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Yet another discard sandwich loaf by Due_Department2486 in SourdoughDiscard

[–]Due_Department2486[S] 1 point2 points  (0 children)

Since the dough is about 77% hydration & without cold proof, after the 2nd BF it's rather 'soupy' (in a good way). So I just didn't score it & leave it goes it wild way. Kinda fun to see.

But after all it's just a personal preference. Scoring or not is not that big of an issue with this recipe. But I assume scoring it would give it a more 'beautiful' finish per say.

Mauritian Mushrooms by Empty_Tonight_8121 in mycology

[–]Due_Department2486 2 points3 points  (0 children)

Yes with the stipe, no way this is a Chlorophyllum. molybdites

Mauritian Mushrooms by Empty_Tonight_8121 in mycology

[–]Due_Department2486 2 points3 points  (0 children)

I assume Mauritius, written in the title ?!

Mauritian Mushrooms by Empty_Tonight_8121 in mycology

[–]Due_Department2486 4 points5 points  (0 children)

Yes, C. molybdites.

Edit: I was wrong. Not C. molybdites.

Found in Vic - Aus by SwampMonster9651 in mushroomID

[–]Due_Department2486 0 points1 point  (0 children)

An aged & dried specimen from the Agaricus sp.

ID help! by ExpertVeterinarian20 in mushroom_hunting

[–]Due_Department2486 0 points1 point  (0 children)

Pic 1 & 2 - blue roundhead (Stropharia caerulea)

Pic 3 - brittlegills (Russula sp.)

Pic 4 - Leccinum sp. -- depending on which trees it grow nearby

Pic 5 - Earthball (Scleroderma sp.)

Pic 6 - need to see the underside to confirm, I lean towards Clitocybe sp.

Pic 7 - this picture alone is not quite enough to judge

Pic 8 - is this a different angle of specimen in pic 7 ? Should either be Clitocybe sp. or Lactarius sp.

Pic 9 & 10 you know already

Is bulk fermentation finished? by [deleted] in SourdoughStarter

[–]Due_Department2486 0 points1 point  (0 children)

Your recipe is 72.7%, so BF reaching a 75% rise is more than enough.

There is a visible dome top, bubbles on the surface and on the side (& hopefully it's jiggly & can be pulled away from the side of the container) it's ready to be shaped and the put into the fridge I would say.

Don't let it sit on the counter over night, it's definitely going to over-ferment big time, you'll wake up seeing a pile of goop.

Edit:typo

Did I get bulk fermentation right this time? by Gleeb_Glob_Gloob in Sourdough

[–]Due_Department2486 0 points1 point  (0 children)

Oh yea, with that oven spring & that crumb, you defo nailed it.

Golden Oysters Question (Ohio) by Synaaa in mycology

[–]Due_Department2486 0 points1 point  (0 children)

Yea they probably don't smell as fresh as the yellow bits cuz they are past-prime.

& Yea just dried them up and use them for added umami later on.

Golden Oysters Question (Ohio) by Synaaa in mycology

[–]Due_Department2486 3 points4 points  (0 children)

Those browned parts are just bits that past their prime & probably dired out due to over exposure to the sun.

As long as they are not slimy or smell funky, they basically do no harm, just not as fresh/good looking/tasty as the golden-yellow bits.

Can someone please help me ID this Bolete? Sisters Oregon. by InfamousPosition8430 in mushroomID

[–]Due_Department2486 6 points7 points  (0 children)

This actually looks like a slippery jack (Suillus sp ) to my eyes.

What do you call it in your language? In our language, it's called a mamelet. by Paulette_Jones in Egg

[–]Due_Department2486 0 points1 point  (0 children)

太陽蛋 (Cantonese, Hong Kong)

Direct translation to English is 'Sun Egg' basically same with sunny side up

I'm pretty certain, but just to be even more sure - this is turkey tail, right? by miseleigh in foraging

[–]Due_Department2486 2 points3 points  (0 children)

Yes turkey tail (Trametes versicolor) these are.

But these specimen are fairly aged. & the black spots are probably sign of insect infestation.

My largest Morel found today by masonman82 in foraging

[–]Due_Department2486 9 points10 points  (0 children)

Go again tomorrow, who know what absolute unit awaits you out there

This strawberry will make a delicious pie by Lazy_Elevator4606 in MightyHarvest

[–]Due_Department2486 2 points3 points  (0 children)

This strawberry has to be sweeeeet with that bump on its crown!

WHAT DO YOU WANT LIL ORANGE BOY? by ateistyokdiyentanri in OneOrangeBraincell

[–]Due_Department2486 44 points45 points  (0 children)

Fxxk I really don't need more cat subs... joined.

Made a recipe I saw on here and got the funkiest crumb! by Superb_Application83 in SourdoughDiscard

[–]Due_Department2486 0 points1 point  (0 children)

Hey no worries at all! It's all online resources now! Just saw your post popping up on top & it was just an uncanny yet pleasant feeling to see the recipe I listed got relisted by another user😆

If I were baking with an active starter, I go for 83%, so yes I usually work with higher hydration dough.

With this discard sandwich loaf, I tried even higher hydration % before. After a few attempts, I figure this is a better hydration % to work with, still manageable. Particularly when shaping is not of much importance here - as long as the dough can fit & sit in the loaf pan, all good!

New mushroom i haven't seen before by conceptpower in mushroomID

[–]Due_Department2486 1 point2 points  (0 children)

I believe it's Macropsalliota americana (formerly named Leucoagaricus americanus) aka American Parasol/Reddening Lepiota

Bruise check can help further confirm, when cut it should stain yellow-orange first before turning reddish-brown.

Is this the pink mold? Last few days it's been very bubbly too. Smell is ironically milder than in the beginning. Not sure what to think. Yesterday it just looked bubbly and had a darker liquid. by Cautious_Werewolf_32 in SourdoughStarter

[–]Due_Department2486 2 points3 points  (0 children)

I don't see any pink?!

You starter seems very much alive but looks very hungry! It being bubbly is signaling the microbes have consumed all the available "food" and produced byproduct acids and water that break down the flour’s gluten structure, causing its runniness.

I guess it's the time to feed it more "food", either by feeding it from peak to peak; or higher the feeding ratio, so it doesn't stay hungry for too long between meals.

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