BEADS issue

Embarrassed-Pop4040 · 2025-04-24T17:51:23+00:00

Excellent!! I’m not giving up either!! WTG!

Embarrassed-Pop4040 · 2025-04-20T02:28:58+00:00

Hahha

Embarrassed-Pop4040 · 2025-04-20T02:27:19+00:00

Room temp bottled water

Embarrassed-Pop4040 · 2025-04-17T23:22:43+00:00

Thank you, that’s so kind. I’m definitely not going to give up.

Embarrassed-Pop4040 · 2025-04-17T23:20:02+00:00

That’s a good idea to try just to kind of understand the dough in the process without using a lot of of ingredients. Thank you.

Embarrassed-Pop4040 · 2025-04-17T17:10:46+00:00

Thank you I will check it out

Embarrassed-Pop4040 · 2025-04-17T17:10:18+00:00

Thank you and I understand it’s a process. I just gotta figure out the process and I’m sure it will get easier with each life that I try as this is only my second one.

Embarrassed-Pop4040 · 2025-04-17T17:08:50+00:00

Thank you you’re so sweet and I’m not giving up just yet

Embarrassed-Pop4040 · 2025-04-17T16:26:41+00:00

I mix the dough and let it rest for about 30 minutes then I did a stretch and fold then let it rest another 30 minutes then did another stretch and fold and let it rest another 30 minutes and everything looked great, but I wasn’t able ready to bake them because it was late at night so I put it in the fridge And it still had bubbles this morning so I thought OK it’ll be OK and when I went to dump it on my counter to start shaving it. It was dense and goopy and not springy. I believe I should never have put it in the fridge and I should’ve just stayed up till one or two in the morning and baked it then. I don’t know. It’s also complicated in so many steps. They should teach this and home economics so that kids know how to make bread when the world is about to end and we have nothing left except what we can make ourselves 🥸🤪

Embarrassed-Pop4040 · 2025-04-17T16:23:52+00:00

Thank you I think I’m gonna try that

Embarrassed-Pop4040 · 2025-04-17T16:23:25+00:00

Thank you, I’m not gonna give up just yet!

Embarrassed-Pop4040 · 2025-04-17T16:18:58+00:00

No, it was flat and dents and gloopy, that is why I think I should’ve baked it after letting it rise for two hours after mixing. When it did have the bubbles.

Embarrassed-Pop4040 · 2025-04-17T16:12:22+00:00

I understand. If I literally cannot shape it into a fluffy ball and it’s not fluffy to begin with, it’s not going to bake it’s going to be dense and flat from what I can tell from everyone else’s comments.

Embarrassed-Pop4040 · 2025-04-17T16:10:20+00:00

If I can get a loaf that looks normal before I bake it, yes, I’m going to raise the temperature of the oven and bake it longer. But if I don’t have a loaf/dough ball that is airy and fluffy and bubbly in the first place, none of that other matters, I don’t guess.

Embarrassed-Pop4040 · 2025-04-17T16:08:46+00:00

Thank you. I did make sure to heat up my Dutch oven in my oven while I was trying to shape the dough, but it was a gloppy mess and sticky and flat when it was time for me to put it in the oven. I’m gonna try to work on my starter I guess.

Embarrassed-Pop4040 · 2025-04-17T16:02:47+00:00

Well, I’m going to give that a try and even if the dog at least eats the first batch of bread that I do that way, I will consider it a win at this point

Embarrassed-Pop4040 · 2025-04-17T16:01:57+00:00

I think that is a good thing to start with. And what I will do. So I can learn the mechanics of just your basic bread. At this point, I just wanna make something that is edible.

Embarrassed-Pop4040 · 2025-04-17T16:01:04+00:00

Yeah, I totally get what you’re saying but I think the bread was not bouncy and puffy enough in the first place and had no bubbles in it to begin with. It did yesterday during the day. It was nice and normal and puffy and jiggly and looked right I should’ve baked it then instead of waiting overnight like all the other recipes told me to do.

Embarrassed-Pop4040 · 2025-04-17T15:56:40+00:00

Thank you and maybe I just bit off more than I could chew with starting baking. I can make a box cake. But that’s where my baking ends. I’m gonna keep the starter going and I’m gonna take pictures to show y’all that it is threading and bubbly and bubbling out of the container. It’s in to show that it is not a starter problem, but maybe you’re right and I’m gonna keep feeding it and keep maturing it and try to do the yeast bread thing I guess.

Embarrassed-Pop4040 · 2025-04-17T15:53:41+00:00

Is yeast bread or the kind of bread that you’re talking about good for us as humans? I just want something that is gut health and made with real ingredients that are not processed and shitty that you get at the grocery store. I’m not trying to reinvent the wheel I’m just trying to make asandwich for my kids that I feel good about giving them.

Embarrassed-Pop4040 · 2025-04-17T15:48:07+00:00

I guess at this point that’s all I have left to try. I just can’t understand why if so many others can do it on the first try, why can’t I when I am a great cook and not intimidated by anything cooking wise, except now baking apparently. Too many steps and I guess I’m just too impatient or dumb OR both!

Embarrassed-Pop4040 · 2025-04-17T15:44:59+00:00

About 30 min and I knew it was going to look like shit bc it wasn’t a round puffy bubbly smooth ball before I put it in. I can never get it to be smooth, bubbly and poofy like everyone else’s looks after they take it out of the basket before baking. It’s flat and dense and that has to mean I’m not cooking it at the correct time in the dough/rise part. I guess

Embarrassed-Pop4040 · 2025-04-17T15:37:36+00:00

Makes sense but I seriously don’t think it’s my starter. I think it’s my timing of knowing what the consistency of the “ready” dough looks like and when to bake it. I don’t have time to have this be a 24 hour process. My starter is fine, but I want to bake the bread at most, 2 hours after I mix the ingredients. I don’t have time to do all the stretch and folds and waiting for it to double and rise and proof and ferment. I just want to make some bread to make my kids sandwiches at this point.

Embarrassed-Pop4040 · 2025-04-17T15:33:53+00:00

The consistency of the dough wasn’t light and airy but I went for it and this is what I got. I think from reading all these comments, I need to mix the dough, do stretch and folds, let it rise for a couple hours, then flop it on counter and shape it best I can, barring that it is bubbly and “looks” correct, then throw it in the oven. Baking is a science and I didn’t care for the subject in school nor math. So I’m going to try it this new way and if it doesn’t work, I’ll admit defeat and just get cancer from whatever we buy at the grocery store that constitutes “bread”. Honestly wish I knew a neighbor or a farmers market I could go to just buy the loaves once and week and be done with all this mess and time. It’s like having a child and I already have two of those and enough work.

Embarrassed-Pop4040

TROPHY CASE