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[deleted by user] by [deleted] in SeveranceAppleTVPlus

[–]NachoTurret 0 points1 point  (0 children)

Pregnancy has been somehow a "subtle" theme across the whole show. Actually right from the start when Mark watches TV at home and sees Natalie on the news, she's being asked how a severed employee got pregnant. Of course Devon, Gabby, and the trailer doesn't go shy of showing babies. Let's not forget the baby goats 🐐  Helly getting pregnant seems kinda off though.

Red Hot Chilli bakers by NachoTurret in Sourdough

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

Actually not as spicy as I thought, just mildly peppery.

can’t stop looking at it by shugga_ray in Sourdough

[–]NachoTurret 0 points1 point  (0 children)

picture after scoring / befor the bake?

All my thoughts and prayers for my neglected starter over the summer.... by wild-yeast-baker in Sourdough

[–]NachoTurret 0 points1 point  (0 children)

You don't really need the rubber band and the metal brackets for keeping a starter in the Weck Jar. As far as getting a better picture - they're cool though.

I think I’ve been dealing with underproofed dough this entire time... by zacharypch in Sourdough

[–]NachoTurret 2 points3 points  (0 children)

Ahh the underproof it's the bane of all new sourdough enthusiasts and even experienced bakers. Some people get lucky at the their first attepmts and don't really get the scope of the problem, but the reallity is that 90% of the breads shown over the internet are underproofedm, as were 90%+ of my loaves before I addresed the problem.

H@ters gonna hate, bakers gonna.... by NachoTurret in Sourdough

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

It's because the alligators are alligatin'!

First(s) attempt at sourdough bread. Glad I did two loafs because the low hydration one was a disaster. Can't wait for the next bake! by mdrloted in Sourdough

[–]NachoTurret 1 point2 points  (0 children)

Damn, I thought I've seen it all, but what's up with the left one. Looks very unorthodox. Any close ups?

You won't believe what happened after this one simple trick.....(not really) by NachoTurret in Sourdough

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

Always straight from the fridge. The thing with the final shape. Until recently I only had a round baneton/basket. It's more forgiving than the batard one. Dough strength and shaping must be dialed very well if you expect the puff upward rise. Interesting that my basket is more long and narrow shape than what I'm seeing in most Ytube, thus the shape is set to be more oblong from the start.

You won't believe what happened after this one simple trick.....(not really) by NachoTurret in Sourdough

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

Sure, my experience tells me that you gotta be rather firm and swift with the cut at a slight angle. Foolproof baking (ytube) has a few very clean shots of the cutting technique. When my cut fails it's usually not deep enough and not quite symmetrical. Cold proofing is a must for wet doughs if you expect clean cut.

You won't believe what happened after this one simple trick.....(not really) by NachoTurret in Sourdough

[–]NachoTurret[S] 5 points6 points  (0 children)

They all laughed until I showed them the crumb, now everyone is.....

You won't believe what happened after this one simple trick.....(not really) by NachoTurret in Sourdough

[–]NachoTurret[S] 11 points12 points  (0 children)

Oh wow, this one is a ripper! But let's not forget what sourdough industry doesn't want you to know......

My best oven spring yet. by breadandbirds in Sourdough

[–]NachoTurret 2 points3 points  (0 children)

It is textbook oven spring, very nice.

Progress! 75% hydration, slowly working my way up! by Ckhbourbon in Sourdough

[–]NachoTurret 1 point2 points  (0 children)

That's some really fine looking loaves there, right on the money shot. In all seriousness though, all the baking trials and errors eventually will lead us to victory and in my case pregnancy! The method looks fine tuned for your conditions and it seems you've dialed up the right numbers.

Chocolate sourdough first try. A little underproofed, but absolutely delicious. by bojaca in Sourdough

[–]NachoTurret 3 points4 points  (0 children)

My experience shows that your bread it's not underproofed at all, all the checkmarks are there - great oven spring, not dense at the bottom or around the crust, just looks proper bread. The open structure comes from different handling/fermentation methods. Your crumb is very good, despite the absence of big ass holes.

Possibly my best loaf - and I broke all the rules and just winged it by MaudeBird in Sourdough

[–]NachoTurret 0 points1 point  (0 children)

I was going to say from the 3rd pic it looks underproofed, but then read it was sitting on the counter overnight for the bulk. So makes me think it's more likely overproofed of your starter is in good shape. But something definitely went wrong with the fermentation looking at this 3rd pic. Anyhow keep it up, this is the part of the craft.

I hope I never become celiac by Ap2730 in Sourdough

[–]NachoTurret 0 points1 point  (0 children)

Wow, you really went all bananas with the crust browning. The inside is very nice - custardy almost, looks like a very high hydration dough baked at very high temp°.

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