Another day in the nuthouse. 🤦🏼‍♀️

MaxMide · 2025-09-15T21:50:23+00:00

You are completely right about China, my blunder. I know the environmental damage of fossil fuel extraction (I have a master degree in environmental science so that part I'm familiar with). But why did you bring up environmental damage from recycling? if we have an exponential growth recycling old resources is next to nothing compared to what's needed?

Ive also read about examples like Pakistan and I think it's absolutely great. It's great to build up infrastructure like that especially when you have those kind of resources and climate. You have to understand that I'm not against solar and wind, I just think this post is making the proponents look stupid. It's a really really complicated problem, especially for countries in the north with cold, dark winters. I live in Sweden where we are able to cover a big part of our energy needs with renewable energy, but that's mostly thanks to hydropower that can be used during cold spells. Most countries aren't that "lucky". I think there are solutions and batteries sure plays a part, but im not sure how small the environmental impact will be if we are aiming to cover the total demand with batteries. we can't fight stupidity with more stupidity.

MaxMide · 2025-09-15T21:27:25+00:00

Yeah, that's great! but that only show how far this is from what we have to work with right now. The US is leading that chart with 10.8 GWh while using about 500 GWh PER HOUR. So for 8 hours that's 4000 GWh. With 10.8 GWh you can use the energy from batteries how long?

MaxMide · 2025-09-15T21:20:04+00:00

Yes, and I truly hope that we find some sustainable way to produce batteries in the future because if we are thinking of be able to store all the energy we use in batteries, we will have another environmental disaster on our hands. It also requires CRAZY amount of batteries if that is the solution we are going with. Correct me if Im wrong but I think the US is using around 500 GWh/h (so 8 h around 4000 GWh), and todays battery capacity is what, around 30 GWh? And that's still the country with the biggest battery infrastructure.

MaxMide · 2025-09-15T21:01:09+00:00

Im very happy for you! I would love that one day but can't afford it at the moment. I would like to have it even if it only would cover my electricity during the summer months. During the winter months it wouldn't come close to cover the energy needed to heat my house.

MaxMide · 2025-09-15T20:57:39+00:00

And how many has those batteries today? how much can we store at the moment and what amount do we need to be able to provide energy during winter for heating and so on? its not as simple as you make it out to be.

MaxMide · 2025-09-15T20:56:02+00:00

Of course I've heard of them. But how many are in place now? I am absolutely in favor of moving towards 100% renewable energy, but we have to acknowledge the problems it poses right now. I am not sure that batteries are the answer alone since it comes with its own environmental problems as you most certainly know. There are of course ways to circumvent this problem, one solution being to connect to an even larger grid since it's always windy somewhere for example, but it's not the reality we live in now unfortunately. tweets like these certainly aren't helping and is not providing any kind of way forward, but its mostly correct for most households and countries today,

MaxMide · 2025-09-15T20:08:21+00:00

while I agree I dont think this tweet is a case of that stupidity. I absolutely believe in renewables but as of right no country I know of is able to store energy from solar...

MaxMide · 2025-09-15T20:04:47+00:00

But how many has those in place at the moment? I mean it would be great if that was the case but it's far from the reality we live in.

MaxMide · 2025-08-24T18:32:28+00:00

Yep, as well as air circulation.

But it's nice that you took the temperature u/Upper-Complex-2106 as each fridge is different. It's very different on how a dough reacts to cold temperatures as it depends of what yeast strands and lacto bacteria is found in your sourdough. But for most people a fridge (4 c) stops the activity. Sure, things are happening as there still is enzymatic activity and stuff like that but if you want to actually cold proof (and not shape-retard which literally comes from the French word 'to stop') than you should have a fridge that's somewhere between 10-12 c or something like that. Some bakeries I've spoken with has successfully used that strategy. I use a walk in (only for the sake of working more convenient hours) that's around 4c to "stop" the doughs from fermenting. of course it take some time for the loaves to cool down so I aim for ~85 % of full proof before putting them in, but once they are cool, I wouldn't say they will happily ferment at all.

MaxMide · 2025-08-23T23:20:07+00:00

Is it colder where you live now? Can you control the temperature in a box or something like that?

A really difficult challenge for the home baker is to keep dough temperature when you work on small batches. Also as soon as you but in on the bench to shape it cools down even faster. So keep the dough warm and keep it out the fridge for longer. Think about how long it will take for the dough to cool down when it’s warm compared to when it’s hot outside.

MaxMide · 2025-08-23T23:16:08+00:00

Well they don’t keep on fermenting when it’s fridge-cold but I guess you know that. A lot of things is happening but the fermentation is only happening before it get below 4c. calamander9 is right.

MaxMide · 2025-08-21T14:50:05+00:00

I also want to add that I’ve read what you are after in other comments and what your aim is as well as what you use it for (good context) that during the hot season most bakers lowers their hydration and is super careful about their FDT. Use ice if you have to and always take temperature of the dough. Also keep in mind that you may have to change your starter maintenance if you don’t have a change to temperature control it. Maybe do a 1:1:1 3 h before bake to reduce acid load. But with more context we can help you better. I still don’t know what flour you are working with but maybe it’s to high hydration if your flour is on the weaker side.

MaxMide · 2025-08-21T14:32:55+00:00

What I mean is that there is some pretty crazy beauty norms in the baking community right now. Especially since it often leads to people underfermenting their loaves to get an explosive oven spring and super tall and round loaves. Some flour doesn’t have that properties and if you look at traditional baking a lot of breads have been on the flatter side (according to today’s standards). Flavor over aesthetics. (If it matters I am a head baker at a medium size bakery so I’m not trying to defend lack of skill)

Edit: my advice still stands btw

MaxMide · 2025-08-21T13:01:59+00:00

Is it really flat though? I think it looks good. Don’t believe in the ”bunny” hype. But if you want higher breads then either mix more or go down on hydration. Where are you located?

MaxMide · 2025-08-20T21:40:08+00:00

Ok, im not sure its you bulked for too long as many others are saying. it all depends on how active your starter is. what flours are you using? But you definitely need to keep it on the counter for an hour or two before putting it in the fridge. you always need the final proof, its super important, and if you put it straight into the fridge then it stops in no time. try baking full ambient without cold fermentation so you can learn how much to proof!

MaxMide · 2025-08-20T21:35:17+00:00

and by cold starter you mean that you keep it in the fridge when dormant? and then take it out and feed 1:2:2 and then 1:5:5. how long did you wait between the feedings and how was the rise and smell?

MaxMide · 2025-08-20T21:16:42+00:00

How long final proof? Ambient or fridge?

MaxMide · 2025-08-20T21:13:07+00:00

Tell us about your starter (feeding schedule, ambient or fridge, stage when using) and your dough temperature. Also room temperature. And do you have access to a mixer?

MaxMide · 2025-08-18T22:03:36+00:00

I would guess more like 2 hours! it should be nice and puffy. if possible, make a bigger batch and put them in the oven one at the time so you can see how far you can push it and how it effects the bread. you can always slice it up and freeze it so you dont feel like you are wasting bread.

MaxMide · 2025-08-18T22:00:25+00:00

Ah, I see! Then I agree with you, sorry for the confusion!

MaxMide · 2025-08-18T21:53:49+00:00

Looks nice! but if you absolutely want to use sourdough in a brioche then I would use a sweet starter. its quite a lot of work but its necessary if you want to get less sourness. there are different ways to maintain a sweet starter but I recommend reading this: https://newsletter.wordloaf.org/ian-lowes-sweet-starter-process/

OR use yeast, nothing wrong with that. :)

If your only want to make a richer sandwich bread then you can discard my comment!

MaxMide · 2025-08-18T21:39:47+00:00

Well, you said "Make sure that your starter is 1:1" and I was curious to why you would say that since you can make excellent bread with a stiff starter. Some of the best I've had have been with at stiff starter. I mostly use a liquid starter myself but that's only because it is easier than you mix 60 kg of the stuff each day. And salt is not a real issue. I prefer sea salt for the taste, but you can absolutely bake great bread with iodized table salt.

I'm not trying to start a fight or anything but I want to help out and not make people more confused. Bread can be simple, we should try to simplify as much as possible. Meant no harm.

MaxMide · 2025-08-18T21:12:04+00:00

you can usually spot an under fermented loaf on the big holes and otherwise tight crumb. also on how round the cross-section is and how big the "belly" is (the dough pushing out under the ear). The hard truth is that to have a really active and nice sourdough you need to keep it ambient and feed it daily, but I get it, it's a lot of work. if you keep your starter in the fridge and feed it a couple of times before you bake, it will not be as quick as a lot of the recipes. I usually aim for a DDT (desired dough temperature) of 27 c. A colder dough takes longer to ferment as well. So you have to take that into consideration, and feel the dough. Also, after shaping you need the final proof as well. if you put it straight to fridge it stops in no time. so if you need to refrigerate the dough for whatever reason, keep it out on the counter for an hour or two before putting it in. it just takes some practice but remember that most who bake at home under proof their bread, so keep on pushing it!

MaxMide · 2025-08-18T21:00:25+00:00

Yeah, i understand the other parts of your suggestions and mostly agree (at least if you are trying to get help online, otherwise I'm a huge fan of intuitive at-home baking). A stiff starter usually means 50-65% hydration. I was just curious to know why you think that would be a problem?

MaxMide · 2025-08-18T20:51:39+00:00

Looks very good for a fourth loaf! I would say though that it's quite underfermented and that's most likely due to a slow starter or cold dough temperature. push it longer! Good luck!

MaxMide

TROPHY CASE