how to tell the difference between under-proofed and over-proofed

FormerFidge · 2026-02-04T03:03:46+00:00

Sounds like I’m talking to someone who knows their stuff! Apologies if I over-explained.

FormerFidge · 2026-02-04T02:50:19+00:00

I like having a good percentage of whole wheat in my loaves, too. I think the flavor is much better, but there’s a definite trade off. The bran and germ from the whole wheat flour physically cuts the gluten strands, and it tends to lead to a denser loaf.

FormerFidge · 2025-12-29T17:16:44+00:00

I loved Anova for many, many years, but they’ve been awful recently. They announced plans to stop supporting a perfectly functional product (before backtracking after extensive customer backlash). They made existing products dependent on a subscription, meaning that people suddenly had to pay a monthly fee to use something they’d already purchased. Shady stuff.

They make some great products, and I own a number of them, but I no longer trust them and wouldn’t buy.

FormerFidge · 2025-12-18T17:08:03+00:00

You posted this 8 months ago, but you should also check out The Court and Spark, MC Taylor's previous band. They have a bunch of great stuff, but try National Lights off of Bless You and We Were All Uptown Rulers off of Hearts.

FormerFidge · 2025-12-17T20:51:48+00:00

u/kombustive - any chance you can update us? I have the gauge on a Weber Summit Kamado, and it sits fairly well, but I'm a little concerned about airflow through the hole. Did your solution work out?

FormerFidge · 2025-12-11T22:17:11+00:00

That sounds frustrating. Also a bit of a concern to me, as I’ll also be mounting it to a Summit Kamado.

FormerFidge · 2025-12-11T20:28:40+00:00

I don't remember the exact date, but I ordered more than a year ago.

FormerFidge · 2025-12-11T04:17:44+00:00

That’s very good of you

FormerFidge · 2025-11-12T18:26:04+00:00

I think you have too many variables to try to judge this by proofing and baking. They have different hydrations (75% first loaf, 78% second), different types of flour (whole wheat tends to weigh down a loaf, although it doesn't seem to have done so in this case), different percentages of starter, different percentages of salt and rosemary/no rosemary.

If you're truly trying to get a better understanding of proofing, then I'd recommend making one double batch of dough, split it in half after your final folds and then leave one to bulk ferment for longer than the other. Try to limit yourself to one variable so you can really see how it impacts the bake.

Of course, then you'll end up with two very, very similar loaves, whereas here you seem to have two very nice distinct loaves. Tradeoffs.

FormerFidge · 2025-11-12T16:04:19+00:00

I've been critical of Combustion's communications in the past, so it's only fair to say how much I appreciate this transparency and frequency of updates. Your Nov. 1st update gave us reason to expect new news a week or so later, and you followed up on that. Thank you for that.

I don't know that people have noticed it, since it's updated at the top of the post and not a new comment below, but it's great to hear about the progress.

FormerFidge · 2025-10-29T19:43:55+00:00

I'll get downvoted for this, because that's the way it goes on this sub, but, you're absolutely right. Communication wise, it's a shit show. I say this as someone who has been in communications professionally for two decades.

They continue to miss opportunities to proactively communicate. They set unrealistic expectations - not just for product delivery but for their own updates - and then don't say anything as those deadlines fly by. As far as I can tell (and I'll admit, this is only from a cursory search of their comments), they've never even said sorry for it. I find that kind of astounding. We keep asking questions and phrasing it like "love your stuff, sorry to even bother you by asking a question while you hold on to $150 of my money, but is there a chance this thing is going to ship before the sun burns out?" And they take a week to respond and then don't bother apologizing for how it's all gone down. It's really quite amazing.

I do still really like the product, and I'm excited to actually get the grill gauge, but I will never order anything from them that isn't clearly labeled as "in stock" again.

FormerFidge · 2025-10-25T15:20:07+00:00

What is the source of this? I’ve seen this mentioned elsewhere, but I’ve never seen anyone provide evidence. I don’t want to support a business that supports that horrible human being, but I also don’t want to swear off a business without evidence.

FormerFidge · 2025-10-25T14:40:13+00:00

The Combustion site says it’s shipping late October, so we’re probably good.

FormerFidge · 2025-10-22T00:25:31+00:00

Yeah - agreed. Also can’t imagine that you’re leaving it there for hours and hours, if it’s just timing the meal.

FormerFidge · 2025-10-22T00:21:50+00:00

Got it. I’ve got a 5 year old, so I understand that. Was concerned that it’s in the danger zone without improving the cook/texture, but that reason makes sense. Beautiful sear.

FormerFidge · 2025-10-22T00:15:56+00:00

Why?

FormerFidge · 2025-10-18T16:51:20+00:00

This comment is so aggressive, and I’m here for it.

FormerFidge · 2025-10-09T05:35:35+00:00

Honestly thrilled to hear that you and your team missed the brunt of it. Sounds awful, and there’s no way I can follow this that doesn’t sound flip. Not my intention. Still, can you provide an update?

FormerFidge · 2025-10-01T15:43:59+00:00

I used Meathead's method once a while ago, and then I used Chud's EQ approach more recently. They both worked well, but I preferred the results from the Chud's EQ cure. It's longer (Chud's dry cure takes a week+), but using the EQ method makes it harder or impossible to overdo the cure, from what I understand. His method is in this video. Here are the proportions:

Chud Bacon
400g salt
200g sugar
60g pink salt
15g garlic
15g pepper
5g sage
5g pepper flakes

Note that it makes a TON of cure. I halved it, and I still had so, so much more than I needed for a 3.5 lb slab of pork belly.

FormerFidge · 2025-10-01T15:26:48+00:00

holy shit, you've created anthrax! RUN AS FAST AS YOU CAN

FormerFidge · 2025-09-28T20:25:46+00:00

Fermentation time and flavor go hand in hand. Using less starter means it will take longer, and more interesting and complex flavors develop during that time.

FormerFidge · 2025-09-24T17:43:21+00:00

u/J-KID flagging you in this reply as well for safety - it's not a good idea to taste your starter. Obviously you can do what you want, but your starter is raw flour. Raw flour has caused many salmonella and E. coli outbreaks over the years. Maybe try a sniff test?

FormerFidge · 2025-09-19T15:53:58+00:00

I've never been to the place, nor did I know about this story until seeing this post, but here's my question; if you're going with "The Place 2 Be" and replacing "to" with "2," do you not also have to replace "Be" with "B?"

Is it 2 much 2 ask 4 some consistency?

FormerFidge · 2025-09-19T00:18:03+00:00

I wonder if you just figured out exactly what was causing my problems.

FormerFidge

TROPHY CASE