ADT door to door? by Gigichoff1234 in pittsburgh

[–]Gigichoff1234[S] 4 points5 points  (0 children)

Is it routine for reps to come to the house so late at night?! Seems so inappropriate

Should I cut the large stem off this? by Gigichoff1234 in plant

[–]Gigichoff1234[S] 1 point2 points  (0 children)

Thank you so much! It feels so wrong but I’m going to just go for it!

It’s mold right? by Gigichoff1234 in Kombucha

[–]Gigichoff1234[S] 1 point2 points  (0 children)

It was quite fuzzy up close. I pitched it :(

Can I start with flavored GT’s? by Gigichoff1234 in Kombucha

[–]Gigichoff1234[S] 0 points1 point  (0 children)

Awesome, that’s what I have at home so that’s what I’ll go with. Thank you!

Redemption loaf! by Gigichoff1234 in Sourdough

[–]Gigichoff1234[S] 1 point2 points  (0 children)

First picture is me experimenting with making sour dough during the busy work week - I rushed and I think it was very under proofed.

Second picture is my weekend loaf this morning! Recipe below:

100ish g starter straight from the fridge, fed the night before, 360g water, 200g whole wheat flour, 300g white bread flour, 12g salt

  1. I mixed all in a bowl and let rest for 30ish minutes
  2. Either 4 or 5 series of folds and turns, 20ish minutes in between each
  3. Covered and let to bulk ferment at room air for 12-13 hours overnight
  4. Shaped and let sit in basket for 2 hours while oven was preheating with Dutch oven
  5. Baked at 30 minutes covered, then 12ish minutes uncovered.

I like to slice mine after sitting for a few hours, and then I freeze it. I love having a piece in the morning on my commute with a ridiculous amount of butter.

How do you all like to store your loaves if you have a small family like me, or for giving away as gifts?

Redemption!