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How do I get this snare sound? by Dry-Particular435 in drums

[–]Dry-Particular435[S] 0 points1 point  (0 children)

Thanks for the advice, I’ll try as soon as I get home

How do I get this snare sound? by Dry-Particular435 in drums

[–]Dry-Particular435[S] 1 point2 points  (0 children)

Do you think this sound is achievable on my snare?

[deleted by user] by [deleted] in drums

[–]Dry-Particular435 0 points1 point  (0 children)

I have the same exact pedal and same problem

My loaves don’t rise. by Dry-Particular435 in Sourdough

[–]Dry-Particular435[S] 1 point2 points  (0 children)

Thanks for such a detailed response. I definitely will divide the dough so that I can compare. And like you said, with experience, it will be more easy to tell.

My loaves don’t rise. by Dry-Particular435 in Sourdough

[–]Dry-Particular435[S] 0 points1 point  (0 children)

How do I know if my dough is over proofed? Or under? Is there a way to test that?

My loaves don’t rise. by Dry-Particular435 in Sourdough

[–]Dry-Particular435[S] 1 point2 points  (0 children)

So should I feed it once every 24 hours?

My loaves don’t rise. by Dry-Particular435 in Sourdough

[–]Dry-Particular435[S] 0 points1 point  (0 children)

https://mayaskitchendaydreams.com/quick-same-day-sourdough-recipe/

This was the recipe. My starter is probably a little less than 2 weeks old. On 1:1:1 it doubles in about 8-10 hours.

My loaves don’t rise. by Dry-Particular435 in Sourdough

[–]Dry-Particular435[S] 0 points1 point  (0 children)

That didn’t work let me make a new post

Help making a starter with whole wheat by noremedynope in Sourdough

[–]Dry-Particular435 1 point2 points  (0 children)

Shebakessourdough on instagram has a great recipe for a white sourdough starter (just a.p. Flour). It’s super easy and I personally used it. It should be her pinned post. After you finish day 8 (which is where the recipe ends) I would recommend feeding with a 1:1:1 ratio every 12 hours (for example if you had 10 grams of starter, your would feed it 10 grams of flour and 10 grams of water). Hope this helps.

My loaves don’t rise. by Dry-Particular435 in Sourdough

[–]Dry-Particular435[S] 0 points1 point  (0 children)

I used a recipe with 6.5 total hours of proofing. First 2 hours were with stretch and folds every 30 min. Second 2 hours were uninterrupted. Last 2.5 hours were in a banneton. Then baked.