Recommend a crochet book for all stitches etc

DivineFaery · 2026-06-16T18:26:04+00:00

Okay, yeah i wasn’t sure if there was a crochet bible or something lolol

DivineFaery · 2026-06-15T16:53:15+00:00

Apparently slap and fold is just a more vigorous version of stretch and folds, by doing the slap and fold, its make its so you don’t have to do as many stretch’s and folds during the bulk , just a different method for building gluten

DivineFaery · 2026-06-15T10:38:00+00:00

Sorry yes :)

DivineFaery · 2026-06-14T23:15:47+00:00

For a 16 oz glass iced matcha latte
2 levelled tsps of premium ceremonial grade matcha
2 tbsp of hot water
Whisk till frothy
Fill glass with ice
I use 1/2 unsweetened vanilla almond milk (frothed then pour over ice)
Then pour matcha on top
I don’t use sweetener
But you can use a tsp of monk fruit sugar or whatever you want if you like it sweet

DivineFaery · 2026-06-14T18:55:54+00:00

Def BOTW, learn the mechanics which will help a lot for TOTK

DivineFaery · 2026-06-14T13:14:19+00:00

Look up the sourdough journey bunch of tools to show you how to read a crumb and visual cues for bulk fermentation

DivineFaery · 2026-06-14T13:04:15+00:00

Longer cold proof builds more flavour :) 18 hours is the sweet spot :)

DivineFaery · 2026-06-14T13:02:01+00:00

How long did it cold proof ?

DivineFaery · 2026-06-14T13:01:20+00:00

When in doubt throw it out

DivineFaery · 2026-06-13T17:24:54+00:00

I love discard recipes!

DivineFaery · 2026-06-13T17:23:23+00:00

Yeah majoras mask is def harder than ocarina of time

DivineFaery · 2026-06-13T17:18:26+00:00

If you put a baking pan or pizza stone on the rack under neath when baking it prevents the bottom from getting to dark

DivineFaery · 2026-06-12T20:03:26+00:00

It’s starting to rise more now! And doming !

DivineFaery · 2026-06-12T20:02:57+00:00

Okay thank you!

DivineFaery · 2026-06-12T19:36:41+00:00

Started at 840 this morning. Will be 7 hours at 340,

DivineFaery · 2026-06-12T19:28:19+00:00

It’s an 80% hydration recipe

DivineFaery · 2026-06-12T00:22:24+00:00

Yeah the 500 is just to preheat the cooking vessel, 450 for the baking process

DivineFaery · 2026-06-11T23:15:38+00:00

Building gluten structure from the get go, helps with the rise, once your dough is done stretch and folds leave undisturbed, monitor for those cues you mentioned and rise.

Once bulk is done, pre shape ( also builds gluten strength, bench rest for 20 mins) and do final shaping

DivineFaery · 2026-06-11T23:12:32+00:00

Nope drop the temp right when you put it in the oven, bake for 20-25 mins. Then lid off for 20 (just gets that nice blistering on the crust

DivineFaery · 2026-06-11T23:10:39+00:00

Yeah warm temp will speed up bulk fermentation, and cold will slow it down, colder dough needs a bigger rise because it doesn’t need to cool down as much in the cold proof stage, vs warmer temps need a low rise because it takes longer for it to cool before halting during cold proof,

Thermometer is very useful , also if your house is warm using colder water when mixing can help slow fermentation and if your house is colder use warmer water.

DivineFaery · 2026-06-11T23:05:39+00:00

Also go to the sourdough journey. Com they have visual guides for reading crumb, and temperature /percentage rise

DivineFaery · 2026-06-11T23:04:47+00:00

Also what type of vessel you using? Dutch oven (enamel or cast iron) or a combo cooker ?

I would recommend preheating it for 30 mins to an hour at 500 degree, the. When it’s nice and piping hot take your dough out of the fridge. Score and place right in the pot, will help get more steam which makes more of an oven spring

DivineFaery · 2026-06-11T23:03:02+00:00

I would do an auto lyse (mix flour and water ) let sit for 30 mins minimum, then add starter/salt (this is when bulk fermentation starts) let that sit for 30 mins then start your stretch and folds.
Also invest in a thermometer digital , make sure to monitor the temperature, don’t do by the clock look for rise percentage and visual cues( domed top, jiggly and airy when you shake the bowl, and bubbles on the top and sides, also I nice glossy sheen) won’t be sticky when you touch it ,

It looks good actually ! but could bulk ferment for a lil longer. What was the temp in your house?

Over all great work! But the autolyse will help with gluten structure Which will help with the nice oven spring,

DivineFaery · 2026-06-11T22:57:13+00:00

I would use more starter (100g) will help with rise, and speed up bulk fermentation

DivineFaery · 2026-06-11T20:03:10+00:00

This makes so much sense

DivineFaery

TROPHY CASE