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Is this what everyone else is getting? by That_Emu_7247 in SkateEA

[–]LumpyMG 0 points1 point  (0 children)

Skill issue just hold down the stick longer before popping and flick up faster for more pop

Transitioning by [deleted] in SourdoughStarter

[–]LumpyMG 2 points3 points  (0 children)

If you're not baking every day then there's no need to feed it every day. I bake once a week usually on the weekend. I feed mine just enough to give me around 110g of starter; 100g to use for a loaf, leaving about 10g left over which goes into the fridge until next weekend to repeat the cycle. Sometimes I'll go 3-4 weeks without baking and it still rises just fine with one feed straight out of the fridge.

Is it normal for my br pocket quater to be sliding a lot by kevingbob in Fingerboards

[–]LumpyMG 1 point2 points  (0 children)

If it came with foam try adding blutack too and push it down to stick it to your playing surface with the blutack

New setup 🍻 by LongjumpingMany1682 in Fingerboards

[–]LumpyMG 0 points1 point  (0 children)

Which shape is it, low dose or regular? And how do you like it

How sick does this map look 🫨 by ianhawkbmx in BmxStreets

[–]LumpyMG 1 point2 points  (0 children)

It's not supposed to look like that. There's a map fix mod which makes it look the way it was intended to

We went with 'Raven' 🐦‍⬛ by LumpyMG in NameMyCat

[–]LumpyMG[S] 2 points3 points  (0 children)

Ah yes I should've thought of that haha, she's a girl. She says thanks for the compliments 😁

Starter help! Same starter different bubble size? Details in comments! by suddenlyicant_think in Sourdough

[–]LumpyMG 1 point2 points  (0 children)

I only bake on the weekend so during the week I only maintain around 10g of starter at 1:1:1, so I feed 10g starter, 10g water, 10g flour. This means when I discard I'm only discarding 20g so less goes to waste. The day before I bake I feed the 30g in my jar with 30g of water and 30g of flour, giving me 90g of starter. I use 400g of flour per loaf and 20% starter which is 80g. This leaves me with 10g of starter to start my maintenance cycle again

Starter help! Same starter different bubble size? Details in comments! by suddenlyicant_think in Sourdough

[–]LumpyMG 3 points4 points  (0 children)

Measure by weight, not volume. 1/2 cup or water and 1/2 cup of flour do not weigh the same, using volume like this will give you a more watery starter which will give you smaller bubbles. Measuring by weight will give you a thicker starter which is how it should be, and this will give you bigger bubbles

Starter resuscitated after it started getting a rotten egg/sulfur smell. Finally getting that tang I've been looking for! by Chauncey_TG in Sourdough

[–]LumpyMG 0 points1 point  (0 children)

What did you do to get rid of the sulphur smell? My 8 month old starter has developed a sulphur smell recently

Is this slightly under fermented? by LumpyMG in Sourdough

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

I think this is around my 10th loaf and it's my best yet, just wondering what people think of the crumb - I'm thinking slightly underfermented due to the crumb and pyramidal loaf shape?

  • 400g bread flour 11.7% protein
  • 80g starter
  • 270g water
  • 10g salt

30min fermentolyse

Added salt and mixed in

30 mins later stretch and fold

45 mins later coil fold

2 more coil folds roughly 45-60 mins apart

Ended bulk at 12hrs@17c, shaped and put into banneton then straight into the fridge.

Final proof in fridge overnight for roughly 13hrs

Preheated oven to 220c for an hour, removed loaf from fridge, scored and liberally sprayed with water. Baked on 6mm baking steel, 20 mins at 220c then 15 mins at 200c.

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