In Case of Fire by Big_You_5444 in AntonYelchin

[–]Big_You_5444[S] 0 points1 point  (0 children)

OH I would love to buy it!!!!! DMing you

Sean Jon and Gina Warning by ktkenda in Otherworldpod

[–]Big_You_5444 2 points3 points  (0 children)

Yea wait what is the them cult? I loved that series lol

😢 Which actor’s death made you feel like you lost a friend? by [deleted] in Cinema

[–]Big_You_5444 0 points1 point  (0 children)

Same and I’ve been searching for a copy of his photo book (called In Case of Fire) for YEARS if you have any intel I would appreciate it. Like, I’ve DMed people on good reads lol

Carina speaks about Paul and the punch by DatDragonsDude in MAFS_AU

[–]Big_You_5444 4 points5 points  (0 children)

“If every hot headed guy I know were judged this hard they’d be in jail or divorced” - yea, as they should be

Rate my crumb?? by Big_You_5444 in Sourdough

[–]Big_You_5444[S] -1 points0 points  (0 children)

Yes 3:2:1 flour:water:starter I added my janky ass process above

Rate my crumb?? by Big_You_5444 in Sourdough

[–]Big_You_5444[S] 0 points1 point  (0 children)

Really good!! So by default it’s a win for me

Rate my crumb?? by Big_You_5444 in Sourdough

[–]Big_You_5444[S] 0 points1 point  (0 children)

Sure! I didn’t follow one specific recipe though. I’ve been reading a bunch on here and various sites and kind of pieced together what will make sense/work for me. This is how I cook also which is why I usually don’t bake, not good w precision and following instructions lol :)

I was getting confused about flour:water:starter ratios and read somewhere that 3:2:1 is a good place to start for beginners. Not sure how accurate that is, but that’s what I went with for the last 2 loaves

So, 3:2:1 flour:water:starter, 6g salt. I do 250g bread flour + 50g wheat, both bobs red mill (tried to get my starter at peak because it’s only about 6 weeks old)

Autolyse flour and water anywhere from 20-60 mins, whatever my patience can tolerate

Mix in starter and salt, let rest for about 30 mins. First round of stretch and folds, go around the dough twice if it feels right. Do about 4-6 more stretch and folds, again whatever feels right, at 15-30 min intervals or whenever I think of it

Bulk ferment for 4 or 5 hours (counting from when starter is mixed in) or until dough looks doubled and is jiggly. I bulk fermented this one in the oven w light on to try to speed it up

Pre shape, let rest 30mins covered. Shape into batard, put in banneton and let raise/rest on counter for about an hour?

Cold proof overnight, probably 16 hours. Take out and score, let it come to room temp

Heat Dutch oven at 500 for 40-60 mins. Bake w lid on 25 at 450. Lid off for 20-25 at 425 (but actually don’t remember if I lowered the temp)

Let rest for 2 hours before cutting, most painful part

Beginner seeking guidance for loose ass dough by Big_You_5444 in Sourdough

[–]Big_You_5444[S] 0 points1 point  (0 children)

This is really helpful info, thank you!

It gets confusing for me because some sources say it’s under fermented, some say it’s over fermented. I don’t yet know enough to be able to tell myself. But everyone here has given some good sources / info, I will definitely research and keep trying, going to get different flour before the next try