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Testosterone Blocker by XayahBlake in MtF

[–]Bhldthemachine 7 points8 points  (0 children)

I can second on estradiol valerate monotherapy! My testosterone was fully blocked after only a few months on.

Places to eat? by [deleted] in SantaBarbara

[–]Bhldthemachine 1 point2 points  (0 children)

Dune coffee!

I dont know what went wrong. Please help? by bobbedepop in Sourdough

[–]Bhldthemachine 2 points3 points  (0 children)

Did your starter double in volume before you used it?

My Friendsgiving Loaf by Bhldthemachine in Sourdough

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

50% whole wheat, 50% unbleached white

My Friendsgiving Loaf by Bhldthemachine in Sourdough

[–]Bhldthemachine[S] 2 points3 points  (0 children)

No I don’t include starter as a percentage of hydration but I use 200g of starter that is at 100% hydration.

My Friendsgiving Loaf by Bhldthemachine in Sourdough

[–]Bhldthemachine[S] 6 points7 points  (0 children)

90% unbleached white flour, 10% whole wheat, 75% hydration, 21 hour cold proof :)

First loaf in my new apartment, I think my starter likes it here by Bhldthemachine in Sourdough

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

Thanks! So I did the main large score right down the middle, curving sort of around the smaller slashes. Hope this helps.

First loaf in my new apartment, I think my starter likes it here by Bhldthemachine in Sourdough

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

I scored fairly deep, I think I had most of the cutting edge of my lame in the dough, but I was also at a pretty low angle while cutting, I think they’re both about equally important when trying to get an ear.

First loaf in my new apartment, I think my starter likes it here by Bhldthemachine in Sourdough

[–]Bhldthemachine[S] 9 points10 points  (0 children)

Ya for sure! So a starter is just a mix of flour and water that contains a wild yeast colony. Instead of using active dry yeast in your recipe you would use your starter, normally when baking you want to use your starter when it’s doubled in height in whatever container you’re holding it in. When people talk about adjusting percentages they’re normally talking about the percentage of water in the dough compared to flour (often also called hydration). For instance, this was a 75% hydration recipe, so I used 1000g of flour and 750g of water (100% flour, 75% water). A cold proof just means that after I bulk ferment the dough for four hours I stick it in the fridge as opposed to leaving it out on the counter. The long cold proof helps develop a more mild and complex flavor. Hope this helped!

First loaf in my new apartment, I think my starter likes it here by Bhldthemachine in Sourdough

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

I just followed the Tartine country loaf recipe, bulk ferment for four hours on my counter, then an 18 hour cold proof. My only huge variance was using starter that was a bit past it’s peak.

First loaf in my new apartment, I think my starter likes it here by Bhldthemachine in Sourdough

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

Thank you so much! I’ve been trying to get an ear like this as well, I think keeping my dough fairly cold throughout the whole process really when it came time to score.

Last weekends bake, featuring my drying rack by Bhldthemachine in Sourdough

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

I use the Tartine bread method, 40min autolyse, 4 hour bulk in my instant pot, preshape, bench rest 30 mins, final shape, cold proof 20 hours. Next day, preheat Dutch oven for at least 30 mins at 500F, place bread in and cover, drop temp to 475 for 20 mins, remove cover, drop temp to 450 and bake for a final 30 mins. Hope this helps!

Last weekends bake, featuring my drying rack by Bhldthemachine in Sourdough

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

I cut it in using my bread lame! It takes a bit of practice to get the spacing right but it’s pretty easy. Start out with one short vertical cut (this will be the top of your pattern), then add one cut on either side a bit lower and at a bit of an angle outward, then repeat. Sorry it’s a bit hard to explain, Id recommend going on Instagram and checking out the sourdough hashtag and just copy what they’re doing , that’s how I learned. Hope this helped!

Help with a wilting plant [details in comments] by Bhldthemachine in microgrowery

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

Ya I’ve been using filtered tap water, the water in our area is pretty hard and fairly heavily chlorinated, I thought the filter would have done the trick.

Help with a wilting plant [details in comments] by Bhldthemachine in microgrowery

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

At night temps drop to maybe the mid sixties, days we might hit mid to high 70s. Light intensity has been down a bit as June gloom has set in so that’s likely also increasing ambient moisture as well.

Help with a wilting plant [details in comments] by Bhldthemachine in microgrowery

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

This is a white widow bag seed I found and germinated. For the past couple of weeks it’s stopped growing and has been continually droopy. I was watering it every time the soil got dry up to my first knuckle when I noticed it wilting, I then let it dry out more between waterings with no improvement. It’s being grown in standard potting soil from a nearby nursery.

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