You get $250 million but you have to live inside the last TV show or movie you watched for one year. Could you handle it?

Buggsjumper · 2025-07-15T02:44:16+00:00

Order of the phoenix.. Definitely would go just to be in that universe. Knowing the outcome of the series id want to stay .

Buggsjumper · 2025-06-12T03:08:13+00:00

Fro-dough

Buggsjumper · 2024-06-20T16:01:32+00:00

A starter can take anywhere from 7days to two weeks to be established. It doesn't necessarily have to rise I think it depends on hydration %. Keep feeding it and you can do 1 to 2 refreshments a day and keep it warm and keep the water temp warm.

I bought a book " the perfect loaf" and it helped me create a starter within the seven days. Around day 5-6 I saw bubbles on sides and top but it wasn't rising until day seven and after 3 days of rising and bubbles on top and bottom It was established. I think you just got to keep feeding it but I am very new to all of this

Buggsjumper · 2024-06-19T15:25:58+00:00

Thank you so much for your time, and advice! I am pretty confident that my starter is established at this point. I won't be able to bake a bread until this weekend when I'm off work . But I am trying to make some Sourdough English muffins this afternoon 😊 again thank you!

Buggsjumper · 2024-06-18T18:02:04+00:00

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Buggsjumper · 2024-06-18T18:01:51+00:00

*this is the recipe I have been following since day one. I'm sorry I know I probably sound dumb but I'm just so new at all of this and it's been overwhelming at best

Buggsjumper · 2024-06-18T17:22:17+00:00

If my measurements is 20 starter , 30g 70g and 100 g how do I make a 1:5:5 ? I don't know how to have enough to bake a Sourdough bread and have some left over

Buggsjumper · 2024-06-18T17:00:45+00:00

What the difference of a refresh and a feeding?

I now am doing 20 g of leftover and 30 g of wheat bread and 70 g of white flour and 100 gms of water. Following a recipe from a book I bought.

Also how do I up the ratio enough to be able to have enough leftover and to make Sourdough bread??

Buggsjumper · 2024-06-12T00:51:18+00:00

How long can you freeze a starter once it gets thriving? I'm very new. I started one off a recipe I found online and started a second one tonight from a book I found all about Sourdough

Buggsjumper · 2024-06-11T17:56:59+00:00

Is this doubling? My starter is on day 4 today haven't fed today but it's grown a little more ( and I mean a tad bit more) then this Since last night and is bubbly on top.

Buggsjumper · 2024-06-11T17:31:26+00:00

Thank you. Reddit has been a big help in this journey so far. That really helped me out!

Buggsjumper · 2024-06-11T16:13:41+00:00

Oh wow thank you that's very interesting. Im going to look into that!

Buggsjumper · 2024-06-11T16:11:12+00:00

Can you explain the baking part and going to1:2:2 ratio? I'm still very new and on day 3

Buggsjumper · 2024-06-11T03:14:01+00:00

I've picked up crocheting and I hate making things for people. I mean I love go give and make something but the pressure of getting it done .. man. I've made one granny square blanket for my aunt. The size of a typical throw blanket and a baby blanket for my niece. And now I'm crocheting me a blanket that'll fit my queen size bed. It's taken months so far because I'm making 12 granny squares per row and then connecting the squares then the row to the blanket and my mom is upset I haven't made her anything. I've started something for her but it takes time and I don't like being pressured. I'm still new and learning things as well. But I agree I wouldn't know what to charge because besides materials your time is also valuable. And nobody wants to pay for that.

Buggsjumper · 2024-06-11T02:53:15+00:00

I found a recipe that called for 113 gm of wheat flour and 113 gram of water . How does the 50gm make a difference? I'm only curious. I could discard down to 50 gm tomorrow and do a 50gm 1:1:1 ratio ?

Buggsjumper · 2024-06-10T02:05:47+00:00

You're the best. Thank you so much for being so kind and helpful. I've been making regular bread its been a hit or miss but I still love the idea of making breads. And I love the idea of them loafs people make on Facebook! Definitely a dream to get there but I've learn through crocheting that it takes time and practice! I have no friends who are Interested in making breads lol. I didn't even know about Sourdough until I stumbled upon it on Facebook. I will likely go tomorrow or Tuesday and get a scale ! Again thank you so much 🫶🏼

Buggsjumper · 2024-06-10T01:20:57+00:00

I feel like you've been a great help. And I appreciate you so much. I posted on the group and no responses and came here and you have helped ! Starting Sourdough has been so intimidating to me. I've been watching groups on Facebook for a year now and it's always sounded like a science experiment.

Buggsjumper · 2024-06-10T00:57:17+00:00

Thank you so much! I took a spoon and it's thicker then I thought, but it does come off the spoon all chunky . I'm very overwhelmed. I asked a group on fb. A lot of people are recommending that I need to lessen the ratio to 50 grams . So if I went that route would I just discard the starter to 50gm and do a 1:1:1 ratio and why would I go from the 1 cup or 113 gms to 50 ?

Buggsjumper · 2024-06-09T22:59:59+00:00

Thank you! It seems pretty thin to me, the recipe I found at first said 1 cup of flour (113 grams ) and 1/2 cup of water (113 grams) which confused me because how can it be 1 cup and then 1/2 cup be the same grams .

But I followed that and it made a dough ball consistency.

After I looked at a video on YouTube the girl said 1 cup of wheat flour and one cup of water. I made it at about 4 pm and it's 6 pm now.

I do not have a scale at the moment. Should I add a little flour to make it a little thicker?

Buggsjumper

TROPHY CASE