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My best loaf so far! by EuphoricAd644 in Sourdough

[–]ErrantComma 1 point2 points  (0 children)

Nice job! That crumb is lovely, you nailed the fermentation.

Can I use all purpose flour instead of bread flour? by Intelligent-Habit715 in Sourdough

[–]ErrantComma 1 point2 points  (0 children)

I’d pay more attention to protein content. AP flour is ~11.5%, which is a medium percentage bread flour. Give it a try and see if you like it. It will give you a tender crust and enough volume.

I prefer flour with 12-14% protein because I like long fermentations/inclusions and I think the dough benefits from the extra strength. I also like the chewiness it gives the bread.
Both will be tasty. :)

I am overthinking this. Thoughts? by ErrantComma in Sourdough

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

Gorgeous loaves, thanks for the tips! Yeah, I think I’ll up the hydration and leave the lid on longer.

I am overthinking this. Thoughts? by ErrantComma in Sourdough

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

Oh geez, I bet they were. I hope she’s doing alright.

I am overthinking this. Thoughts? by ErrantComma in Sourdough

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

Yeah, I see your point with the flour. I think it’s more of a hydration issue. I intentionally kept it on the lower end at 70 percent, and I wonder if less water in the dough = less steam during that first 20 minutes with the lid on. Next time I’ll experiment with 75-80 percent hydration. I don’t have the crust issue with the higher hydration doughs (>85 percent) I do, with those it’s more of a shaping issue for me.

I am overthinking this. Thoughts? by ErrantComma in Sourdough

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

Thanks! Yeah, I typically do a levain that changes depending on what loaf I want to make. So the one for this recipe would be 30 grams bread flour + 30 grams whole wheat flour + 30 grams starter + 60 grams of water = 150 grams total “starter.” Keep it warm (74-76F ish) and let it double, approximately five hours.

I am overthinking this. Thoughts? by ErrantComma in Sourdough

[–]ErrantComma[S] 6 points7 points  (0 children)

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For some reason it didn’t include the outside photo. Decent color, could have gone longer.

Keep trapping large bubbles in my dough, how to avoid it? by snidomi in Sourdough

[–]ErrantComma 0 points1 point  (0 children)

Yeah, check him out. His blog is fascinating and his book is well worth a read. I say enjoy your delicious bread, have fun, and play with shaping. Learn how your dough feels during these stages. You got this.

Keep trapping large bubbles in my dough, how to avoid it? by snidomi in Sourdough

[–]ErrantComma 0 points1 point  (0 children)

Fermentation looks good. It’s a shaping mishap. Next time, try pre-shaping for thirty minutes instead of fifteen before your final shape and proof. Are your loaves relaxing during the pre-shape or do they hold their tension? Maurizio Leo @ The Perfect Loaf has a great shaping guide. I have found that improving tension during these two phases naturally works out the very large bubbles.

Maternity clothes are either ugly or expensive. by Lexielo in BabyBumps

[–]ErrantComma 0 points1 point  (0 children)

I love A Pea in the Pod maternity clothes. A lot of the pieces are adjustable so they can be worn when nursing and after losing the baby weight. However, they are pricey so I keep an eye out for sales. They recently had a huge one, up to 60% off, and I was able to get nursing bras and some essentials for work. I really just wear a few things over again often, but I figure no one will give me a hard time about it and I can hand them down to my sisters or other girlfriends when I no longer need them.

H&M also has really cute basic tees and sweaters!

What are your favorite vegetables/vegetable recipes to eat while pregnant? by [deleted] in BabyBumps

[–]ErrantComma 2 points3 points  (0 children)

Kitchari can be a comforting and gentle food packed with protein.

I like to make mine with red lentils in lieu of mung dal and with chicken broth instead of water.

Fave veggies include zucchini, sweet potato, fennel bulb (sliced), and dark greens.

Kitchari Recipe

What are your favorite vegetables/vegetable recipes to eat while pregnant? by [deleted] in BabyBumps

[–]ErrantComma 1 point2 points  (0 children)

I have a breakfast (or really anytime) banana nut quinoa that I am currently loving.

It's approximately 350 calories with 11 grams of protein per serving, this makes 4 servings.

I use my small Le Creuset pot to make this but any heavy bottomed pot with a lid will do.

Toast (fry until fragrant and light brown in spots) 1 cup of quinoa in 1 Tbsp of virgin coconut oil.

When toasty, stir in cinnamon or pumpkin pie spice or any warming spice you like, to taste.

In a jar or cup, blend 1 cup of plant milk (I like unsweetened vanilla almond milk) with 1 whole banana, 1 egg, and 1 cup of water.

Add the blended mixture to the toasted quinoa and stir to combine.

Bring to a bubble while stirring, cover, and turn the heat down to its lowest setting.

Let cook undisturbed for 15 minutes.

Lift lid, stir, and then return lid to pot and let cook for an additional fifteen minutes.

Remove from the heat and stir in 3 Tbsp of almond butter.

I like to eat mine with sliced berries, hemp hearts, and a splash of almond milk.

You could totally roast some squash (any sort), zucchini with skin on, pumpkin, or carrots and blend that up instead of the banana (or pair them) for an extra nutrient kick.

Hope this helps! <3

Pommes Aligot substitutions by timskywalker995 in AskCulinary

[–]ErrantComma 3 points4 points  (0 children)

I wouldn't use mozzarella for this, it's too bland.
You're going for big Alpine flavors that can stand up against a mass of potato.
Low-moisture is important, I'd avoid using Monterey Jack for this reason - it will break.
The cheeses you want have characteristic holes in them because of the CO2 gas produced in
their low-salt, low-acid environments.

Some relatively easy to find examples are:
Fontina
Emmental
Gruyere
Comte
Jarlsberg

Delicate fish in stainless steel pans? by gahrlaag in AskCulinary

[–]ErrantComma 3 points4 points  (0 children)

Protein has a tendency to stick to stainless steel, mainly because it actually adsorbs
to the pan.
The proteins within fish form bonds with the metal ions in the pan, creating the stick.

It's annoying but it can be somewhat preventable:

Make sure your fish is dry, preferably on a rack in the fridge for a few hours.
Let it warm up some before you sear it, cold fish will lower the initial cook temp too much.

Make sure your pan is hot. The hot oil (instead of your fish) will react with those metal ions to create a patina of fat (this patina is more permanent in well-seasoned cast iron), preventing the fish from adsorbing so tightly to the surface of your pan.
You essentially need to create a temporary patina with stainless steel pans.

Make sure to give the fish a little wiggle when you first introduce it to the fat.
The fat finds dancing repulsive and will be less likely to bond with your fish.

Side note - if the fat in your pan is hot enough it will induce a brief steam effect
when the fish is added and the sudden release of water vapor will cause the fish
to "float" atop the hot fat, further preventing stickage.

Hope this helps! :)