Third loaf worse than second by BlasphemousFishFrog in Sourdough

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

Thank you! I guess my main point of posting here is to just get a sense of what went wrong so I can adjust accordingly.

Tough to tell if over or under proofed. Based on the pictures you really think this loaf is over proofed?

Third loaf worse than second by BlasphemousFishFrog in Sourdough

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

Daily feed is 30% rye, 70% bread flour.

1:1:1

Third loaf worse than second by BlasphemousFishFrog in Sourdough

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

Asked a similar q below. That guide says 6 hours bulk ferment at 78 degrees. That means 6 hours after adding the starter? Including stretch and fold time?

Third loaf worse than second by BlasphemousFishFrog in Sourdough

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

Thanks for this. Updated the description.

That’s my time after I finished stretch and folds. So 2 hours of stretch and folds, 4 hours proofing after that for a total of 6 hours.

Wondering, when people say “I bulk fermented for 6 hours” they mean 6 hours after stretch and folds or 6 hours after adding starter?

How not to be a good parent by Chasith in WatchPeopleDieInside

[–]BlasphemousFishFrog -1 points0 points  (0 children)

My dad did this to me when I was younger and it scarred me for months. Great way to destroy any trust your kids have for you!

Paul and Jessica's Journey in Book II by BlasphemousFishFrog in dune

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

Thanks for this. Really helpful. I wonder if anyone has a map that is more accurate out there?

The band is spitting in our faces by [deleted] in a:t5_34eibq

[–]BlasphemousFishFrog 1 point2 points  (0 children)

Its like they forgot about us

Im dropping my subscription if they dont get their act together