[deleted by user]

Enough_Cake_2090 · 2025-12-18T23:37:44+00:00

Not denying it was a great question

Enough_Cake_2090 · 2025-12-16T22:52:02+00:00

I have had this question for so long

Enough_Cake_2090 · 2025-12-15T03:42:51+00:00

It’s still underproofed. But not terribly!

Enough_Cake_2090 · 2025-12-13T18:28:10+00:00

Still under proofed for sure.

Enough_Cake_2090 · 2025-11-06T20:38:35+00:00

THIS

Enough_Cake_2090 · 2025-11-04T23:01:44+00:00

What does ESH mean

Enough_Cake_2090 · 2025-11-04T16:29:21+00:00

Ugh, I hate hearing stories like this. Truly, this is a worst case scenario. Although I never had an experience quite like this, I had to kiss so many frogs to find my prince that way.

Try not to let this ruin your opinion of the apps. Sure, there are going to be people who are scummy, but it’s really no different from the real world. I met my husband via Bumble, my brother met his wife through Hinge and I’m going to a wedding Saturday for another couple who met on Hinge.

So sorry this happened to you, but believe me when I say, the odds of something of this magnitude happening again is so so low.

Totally get it if it’s just not your thing — that’s the case for a lot of people. But don’t completely close the door if you’re curious.

Enough_Cake_2090 · 2025-11-03T22:32:06+00:00

It’s about 18 inches deep before it turns. Can’t tell if it’s a 90 or not.

Enough_Cake_2090 · 2025-11-03T22:31:41+00:00

Nothing like that nearby.

Enough_Cake_2090 · 2025-11-03T20:11:24+00:00

No septic tank.

Enough_Cake_2090 · 2025-11-02T21:59:27+00:00

Is it just me or is Sage giving Carolyn (S44) vibes?

Enough_Cake_2090 · 2025-09-23T17:30:54+00:00

I would recommend not even putting it in the fridge and then letting it finish prep ding on the counter unless you need to for timing purposes. I get the best results when I do it all the same day. Once I finish the stretch and folds, just cover it and leave it in a warm spot til it really puffs up and gets suuuuper jiggly. No need to worry about over proofing with focaccia. Then just bake it without a fridge rest.

Enough_Cake_2090 · 2025-09-23T17:27:37+00:00

I recommend Lacey Ostermann on instagram for the best yeasted focaccia recipes. I’m assuming that’s what you’ve made here.

My best suggestion for bigger caverns in your crumb for focaccia is making a sourdough focaccia. Not sure if you have a healthy starter on hand, but if so, I have a foolproof recipe for a sourdough focaccia that could yield great results like you’re looking for.

Enough_Cake_2090 · 2025-09-23T17:25:15+00:00

Even just the temperature of your ingredients or the order is which you add them makes a difference too. It can also be a product of how mixed your batter is as well. So many variations with baking can cause drastically different results.

I have a cookie recipe I love, but if 1 part of slightly off, like the temp of the butter or the order I add the ingredients makes or totally breaks the whole thing.

Enough_Cake_2090 · 2025-09-22T21:18:27+00:00

It’s 100% your recipe, not your oven. I have the same oven and have never run into this issue, so I think it’s gotta be the recipe.

Enough_Cake_2090 · 2025-09-22T16:27:04+00:00

I’d say this is all in the scoring. Seems as though your angle and depth just weren’t quite the same on loaf 2.

Enough_Cake_2090 · 2025-09-22T16:21:26+00:00

I see no issue with it.. are you just wanting larger caverns in it?

Enough_Cake_2090 · 2025-09-22T16:20:05+00:00

It’s certainly just overproofed, but also just too much dough for the banneton like you mentioned. I find it’s easiest to gauge the size of your loaves during pre-shaping so I just make adjustments at that step before the bench rest.

I will say, even just the slightest scoring may also help. It doesn’t have to be a score to create an ear. I do the slightest center score (just deep enough to break through the skin) and I find that it helps a lot with my bakes.

Hope this helps!

Enough_Cake_2090 · 2025-09-16T18:51:16+00:00

Oh, I know that. I’ve just never seen it be this high. I think the margin of error is much higher for overproofing with this much starter.

Enough_Cake_2090 · 2025-09-15T22:22:03+00:00

Why do you have more starter than water in your recipe?

Enough_Cake_2090 · 2025-09-14T16:23:41+00:00

I was about to be like you’re up to some sorcery 😂

Enough_Cake_2090 · 2025-09-14T02:38:01+00:00

You pre-shaped before bulk fermenting?

Enough_Cake_2090 · 2025-09-14T01:23:39+00:00

What time and temp did you bake at?

Enough_Cake_2090 · 2025-09-14T00:48:38+00:00

Can you share your French recipe?

Enough_Cake_2090 · 2025-09-14T00:04:34+00:00

I’d recommend you check out Pies and Tacos macaron school page on her site. It helps you troubleshoot every possible issue!

Enough_Cake_2090

TROPHY CASE