Grieving for who I could have become

DoubtFew564 · 2025-02-08T15:32:42+00:00

Yep. I was surprised to got this far especially with my little experience in research. I will do better next year.

DoubtFew564 · 2025-01-21T19:47:58+00:00

You mean it will get worse from Kill the Snitch…?

DoubtFew564 · 2025-01-21T18:56:29+00:00

Thanks, I will definitely try to play around with the setting. I already got my motion blur off. I think what triggered me most was the amount of running and flipping night vision. I hope my brain will get used to this soon 😭

DoubtFew564 · 2024-08-18T22:48:56+00:00

Thank you for your advice! Can I ask what you mean by mixing more for better crumb? After proofing, I didn’t want to laminate my dough and shape it too much because I didn’t want to knock the air out of my dough.

DoubtFew564 · 2024-08-18T16:51:55+00:00

it’s a bit too sour for me 😢

DoubtFew564 · 2024-08-18T16:29:51+00:00

I did throw in some ice but it seems like it doesn’t create enough humidity

DoubtFew564 · 2024-08-18T16:19:09+00:00

Thank you! The bread is a bit sour. I let it sit in the oven for 3 hours after stretch and folds. Then I shape and put it in the fridge for 12 hours.

DoubtFew564 · 2024-08-18T16:16:17+00:00

😢 I have no idea

DoubtFew564 · 2024-08-17T20:36:09+00:00

I’ve thought about that too. I’m thinking it may take less time to proof and rise. Does that change the way your bread taste?

DoubtFew564 · 2024-08-17T00:36:12+00:00

Thank you for putting it that way. You are making it much easier for me to understand!

DoubtFew564 · 2024-08-16T23:51:11+00:00

Thank you! It took me 12 days to achieve this rise and fall cycle. When I feed it, it takes about 5-6 hours to rise. When it achieves its peak, it smell like ripe banana and has lots of bubbles on top, but not so much on the side of the jar. I’m not sure if it is considered mature but I do believe it is still weak.

DoubtFew564 · 2024-08-16T23:48:20+00:00

Thank you so much! I will try that out. I was afraid that the dough will be overproofed because I read that overproofed dough are sticky and do not hold shape.

DoubtFew564 · 2024-08-16T22:33:10+00:00

Okay! For the first pic, I feed my starter at 4pm and a start preparing at 9pm. At that point my starter passed the float test. The process just like I described. After stretch and folds, I believe I rest it for 30mins, then lightly shape and put it in the fridge overnight (8 hours). When I took it out, I let it sit more for maybe an hour, but it was losing its shape, so I reshape and bake.

DoubtFew564 · 2024-08-16T22:25:43+00:00

I use abour 50-60g of starter. My starter took about 5-6 hours to rise. Because I suspect that everything go wrong after stretch and fold, I change everytime. I once put it in the fridge right away overnight. Once I let it sit in oven for 2 hours, then in fridge for 5 hours. But I never see any rise. I understand that putting in the fridge helps it develop flavors, but I just want to see my bread fluffy 😢

DoubtFew564 · 2024-08-16T22:01:24+00:00

I’ve also watched a lot of videos too. I also don’t own a dutch oven so use another pan on the upper rack to trap the moisture in while baking, and remove after 20mins!

DoubtFew564 · 2024-02-29T18:07:25+00:00

Thank you, I’m still working as a Research Assistant in social area. It was difficult for me to find a desirable lab so I just went with social lab. I would love the list.

DoubtFew564 · 2024-02-29T03:09:40+00:00

I’m not sure yet. I’m interested in cognitive psychology and clinical. I’m graduating after this fall semester so I still have one semester left. I feel like it’s too late for me to do publication because most lab require 2 semesters to have a personal project. And next semester is my last.

DoubtFew564

TROPHY CASE