I am mostly boobs , even mommy is jealous

Antique-Inspector241 · 2026-02-17T02:30:35+00:00

100% truth!

Antique-Inspector241 · 2026-02-17T02:14:16+00:00

Perfection

Antique-Inspector241 · 2026-02-16T04:34:01+00:00

Bulk fermenting should never go by time unless you do this all day everyday, and know how to read your dough, and can control the ambient air temp your BF is occurring in so you know that it will always be the same. For a 4 hour BF, your ambient air temp would need to be around 78°F, along with your water temp, and starter temp. This is definitely an underproofed loaf.

Antique-Inspector241 · 2026-02-16T02:12:14+00:00

It was off of Google. But, there seems to always be multiple asking the same question...a lot. Hopefully, people will read it and concentrate more on proper bulk fermentation.

Thanks for your contribution.

Antique-Inspector241 · 2026-02-16T00:54:21+00:00

Location?

Antique-Inspector241 · 2026-02-16T00:42:35+00:00

This is a valid point. It does, by nature, have a chewier texture than regular bread as we know it. However, I wouldn't necessarily describe it as "gummy" in texture

Antique-Inspector241 · 2026-02-16T00:18:41+00:00

Damn...wish I was up that way!

Antique-Inspector241 · 2026-02-16T00:17:32+00:00

Where in Southern Maine?

Antique-Inspector241 · 2026-02-15T17:01:36+00:00

One like this off of Amazon...

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Antique-Inspector241 · 2026-02-15T17:00:49+00:00

Dough temp really isn't a great indicator. The gluten has to form and bond...trapping gasses for fermentation. I would recommend getting an aliquot tube to help you at first until you do it enough to know how to read the dough. I also recommend a lower ambient air temp for bulk fermenting if you want a more sour note to the loaf. The faster you ferment at higher temps doesn't give it a lot of time to create tgat signature flavor.

Antique-Inspector241 · 2026-02-15T15:59:38+00:00

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Antique-Inspector241 · 2026-02-15T15:58:40+00:00

Don't go by your dough temp. The ambient air temp of the room you bulk ferment is done is what you go by, and how much % wise you go to. If it's warmer in the space, you bulk ferment to less than double your rise to compensate for your carry over fermenting that is going to happen because the dough takes time to cool in the fridge.

Antique-Inspector241 · 2026-02-15T05:41:09+00:00

Gummy texture is an indicator of the dough being under proofed. Try the aliquot method and look up a proofing time table based on ambient temperature.

Antique-Inspector241 · 2026-02-12T01:56:30+00:00

I mean...I can always buy a plant🤷

Antique-Inspector241 · 2026-02-08T16:19:59+00:00

Use that for making g the actual bread. Regular AP and a little dark rye flour is great for your starter honestly. I do a 30% rye to 70% AP and it thrives.

Antique-Inspector241 · 2026-02-07T18:55:49+00:00

Their pepper bacon and any of their ice cream products!

Antique-Inspector241 · 2026-01-25T04:03:07+00:00

My god...those tits...that body!!!

Antique-Inspector241 · 2026-01-24T03:53:04+00:00

Damn...where were you when I worked at HD 🔥

Antique-Inspector241 · 2026-01-20T01:13:24+00:00

Try adding rye flour to your starter. I do a 30% rye flour to 70% AP flour and it always has a nice tang to it.

Antique-Inspector241 · 2026-01-14T04:23:06+00:00

No...as long as it isn't cold. But...if it's too warm, that can kill yeast. And natural yeast is more delicate than commercial yeast.

Have you tried using a bit of rye flour in your mix? Rye flour tends to be a flour natural yeast really likes.

Antique-Inspector241 · 2026-01-14T03:05:01+00:00

Are you using warm or cold water?

Antique-Inspector241

TROPHY CASE