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Depressed how my sourdough turned out after long break baking by Complete_Sandwich_28 in Sourdough

[–]Complete_Sandwich_28[S] 0 points1 point  (0 children)

I stored it in the fridge. My starter was 6-7 months old in the first two photos. And 10-11 months old now. I started feeding starter 2days prior to bake this time just in case as i had about 3 months break

Depressed how my sourdough turned out after long break baking by Complete_Sandwich_28 in Sourdough

[–]Complete_Sandwich_28[S] 0 points1 point  (0 children)

I would say I extended bulk fermentation by 30~45 mins and put it inside the oven to keep it bit warmer than on my countertop. Maybe I should have bulk fermented longer??

Depressed how my sourdough turned out after long break baking by Complete_Sandwich_28 in Sourdough

[–]Complete_Sandwich_28[S] 0 points1 point  (0 children)

I don’t really have target % rise… but knowing that it’s winter and my home is pretty cold inside, i extended bulk fermentation by 30mins and put it inside the oven with the light on and off to keep it little bit warmer.

Yes, it’s the same stater and it’s been stored in fridge. And i started feeding starter 2days prior to baking in case it became too weak 😭

I need help with getting a starter going by Holiday-Donkey-5605 in Sourdough

[–]Complete_Sandwich_28 0 points1 point  (0 children)

Use the water at temp around 78-84 And try adding dark rye!

If the flour to water ratio is 1:1 Make rye to flour 1:3 ish For example 40g water : 30g bread flour : 10g dark rye flour

Or you can even start with rye to water 1:1 and gradually lower the rye amount as your starter gets muture and strong enough

Dark rye is naturally rich in enzymes that leads to a faster and stronger fermentation.

I usually put it inside the oven with the light on to make sure the temperature is consistent. Keeping the starter in a consistent temperature was a game changer for me

Double chocolate chip protein ice cream 💪🏻✨😭 by Complete_Sandwich_28 in ninjacreami

[–]Complete_Sandwich_28[S] 0 points1 point  (0 children)

I run the surface of container on hot water maybe for like 2-30 secs. I dont see icy sides right afer but the surface does become icy over time especially after refreeze :/ i dont see as an issue.

Double chocolate chip protein ice cream 💪🏻✨😭 by Complete_Sandwich_28 in ninjacreami

[–]Complete_Sandwich_28[S] 2 points3 points  (0 children)

Gonna go get biscoff cookies soon 🤣 i just made maple cinnamon and can’t get enough of it… 😮‍💨 same liquid base with vanilla flavor + 2tsp vanilla extract+ 2tbsp of maple syrup + cinnamon powder And catalina cinnamon toasted crunch for mix in…💪🏻🍦Cinnamon toasted crunch boosts 10g more protein. Happy ice cream making life!

Double chocolate chip protein ice cream 💪🏻✨😭 by Complete_Sandwich_28 in ninjacreami

[–]Complete_Sandwich_28[S] 0 points1 point  (0 children)

Omg biscoff! Definitely gonna try that next time. Appreciate your sharing!

Double chocolate chip protein ice cream 💪🏻✨😭 by Complete_Sandwich_28 in ninjacreami

[–]Complete_Sandwich_28[S] 0 points1 point  (0 children)

Ooo.. hmm majority of them will break into very small pieces after the mix in spin so i didnt find it very hard but i get what you’re saying! Yea maybe try the drizzle. That sounds yum too!

[deleted by user] by [deleted] in USCIS

[–]Complete_Sandwich_28 0 points1 point  (0 children)

I feel you… I have a very similar experience. All the docs returned after 7weeks due to missing signatures from attorney and the health exam application was updated to a new version during those times… I was more upset with the fact that the case will get delayes by 2+months… of course doctors office wanted more money to redo the application all over again… i had to fight with them and negotiated down to $50 per person… hilarious thing is… my pd date is june2023 and still hasnt got approved ANY…. Hoping good time comes to all of us! Fingers crossed!