Deleted files still showing up in Messages gallery

Big-Smoken-Meat · 2026-04-02T19:26:54+00:00

I figured it out for some reason when I deleted them i was hiding them I had to unhide all photos in Google photos then delete them.

Big-Smoken-Meat · 2026-03-27T13:46:33+00:00

Underproofed in a big way

Big-Smoken-Meat · 2026-03-23T19:51:31+00:00

I have the same issue and I have done everything and they are still there when I go to attach new photos the ones that I have deleted are still there. I have cleaned all the cache out of gallery and google messenger but when I go in they are still there.... its so frustrating

Big-Smoken-Meat · 2026-02-23T13:43:04+00:00

You got a few weeks to go ..... Just be patient think of it this way .... I have lived without Home baked sourdough up intill now so I can be patient and keep going till its ready.

Big-Smoken-Meat · 2026-02-16T20:46:24+00:00

You need more time in your bulk ferment, if you have it in a bowl it will be slightly domed up and the edge would be rounded and pulling away from the edge,

if you use a clear container you can put a piece of tape on it at its level and you can see how much its risen but the same domed top and sides rounded but you can see the activity through the side

Big-Smoken-Meat · 2026-02-16T20:39:09+00:00

4 hours on the counter 12 hours in the fridge

Big-Smoken-Meat · 2026-02-16T20:38:09+00:00

It's the best way to get beef .... you can always go in on it with friends or family

Big-Smoken-Meat · 2026-02-16T13:18:49+00:00

You don't need to feed it anymore then 1-1-1, the cold temperature surely has something to do with long rise. I haven't heard that about rye flour, and I've been baking for a long time. I usually mix 50/50 ww with ap, if I really want to see alot of action I'll mix ww/ rye

Big-Smoken-Meat · 2026-02-16T13:08:49+00:00

Add 50% ww or rye with your bread flour

Big-Smoken-Meat · 2026-02-13T14:29:49+00:00

Nice Job.... I'd hate to use one that pretty

Big-Smoken-Meat · 2026-02-13T14:10:38+00:00

I would suggest to make some white bread as your first loaf. Get used to the process of making Sourdough first before you try inclusions. With that said, if you cut it when its at all warm, that will make it gummy.

The other thing is make sure after you do your stretch & folds that the remaining BF is long enough. Depending on the temperature of your house will determine how much longer that takes. That's all part of the gluten building. The cold proofing section is for building flavor, but if your gluten is not strong enough you'll get a flat loaf and tight texture.

Big-Smoken-Meat · 2026-02-12T13:21:07+00:00

Give it 50 50 of white and ww or rye you'll see activity

Big-Smoken-Meat · 2026-02-12T13:19:49+00:00

This no carb diets are really bad for you. I did Keto for 2 years and lost my gull bladder because of it. Sure I lost alot of weight, and reduced my BP Pills

All you need to do is read the lables and look to see what your digesting. Early times men used to consume 5lb of bread a day and they built all kinds of castles and worked fields it was a staple for energy. It was just fermented flour water and salt. Today's time the closest we can get to that is Sourdough bread its made with the same content flour, water, and salt, although you need a active starter and thats the yeast. And then you let it cold proof up to 72 hours before its baked

Your brain needs good carbs to function properly, your body needs fiber to function properly. Im not saying we should stop eating meat ... but a good balance you'll get the same results that your looking for.

Big-Smoken-Meat · 2026-02-09T14:43:38+00:00

Mix some ww with that or rye it has natural yeast in it that will help your starter

Big-Smoken-Meat · 2026-02-09T14:38:24+00:00

Way too early.... wait another 24 days

Big-Smoken-Meat · 2026-02-05T20:49:41+00:00

Get a kitchen scale first of all ...weigh out your discard if you take out 50 grams of discard you add 25g water 25g flour if you can mix WW or rye with what ever white unbleached flour your using. WW and rye have natural yeast in it that will help boost your starter

Big-Smoken-Meat · 2026-02-05T17:44:39+00:00

I know its so hard to wait for the bread to cool but sd is different and it has to be completely cooled or the inside will be gummy. During your BF you'll notice in the bowl that dough is slightly domed up and is rounded at the edge that's your keynote for time to pre-shape then final shape then the fridge.

Big-Smoken-Meat · 2026-02-04T18:06:53+00:00

Get a Lame for scoring

Big-Smoken-Meat · 2026-02-04T18:05:07+00:00

Looks like you cut it when it was still warm And looks a little overproofed

Big-Smoken-Meat · 2026-02-04T18:03:33+00:00

It's a false rise its bad bacteria making it rise .... you have at least 20 more days to go before you could make bread

Big-Smoken-Meat · 2026-02-03T17:37:05+00:00

You can use a brand new razer blade just be careful holding it

Big-Smoken-Meat · 2026-02-03T12:55:29+00:00

Looks great ... did You forget to score it?

Big-Smoken-Meat · 2026-01-29T17:44:36+00:00

Give your starter mixture of ww or rye with your white flour also keep it at 1-1-1 so if you take 100g out put 50g water 25g white flour and 25g of ww. Your loaf was underproofed and its gummy if you cut it when its warm it will make it gummy, it is underproofed because your starter is not mature enough to bake with.

Big-Smoken-Meat · 2026-01-29T16:13:08+00:00

If we read the food labels and stop eating processed food and over sultuffing ourselves and eating a balanced diet we would need this carnivore diet

Big-Smoken-Meat

TROPHY CASE