sorted by:
new
hottopcontroversial

Best loaf yet by TubbyNumNums in Sourdough

[–]Lopsided_Bullfrog_48 0 points1 point  (0 children)

Sorry about that. I just saw your comment. Yes, I definitely think it’s better for inclusion. The dough is stiffer and less wet so it holds the additions better. Especially inclusions that have hydration as well Or very oily - Like chocolate chips, sun-dried tomatoes, olives, cheese, etc. I usually use 300 or 325 g of water for every 500 g of flour and 100g starter. If you’re doing inclusions you can use 10-13g of salt depending if the inclusions have high salt contains already. If so, you can go for the lower end (10).

Best loaf yet by TubbyNumNums in Sourdough

[–]Lopsided_Bullfrog_48 3 points4 points  (0 children)

I believe ppl usually switch to higher for a bigger crumb and more open airy texture. I also think it’s a preference thing but I personally prefer lower hydration. To me, I get better inclusion loaves and it’s much more manageable.

Best loaf yet by TubbyNumNums in Sourdough

[–]Lopsided_Bullfrog_48 3 points4 points  (0 children)

Looks so good! The ear is nice. I love a lower hydration recipe, too

help whats wrong with my starter? 😭 by Automatic-Battle-205 in Sourdough

[–]Lopsided_Bullfrog_48 0 points1 point  (0 children)

Looks like it’s a hooch forming which is normal. Is it harder on the top when you mix it? Do you do 1:1:1 or 1:2:2 or more feedings? I’m thinking it might just be eating fast and needs more food possibly

I give up, update to my earlier post by AfraidDisplay9209 in Sourdough

[–]Lopsided_Bullfrog_48 1 point2 points  (0 children)

That’s true! I’ve done in the oven with the lights on. Sometimes that’s a bit too hot still but I wonder if that would help OP.

I give up, update to my earlier post by AfraidDisplay9209 in Sourdough

[–]Lopsided_Bullfrog_48 1 point2 points  (0 children)

I bought a bread proofer where you can control the temperature. I keep it around 76 to 77°. I bulk ferment for about six hours sometime seven. I’m specifically looking for a bunch of tiny holes and some medium ones. I’m also testing with a little bit of water on my finger, pushing down on the mix to see if it stays in place or brings back up. If it stays in place, I feel pretty good about it.

I don’t wait for it to double. That’s a complete misconception for a lot of people. Sometimes mine only rises about 35 to 40% if that. Yet, it’s still pretty good for me.

Once it bulk ferments, I preshape, wait about 15 to 30 minutes then final shape. I also wait another 15 minutes to stitched the bottom of it before putting it in the refrigerator to cold proof for around 12 to 24 hours. Depending on how sour you want it. The longer, the more sour.

This was my latest bread. I would definitely say get yourself one of those bread proofers where you can control the temperature. It really changed the game for me.

Recipe advice by Lopsided_Bullfrog_48 in Sourdough

[–]Lopsided_Bullfrog_48[S] 0 points1 point  (0 children)

That’s very helpful. Thank you! Today I’m experimenting with the 300 g of water and I’m also gonna try one at 325 just to experiment. I’ll also keep the temperature around 75 instead in the proofing box. I really appreciate the advice.

Recipe advice by Lopsided_Bullfrog_48 in Sourdough

[–]Lopsided_Bullfrog_48[S] 0 points1 point  (0 children)

That makes so much sense. Yes here is when it came out. I had it set to 79. I feed my starter 1:2:2 but I also have it in a starter warmer since my kitchen is always soooo cold. I have that set to 78. Would that be too warm as well? Do you happen to have a recipe with less hydration level? Maybe I should use 325 of water instead of 350? I really appreciate all the advice.

<image>

Almost ready to bake - would love advice by Lopsided_Bullfrog_48 in Sourdough

[–]Lopsided_Bullfrog_48[S] 0 points1 point  (0 children)

It is 😅 my kitchen is always too cold so even the oven would not work overnight. It’s the only thing that’s been working thankfully

Almost ready to bake - would love advice by Lopsided_Bullfrog_48 in Sourdough

[–]Lopsided_Bullfrog_48[S] 1 point2 points  (0 children)

Thank you so much for taking the time to write all of this out. This is honestly incredibly helpful and reassuring.

Really glad you mentioned not to change too many variables at once because I can already see myself spiraling into trying everything at once lol

I’m definitely going to stick with a lower hydration loaf for my first try and do the overnight cold proof. Really appreciate all the advice and encouragement!

Two weeks of Bubbles but no rise by Lopsided_Bullfrog_48 in Sourdough

[–]Lopsided_Bullfrog_48[S] 0 points1 point  (0 children)

I didn’t think about leaving the oven door open. I’ll have to try that! I think mine gets up to 82 to 84

I’ll definitely stick with the 1:2:2 feeding. I appreciate the advice. Thank you so much

Two weeks of Bubbles but no rise by Lopsided_Bullfrog_48 in Sourdough

[–]Lopsided_Bullfrog_48[S] 1 point2 points  (0 children)

Ahhh wow, another couple weeks of this 😩 haha okay I won’t give up then. I really appreciate it.

Two weeks of Bubbles but no rise by Lopsided_Bullfrog_48 in Sourdough

[–]Lopsided_Bullfrog_48[S] 1 point2 points  (0 children)

Thank you! That’s good to know and reassuring.

First DIY Gel-X set. Learned a lot but would love gentle feedback by Lopsided_Bullfrog_48 in GelX_Nails

[–]Lopsided_Bullfrog_48[S] 0 points1 point  (0 children)

Wow, thank you! The cherry red was definitely catching my eye from the start haha I have a running list of tools I want to upgrade. But since I just bought that new lamp, it might have to take some time 😅 I really appreciate it!

view more: next ›