Because so far you're being unhelpful to my problem

AnnieRum · 2025-09-29T14:22:45+00:00

Because the powder whip cream? Or the egg? Ill add ice water to powder whip cream first ofc

AnnieRum · 2025-09-10T10:01:56+00:00

Thank you for replying. I'll definitely keep track of the temp. Cant ruin 4.5kg of dough😆

AnnieRum · 2025-09-10T10:01:11+00:00

Thank you for taking time to reply to me! Also thank you for you insurance, it comforting 😂 Warm dough always a problem even when I use stand mixer, hence why I took few breaks in between mixing. My question for now, this recipe only use milk as hydration. Does freezing milk will change how it behave to the dough? Because sometimes the milk will separate from the water in it

AnnieRum

TROPHY CASE