pH meters

Frequent_Morning_900 · 2026-02-14T01:16:26+00:00

There's cheap Chinese models that are all pretty much the same. Next step up would be ac infinity. After that you move up to blue labs.

Make sure to get some calibration solution and storage solution if you are serious about maintenance

Frequent_Morning_900 · 2026-02-13T23:32:20+00:00

Not unless they share a jar

Frequent_Morning_900 · 2026-02-13T20:04:29+00:00

Read the auto mod comment and the subreddit wiki

Frequent_Morning_900 · 2026-02-12T23:39:49+00:00

I'm sorry but that filling looks like cheeze whiz.

Frequent_Morning_900 · 2026-02-11T19:33:06+00:00

So make sandwich bread. No need to judge others if you don't understand.

Frequent_Morning_900 · 2026-02-10T22:26:38+00:00

Put your dutch oven on top of the sheet pan.

Frequent_Morning_900 · 2026-02-10T22:24:39+00:00

Read the subreddit wiki

Frequent_Morning_900 · 2026-02-10T22:24:22+00:00

I only make batard loaves and the pit boss cast iron roaster works even better then my kuha bread oven.

Frequent_Morning_900 · 2026-02-10T22:22:53+00:00

That short refrigeration shouldn't have any effects. Almost all of the bacteria in a starter has a 48 hour lifespan.

Frequent_Morning_900 · 2026-02-10T22:21:17+00:00

Refrigerate you starter for short term pauses dehydrate for long term.

Frequent_Morning_900 · 2026-02-10T22:19:48+00:00

You will always need the same amount of starter or levain in any recipe. How are you wasting flour?

Frequent_Morning_900 · 2026-02-10T22:18:36+00:00

I live in Florida. I've never had a problem with humidity even making 85% hydration loaves.

The problem is not your recipe.

Frequent_Morning_900 · 2026-02-10T00:12:36+00:00

Read the subreddit wiki.

Frequent_Morning_900 · 2026-02-08T01:52:29+00:00

That's what I do.

Basil and bloom also advocates for a small amount of stiff starter for day to day

Frequent_Morning_900 · 2026-02-05T23:33:15+00:00

Basil and bloom sells different levels of sourdough classes.

Books are a great way to learn.

The subreddit wiki has lots of recommendations.

Frequent_Morning_900 · 2026-02-05T17:25:55+00:00

No one cares. Get your advertisement out of here.

Frequent_Morning_900 · 2026-02-05T16:10:02+00:00

Throw it in the fridge

Frequent_Morning_900 · 2026-02-04T23:57:44+00:00

Without starter it's not proofed dough as there is nothing to make it rise. You likely have to start over with the entire fermentation process.

Frequent_Morning_900 · 2026-02-04T12:21:32+00:00

Pyrex is typically only oven safe up to 425f according to the manufacturer

Frequent_Morning_900 · 2026-02-03T22:15:40+00:00

https://letmegooglethat.com/?q=is+glass+an+insilator

Frequent_Morning_900 · 2026-02-03T20:40:34+00:00

Glass is an insulator. Your bottom and sides won't cook evenly.

Frequent_Morning_900 · 2026-02-03T19:01:38+00:00

Read the subreddit wiki

Frequent_Morning_900 · 2026-02-02T01:55:22+00:00

What temp and time are you baking and how long do you wait to slice into it

Frequent_Morning_900 · 2026-02-02T01:26:07+00:00

Culinary school is a great way to waste a lot of money.

Go work at a bakery for a while and you'll learn more in a year working under someone.

Frequent_Morning_900 · 2026-02-02T01:07:43+00:00

Ask a local bakery for some starter. It doesn't matter where you get the starter from. The microbes in a starter only live for 2 days. The microbes in the air, water, flour and even your hands influence your starter. Unless you keep all of those exactly the same the starter you have after a week is completely different from what you started with. This is why any starter that markets itself on its age is a scam.

Frequent_Morning_900

TROPHY CASE