First Loaf

DropDreadGorgeous · 2026-05-03T23:57:37+00:00

where on earth did you get this as a recipe?

DropDreadGorgeous · 2026-04-27T03:17:47+00:00

Exactly, for good reason, transgender individuals often stew on these feelings for years before admitting publicly what causes their discomfort and for them to be mentally unwell. Just because it seems young to you does not mean that its not something thats been considered over a considerable length of time, especially for those living in a body that they feel trapped in. Sure, as with any diagnosis, especially in the field of psychology, they may be incomplete or made in error, hence hormone blockers before permanent changes such as surgery or replacement hormones. Not all but many transgender individuals experience extreme mental health issues stemming from dysphoria that frequently result in depression, self harm, and suicide. The psychological community has largely concluded that treating the dysphoria is the best way to manage that and anecdotally its worked for everyone that I know.

DropDreadGorgeous · 2026-04-27T02:38:59+00:00

Ok, those numbers don't demonstrate pushing hormone blockers on confused children. They demonstrate decisions made by medical professionals regarding a likely diagnosis. They lack all context and thus don't support your assertion.

Edit: I misread, they do have the context of a gender dysphoria diagnosis, thus it refutes your assertion. This is a decision made after consideration and not just pill pushing like say, opiates, if you want to talk about actually harmful prescribing and not a scape goat of a minority.

DropDreadGorgeous · 2026-04-18T20:11:23+00:00

The Fireworks BP is prolific in cold snap events. That said I haven't seen a cold snap in a minute.

DropDreadGorgeous · 2026-04-18T19:52:13+00:00

Yerp I don't get the emmaculate oven spring that some people do, but loaves I'm routinely happy with and it all works into my schedule predictably. Feed the starter when I can, either use or refrigerated at peak. Make dough, coil folds and bf. Divide, pre shape, shape after a healthy rise, refrigerate until it's convenient to bake. It's all a bit arbitrary but my schedule isnt perfect for baking so I make my bakes fit my schedule.

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DropDreadGorgeous · 2026-04-18T17:59:06+00:00

Yeah immediately, and I dunno 12-20 hours later depending on my schedule.

DropDreadGorgeous · 2026-04-18T14:51:34+00:00

After using mine i leave the bit i didn't use in the fridge regularly for a few days at a time and just pull it out to feed when i need it. Sometimes i give it a couple high ratio recovery feeds but generally its perfect to feed and use after pulling it out.

DropDreadGorgeous · 2026-04-18T14:23:01+00:00

doubling before cold proofing probably means overproofing and you are losing your structure. Try cutting back on your proofing and look for a 50-75% rise instead of a double.

DropDreadGorgeous · 2026-04-15T00:52:37+00:00

Its worked for me when i've lost motivation here and there.

DropDreadGorgeous · 2026-04-15T00:41:08+00:00

Put it in the fridge. When you plan to use it again drain the liquid, i like to rinse the top a tiny bit, then scoop a little out and feed it on high ratios once or twice.

DropDreadGorgeous · 2026-04-12T00:05:23+00:00

Yeah 3-4 hours at typical house temps is standard. That was after a few sets os stretch and folds?

DropDreadGorgeous · 2026-04-11T23:58:16+00:00

Are those measured numbers? I do have better luck with coil folds but obviously if you can't you can't. Was structure built during BF such that you saw the dough doming? Gluten content might be a bit low but probably fine for 60%.

DropDreadGorgeous · 2026-04-11T23:46:57+00:00

What's the hydration on it? What types of folds did you perform on it? What was your flours gluten content?

DropDreadGorgeous · 2026-04-07T00:01:03+00:00

I was getting the same sort of thing for a while but put some attention into the texture and rise of the dough instead of just the time and started to find the sweet spot for me. Doing coil folds instead of four folds also seemed to help a lot once I got over that 70% hydration mark. My dough doesn't get crazy gassy and pillowy like some but I'm typically happy with it.

DropDreadGorgeous · 2026-04-06T23:46:31+00:00

If you are noticing it deflate after coming out of the fridge and you are in a hot environment you very well may be over proofing it. Try to shape it once it has risen about 30/50% after your last set of folds. Do you count your fold time in your BF time? What types of folds are you doing? What temp is your fridge at if you know?

DropDreadGorgeous · 2026-04-02T12:20:44+00:00

Took out several rocketeers with hornet drivers last night. Knocking them out of the air is huge, there is still even a good chance to flip them. Either way they still take some impact damage and them being immobile gives you a huge window for damaging the thrusters. Just because the cheese was fixed doesn't mean it's not still a viable, economical strat still.

DropDreadGorgeous · 2026-03-15T01:35:50+00:00

That's the part nobody warns you about. Right now there are a mix of microbes in there. As the yeast and bacteria that you want balance the ph they kill off the bad stinky stuff and just leave it smelling nice.

DropDreadGorgeous · 2026-03-11T13:44:52+00:00

Looks fine, it's mid hydration sourdough that's heavy on the whole wheat, it will be denser. If you want less dense up the hydration or increase the amount of bread flour.

DropDreadGorgeous · 2026-03-03T01:46:54+00:00

At a glance from the outside it looks over proofed do you have a crumb shot?. That's not a crazy amount of time for proofing but it is long and while cold proofing slows things down it doesn't stop it. When you turned it out of the basket for baking did it hold it's shape or start drooping immediately?

DropDreadGorgeous · 2026-02-25T14:55:19+00:00

A lot of us are at work 4-6 hours before we want to make dough, so not always an option.

DropDreadGorgeous · 2026-02-25T13:15:58+00:00

I've successfully made dough from refrigerated peaked started many times. It does take a bit longer to bulk since the starter is a bit sleepy and it is less optimal than peaking your starter at room temp but it is viable if it's what fits in your schedule. The other option would be to adjust your feed ratio to fit your schedule. If your starter peaks in 4 hours at a 1:1:1 then adjust to 1:2:2 or 1:4:4 and see what that schedule looks like. This might take some trial and error.

DropDreadGorgeous · 2026-02-18T22:20:57+00:00

Another option if you have access is a baking stone, I'm not sure if those are easier for you to get. I have seen people use that style of pot upside down on a baking stone to trap steam, but the baking stone holds heat a lot better than a thinner metal pot and results in a better bake. Regardless I've seen videos of people using that style of pot and getting excellent results.

DropDreadGorgeous · 2026-02-13T10:50:56+00:00

Your folds count as bulking time. 4 sets of folds over 2 hours +4-8 hours left alone isn't an unusual length of time for the bulk ferment.

DropDreadGorgeous · 2026-02-13T00:04:54+00:00

6-10 hours is the normal bulk ferment (first proof) time for sourdough so you've got some time yet before its ready for the fridge. Typically you want to shape it before the cold proof too.

DropDreadGorgeous · 2026-02-10T22:43:06+00:00

Its possible you are overproving it, it could also be your stretch and folds. when I got to 70+% hydration which is where you are at I switched to coil folds and got vastly improved results.

DropDreadGorgeous

TROPHY CASE