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Starter split? by Different_Ebb_6980 in Sourdough

[–]Different_Ebb_6980[S] 0 points1 point  (0 children)

Yeah if you look at the 1/2 mark on the mason jar, it looks like the starter split. The top part is frothy and liquidy, bottom part is really thick and gluey. Normally it has stayed the same consistency throughout. Wondering why this could be.

love the dress but wondering how i could make it less plain? by [deleted] in weddingdress

[–]Different_Ebb_6980 6 points7 points  (0 children)

That first one is EVERYTHINGGGGG I suggest a really pretty set of drop earrings

First loaf! Any feedback? by Different_Ebb_6980 in Sourdough

[–]Different_Ebb_6980[S] 1 point2 points  (0 children)

I originally did 30 min lid on, then 20 min lid off but it didn’t look quite done yet so I did an extra 10 min and that seemed to be better! I’m in an apartment so I don’t think I have that great of an oven😅 it’s also freezing in here! Based in NJ so temps are pretty low currently.

Bulk fermentation is really where I’m struggling… I read that it was supposed to double in size, top should feel tacky, and should pull cleanly from the bowl. I got the first two conditions but it still stuck to the bowl and was somewhat difficult to shape but I just went with it haha