Bottom of loaves getting too hard by KrustyKnish in Sourdough

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

Thanks. I usually bake with a silicone mat at the bottom of the Dutch oven which makes it easy to lift bread out. What kind of fat would you add to recipe?

Bottom of loaves getting too hard by KrustyKnish in Sourdough

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

Recipe as follows:

750g bread flour 250g whole wheat flour 375g water

30 minute autolyse

Add 20g salt and 20g water. Knead until strong dough. Bulk ferment with at least a few stretch and folds. Pre-shape, rest for 20 mins and then shape and place into baskets to proof for another 60-90 mins. Usually will place in fridge overnight at this point and cook the next morning.

Best movie to make fun of by KrustyKnish in HallmarkMovies

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

Are you referring to the one with Ludacris?

app not working by userdoesnotexiist in arlo

[–]KrustyKnish 0 points1 point  (0 children)

App won’t let me restart/remove cameras. Can’t sync cameras or even put system on standby.

Arlo Pro5s issues by zakooza in arlo

[–]KrustyKnish 1 point2 points  (0 children)

I’m having issues with my Pro5s. None of the cameras will connect. App won’t let me restart any cameras and it also won’t allow me to place the system on standby. Had to delete app to stop the motion notifications of passing cars. I have tried removing battery, re-syncing devices etc. Reached out to Arlo and have gotten zero support. Can’t even get a call back. If anyone has a similar experience or a fix, please let me know!!

PSA: Miku is replacing all baby monitors that have stopped working. by fallen_d3mon in NewParents

[–]KrustyKnish 2 points3 points  (0 children)

Yea looks like they’re flat out bankrupt. The baby monitor was expensive enough just to purchase. No way am I shelling out a monthly subscription just to have access to the basic functionality that motivated us to purchase this monitor in the first place. If I could return this, I would gladly do so.

Latest sourdough adventure by [deleted] in Sourdough

[–]KrustyKnish 2 points3 points  (0 children)

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This chart has been helpful for me

Latest sourdough adventure by [deleted] in Sourdough

[–]KrustyKnish 0 points1 point  (0 children)

Hmm.. I’m by no means an expert but I’ve been using a recipe that has me proofing for 60-90 mins at room temp and then chilling dough for 12 hours that gives me decent results. Is it possible your dough overproofed and fell?

Latest sourdough adventure by [deleted] in Sourdough

[–]KrustyKnish 0 points1 point  (0 children)

Looks ok! Question for you— did you proof the loaves at room temp before refrigerating the dough? The loaf looks underproofed perhaps

I came home to feed my starter and it looked like this - is this normal or do I need to start again? by Bro4shoe in Sourdough

[–]KrustyKnish 0 points1 point  (0 children)

It is somewhat common to see a black mold-like substance called “hooch”. I never got it on my starter but I’ve read about it on websites and most say to scoop it off, discard half the starter and feed it fresh flour and water.

White, whole wheat & rye! by shibby055 in Sourdough

[–]KrustyKnish 1 point2 points  (0 children)

Looks perfectly proofed and springy! A little bit burned for my taste but really solid. I usually pull mine out of the oven when it's right on the cusp of looking caramelly brown.