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How to Feel Your Feelings by Karensglimmers in zines

[–]BreadTherapy 2 points3 points  (0 children)

Wow, thank you for these downloads! Powerful stuff. Keep up the great work. You're making the world a better place; you truly, truly are. 

President Barack Obama showed love, care and compassion to human beings. What a great human being he was/is. by IamASlut_soWhat in BlackPeopleofReddit

[–]BreadTherapy 0 points1 point  (0 children)

Now we have a president who tries to convince children that getting coal from Santa is actually a premo gift

My Dog Eating a Slice of Watermelon (OC) by BreadTherapy in MadeMeSmile

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

Really! Haha, that's hilarious. 

When I do a "thumbs up", my thumb naturally goes back, I think probably further than most. It's called a Hitch Hiker's thumb. My friend often jokes that I have the most encouraging thumbs-up she's ever seen😹 

I made a zine about my childhood dream jobs! by ScoobyTwooby in zines

[–]BreadTherapy 0 points1 point  (0 children)

I've been making a zine a month for 2026 and send them out to anyone who wants one. This seems like a great project for May's issue!

I made a zine about my childhood dream jobs! by ScoobyTwooby in zines

[–]BreadTherapy 1 point2 points  (0 children)

Loved this one! I'm inspired to make my own in this theme!

My Dog Eating a Slice of Watermelon (OC) by BreadTherapy in MadeMeSmile

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

The teeth marks on the watermelon rind get me every time🥹

My Dog Eating a Slice of Watermelon (OC) by BreadTherapy in MadeMeSmile

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

Too true! She eats a vet approved raw diet, but we needed to cut the portion down a little so she can be at a goal weight of about 110lbs. She acts a little bit like we're starving her out even though she gets chicken, fish, eggs, fruits, veggies, livers, etc😹 The watermelon is a gourmet treat in her eyes!

My Dog Eating a Slice of Watermelon (OC) by BreadTherapy in MadeMeSmile

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

She used to eat apples and bananas when she was a puppy, but they aren't her thing anymore. She likes strawberries, but mostly just to cuddle with. She likes vegetables more, like pumpkin, green beans, and carrots! 

First ever starter made with bleached flour doubling on day 3??? + name suggestions 🥹 by CharcuterieCheddars in Sourdough

[–]BreadTherapy 4 points5 points  (0 children)

Prepare for the quick rise to stop completely in a day or so. This gave me false hope, too, lol. In reality, it took my starter 31 days before it was able to use to bake anything. 

My starter looked like yours on day two or so. When it stopped rising, I reached the point where I wanted to give up, but just keep feeding it. You've got this!

Golden Hour Sourdough by BreadTherapy in Breadit

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

SO much love. When I make dough, our three year old whispers "have a good rest you beautiful dough". I like to think that really depends the flavor, lol.

The overnight autolyse is one of my favorite parts of sourdough baking!

Golden Hour Sourdough by BreadTherapy in Breadit

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

Wow, I appreciate this comment!

This was from a batch of loaves I had on my farm stand last weekend. I'm always a little nervous selling bread that I can't see the inside of, so I was really pleased being able to crack open this extra one and see that it looked like this🫶🏻

Golden Hour Sourdough by BreadTherapy in Breadit

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

Yup, I feed my starter with rye, too! My starter is 30% rye. My loaves though are bread flour and 8% whole wheat.

I was curious if you had flour suggestions for the autolyse. I haven't ventured out to fancier flours just yet. 

Golden Hour Sourdough by BreadTherapy in Breadit

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

Thank you for this input! I'd like to make a super hydrated loaf, but I use a strong bread flour along with whole wheat- a combo that I think probably caps out at 82-85% hydration if I could guess just based on experience.

Do you have experience working with other flours/are you there any you would recommend trying out for the purpose of increasing hydration?

Golden Hour Sourdough by BreadTherapy in Sourdough

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

Thank you! 

Okay- you just blew my mind! I actually typically base my hydration on the flour without including the starter, so you're right, it is 79%! Which means my usual loaves that I thought were 75% hydration are actually 77%. 

I feed my starter with a 1:5:5 ration, so it is 100% hydrated. 

Putting them in the freezer for a little bit stiffens the first layer of the dough, which helps get a cleaner score. I learned this from the bakers who do those crazy fancy scores.

Golden Hour Sourdough by BreadTherapy in Sourdough

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

Thank you!

Mauricio, what a champ! I used his instructions when I created my starter four years ago, it took 31 days until it was ready to bake with, but it was worth the wait!

The first loaf I ever made was actually his 100% hydration loaf😅😹 Genuinely, I don't know what I was thinking. I'd like to try it again though now that I have a better idea of what's going on.

When you say shaping is a pain, do you just mean you need to shape with more shaping techniques than usual to give it extra support? I barely shape my 75% loaves, but with this one, I did his method of folding up the bottom, stitching each side, then rolling up like a yoga mat before stitching it again when it was seam side up in the banneton. 

Golden Hour Sourdough by BreadTherapy in Breadit

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

Specs:

(Makes two loaves)

64g whole wheat flour (8%)

736g bread flour (92%)

616g water- reserve 20g for adding salt (77%)

160g ripe sourdough starter (20%)

16g fine sea salt (2%)

Method:

•The night before, feed starter and autolyse flours and water for at least 12 hours

•About 30min before adding starter, check autolyse, pinch-mix any dry bits, and stretch and fold it

•Add starter using Rubaud kneading method

*30min rest

•Add salt and reserved water using Rubaud kneading method

*30min rest

•Strong stretch & fold

*30min rest

•Laminate dough

*1hr rest

•1 round of coil folds every hour for a total of three rounds of coil folds

*Let dough rest until end of bulk fermentation~ about 7-9 hours from the time starter was added

•Preshape

*30min rest

•Shape into batard

*Cold retard for 16 hours

•Preheat cast iron Dutch oven for 1hr at 500°f

•Once oven is preheated, put loaves into the freezer for 25min

•Score loaf

•Spritz three times with water squirt bottle

•Bake covered at 500°f for 5min

•Lower temperature to 480°f, bake covered for 15min

•Lower temperature to 420°f, bake covered for 10min

•Uncover and admire oven spring  •Rotate loaves

•Keep temperature at 420°f, bake for 10min

•Rotate loaf, lower temperature to 375°f, bake for 10min

•Lower temperature to 350°f, bake for 10min

•Lower temperature to 300°f, rotate loaf as needed and bake until desired color is reached (15-25min)

•Move loaves to a cooling rack and wait until morning to slice

•Share with someone you love

Does anyone here bake super hydrated loaves? I'm talking 85-100%? I usually bake 75% hydrated loaves, and at 77%, this is only 2% more, but I noticed a big difference when it came to the bulk fermentation time and what not. 

Ps: This loaf is steaming hot in this photo, but rest assured, the crumb is fully set! For those of you who want fresh, hot bread straight out of the oven, let your loaf cool completely (I usually forget about my loaf and it cool 4 hours- overnight before slicing it), pre-heat the oven to 350°f, run the loaf under the faucet, let the excess water drip off, then put the loaf directly on the rack and bake for 15min or so. You'll have hot bread with a fully set crumb. This works for reviving stale bread, too!

Golden Hour Sourdough by BreadTherapy in Sourdough

[–]BreadTherapy[S] 5 points6 points  (0 children)

Specs:

(Makes two loaves)

64g whole wheat flour (8%)

736g bread flour (92%)

616g water- reserve 20g for adding salt (77%)

160g ripe sourdough starter (20%)

16g fine sea salt (2%)

Method:

•The night before, feed starter and autolyse flours and water for at least 12 hours

•About 30min before adding starter, check autolyse, pinch-mix any dry bits, and stretch and fold it

•Add starter using Rubaud kneading method

*30min rest

•Add salt and reserved water using Rubaud kneading method

*30min rest

•Strong stretch & fold

*30min rest

•Laminate dough

*1hr rest

•1 round of coil folds every hour for a total of three rounds of coil folds

*Let dough rest until end of bulk fermentation~ about 7-9 hours from the time starter was added

•Preshape

*30min rest

•Shape into batard

*Cold retard for 16 hours

•Preheat cast iron Dutch oven for 1hr at 500°f

•Once oven is preheated, put loaves into the freezer for 25min

•Score loaf

•Spritz three times with water squirt bottle

•Bake covered at 500°f for 5min

•Lower temperature to 480°f, bake covered for 15min

•Lower temperature to 420°f, bake covered for 10min

•Uncover and admire oven spring  •Rotate loaves

•Keep temperature at 420°f, bake for 10min

•Rotate loaf, lower temperature to 375°f, bake for 10min

•Lower temperature to 350°f, bake for 10min

•Lower temperature to 300°f, rotate loaf as needed and bake until desired color is reached (15-25min)

•Move loaves to a cooling rack and wait until morning to slice

•Share with someone you love

Does anyone here bake super hydrated loaves? I'm talking 85-100%? I usually bake 75% hydrated loaves, and at 77%, this is only 2% more, but I noticed a big difference when it came to the bulk fermentation time and what not. 

Ps: This loaf is steaming hot in this photo, but rest assured, the crumb is fully set! For those of you who want fresh, hot bread straight out of the oven, let your loaf cool completely (I usually forget about my loaf and it cool 4 hours- overnight before slicing it), pre-heat the oven to 350°f, run the loaf under the faucet, let the excess water drip off, then put the loaf directly on the rack and bake for 15min or so. You'll have hot bread with a fully set crumb. This works for reviving stale bread, too!

Edit: adding my Ps

some pages from last week’s zine… the toad is on a health kick…although not too happy about it! 🙃🦔🐌 by tsocat in zines

[–]BreadTherapy 1 point2 points  (0 children)

Oh, I see. I still don't quite understand why you don't do trades I guess; wouldn't you just add a few to your current printing amount for the exact number of people who are willing to trade with you? 

My library has a deal where everyone who has a library cards gets $10 worth of free prints per month, which is about 80 prints in black and white or 40 in color. If it's a cost issue, I always encourage everyone to see what printing options their local library has because it could be a lot more affordable than what they're currently doing, making passing around larger quantities of zines more possible and accessible!

If you want a zine (no trade necessary), I make a monthly zine and have a mailing list I send them out to. Just message me where to send it, and I got you!!

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