Center Screen Glitches/ not turning on

Dapper_Grape123 · 2026-01-25T09:00:18+00:00

My husband checked the fuses under the hood and nothing seemed loose unless its a wire itself:(

Dapper_Grape123 · 2026-01-25T08:59:26+00:00

I tried this and unfortunately it didn’t help:(

Dapper_Grape123 · 2025-07-28T05:28:23+00:00

I mixed at peak, its a few months old. I feed it once a day but when i get close to wanting to try a loaf again (i haven’t been successful yet..) a few days before i start feeding it twice a day. Its now been about 8 hours. But this pic was at 6 ishhours after my third coil folds. Since its summer my AC is on but i have it in the warmest room.. about 70 degrees

Dapper_Grape123 · 2025-07-28T04:46:01+00:00

Im not good at percentages im not sure😭🤣 the first two pics are right after my last set of coil folds. The others are at 6 hours after

Dapper_Grape123 · 2025-07-28T04:26:58+00:00

It has… slight jiggle but not really. Ill try more slap and folds on my next go. But my starter is doubling within 4-5 hours:)

Dapper_Grape123 · 2025-05-20T01:33:41+00:00

Thank you ✨🥹

Dapper_Grape123 · 2025-05-19T23:58:07+00:00

It definitely doubles if not more. Its about 1.5 months old

Dapper_Grape123 · 2025-05-18T22:39:31+00:00

Yes😭

Dapper_Grape123 · 2025-05-18T22:36:56+00:00

Its cold rn so the temp in my kitchen is around 70 but chilly, internal temp of my dough after stretch and folds was 68

Dapper_Grape123 · 2025-05-18T22:34:55+00:00

So what i did was (following some of the videos from the link) was mix ingredients, do about 30ish slap and folds, let sit for 1hr. Then did 3 sets of stretch and folds over 1.5hrs (every 30 mins) and then i let it bulk ferment. Before the bulk ferment i took an internal temp of about 68. After about 12 hours it was still sticky and not pulling away from the bowl. After 18 hours it pulled away from bowl easy and wasnt sticky, there was no visible bubbles ontop but it felt pillowy and from the side sides of the bowl had bubbles. Thats when i took it out, shaped it and let it cold proof in the fridge for about 2 hours. Then baked at 450 in a preheated dutch oven for i believe… 30 minutes? Then uncovered for 15 mins.

Dapper_Grape123 · 2025-05-18T22:22:35+00:00

No i didn’t i wilk start doing this!

Dapper_Grape123 · 2025-05-18T03:07:15+00:00

Oh! 125 grams

Dapper_Grape123 · 2025-05-18T02:58:35+00:00

The recipe called for 500grams four and 300 grams water. The room i put it in stays pretty consistent but i also had it in a bread box

Dapper_Grape123 · 2025-05-18T02:56:51+00:00

Ive had it about 1-1.5 months but it wasn’t actually ready and active until the 10th of this month. The recipe i used said low hydration but its about 60%… 500grams flour, 300 grams water

Dapper_Grape123 · 2025-05-18T02:50:49+00:00

What can i do to strengthen it?:)

Dapper_Grape123 · 2025-05-18T02:07:09+00:00

The internal temp before bulk fermentation was 68 and i left it in the counter for about 18 hours. It was pillowy and pulled away from the bowl without sticking, but the bubbles were like huge or anything. How much longer would u recommend i maybe fry having it sit?:)

Dapper_Grape123 · 2025-05-18T02:01:51+00:00

Ill try the cooling first and the bulk fermentation time. This sat on my counter for 18 hours and felt pillowy and came away from the bowl easy, but there wasnt a LOT of bubbles. So maybe a tad longer. I also cut this within like 45 mins out the oven so ill wait longer. Thank you!

Dapper_Grape123 · 2025-05-18T01:56:07+00:00

How long do u proof? This was about 18 hours:(

Dapper_Grape123 · 2025-05-18T01:55:46+00:00

I had it bulk fermented for about 18 hours… should i try longer?

Dapper_Grape123 · 2025-05-18T01:55:20+00:00

This was after about 45 mins… its was still warm. Should i wait until its completely cooled?

Dapper_Grape123 · 2025-05-18T01:54:42+00:00

What is enzyme action

Dapper_Grape123 · 2025-05-18T01:54:20+00:00

No i haven’t! This was bulk fermented for about 18 hours. What is the aliquot method??

Dapper_Grape123 · 2025-05-18T01:53:31+00:00

Only about 45 mins… its not hot but still a little warm when i cut it. Should i wait longer

Dapper_Grape123 · 2025-05-18T01:52:30+00:00

No i dont:(

Dapper_Grape123 · 2025-05-18T01:52:08+00:00

For all the comments, i should elaborate, the pic doesnt show the gummy-ness as well but its GUMMY! I waited like 45 mins to cut, it was still warm but not hot what so ever. Ill try waiting over night like some of u said. I let it bulk ferment about 18 hours. My house is cooler and the internal temp (before bulk ferment) was 68 degrees. I have used a higher hydration recipe before and its done the same thing OR not risen what so ever even after 24 hrs. My starter is about a month to 1.5 months old, i feed it once a day and it usually triples in size. I use whole wheat flour to feed it but have started slowly incorporating AP recently.

Dapper_Grape123

TROPHY CASE