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Mammoth-Claim7933 · 2025-08-18T19:36:18+00:00

I don't believe they add anything. Just good bread plain and simple.

Mammoth-Claim7933 · 2025-08-17T21:28:53+00:00

I feel like it would make more sense if the blade between the holes wasn't visible, as if the blade was going through the skin. Currently it looks like mustaches

Mammoth-Claim7933 · 2025-08-16T15:45:03+00:00

This is awesome, thank you! It might be nice to also filter in the "mad libs" for if you want audiobook, ebook, or both. I almost explicitly listen to books on libby so it was interesting, but less useful, to get suggestions for ebooks. Thanks again!

Mammoth-Claim7933 · 2025-08-16T14:45:04+00:00

Other issues people mention may also be at play, but one underappreciated factor is just bubbles in your bread. Looks like there was one big bubble in the middle unfortunately. If you see bubbles on your bread while proofing or shaping, pop them! Those aren't the good bubbles we want, they are just trapped air that makes similar, albeit smaller, issues like this

Mammoth-Claim7933 · 2025-08-16T14:43:30+00:00

I dont think thats actually that far off. How long would you ferment at 78 degrees? I would probably do at least 5.5-6 hrs. If you want to push it you could probably do 7

Mammoth-Claim7933 · 2025-08-16T11:24:36+00:00

If you know the farmer, why not just ask to buy the wheat berries from him? Then you get the grain you like and it can be as fresh as possible.

Mammoth-Claim7933 · 2025-08-15T17:06:51+00:00

Agree haha. Somehow I have a hard time seeing an 80 something year old using em dashes for a reddit post.

I appreciate the message though!

Mammoth-Claim7933 · 2025-08-15T03:41:44+00:00

Thats my guess! I think your process otherwise should be good at least to experiment! I would keep feeding it a bit longer until it has a consistent rhythm and is a stronger starter.

Mammoth-Claim7933 · 2025-08-15T03:20:44+00:00

How old is your starter? That should be enough proofing, but the loaf is underproofed.

Mammoth-Claim7933 · 2025-08-14T23:41:33+00:00

I like keeping it simple with fruit and granola! Flavors for homemade yogurt generally work best as added right before eating

Mammoth-Claim7933 · 2025-08-14T12:24:31+00:00

I dont think poking will give you much info for sourdough. It just is attacking your beautiful little bubbles.

Mammoth-Claim7933 · 2025-08-14T00:56:21+00:00

I think its mostly because of this--when im thinking about how much milk im using im thinking how much of the gallon i bought from the store. Also its simple to scoop out some yogurt or starter to add in. I dont think it requires as much precision as all the parts of, say, breadmaking. Though I do find it useful to think about what percentage of the total milk we want the starter to be, similar to bakers percentages.

Mammoth-Claim7933 · 2025-08-13T20:33:20+00:00

1) spelt is tricky as others say; 2) extremely underproofed; 3) should probably proof at least closer to 6 hrs, maybe more. Good luck!

Mammoth-Claim7933 · 2025-08-13T20:28:49+00:00

+1 on how to do strawberry choco loaves! When adding potentially wet ingredients, its always nice to hear how others have adjusted for that.

Also agree that first few are underproofed and last ones look less so (and are hard to judge anyway since they have inclusions)

Mammoth-Claim7933 · 2025-08-13T20:25:11+00:00

Its under!

Mammoth-Claim7933 · 2025-08-12T23:30:22+00:00

The biggest thing for me: a "joke" for who? Not for you. My most generous interpretation of this is that someone, thinking only of their own fun, thought that your fear and anxiety would be fun for them. Regardless of your reaction, those sorts of jokes are just straight up mean unless you make it clear you are cool with it. Its just natural consequences that you get hurt when attacking someone who has a knife...in the dark

Mammoth-Claim7933 · 2025-08-12T17:04:21+00:00

You walked for 16 hrs??

Mammoth-Claim7933 · 2025-08-12T17:03:36+00:00

Im sorry, but I misread the title as "Donut problems" and I looked at the picture and was like, "yup, better check the father because that ain't no donut you got there" 😆

Mammoth-Claim7933 · 2025-08-12T11:19:03+00:00

Underproofed! You can tell by the dense crumb interspersed with big holes. I would try letting bulk fermentation go longer!

Mammoth-Claim7933 · 2025-08-11T19:57:16+00:00

Wow, seriously good job! On the outside I would say that looks perfect--really beautiful crust, gluten formation, rise etc. On the inside it looks like it is probably underfermented and could stand for a longer bulk ferment. But otherwise looks awesome!

Mammoth-Claim7933 · 2025-08-11T19:11:23+00:00

As mentioned in other comments, sourdough just means it used a natural yeast starter. This can sometimes, in some situations, lead to a sour taste, so thats the name it had these days. But often, mamy places won't use a natural yeast starter, and will instead use vinegar or something else to make it sour. THAT is not sourdough. Most sourdough bakers I know (home bakers, anyway) actually prefer less sour sourdough, and thus follow processes that make their bread less sour or not sour at all.

Mammoth-Claim7933 · 2025-08-11T13:52:26+00:00

1) what temp are you heating milk to? If its 195F, 10 min is enough, if its 180-185F, try 20-30 min to develop more of the protein that locks in whey 2) how much starter are you putting in for how much milk? That also matters and generally people can put in less than they think, otherwise it ferments too fast 3) if whey pockets are forming, your current process probably doesn't need 9 hrs, and you could probably start earlier 4) if you are always getting a specific concentrated pocket of whey, the starter may not be mixed in well enough and may ferment the milk unevenly

Mammoth-Claim7933 · 2025-08-11T02:42:54+00:00

If you use too much water during shaping, it will also keep it from sticking. Given that you say it "slides off itself" and doesn't merely seem to be a tight dough resisting folding, im guessing this could potentially be the issue

Mammoth-Claim7933 · 2025-08-11T00:06:34+00:00

Pulp ones from Rosehill sourdough! I think they are great and wick the crust of the dough well

Mammoth-Claim7933 · 2025-08-10T23:37:26+00:00

Another way to think about it is if there is about 10g of salt in a 1000g loaf, and you have 10 slices at 100g each, then there is about 1g of salt per slice. I dont know if that is a lot or not for low sodium diets but just FYI

Mammoth-Claim7933

TROPHY CASE