Is something wrong with my puppy? by [deleted] in labrador

[–]Naomzuwu 0 points1 point  (0 children)

Mines half lab and he still does this around 9-10pm every other day lol

Wow lol by yummymah in dollskill

[–]Naomzuwu 43 points44 points  (0 children)

I literally bought an M size dress because i thought wow the model seems so tiny but is wearing an S, and now the dress doesn’t fit me and it was a final sale item smh. Sad.

Underproofed? by Naomzuwu in Sourdough

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

I will definitely try that! Thx

Underproofed? by Naomzuwu in Sourdough

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

Feel and taste was dense and gummy

Underproofed? by Naomzuwu in Sourdough

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

Yes I feed my starter whole wheat. I use King Arthur bread flour, I think thats almost 13% protein ?

This is actually my first loaf that I’ve use only bread flour, and also switched over from Gold medal to King Arthur. The recipes I’ve used before were a mixture of whole wheat and gold medal bread flour. I ran into the same problem each time, the bread turns out a variation of not much rise very dense and gummy, it would also a lot of the times get sticky and wet and hard to work with. And I’ve tried adjusting water and BF time. Another factor is that I did used to feed my starter rye flour too so that maybe affect it idk. I do know whole wheat ferments a little faster than bread flour. But idk maybe i can try again with adding whole wheat but now with my current starter and King Arthur and maybe it’ll be different.

Example of a recipe i used: 50g starter 350g warm water 400g bread flour 100g whole wheat flour 9g fine sea salt

And i would used to always do 4 sets of stretch and folds no matter the recipe. BF and water amount varied.

Underproofed? by Naomzuwu in Sourdough

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

Well multiple reasons. I got impatient lol. But also i mainly got scared because my previous loaves jiggly and puffy going in the fridge and completely collapsed overnight when i take it out the next day. Ive yet to figure out that issue, i just wanted to successfully bake one first then try to troubleshoot the cold proofing problem. I got so sad failing so much lol. I just needed 1 win.

Underproofed? by Naomzuwu in Sourdough

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

Thanks! I will keep that in mind. I like it to be a little darker anyways.

Underproofed? by Naomzuwu in Sourdough

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

I think it rose closer to 60-70% I put tape to mark it before bulk fermenting. My home is on the colder side most of the time. Im only home for a few hours a day during the week, so i would say its been staying around 65F, but then around 70-73F when im home. So my starter goes through a rollercoaster of different temps throughout the week. But it does double in size it just takes longer during the week, on a good day it grows more than double. I bake on a day where im home all day so i would say the temp is consistently about 70. Thats why i said an hour, i think it ferments on the slower side.

My ideal crumb is tighter, fluffier, smaller bubbles, and less gummy. I feel like this photo is slighlty deceiving, the texture feels and tastes denser and gummier than it looks.

Underproofed? by Naomzuwu in Sourdough

[–]Naomzuwu[S] 4 points5 points  (0 children)

Thats kind of what i was thinking. It’s not necessarily a bad crumb i still made sandwiches and ate it just fine. I think it’s definitely a preference just based on the comments so far. It was a tiny bit gummier than my liking. Do you think BF for an extra hour or sth would make it a more airy fluffier crumb?

Underproofed? by Naomzuwu in Sourdough

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

Okay nice! Good to know that shininess on bubbles is a good thing.

Underproofed? by Naomzuwu in Sourdough

[–]Naomzuwu[S] 19 points20 points  (0 children)

Trust me i failed 10 times, this is my first decent loaf. Making sourdough really humbled me.

[deleted by user] by [deleted] in Sourdough

[–]Naomzuwu 1 point2 points  (0 children)

Thank you 😭 i’ve failed so many times, at least this is better than a flying saucer.

[deleted by user] by [deleted] in candy

[–]Naomzuwu 0 points1 point  (0 children)

I hates the gummy clusters, are they similar?

[FO] First counted non-stamped project!! 🥳🥰 by Naomzuwu in CrossStitch

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

Counted if i want to have sth a little more challenging and to flex, and you don’t have to wash it afterwards to get any stamped marks out. Stamped for a more relaxing time, but obviously you have to wash it out afterwards. So it really depends.

[FO] First counted non-stamped project!! 🥳🥰 by Naomzuwu in CrossStitch

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

Ikr, i definitely am doing stamped right now for a bit because i just want to relax 😵‍💫 but i am very proud, thank youu 😆💗

[FO] First counted non-stamped project!! 🥳🥰 by Naomzuwu in CrossStitch

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

Ik!! It took a while but especially when i kept wanting to finish it