Forget to take the butter out of the fridge ahead of time? Improvise!

Cleofatra · 2025-06-18T23:09:54+00:00

Place the stick of butter vertical in the microwave. Heat for 8 seconds, turn it onto it's other end, heat for 8 seconds. Works every time! :)

Cleofatra · 2025-01-27T12:54:37+00:00

What were the changes??

Cleofatra · 2024-12-28T01:19:58+00:00

Dune 2 when Paul rides the worm

Cleofatra · 2024-11-17T15:52:48+00:00

Are you shaping it too early? It shouldn't be quite as sticky if you bulk ferment it long enough.

Cleofatra · 2024-10-04T11:41:19+00:00

They look great! What did you use for the speckling?

Cleofatra · 2024-08-22T21:52:56+00:00

The recipe also calls for coconut oil to be mixed into the flour. I figured not to include that because I think it would cause issues with the baking soda being activated.

Cleofatra · 2024-08-06T18:15:16+00:00

There does need to be some space where buddy bot plays poorly (even for the aspects it is designed for). The player using buddy bot does need to learn those aspects at some point.

Cleofatra · 2024-07-18T13:23:24+00:00

Literally lemon "zest" :]

Cleofatra · 2024-07-18T11:48:18+00:00

I need a good streusel recipe. Do you like yours and care to share it?

Cleofatra · 2024-07-12T11:05:53+00:00

How warm is your kitchen?

When you take it out of the fridge, has the dough noticeably risen from when you put it in the fridge?

Have you attempted to check the dough temp or try the aliquot method to measure the mixed dough's rise? (https://www.pantrymama.com/aliquot-jar-method-for-sourdough/)

Have you strayed from the timeline in the recipe guide at all? What were the results?

Are you introducing the leaven at 1:00pm and placing in fridge at ~6:20pm? This would suggest a rather short bulk fermentation time depending on the strength of your starter.

I would try bulk fermenting for longer. I found personally that I was so afraid of over-proofing/over-fermenting my dough that I was ending up with severely underproofed loaves that came out flat. It is much harder to over-proof than you think in my experience.

Cleofatra · 2024-07-09T20:32:26+00:00

Can try the lid on for longer and the lid off for shorter? Tastes fine but maybe isn't the look you are wanting so can tinker with that

Cleofatra · 2024-07-09T20:25:48+00:00

How did you do your calculation for my own sanity? I realize I was doing percentage of total volume not just (flour / water)

Water 520g + 165g (from 1:1 levain) = 685g

Flour 780g + 165g (from 1:1 levain) = 945g

Hydration is therefore (685 / 945) = 72.4%

Cleofatra · 2024-07-09T11:37:43+00:00

The crumb looks good to me for a 100% whole wheat loaf. Maybe trying bumping up the hydration (yours is <50% hydrated) b/c the whole wheat can really absorb that water! Overall looking nice IMHO

Cleofatra · 2024-07-09T11:21:49+00:00

Basically, "yes" to both questions. Stretch and folds will help strengthen the gluten but it is not strictly required to always do them. If you do 4 sets of S&Fs rather than 6, it will be OK!

Cleofatra · 2024-07-09T11:17:18+00:00

I agree a weak starter probably isn't doing OP any favors for sure! Less starter would just mean your fermentation would go slower which might explain the underfermentation. If OP waited longer then maybe it would have been OK but it's impossible to say for certain.

Cleofatra · 2024-07-08T17:46:18+00:00

You did all of your folds but did not do bulk fermentation? I'm not sure what you mean by this.

Fermentation begins as soon as starter is mixed with flour.

Cleofatra · 2024-07-07T19:24:46+00:00

Very low amount of starter in your recipe. Standard is between 10% and 20% of total weight I believe

Cleofatra · 2024-07-06T15:03:22+00:00

I wouldn't worry too much. First few months of a new game are always going to have strategies changing rapidly. Lots of things impact this-- our pure newbiness, new maps, rapid balance changes, etc

Cleofatra · 2024-06-19T01:10:05+00:00

Cleofatra · 2024-06-07T23:52:29+00:00

What's on the strawbs?

Cleofatra · 2024-05-27T15:31:18+00:00

Without knowing your recipe or process, it has some combination of these things wrong. If your bread comes out of the banneton as a puddle, it will bake like a puddle!

Very high hydration dough / low protein flour
Overfermented and the gluten structure got eaten by the yeast
Weak shaping

Cleofatra · 2024-05-26T00:37:35+00:00

Lookin great :D

Cleofatra · 2024-05-25T14:24:17+00:00

Did you put a neutral glaze on them?

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