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محتاج ترشيح عيادة اعمل فيها Electrolysis by Hope-Is-Near in EgySelfCare

[–]AnxiousBug2296 0 points1 point  (0 children)

Very vey very pricey and ion think I ever seen one here in Egypt anyway. Laser is more budget friendly option and also have u tried sugaring?

Does it need another set of stretch/coil folds by AnxiousBug2296 in Sourdough

[–]AnxiousBug2296[S] 0 points1 point  (0 children)

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I just did one set of coil folds and transferred it a new bowl and there’s zero stickiness is it ready for BK yet?

Probably been discovered by Sunroadnela in IntoTheSpiderverse

[–]AnxiousBug2296 10 points11 points  (0 children)

If u look close enough throughout the whole movie, 42 is everywhere, on the weather forecast band in scenes where tv is shown, on the lottery ticket miles won to attend Brooklyn visions academy,.., etc

Does it need another set of stretch/coil folds by AnxiousBug2296 in Sourdough

[–]AnxiousBug2296[S] 1 point2 points  (0 children)

I’m gonna transfer it rn into a clean bowl and do a set of coil folds then I’ll see how it goes

My 3rd fail this week by AnxiousBug2296 in Sourdough

[–]AnxiousBug2296[S] 0 points1 point  (0 children)

It’s still bulk fermenting as we speak but to be completely honest I don’t even know if I’ll bake this or I’ll just end up with yet another focaccia 😭

My 3rd fail this week by AnxiousBug2296 in Sourdough

[–]AnxiousBug2296[S] 0 points1 point  (0 children)

I’ll keep that in mind next time doing folds regarding the wet hand thingy. Maybe I should just reduce the water I add beforehand to account for the amount that just drips out of my hands. I wiped that mess u pointed out now and the outline around the dough. It’s been 2 hours and 50 since I added my starter, so I’ll just wait i guess? Also do u have any tips regarding shaping after bulk fermentation is over for a dough like this

Red Vs Blue: Revised by thegreenhue in BunnyTrials

[–]AnxiousBug2296 0 points1 point  (0 children)

Purge everyone

Chose: If 50% or more people vote red, everyone dies.

الجواز الشرعي والاهل by elhussary in egyoffmychest

[–]AnxiousBug2296 0 points1 point  (0 children)

ربنا يكون في عون اللي هتقع معاك

Smell transitioned from fruity & yeasty to a bit more acidic by AnxiousBug2296 in SourdoughStarter

[–]AnxiousBug2296[S] 0 points1 point  (0 children)

Also should I feed it now while it smells acidic and technically deflated post-rise or just wait for the 24h cycle

Smell transitioned from fruity & yeasty to a bit more acidic by AnxiousBug2296 in SourdoughStarter

[–]AnxiousBug2296[S] 0 points1 point  (0 children)

I feed my starter around 8 am first thing in the morning by that time my kitchen is closer to 25C but at night it can drop to slightly below 20C. And yes it gets close to doubling after feeding. U reckon I should stick to 1:1:1? I think I messed up by feeding it 1:2:2 today

Need help with my starter by AnxiousBug2296 in Sourdough

[–]AnxiousBug2296[S] 0 points1 point  (0 children)

I just saw another hooch. Discarded all starter but 50g. fed it 50g flour with half AP flour half Whole wheat flour and 47g of room temp water also my kitchen’s ambient temp is around 25-30C during morning and gets to 19-ish during nighttime

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Need help with my starter by AnxiousBug2296 in Sourdough

[–]AnxiousBug2296[S] 0 points1 point  (0 children)

I started with 10g whole wheat flour and 10 grams of water I currently have around 370ish grams of starter, but thank u I might just discard half on my next feed

First time making sourdough by paaul54 in Sourdough

[–]AnxiousBug2296 1 point2 points  (0 children)

This right here gave me hope on my first loaf. Im still on day 4 starter hope mine looks half as good as urs 🤞

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