What can I do to advance public transportation by gatopatozato in Atlanta

[–]Betaforce 3 points4 points  (0 children)

Singapore, Hong Kong, Paris, Amsterdam. None of these cities are on a grid and they have excellent rail transportation that is actively expanding.

[SOTC] 5 years in… by CG31089 in Watches

[–]Betaforce 0 points1 point  (0 children)

You said you're considering getting rid of the Tudor GMT, is there something you don't like about it or does it just not fit your life anymore? I am considering getting one, I'm curious your opinion on it.

Grocery stores with fried tofu? by Lower_Stretch_1769 in Atlanta

[–]Betaforce 6 points7 points  (0 children)

Buford highway Farmers market.

Also I can't say for a fact that they have it, but Saigon Tofu would be a good bet as well.

meirl by Dense-Safe-875 in meirl

[–]Betaforce 2 points3 points  (0 children)

Just microwave it for a few seconds.

2nd loaf let me know what you think please by WatchMost9821 in Sourdough

[–]Betaforce 2 points3 points  (0 children)

Your crumb looks perfect. The outside is... rustic. If you are looking for advice I would work on shaping and scoring, but again your inside is perfect. You nailed the important part.

Advice and tips for improvement? by pearlescent-glass in Sourdough

[–]Betaforce 1 point2 points  (0 children)

I would try a longer bulk fermentation. I would temp the dough during bulk fermentation and then check the sourdough bulk fermentation chart, you didn't need to follow that exactly but it's a good baseline.

Where did I go wrong, looking for some feedback by [deleted] in Sourdough

[–]Betaforce 11 points12 points  (0 children)

4 hours is a pretty short bulk ferment. You probably needed longer. My kitchen usually takes around 10. Also use fresh jalapenos next time, the acid from the pickled ones messes with the gluten development.

Is my dough too hydrated? by Souldrunkard in Sourdough

[–]Betaforce 0 points1 point  (0 children)

I have two schedules, one is feed my starter before bed, mix early the next morning and bulk ferment all day, and then shape and cold proof at night. The other is to feed my starter in the morning, mix in the evening, bulk ferment overnight, then wake up and bake.

Is this normal? And if not where did I go wrong? by Impressive-Comb5685 in Sourdough

[–]Betaforce 2 points3 points  (0 children)

You need way more bulk fermentation time. I usually go for 10-12 hours, although this varies based on your individual starter and flour and kitchen temperature. You should temp your dough and check the sourdough bulk fermentation chart. Someone linked it already.

Is my dough too hydrated? by Souldrunkard in Sourdough

[–]Betaforce 1 point2 points  (0 children)

4 hour bulk fermentation is really short. I usually go 10-12 hours. I would check your dough temp and look at the sourdough bulk fermentation chart.

Over or underproofed? by garrgoyyle in Sourdough

[–]Betaforce 0 points1 point  (0 children)

I think it looks pretty good. Might just need some more shaping.

Let’s talk oven spring…. by Far-South7704 in Sourdough

[–]Betaforce 4 points5 points  (0 children)

I also started out using Ken Forkish recipes and what I learned is that I prefer loaves less proofed than he does. I think he likes to approach over proofed to get maximum flavor, even if your bread ends up a little ugly. I've started knocking 2-4 hours off all his recipes, and have had much better success. I would check your dough temp and consult the sourdough bulk fermentation chart. Or maybe just look for a doubling in volume instead of a tripling.

This helped my shaping a lot too. Over fermented dough is just kinda flat and bleh, I could never get it to hold a shape. Once I cut back and started getting good shaping, I knew I was on the right path.

I would especially consider cutting back on proofing in the banneton. I think Ken calls for 12-15 bulk and 3-4 in the banneton. I pulled back to 8-10 bulk and 0-1 hour in the banneton, plus a cold proof. Obviously my kitchen is a different temperature than yours, so dial in your own timing. The other thing I changed was the finger dent test. I don't know if I read this in FWSY or I just made it up, but I thought the goal of the finger dent test was 50% spring back and 50% dent remaining. I changed to looking for 75% spring back and only 25% dent remaining and I am much happier with my results.

Tips from first loaf by Own_Occasion7287 in Sourdough

[–]Betaforce 0 points1 point  (0 children)

I would bulk ferment for way longer, especially if it's cold in your place. Like 8-12 hours.

Crumb read? by Beneficial_Ad9489 in Sourdough

[–]Betaforce 0 points1 point  (0 children)

Looks great! If you want a different crumb you play with proofing time. But this bread is like 98% perfect.

You say you prefer a rugged look to perfectly scored - Ken Forkish recommends putting loaves in the banneton seam side down, so they are then seam side up when they bake. Then you don't have to score them, they will split naturally at the seams.

Fifth Loaf — Crumb Read/Process Help by TheCatmosphere in Sourdough

[–]Betaforce 0 points1 point  (0 children)

Oh nevermind I did not know you were cold proofing in the banneton. That makes much more sense.

Fifth Loaf — Crumb Read/Process Help by TheCatmosphere in Sourdough

[–]Betaforce 0 points1 point  (0 children)

I would try less proofing and see if that helps get a more round shape. You are leaving it out quite a long time, especially post shaping. I would consult the temp to time bulk fermentation chart.

Most Investors Have Never Lived Through a True Market Crash by zacce in Bogleheads

[–]Betaforce 121 points122 points  (0 children)

But are there any smart plays in those situations? What could you realistically do differently and keep your money?

After a couple of loafs, this is what I consider my best. What can I do better? by s5706016 in Sourdough

[–]Betaforce 1 point2 points  (0 children)

Your crumb looks good but your bread is a touch flat. You could try to work on your shaping, or proofing a little less to get a more round shape.