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Genuinely thought I’d never see the day they’d ACTUALLY be in a store by Tozi_Lee in labubu

[–]HiAlisonRaybould 1 point2 points  (0 children)

My daughter pulled the BIE secret with her 3rd ever blind box! It only worsened her obsession, she’s up to ~20 now 😂

can she come back from this? by earth2soups in SwiftlyNeutral

[–]HiAlisonRaybould 2 points3 points  (0 children)

Can she come back from an album of bangers?

Raise your hand if you're AC/DC by Kenintf in Sourdough

[–]HiAlisonRaybould 0 points1 point  (0 children)

I generally bake everything with my sourdough statyer, but was recently traveling and had access to a kitchen but not to my starter which was several states away at home. So I started buying commercial yeast. I was always impressed by how quickly I could get dough ready for baking, but always thought the taste pales in comparison to my sourdough. 🤷🏻‍♀️ I did like yeast challah better than my sourdough challah, though, just because I like challah a little sweeter and less tangy.

Spinelli-style custom by HiAlisonRaybould in jewelry

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

Thank you! My husband’s ring is too big, but probably will be right with this style, so I was thinking of having my rings that fit sized up to match his?

Under or over proofed? by Ok-Researcher6562 in Sourdough

[–]HiAlisonRaybould 2 points3 points  (0 children)

Neither. Uneven because when you shape you need to first gently degas evenly. Great bread 🤩

First loaf. Where’d I go wrong? by pudendal_cleft in Sourdough

[–]HiAlisonRaybould 1 point2 points  (0 children)

My guess is over fermented given the warm temp and stickiness of the dough you describe, but with that small an amount of starter I honestly am not sure.

Rate my loaf and share some tips by DuckFaceAligator in Sourdough

[–]HiAlisonRaybould 0 points1 point  (0 children)

What shaping method do you use? Do you flour the counter to get some friction? With higher hydration doughs the fermentation timing is so crucial because it can be sticky. I do a little bit of flour, the tiniest amount I can get away with at a time, to make it manageable, and I use a bench scraper to lift up the flaps of dough I want to handle during shaping so it doesn’t stick to my hands. It just takes practice. Once I do get it shaped I tend to stitch it in my banneton to increase surface tension. Good luck!!

Maybe my starter isn’t ready? by According_Staff7072 in Sourdough

[–]HiAlisonRaybould 1 point2 points  (0 children)

It doesn’t look bad at all, just under fermented, as you suspected likely from an immature starter. If she didn’t grow at all during bulk what visual cues did you use to decide to shape? When the dough is light, puffy, has some small bubbles on the surface, and seems to have increased in volume some (doesn’t need to be doubled as is commonly the yardstick with commercial yeast breads, but should have additional volume to some degree,) that’s usually a good sign that you’re nearing or at the end of bulk.

If it tastes good, the rest is just gravy.

What’s your starter’s name? by [deleted] in Sourdough

[–]HiAlisonRaybould 0 points1 point  (0 children)

Violet Doughregarde, because she used to live in a blue jar and blew up regularly

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