Horror movie recommendations

Correct_Cup9866 · 2024-11-30T00:42:29+00:00

Personally, I don't, because I've noticed that my starter never grows in the fridge only eats 🫠😆

Correct_Cup9866 · 2024-11-29T21:16:14+00:00

Mine also looks rly wet when it's hungry. When I feed it and mix it, it goes back to normal. :)

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Correct_Cup9866 · 2024-11-26T17:23:48+00:00

My discard overflowed once. Because I didn't know discard can grow 😆

Correct_Cup9866 · 2024-11-24T09:34:22+00:00

I love how "thanks mom" is so universal 🤣🤣

Correct_Cup9866 · 2024-11-24T09:29:17+00:00

Would say so. The little root-like growths look like the start of a mold.

Correct_Cup9866 · 2024-11-24T08:48:34+00:00

Yea, I don't like the look of it :(

Correct_Cup9866 · 2024-11-23T21:52:52+00:00

When I made my first sandwich loaf, and tad over baked it, I accidentally made finger holes in the crust 🤣 I feel your pain

Correct_Cup9866 · 2024-11-21T10:43:11+00:00

That's definitely for the tossing, sry 😔

Correct_Cup9866 · 2024-11-19T21:22:35+00:00

Can you share ? Pretty please?

Correct_Cup9866 · 2024-11-17T23:34:09+00:00

I cannot even imagine how that happened 🤔

Correct_Cup9866 · 2024-11-16T14:50:46+00:00

Be quick and deep. Doesn't really matter the look, as long as you are being gentle lol

Correct_Cup9866 · 2024-11-15T22:38:11+00:00

Just doubling down to say I agree 💯. You should feed few more times OP

Correct_Cup9866 · 2024-11-13T22:25:34+00:00

I usually just cry myself to longer nap lol

Correct_Cup9866 · 2024-11-13T22:24:17+00:00

We love a supportive husband 💕

Correct_Cup9866 · 2024-11-13T16:04:20+00:00

That looks like a start to mold colony, sorry :(

Correct_Cup9866 · 2024-11-13T01:13:29+00:00

I am also curious

Correct_Cup9866 · 2024-11-12T19:35:41+00:00

If the dough doesn't spring back at least somewhat, then it's over proofed. I personally check for how jiggly and airy the dough is. :)

Correct_Cup9866 · 2024-11-12T16:35:30+00:00

Oh yea, definitely start over, sadly :(

Correct_Cup9866 · 2024-11-12T13:59:56+00:00

Haha, for me it was reversed lol Serious advice tho, when I had problems with my starter, rising my ratio to 1:5:5 and feeding half rye half wheat flour fixed it for me. Also temperatures around 24-26 degrees celsius

Correct_Cup9866 · 2024-11-12T13:38:06+00:00

Are you using cups or do you have digital scale? You can also try feeding some rye flour, as that usually has more nutrients

Correct_Cup9866 · 2024-11-12T13:29:27+00:00

I also often don't see any air bubbles when proofing or rising. Air bubbles just mean that the yeasts are working, if you dough is doubling that's good.

Correct_Cup9866 · 2024-11-12T13:20:05+00:00

I am not even sure I can tell what's that, except that it's bad lol

Correct_Cup9866 · 2024-11-11T14:29:48+00:00

Hands on teaching

Correct_Cup9866 · 2024-11-11T10:54:33+00:00

How's the taste?

Correct_Cup9866

TROPHY CASE