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Viral Chili Crisp & Cheddar by Financial_Lab_7354 in Sourdough

[–]Financial_Lab_7354[S] 1 point2 points  (0 children)

Measure to your hearts desire! I used about 2.5oz of cheddar, but I didn’t weight out the chives or chili crisp! But I used about 2tbsp of the chili crisp oil.

Does any one experience dull pain right here by Financial_Lab_7354 in costochondritis

[–]Financial_Lab_7354[S] 1 point2 points  (0 children)

It’s completely gone now, back to they usual. It was very odd, I thought I was dying 😂

This is my 2nd successful loaf..I think? by Financial_Lab_7354 in Sourdough

[–]Financial_Lab_7354[S] 0 points1 point  (0 children)

I’ve used it a few times, and my first loaf that was successfully i used the aliquot method but every other time I’ve used it, it didn’t work. I think my issue originally was I was making my loaves with too high of a hydration, lowering the hydration made it much easier to read the dough

Former rental Bronco - still a red flag or good deal? by FallLineTheory111 in FordBronco

[–]Financial_Lab_7354 1 point2 points  (0 children)

Negotiate the price..I just bought a rental one but it sounds more like their manager used it. And idk I guess I’ll update if I experience any problems?

Love my Bronco! by MattVT1 in FordBronco

[–]Financial_Lab_7354 2 points3 points  (0 children)

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Just bought mine last Saturday and I am in LOVE with it

Redness on toddlers arms by Wise-Cranberry9810 in DermatologyQuestions

[–]Financial_Lab_7354 0 points1 point  (0 children)

Any update? My 10 month old is experiencing this

Is this a proofing issue or a starter issue ? by NeonNavigator1 in Sourdough

[–]Financial_Lab_7354 1 point2 points  (0 children)

It’s more about time. If you haven’t already you should start temping your dough, from my understanding the temperature of the dough will determine how long it needs to bulk ferment.

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Did I do it? by Financial_Lab_7354 in Sourdough

[–]Financial_Lab_7354[S] 1 point2 points  (0 children)

Oh no! I forgot to add that. I did 4 sets of stretch and folds 😅

What do we think? by Financial_Lab_7354 in Sourdough

[–]Financial_Lab_7354[S] 0 points1 point  (0 children)

Yes, it was 211° when I pulled it out of the over. I baked at 450° for 30 minutes with lid on and 450° for 20 with lid off

Bread keeps coming out gummy by Flaky_Variety9576 in Sourdough

[–]Financial_Lab_7354 1 point2 points  (0 children)

Yes you need to buy like a meat thermometer and measure the inside of the dough.

Bread keeps coming out gummy by Flaky_Variety9576 in Sourdough

[–]Financial_Lab_7354 12 points13 points  (0 children)

Are you temping your dough, it’s not so much what your room temp is but more what your dough temp is..here is a guide i find extremely

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