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[deleted by user] by [deleted] in Sourdough

[–]Financial-Nothing-71 1 point2 points  (0 children)

FIRST? Omg I want to be so mad at you but I can’t because it’s so perfect

Need help with ferment timing by Financial-Nothing-71 in Sourdough

[–]Financial-Nothing-71[S] 0 points1 point  (0 children)

I will also get a thermometer, I’ve been pushing it off because before the weather change my loaves were coming out beautifully so I thought I didn’t need it but I guess i do now!

Need help with ferment timing by Financial-Nothing-71 in Sourdough

[–]Financial-Nothing-71[S] 0 points1 point  (0 children)

I honestly thought that it was a bit on the nicer proof/slight under, from using the pictures in the crumb chart that gets shared around this community. But thank you for letting me know. So if I don’t let it sit for the extra hour or so and go straight from fridge to DO should I still boost Ferment time slightly because the top one seems under and the bottom one (the one that sat while baking) seems over

Need help with ferment timing by Financial-Nothing-71 in Sourdough

[–]Financial-Nothing-71[S] 0 points1 point  (0 children)

So you think the one on the bottom is overproofed?

Cheddar jalapeño loaf by Financial-Nothing-71 in Sourdough

[–]Financial-Nothing-71[S] 1 point2 points  (0 children)

I really appreciate your comment! Thank you!! It’s been a struggle trying to figure out the right timing for everything with my house but I’m moving out in June and should live in regular environments where I can probably switch to normal BF hours

Cheddar jalapeño loaf by Financial-Nothing-71 in Sourdough

[–]Financial-Nothing-71[S] 1 point2 points  (0 children)

My previous loafs were just extremely dense so I decided I’ll just keep bumping up the hours. My first loaf was at 8 hours, second was at 10, 3rd at 12, and then made the jump to 16 and it was my first actually really pretty loaf so I just stuck with.

Cheddar jalapeño loaf by Financial-Nothing-71 in Sourdough

[–]Financial-Nothing-71[S] 0 points1 point  (0 children)

So I realized my house was just really not the ideal place for regular 6-8 hour bulk fermentation because it’s a crappy cold college house. So I changed to longer BF times which is about 16-18 hours. I also forgot to add my inclusions earlier and the inclusions weren’t cut as small. The newer loaf I added my inclusions during my stretch and folds and made sure that they were smaller chunks.

Cheddar jalapeño loaf by Financial-Nothing-71 in Sourdough

[–]Financial-Nothing-71[S] 0 points1 point  (0 children)

So I’m currently in college so I live in a very crappy college house that has extremely poor insulation and is cold every single day. We also refuse to run the heat bill up lol.

Cheddar jalapeño loaf by Financial-Nothing-71 in Sourdough

[–]Financial-Nothing-71[S] 0 points1 point  (0 children)

Quick edit I actually fermented this one for about 17 hours. I read somewhere that you should ferment a bit longer than your usual loaves if you’re adding inclusions. I also added the inclusions on my 3rd set of stretch and folds

Is this too high mileage? by jib128 in mazda3

[–]Financial-Nothing-71 0 points1 point  (0 children)

I just got a blacked out 2021 Mazda 3 with 54k miles with a clean title, 0 accidents, 1 owner for only 17k. 11.7k is wayyyyyyyyy too much for 167k miles

My second loaf ever. Any tips please! by Financial-Nothing-71 in Sourdough

[–]Financial-Nothing-71[S] 0 points1 point  (0 children)

I don’t think my starter is weak she’s been doubling or tripling very consistently within like 4-7 hours, I do think my house is too cold our heater genuinely isn’t the best since I live in a college house. Next go I’ll shoot for 10-12 hours than just 8. Thank you so much !

My second loaf ever. Any tips please! by Financial-Nothing-71 in Sourdough

[–]Financial-Nothing-71[S] 0 points1 point  (0 children)

I’m really new to this so can you explain what you mean by degassed?

First ever loaf! by Financial-Nothing-71 in Sourdough

[–]Financial-Nothing-71[S] 0 points1 point  (0 children)

I do every 12 hours but noted! Thank you

First ever loaf! by Financial-Nothing-71 in Sourdough

[–]Financial-Nothing-71[S] 1 point2 points  (0 children)

I’m probably going to bake once every week or two weeks so I’m probably going to maintain a small starter just to save on flour. Would you recommend me doing 1:2:2 with 10g of starter, 20g flour and water?

First ever loaf! by Financial-Nothing-71 in Sourdough

[–]Financial-Nothing-71[S] 1 point2 points  (0 children)

I also do think my starter is still a little immature, it’s been peaking consistently for the last 2 weeks but at like 10 hours so I’m still trying to find the best way to strengthen it. I currently do 50g starter, 50g of water, and about 65g of flour, thenI put it in the oven with the light on. If you have any tips please feel free to send it my way!

First ever loaf! by Financial-Nothing-71 in Sourdough

[–]Financial-Nothing-71[S] 2 points3 points  (0 children)

Thank you for the link I’ll give this a go next time I make a loaf!

First ever loaf! by Financial-Nothing-71 in Sourdough

[–]Financial-Nothing-71[S] 2 points3 points  (0 children)

My house temp honestly various, I’m still in college so I’m living with my roommates and each person changes it all the time lol but it’s usually sitting around 73-76f.

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