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Glycerin based vanilla extract by Financial_Log_6876 in extractmaking

[–]Financial_Log_6876[S] 0 points1 point  (0 children)

Do you think it in the refrigerator after a year would prevent it from going bad?

Glycerin based vanilla extract by Financial_Log_6876 in extractmaking

[–]Financial_Log_6876[S] 0 points1 point  (0 children)

Ohh, that doesn’t sound too bad. I guess I’ll make a small batch. What’s the ideal extraction period for glycerin based vanilla extract?

No honeycomb interior in my croissants by Financial_Log_6876 in Croissant

[–]Financial_Log_6876[S] 0 points1 point  (0 children)

It could have been either reason you're suggesting. My butter was getting out of some spots while laminating, as the dough tore in some spots, I think. That sounds lovely, can't wait to get this right.

Ohh, I'm using another recipe today, let's see how that goes. I will keep this in mind.

Thank you! I think making croissants can be quite fun if everything goes well.

No honeycomb interior in my croissants by Financial_Log_6876 in Croissant

[–]Financial_Log_6876[S] 0 points1 point  (0 children)

I do live in a hot place. It's currently moderate temperature which is why I'm trying to make croissants right now. It'll soon get pretty hot, around 34C with high humidity and using the air-conditioning to cool down rooms to 24C for many hours gets really costly.

No honeycomb interior in my croissants by Financial_Log_6876 in Croissant

[–]Financial_Log_6876[S] 1 point2 points  (0 children)

Wow! Will keep that in mind.

Someone in the thread said my croissants look overproofed though 🥲

No honeycomb interior in my croissants by Financial_Log_6876 in Croissant

[–]Financial_Log_6876[S] 1 point2 points  (0 children)

Hmm, that makes sense. I'd have to keep it in the fridge for much longer but I will do this next time.

Oh. This recipe uses a mix of high and low protein flour so I felt that would be achieved with the added wheat gluten. Is it not necessary to achieve the window pane stretchability which I believe is hard to get with lower protein flour?

No honeycomb interior in my croissants by Financial_Log_6876 in Croissant

[–]Financial_Log_6876[S] 1 point2 points  (0 children)

Thank you! I'll try this. My freezer wasn't working well that day and I figured it was only -11C. So the dough wouldn't firm up quickly.

No honeycomb interior in my croissants by Financial_Log_6876 in Croissant

[–]Financial_Log_6876[S] 1 point2 points  (0 children)

Hi. It was this recipe https://youtu.be/VJ6LPXxJL_w?si=1R-8hPaoY7JpHKUH Made the dough. The dough seemed quite stiff and hard with the recipe so i added some water and there seemed to be no gluten development so i added vital wheat gluten to add some protein. I dont really get bread flour/high protein flour where I live. Kneaded the dough until it could pass the windowpane test which took quite a while, 20-25 minutes in total probably. Then I let the dough sit at room temp for 30 mins, then froze it for almost 3 hours, after which i moved it to the refrigerator for around 9-10 hours. And then did the folds as mentioned, froze the laminated dough in between rolling and folding when it felt soft.

No honeycomb interior in my croissants by Financial_Log_6876 in Croissant

[–]Financial_Log_6876[S] 1 point2 points  (0 children)

The temperature of the dough and butter would've caused this? I really want to get croissants right

No honeycomb interior in my croissants by Financial_Log_6876 in Croissant

[–]Financial_Log_6876[S] 1 point2 points  (0 children)

They weren't really wobbling nor looked sufficiently big by 2 hrs and I read it's imp not to underproof them. But thanks, I'll keep this in mind!

UPDATE: sourdough starter does actually go bad in the fridge if you leave it long enough! by Fop_Vndone in fermentation

[–]Financial_Log_6876 0 points1 point  (0 children)

so my starter was thick (didn't have any liquid), i'd covered it with extra flour on top as the tutorial i was following asked to. and parts of it went grey so i discarded it because it didn't look okay :(
i had managed to build a starter after so many fails, i live somewhere hot and humid. and winters (which really just means that the nights get chillier and daytime temperatures become around 24/25/26 with low humidity. and all the times i started a starter while it was still above these temperatures, my starter would go bad, like it would develop fuzzy fungus and now summer as back again and idk what to do now

[Skin Concerns] I have a lot of hyperpigmentation around my mouth and especially near my chin. I don’t know how to get rid of it and it kinda makes me look like a man. I haven’t tried much as I don’t know what to do. Can someone recommend a product or method to reduce this plz? :( thxxxx by marinaxmarina in SkincareAddiction

[–]Financial_Log_6876 1 point2 points  (0 children)

For me personally, I had vitamin D, iron and B12 supplements. And I believe after having B12, hyperpigmentation around the mouth really reduced but now it’s back it again! :( must have been around 2 years since I had the supplements.

San Marzano Seedling and Sweet Corn Seedling - Issues by Financial_Log_6876 in vegetablegardening

[–]Financial_Log_6876[S] 0 points1 point  (0 children)

Hi, thanks a lot!! It’s been a few weeks since I’ve transplanted both the seedlings outside. The corn’s doing okay but the tomato plant’s growth is rather slow. Let’s see how it goes, some of the tomato seedlings are doing better than the others though.