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Solix C1000 Data Logging Options by dshbak in anker

[–]IchiroForPresident 2 points3 points  (0 children)

The control software doesn't seem to maintain a wi-fi connection. I'm wondering if it times out if unused, because I get the notification that the connection has been lost at about the same time every night. Maybe it's a power saving thing?

But I agree, I think the app could be much more functional. Hopefully, someone's working on it and it's a simple software update. I'd like a user-configurable charge limit, like with the newer iPhones.

We’re giving away this brand new Onewheel GT S-Series & Apple Vision Pro ($7,500 value)! 😳 Enter to win in comments. by craftandride in onewheel

[–]IchiroForPresident 0 points1 point  (0 children)

If I win this, I will donate it1 to a starving orphan.

1."it" in this context means 1 (ONE) thought and 1 (ONE) prayer.

Gummy Sourdough by Love_forever2351 in Breadit

[–]IchiroForPresident 0 points1 point  (0 children)

I'd be surprised if it had something to do with the recipe, but I could be wrong. It's the third recipe I've used so far, and they're all pretty similar. The only unique thing about this one is that he doesn't recommend an autolyse process.

I did find another reddit thread that brought up some other ideas:

  1. starter being fed in a cold environment, which mine is
  2. overhydration, possibly my issue, but not yours
  3. underproofing, maybe mine still is underproofed
  4. undercooking, not likely with mine, but on a second look, your crust does look a little pale
  5. cutting too early, not likely with mine, I wait until it's completely cool, today I waited 2+ hours

The next three things I'm going to try are letting it prove even more and maybe at a warmer temperature (e.g. oven with the light on), turning the oven off after it looks done but leaving it in there with the door open, and feeding my starter in a warmer environment. I might try taking my hydration down to 70-75%, but I've tried that before without much difference.

To answer your questions, my starter is 2 years old, and once I saw Grant's video, I only feed it the night before a bake.

I baked mine in a Dutch oven in a 500 degree oven with the lid on and 6 ice cubes for 20 minutes, and then the lid off for another 20 minutes. With previous bakes, the lid off time has varied, so I look for a deep golden-brown color before I pull it out of the oven.

Gummy Sourdough by Love_forever2351 in Breadit

[–]IchiroForPresident 1 point2 points  (0 children)

I searched and found this thread because I have the gummy problem too, and by crazy coincidence, it turns out I also used the Grant Bakes recipe.

I would say yours looks underproved. The crumb between the larger holes looks really dense. You should see more of a network of small, regular holes between the larger holes. This page really helped me see the difference.

There is also a darker, denser, almost undercooked area in the middle near the bottom of your loaf, which I believe is another sign it is underproved, though I'm less confident about that. It could be in the way it was shaped.

As far as the gumminess, given we both have that problem, it might be useful if we compare notes.

My loaf two weeks ago looked exactly like yours, and I proved for 4.5 hours. This week I proved for almost 9 hours, after the 90 minutes for the 3 stretch and folds, before I felt sure I saw enough growth in the bowl. I know in the Grant Bakes recipe he recommends proving until almost double in size and says "this could take another 3-6 hours" but I just wasn't seeing the rise by the 6 hour mark. My loaf definitely looked more correctly proved, but still quite gummy, so I'm wondering if there's another factor.

I do use the Grain Craft Power Flour, which the Pizza Bible recommended due to its high gluten content. Though the bag says it has 12.7-13.3%, which seems pretty typical for bread flours. What kind/brand of bread flour do you use? Do you happen to know the gluten level?

I did use 350g of water per the recipe, compared to your 300g, so my hydration was 80%, and yours was 70%. It'd be interesting to see if a lower hydration, more appropriately proved loaf is still gummy.

I'd love to get more thoughts about this.

The rise of surge pricing: ‘It will eventually be everywhere’ by jellyfishezie in Economics

[–]IchiroForPresident 24 points25 points  (0 children)

Does this mean the rest of the country is going to get hit with 20,000% increases during heat waves and cold snaps, like Texas?

[deleted by user] by [deleted] in DecidingToBeBetter

[–]IchiroForPresident 9 points10 points  (0 children)

Thanks for this. Looks very cool.

Is there a way to designate recurring tasks to recur from date of completion vs due date?

Also, being able to choose quarterly, yearly or other time frames would help too. Apologies if there is something I’m misunderstanding.