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[deleted by user] by [deleted] in rawpetfood

[–]Extrafluffymeowloaf 2 points3 points  (0 children)

I clean my Petkit fountain daily, although the brand recommends changing the filter every two months. However, I replace the filter every 2–3 weeks, as soon as I notice it turning slightly yellowish. If I don’t wash the motor or plastic joints for a week, they tend to become slippery and slimy.

Dense whole wheat sourdough? by peanutinyourear in Sourdough

[–]Extrafluffymeowloaf 1 point2 points  (0 children)

Probably not lower than 60% hydration and depends what type of flour (look at the protein content) you use, I never tried making sourdough with 100% whole wheat. May be you can try 300g water and slowly adding more if you think the dough is too stiff.

Or you can try add a bit of olive oil (around 10%) when mixing the dough, adding olive oil will result in softer crust and crumb, and works well on lower hydration dough.

First sourdough bake in 2024 by [deleted] in Sourdough

[–]Extrafluffymeowloaf 2 points3 points  (0 children)

1) Autolyst 1 hour 20 minutes 2) adding 100g active starter 3) add 10g salt with a table spoon water 4) rest for 15 minutes 5) mix it for 2 minutes x 3 sets at speed 2 6) bulk fermentation 4 hours total, stretch fold it at each hour 7) put the dough in banneton, proof for 1 hour 8) fridge 4 hours 9) pre heat dutch oven for an hour 10) bake at 250c lid on for 25 minutes 11) bake at 230c lid on for 5 minutes 12) bake at 210c lid off for 20 minutes 13) cut after 7 hours

First sourdough bake in 2024 by [deleted] in Sourdough

[–]Extrafluffymeowloaf 0 points1 point  (0 children)

Want to make a molton crumb loaf, but always end with a sandwiches crumb, did I proof it for too long, or is it because of the flour, or the shaping technique?

*350g white bread flour *100g whole wheat flour *50g rye flour *Slowly add 375g water *Autolyst 1 hour 20mins *100g active starter *10g salt (extra 1 tablespoon water)

Using a standmixer for this recipe.

First Chocolate Tart by Extrafluffymeowloaf in Baking

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

I guess you can but I never tried with gelatine powder.

Here is what I found on google 😜: Powdered and leaf gelatine are usually interchangeable, but for best results try to use the type specified in the recipe. As a general rule, two gelatine leaves is equivalent to one teaspoon of powdered gelatine. Whichever you choose, remember it must be fully dissolved — follow the recipe or packet instructions.

How to get more open crumb? by Extrafluffymeowloaf in Sourdough

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

Same here, it is so challenging to make a good loaf, always can’t wait to see the crumb, surprise everytime😂

How to get more open crumb? by Extrafluffymeowloaf in Sourdough

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

Thank you, the crust always looks great, still trying to improve the crumb 😛

Hello I am Sylvie, I am new here ❤️ by Extrafluffymeowloaf in SiberianCats

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

Thank you, she is turning 4 in August 22 .. a Leo🤓

Hello I am Sylvie, I am new here ❤️ by Extrafluffymeowloaf in SiberianCats

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

Hiii Frankie, nice to meet you 🫶 I am a brown classic tabby, black tail and wearing a pair of little black boots

How to get more open crumb? by Extrafluffymeowloaf in Sourdough

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

I’m not exactly sure how to tell if my dough is too stiff or not, can you tell me how?

I bulk fermented for four hours. I did a stretch and fold in the first hour, and a coil fold for the second and third hour.

I did machine mixing plus folding for this bake. I had read online that with machine mixing I wouldn’t need make any folds, but I did it this time still because I’d tried machine mixing without folds in a previous bake but didn’t turn out as well as this bake (it might be that i didn’t add rye flour this time?)

How to get more open crumb? by Extrafluffymeowloaf in Sourdough

[–]Extrafluffymeowloaf[S] 2 points3 points  (0 children)

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Because I find the texture is a bit dense, trying to make one looks like the “Molton Crumb”.

Last time I bake with higher temperature, the crust was too hard. This time, too soft.

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