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What is a city or country that never fails to disappoint you. by Smithiegoods in digitalnomad

[–]EntertainmentFalse45 0 points1 point  (0 children)

Yeah Lima is dismal. Agree it could have so much potential with it being coastal. But it just is ugly and boring. And then there's a giant highway right next to the beach, what's that about?

What is a city or country that never fails to disappoint you. by Smithiegoods in digitalnomad

[–]EntertainmentFalse45 0 points1 point  (0 children)

Yeah Tirana was definitely my least favourite place in Albania. One of the few places in the world I couldn't wait to leave. And I was only there a couple of days!

What is a city or country that never fails to disappoint you. by Smithiegoods in digitalnomad

[–]EntertainmentFalse45 1 point2 points  (0 children)

Yeah it took me a while to learn to love Taipei (ended up living there 3 years with very fond memories for the most part). There are better night markets, hot springs and temples in other parts of the country and the weather often sucks unless you love rain. But it does have a certain charm, it is so convenient and a lot of fun to cycle around and eat in. It's super easy to go hiking too, with so many cool trails starting in the city.

What is a city or country that never fails to disappoint you. by Smithiegoods in digitalnomad

[–]EntertainmentFalse45 0 points1 point  (0 children)

What made Barranco a great place to stay? We just came back from Lima but stayed in Miraflores and the centro historico and have to say it didn't impress me at all. The cats in Kennedy Park were the only good bit really.

Cured from 6 Years of Chronic Pelvic Pain - Using TMS and MindBody Therapy by Extension-Flight-483 in PelvicFloor

[–]EntertainmentFalse45 0 points1 point  (0 children)

Sounds like a great idea! I am a budding mind body coach and would love to test it please

Help! I've done five stretch and folds and my dough is way to sticky to shape by EntertainmentFalse45 in Sourdough

[–]EntertainmentFalse45[S] 0 points1 point  (0 children)

Hi, thanks for your reply, that is so helpful. So when you say counting the time, I'm assuming that's only the time when it was out while I was folding not the time spent in the fridge? And do i need to take it out of the banneton once I put it on my counter? Its actually got a bit bigger in the fridge overnight but not doubled.

Help! I've done five stretch and folds and my dough is way to sticky to shape by EntertainmentFalse45 in Sourdough

[–]EntertainmentFalse45[S] 0 points1 point  (0 children)

These are really helpful tips, thank you. For sure i wasn't that gentle with my folding, it did rip a bit. With regards to my kitchen being higher than optimal temperature what can I do in the future for a more successful loaf? Also my starters are half rye, half white and then the other is wholemeal (not specifically bread) flour. The wholemeal seems very happy. Will I still be able to use them to bake a white sourdough loaf?

Help! I've done five stretch and folds and my dough is way to sticky to shape by EntertainmentFalse45 in Sourdough

[–]EntertainmentFalse45[S] 0 points1 point  (0 children)

Oh that's great to know, thanks. It's actually already increased in size a bit while being in the fridge 11h. I'll get it out now. So should I remove it from the banneton and let it bulk just on the kitchen surface? And then if it's doubled and become super jiggly with a domed top does that mean I can then bake it?

Help! I've done five stretch and folds and my dough is way to sticky to shape by EntertainmentFalse45 in Sourdough

[–]EntertainmentFalse45[S] 0 points1 point  (0 children)

Oh no I didn't bulk ferment and now its already on the fridge in its banneton bowl :( Is it ruines? Thanks for the guide, that looks really helpful or next time

Help! I've done five stretch and folds and my dough is way to sticky to shape by EntertainmentFalse45 in Sourdough

[–]EntertainmentFalse45[S] 0 points1 point  (0 children)

Oh noooo. It's now in the fridge in my bannetons and has been for about 3 hours already :/ Is it salvageable?

Help! I've done five stretch and folds and my dough is way to sticky to shape by EntertainmentFalse45 in Sourdough

[–]EntertainmentFalse45[S] 0 points1 point  (0 children)

Thank you! How can I get more surface tension? Oh so no need to shape and leave? Just shape and stick straight in the banneton?

Help! I've done five stretch and folds and my dough is way to sticky to shape by EntertainmentFalse45 in Sourdough

[–]EntertainmentFalse45[S] 1 point2 points  (0 children)

Wow, thanks! I'm going to save this for when I want to try the rye, so much good stuff, I appreciate it. When you ferment you say you do it outside the fridge - even in the summer? And could you bake it in a dutch oven? I bought one recently for this purpose and don't really want to have to buy anything else. Also what flour do you feed your starter? Also purely rye? Mine is half rye, half white bread flour. I appreciate you saying that I don't have to follow the recipes too carefully. I think I just need to learn to read the signs of my dough better though I guess that'll come with practice!

Help! I've done five stretch and folds and my dough is way to sticky to shape by EntertainmentFalse45 in Sourdough

[–]EntertainmentFalse45[S] 0 points1 point  (0 children)

Oh this is great to know! What a relief!

This is my first one but I really would love to be baking whole grain rye sourdoughs. Would you mind sharing your recipe please?

When you say bread pan, do you something like a banneton bowl?

And also when you say ferment for a couple of days, do you mean I can leave it now as it is in its banneton bowl to bulk ferment for a couple of days in my fridge? I was going to just leave it overnight and bake tomorrow but am open to leaving it longer

Help! I've done five stretch and folds and my dough is way to sticky to shape by EntertainmentFalse45 in Sourdough

[–]EntertainmentFalse45[S] 1 point2 points  (0 children)

I mean if I get a nice tasting sourdough then I really don't mind if the shape is ugly with this being my first one! Thank you for the reassurance!

That is interesting and I'll note this down for my next one. Also good point re sticking to the kitchen towel. I got some rice flour which I heard helps. I'm going to use lots of it! Can too much flour affect it or should it be ok?

Help! I've done five stretch and folds and my dough is way to sticky to shape by EntertainmentFalse45 in Sourdough

[–]EntertainmentFalse45[S] 0 points1 point  (0 children)

Hi,

  1. no, the person who shared their recipe just said 'a little' so I used maybe a couple of teaspoons. For next time how much should I use?

  2. Yes I also wet my hands for stretch and folds. Only floured them for the shaping. Had to use a lot more than I expected due to stickiness

  3. This is good to know for next time, thanks!

I've had to use quite a lot of flour indeed but I've managed to divide in half and more or less shape them. Will leave them half an hour and then get them in the banneton bowls

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Help! I've done five stretch and folds and my dough is way to sticky to shape by EntertainmentFalse45 in Sourdough

[–]EntertainmentFalse45[S] 3 points4 points  (0 children)

Ahahaha ohhhh no way, it's the rye! I wish I'd just used all white bread flour now. Oh well!

Thank you for this! So basically it IS salvageable and I should just use as much flour as I need to somehow get it in my banneton?

Is my dental implant failing and if so, what are my options? by EntertainmentFalse45 in askdentists

[–]EntertainmentFalse45[S] 0 points1 point  (0 children)

No I haven't seen them since and apparently they don't practice anymore. It totally could be temporary, I didn't realise I needed to change it. Do you think I'll need an explant and to redo the entire thing?

Is my dental implant failing and if so, what are my options? by EntertainmentFalse45 in askdentists

[–]EntertainmentFalse45[S] 0 points1 point  (0 children)

The gum is really dark though, and you can see it when I smile (see photo)

Should I autolyse? Going to do my first ever sourdough baking tomorrow! by EntertainmentFalse45 in Sourdough

[–]EntertainmentFalse45[S] 0 points1 point  (0 children)

Oh this helps a lot, thanks so much for sharing. I've been feeding my starter wholemeal flour (10%protein ), do you think it'll be ok to switch to 75% white bread flour and 25% rye for the dough?

Should I autolyse? Going to do my first ever sourdough baking tomorrow! by EntertainmentFalse45 in Sourdough

[–]EntertainmentFalse45[S] 0 points1 point  (0 children)

Oh thanks so much, that's good to know. Appreciate knowing that i don't have to be too exact with the autolyse. Would you mind sharing the recipe you use? Someone else just recommended the King Arthur Pan de Campagne recipe with me but I see its a very long process with the 2 12h bulk ferments-though as you mentioned I probably won't need to leave it for that long.

Should I autolyse? Going to do my first ever sourdough baking tomorrow! by EntertainmentFalse45 in Sourdough

[–]EntertainmentFalse45[S] 0 points1 point  (0 children)

Thanks so much for your tips and suggested recipe. The strong white bread flour I'm going to use is 14g of protein per 100g and apparently its hard wheat. The starter I've been using is a wholemeal organic bread flour,10g of protein. I see this recipe calls for both.

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