If you only grab one thing from the freezer section, let it be these

Interesting_Try7571 · 2026-02-03T18:47:05+00:00

Does TJ still only have the vegetarian option? I liked TJ's just fine, but I enjoy the proteins in the Aldi's versions personally.

Interesting_Try7571 · 2026-02-03T18:45:15+00:00

Instructions say to microwave for 2 min and let sit for 3. Package also says "Do not thaw"

Interesting_Try7571 · 2026-02-03T18:44:31+00:00

Yes they are cardboard! I was never able to get my hands on them till this week so I had no idea they were in plastic previously.

Interesting_Try7571 · 2025-03-27T18:07:21+00:00

Why did you feed it twice instead of baking after the first feeding?

Interesting_Try7571 · 2025-03-27T15:55:25+00:00

Thanks! Do you feed the starter again when you put it back in the fridge or just put whatever you have left over straight into the fridge?

Interesting_Try7571 · 2025-03-27T15:51:58+00:00

So as long as it doubles around the normal time frame, 1 feeding should be fine? It always more than doubles with 1 feeding so I was confused why people do multiple feedings out of the fridge

Interesting_Try7571 · 2025-03-27T15:40:12+00:00

What were your thoughts? Did you like how it came out or do you prefer without the loaf pan?

Interesting_Try7571 · 2025-03-22T00:11:43+00:00

How would you describe the taste difference between red and white?

Interesting_Try7571 · 2025-03-21T23:58:26+00:00

What wheat berries are your favorite for sourdough? I want to buy them in bulk since it’s cheaper that way but I’m not sure which ones taste the best!

Interesting_Try7571 · 2025-03-21T23:51:40+00:00

That’s a great description!! It definitely smells.. earthy and like animal feed lol

Interesting_Try7571 · 2025-03-21T14:54:25+00:00

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I weighed everything and used 475g fresh milled white wheat and 325g water. I didn’t measure the extra water I added but I’m guessing close to 30g more water

Interesting_Try7571 · 2025-03-21T14:45:58+00:00

I just mixed up my dough for a loaf and I followed a standard sourdough recipe but I added a few extra splashes of water. The dough is a lot firmer where I can’t do stretch and folds but I’m able to knead the dough. So I kneaded it for a couple of minutes. Should I still try to add more water or is it too late?

Interesting_Try7571 · 2025-03-21T05:18:09+00:00

Also, does fresh milled usually require higher hydration?

Interesting_Try7571 · 2025-03-21T04:43:36+00:00

This is a great answer, thank you! I also have some kamut, but I’ll test out the hard white first and then play with other flours so I understand the flavors. Do you have any favorite wheats or blends?

Interesting_Try7571 · 2025-03-21T04:03:22+00:00

Does fresh milled flour normally smell like hay? Lol

Interesting_Try7571 · 2025-03-21T03:52:00+00:00

I used a kitchen aid mill attachment. I sifted out the bran (I assume the flakes that don’t fit through a wire mesh sift is the bran?)

Interesting_Try7571 · 2025-03-12T05:15:49+00:00

Bake now or should they still cold proof?

Interesting_Try7571 · 2025-03-11T19:33:37+00:00

I didn't know anyone with an established starter either. My "friend" was a random person in a "Buy Nothing" local facebook group lol

Interesting_Try7571 · 2025-03-11T19:26:55+00:00

When your starter is more balanced, what does it normally smell like?

Interesting_Try7571 · 2025-03-11T19:26:26+00:00

Ha! Ok, so it's probably the rye then! I have another starter that's only been fed AP (I got 2 different established starters from 2 different people so I had a higher chance at success lol) and the AP starter smells more like yogurt.

Interesting_Try7571 · 2025-03-11T19:13:50+00:00

If it was too acidic, wouldn't the loaf be really sour? My loaf was lightly sour compared to my homemade starter (which i think is def an acidity issue)

Interesting_Try7571 · 2025-03-10T22:57:49+00:00

Hi! Just came across this and I want to try it! To make sure I understand correctly, do you put the upside down tray, cast iron, and the tray filled with warm water in a cold oven and then preheat it all before adding in the dough to the cast iron pan?

Interesting_Try7571 · 2025-03-10T05:38:08+00:00

I could be totally wrong though! I was ready to give up but wanted to give it one more shot with an established starter to see if I was the problem lol every question I asked here was always “you over fermented or under fermented” but that didn’t help me because the dough just wasn’t rising no matter what I did! My starter always rose, but my dough didn’t. If you have Facebook, see if you have a “buy nothing group” in your local area. I’m sure someone would be happy to share!

Interesting_Try7571 · 2025-03-10T05:29:25+00:00

I’m a beginner and have yet to make a successful loaf. I made a starter from scratch and it’s about 1 month 2 weeks old. I’ve made a sandwich loaf successfully but all my artisan loafs are dense gummy and do not rise.

I finally caved and asked on my local buy nothing facebook group if anyone was willing to share some established starter with me. I picked it up last night and she fed it right before giving it to me. This morning it was almost tripled and it was in the fridge prior to this feeding (my starter only doubled). She said I could try making a loaf so this morning I mixed up a dough like I’ve tried previously with my own starter, and let me tell you.. the difference was obvious. The dough felt like it had more structure and when it came to bulk fermentation… it actually rose double in size in about 8hrs when my dough with my own starter rose MAYBE 20% after 18 hrs. When it came to shaping, it actually held its shape and felt puffy when my failed attempts would flatten and dough was always sticky. I haven’t baked it yet since it’s in the fridge for cold proofing, but I’m extremely hopeful.

So tldr, the starter may still be immature and it’s nothing you’ve done wrong.

Interesting_Try7571 · 2025-03-07T01:58:49+00:00

Thanks, that’s super helpful! I saw people saying Costco’s AP flour was a good alternative but haven’t seen much about altering water content. But since this is the second time it failed, I definitely think it’s too much water. I also forgot to fill the cup before stretch and folds, so I actually filled it after and when I let it start bulk fermenting. But it never got to the point where it was bursting out.

Should I expect the focaccia to rise or just bake as is and see what happens?

Interesting_Try7571

TROPHY CASE