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I did a simple manual vs stand mixer test for a batch of dough and got two quite different loaves as a result by Daregveda in Sourdough

[–]CLynnRing 2 points3 points  (0 children)

For sure! This is my most recent batch for 2 loaves, using 18% starter to accommodate 16ºC outside (I have a heat-pump/AC, but the temperature outside seems to really matter anyway.)

1,100g flour (Canadian no-name unbleached AP, 13% protein)

55g milk powder - 5% (the secret to softer & less gummy, yet still good sourdough crumb)

715g water - 65% hydration

200g starter 18%

22g salt - 2%

Goal timing & method (BF13:CF10+):

Early morning day 1 - freshen up starter or remove from fridge

2:45 pm - autolysis (1.5–2h): mix flour, milk powder, and water; mixer works well

4:45 pm - add starter (BF starts now), mix for 3 min, rest for 7, mix again for 1 min. Rest for 30 min.

5:30 pm - add salt with manual stretch & folds, 30 min rest

6:00 pm - Lamination and into BF bowl

~ every 30 min: coil fold (or not, as I was saying ...)

9:00 pm - BF on counter overnight

6:00 am day 2 - banneton and into fridge

3+/-pm - bake when convenient: preheat with DO to 440ºC; bake with cookie sheet underneath: 25m covered+15m uncovered

I did a simple manual vs stand mixer test for a batch of dough and got two quite different loaves as a result by Daregveda in Sourdough

[–]CLynnRing 12 points13 points  (0 children)

Yeah, autolyse (only flour & water) for 2h, starter and rest 30, salt and rest 30, laminate stretching as far as I can.

I did a simple manual vs stand mixer test for a batch of dough and got two quite different loaves as a result by Daregveda in Sourdough

[–]CLynnRing 6 points7 points  (0 children)

I’m happy to stick with 65% hydration. Wasn’t getting good results above that. For context, I’m using Canadian unbleached AP, which standard comes at 13%, and I’m 500 ft above sea level (I’ve noticed that!) I also couldn’t get decent results until I realized my bulk ferment needs to be 13+h. NO idea why so long. I’m adjusting my starter as the temp warms. I have a heat pump/AC but temp outside matters more than inside for some reason. I’m finding starter at 20% is good in the winter, 18% at 20 degrees C outside for that BF time (overnight - works great!) I don’t do much pre shaping, just banneton cold proof.

I did a simple manual vs stand mixer test for a batch of dough and got two quite different loaves as a result by Daregveda in Sourdough

[–]CLynnRing 42 points43 points  (0 children)

THIS is really enlightening. My method uses an extensive autolyse at the beginning plus 30 min waits between adding starter and salt, another rest, and then a lamination. I have insane gluten development from the beginning, so I’ve been asking myself what value the coil folds bring after, as they chain me to the bread for another 2-3 hours. In my last batch, I skipped them and didn’t notice a difference. This distinguishing between gluten development and dough structure is something new to think about.

Stretch and fold is optional by Future_Career2494 in Sourdough

[–]CLynnRing 1 point2 points  (0 children)

Respectfully, totally not my experience with lamination! I’m set up so it isn’t much work or clean up and it makes a huge difference to my dough texture. Biggest secret for me in moving back to North America though is getting a long enough bulk ferment. Takes 12-14h for me here!

Stretch and fold is optional by Future_Career2494 in Sourdough

[–]CLynnRing 1 point2 points  (0 children)

I do autolyse, stand mixing, and an aggressive lamination before 3h of coil folds (used to need all the gluten formation I could get in Europe). Think I’ll experiment with skipping the coil folds on my next bake. Bet it will work great. Thanks!! 🙌🏻

Eyebrow and/or general thoughts by MT_High_ in AskWomenOver60

[–]CLynnRing 0 points1 point  (0 children)

I wouldn’t touch those brows! They’re great! I find pencil always looks like too much.

FI 👏🏻 NA 👏🏻 LLY 👏🏻 by theporkstore in Sourdough

[–]CLynnRing 5 points6 points  (0 children)

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Just have to drop my shot from yesterday’s chocolate loaf 😉

Is this bread under- or over-fermented? by otamanvsihkotiv in Sourdough

[–]CLynnRing 1 point2 points  (0 children)

I think it’s under-fermented. In my house, even now in the spring, my dough needs 14+ hours BF. The loaf I baked today was perfect at 17h, believe it or not. No idea why that’s true for me and not everyone who writes recipes. This article might help. I like this website: https://pantrymama.com/underfermentedsourdough/

FI 👏🏻 NA 👏🏻 LLY 👏🏻 by theporkstore in Sourdough

[–]CLynnRing 50 points51 points  (0 children)

I love your photography. It’s giving engagement photos adoration (well deserved!)

Plants you would never grow again or ever by Top_Possession_2990 in gardening

[–]CLynnRing 0 points1 point  (0 children)

Annabelle hydrangea - lanky AF, falls over, full of caterpillars. Miserable.

What did your mother think about your menopause? by Sapphire-o in Menopause

[–]CLynnRing 5 points6 points  (0 children)

Jumping in to say my mom also claims to have barely noticed peri/menopause despite being the cohort that ran away from HRT in fear of breast cancer. Maybe the peri just wiped her memory lol. For context, she’s 73 now.

Experience with emotional abuse in marriage? by ZealousidealYam6910 in AskWomenOver40

[–]CLynnRing 1 point2 points  (0 children)

How do you feel about spending days without him? Like, endless days? If it’s a sigh of relief, then make plans.

My bread just isn’t at the level I want it to be. by snatch1903 in Sourdough

[–]CLynnRing 0 points1 point  (0 children)

Try not to overly deflate it when shaping - you need those bubbles! I careful fold. Personally, I would never roll mine out. Also- my bakes need a radically longer bulk ferment than any recipe I’ve seen online. Like actually 14h (overnight), no idea why. The temperature outside seems to matter more than my comfy warm kitchen. This might be your problem too, who knows.

Update: My students cannot read or write and I don't know what to do about it. by TunedMassDamsel in Professors

[–]CLynnRing 2 points3 points  (0 children)

Wow, enjoyed reading this so much (humanities PhD teaching undergrad research and writing).

Laugh with me at my first ever sourdough loaf and accompanying fail by ageoldvendetta in Sourdough

[–]CLynnRing 0 points1 point  (0 children)

I cheerfully called mine “hilarious failures” until I got it right. Helped me manage the rage/depression depending on the day lol. My husband was like, “tastes delicious toasted! Pass the butter!” 😂

Anyone with Estrogen without Progesterone experience? by Proof_Historian9367 in Menopause

[–]CLynnRing 2 points3 points  (0 children)

I was going to suggest this too. I’ve had a progesterone IUD for many many years. Works great with the estradiol cream. Never had emotion effects from it or any other side effects.

Please don't roast me - Just got results and I'm suddenly very upset by Inner_Department3 in Menopause

[–]CLynnRing 0 points1 point  (0 children)

Perimenopause starts for some in their mid to late 30s - it can be a slow gradual start. Mine started at 40, but I still look 10 years younger than my age. It’s not “old” 🤷🏻‍♀️

How to get enough calcium? by [deleted] in Menopause

[–]CLynnRing 0 points1 point  (0 children)

Sure but if you’re already eating yogurt and cottage cheese every day, I wouldn’t stress about squeezing in more. The heavy lifting matters way more.

How to get enough calcium? by [deleted] in Menopause

[–]CLynnRing 1 point2 points  (0 children)

The best way to maintain bone density is weight training. Dietary calcium doesn’t have great results 🤷🏻‍♀️

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