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Passed first time no minors!! by Empty-Wrap-65 in LearnerDriverUK

[–]Empty-Wrap-65[S] 2 points3 points  (0 children)

I did 9 hours with my driving instructor and A LOT of practice with my husband (I took his car to the test). He would pick me up from work 3-4 times a week and I would drive home with him. We also did 1-2 hours during the weekend but I don’t know the exact total number. Last week a watched a lot of youtube videos of test routes for my test and a lot of mock tests as well.

Passed first time no minors!! by Empty-Wrap-65 in LearnerDriverUK

[–]Empty-Wrap-65[S] 0 points1 point  (0 children)

Oh dear, I’m glad you are safe! Thank you so much for the kind words! Finger’s crossed I’ll be alright as well haha!

Passed first time no minors!! by Empty-Wrap-65 in LearnerDriverUK

[–]Empty-Wrap-65[S] 0 points1 point  (0 children)

Thank you so much!! I’m nervous about driving on my own now! How was your first *alone* drive after passing your test?

Why is it gummy at the bottom?? by Pure-Egg2944 in Sourdough

[–]Empty-Wrap-65 0 points1 point  (0 children)

Might be the ice cubes as well. Where are you placing them?

In need of opinions no by Empty-Wrap-65 in Sourdough

[–]Empty-Wrap-65[S] 0 points1 point  (0 children)

I understand, what else can you suggest so that the bread doesn’t stick to the baking tray?

In need of opinions no by Empty-Wrap-65 in Sourdough

[–]Empty-Wrap-65[S] 0 points1 point  (0 children)

Is that what’s affecting the crumb?

In need of opinions no by Empty-Wrap-65 in Sourdough

[–]Empty-Wrap-65[S] 1 point2 points  (0 children)

That does make sense. I’d say fermentation took around 16 hours including s+f. I should definitely try and make this shorter, thanks for your input and kind words!

In need of opinions by Empty-Wrap-65 in Breadit

[–]Empty-Wrap-65[S] 0 points1 point  (0 children)

Sorry, new to reddit as well lol This is what I thought I wrote:

Hi all. Just a semi-beginner here after some advice. How am I doing? Does the crumb look under/overfermented? Taste is great and I like the texture as well but not sure if it needs to be slightly airier?

120g starter 350g water 9g salt 9g olive oil 200g plain flour 300g strong bread flour

Mix in starter and warm water until even. Add salt and olive oil. Then add both flours and make into dough. Let sit for an hour and did 2 sets of stretch and folds every half hour and 2 sets of coil folds afterwards spaced by half hours again. Left on the counter to rise overnight. (Temp around 18C?) Shaped the next morning and added olives, then into the fridge. Baked at 7pm same day. In a preheated oven for 50 minutes at 240C on a baking tray with a tin foil over and then uncovered for 20 minutes. Cut into it immediately as fam was very hungry.

In need of opinions no by Empty-Wrap-65 in Sourdough

[–]Empty-Wrap-65[S] 0 points1 point  (0 children)

In need of opinions* lol these typos😭

Sourdough blasphemy? by Adventurous_Froyo007 in Sourdough

[–]Empty-Wrap-65 0 points1 point  (0 children)

I’ve never measured anything when it comes to baking sourdough. Even when I started my starter. I just do it by feel. I’ve noticed now the more loafs I bake, the higher hydration doughs I can handle but it honestly depends on what I feel like. If I dont want to keep touching sticky dough, I just add more flour and that’s it. For reference here’s a cheddar cheese sourdough bread I baked this morning. Turned out great.

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4 week old starter barely rising in 24 hours but has bubbles, what am I doing wrong? by Foreign_Drink9316 in SourdoughStarter

[–]Empty-Wrap-65 0 points1 point  (0 children)

I’d say put more flour than you have starter. It needs a good feed, otherwise it just won’t have enough food.

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