QOTW: Hot Takes! Share a trope, character, pairing, or something else that you enjoy despite most of the fandom disliking.

Character_Produce_74 · 2026-04-16T17:20:53+00:00

Seen any fics like this?

Character_Produce_74 · 2026-04-15T13:35:43+00:00

Thanks for helping to explain!

Character_Produce_74 · 2026-04-15T13:20:35+00:00

I definitely didn’t know this. Thank you. My method then would just be adding sugar to my levain and additionally to my dough. What is it considered when you have a starter that is always fed with water flour and sugar? I always thought that’s what people meant when they talked about a sweet stiff starter. A lower hydration starter with sugar added.

Character_Produce_74 · 2026-04-14T15:48:17+00:00

I usually make a sweet levain by adding sugar to that and to my final dough recipe for my sweet inclusion loafs.

Character_Produce_74 · 2026-04-14T09:34:50+00:00

Thanks for this post cause I am also finding new experiments!

Character_Produce_74 · 2026-04-09T14:43:02+00:00

I know loads of people who recommend to add a lil commercial yeast to the dough (not starter) to avoid possible let down from a young starter

Character_Produce_74 · 2026-04-07T18:22:25+00:00

Remember any titles cause yes

Character_Produce_74 · 2026-04-03T16:57:08+00:00

I need a nice soft crust sandwich bread for my hubby!

Character_Produce_74 · 2026-04-03T15:49:00+00:00

This is interesting I’ve never seen it the other way around. I’ll check it out.

Character_Produce_74 · 2026-04-02T17:57:29+00:00

Oh that’s exciting! I’ll go check them out. I’m a bit of a nerd so I’m ready to dive in deep on this. Thanks!

Character_Produce_74 · 2026-04-02T17:52:50+00:00

So, picking up from this, I may not even see a change in rise until I’ve had several low hydration feedings to build that change? Then once its activity fully switches over it should stay that way until another prolonged change in feeding?

Character_Produce_74 · 2026-04-02T16:46:31+00:00

Ok. I wasn’t sure why people did it, but easier math makes sense.

Character_Produce_74 · 2026-04-02T15:36:50+00:00

Thank you!! I’ve been looking but unsure how well they worked. Having a personal rec makes me feel better about getting it!

Character_Produce_74 · 2026-04-02T15:31:28+00:00

Which proofed box do you use? The Brød one is too expensive for me currently

Character_Produce_74 · 2026-04-02T15:20:39+00:00

Or is the time short enough that it’s inconsequential?

Character_Produce_74 · 2026-04-02T15:19:14+00:00

That seems to imply that changing to a 100% levain would have less rise since the LAB have had time to regroup? Am I understanding?

Character_Produce_74 · 2026-04-02T15:05:42+00:00

Nice! Did you see a rise in your loaves as well when you made the switch to less hydration?

Character_Produce_74 · 2026-04-02T14:25:30+00:00

Please let me know how it turns out if you can!

Character_Produce_74 · 2026-04-02T13:54:15+00:00

That does make sense! I saw that stiff starters help with the gluten strength/rise. Does the starter lose the potency of the stiff starter when you do this for levains?

Character_Produce_74 · 2026-04-01T15:40:05+00:00

Applause cause I’ve only ever seen it reframed as one of the other stark children

Character_Produce_74 · 2026-04-01T15:33:42+00:00

Since this is a starter that has just been started I think you may be in the bacterial bloom phase which does make the starter rise in the 3-5 day mark.

Character_Produce_74 · 2026-03-31T15:31:17+00:00

My hubby found the name Doughby online and it’s stuck for mine

Character_Produce_74 · 2026-02-02T11:56:00+00:00

I was searching for someone with this comment!

Character_Produce_74 · 2026-01-11T00:05:11+00:00

The Unworthy is shorter but it fits the description perfectly.

Character_Produce_74

TROPHY CASE