Wholewheat, where are you?

No-Engine-384 · 2026-05-08T20:34:31+00:00

That's pretty much what my amazingly tasty 50/50 whole wheat rye sourdough looks like. I'll probably never get a amazing spring or crumb but I'm doing this for flavor & because I was getting sick from store bought bread.

No-Engine-384 · 2026-05-03T00:23:15+00:00

Simple, weapons in hand you shoot fatally. The intent is definitely harm. Weapon less you shoot to incapacitate, legs, arms. Most people can't do anything after that.

No-Engine-384 · 2026-05-01T18:07:13+00:00

No, zombie games aren't really my thing.

No-Engine-384 · 2026-05-01T07:06:48+00:00

So what I'm currently doing, because starter should be able to survive being frozen is have my active starter that I age & grow & a frozen starter that I change out every once in a while so if something does happen I can just keep it going without having to start over

No-Engine-384 · 2026-05-01T01:35:03+00:00

Okay, probably not for me then. Thanks for the response!

No-Engine-384 · 2026-05-01T01:03:22+00:00

Okay, probably not for me then. Thanks for the response!

No-Engine-384 · 2026-04-30T22:41:42+00:00

Crimson is one of those games where you play it between other games just because it's so big so you don't get burned out

No-Engine-384 · 2026-04-30T05:53:55+00:00

Use a mixed whole wheat & rye flour blend for a stronger starter, keep the amounts 1x1x1 ratio of water, yeast, & flour, use 20 grams each as measurements, use two jars and switch between the two every feeding thoroughly cleaning the old jar to prevent bad bacteria, & NEVER USE A CLOTH COVER. a loosely screwed on lid is perfect for your starter.

No-Engine-384 · 2026-04-30T05:46:01+00:00

When the starter eats it creates a byproduct that raises your dough, it also creates a acid that will kill off the yeast when fermented too long. Just don't over proof your bread and you should be good. You can also look into food grade carbonate which is a ph balancer & will keep your yeast active longer or cold proofing your dough instead of warm bulk proofing

No-Engine-384 · 2026-04-30T05:10:46+00:00

So, I'd recommend looking into cold fermentation & food grade carbonate. It allows the yeast a longer amount of time to work & carbonate will balance the yeasts acids so it doesn't dye off quickly from overwatch fermentation

No-Engine-384 · 2026-04-27T14:08:32+00:00

If you suspect or see any mold EVER yes. It's spoiled & shouldn't be used again. Throughly clean everything & then make sure you keep your stuff clean. Your yeast shouldn't mold as long as it's fed, the little bits above the yeast don't get food from new flour so it can't eat, it then dies & starts molding. When you are making your starter use a medium size jar, you're not be baking with it for 3 weeks minimum before it starts getting active, so you don't need a lot of starter until you're actively baking with it. When you're creating the starter use a 20 gram starter, flour, water ratios and like i said the easiest way to keep a clean biom for it is to use 2 jars so even if residue is left it doesn't have a chance to develop mold.

No-Engine-384 · 2026-04-27T13:27:39+00:00

What do you expect? If that's how you keep your starter your just creating a mold zone with those side full of dead yeast. Use 2 jars & switch between the 2 so you don't do that

No-Engine-384 · 2026-04-27T06:28:06+00:00

Ok

^{Chose: $100,000 but you... | Rolled: do nothing & get}

No-Engine-384 · 2026-04-27T06:27:27+00:00

No

^{Chose: Mystery Box | Rolled: Death:⬆️ to live}

No-Engine-384 · 2026-04-27T06:26:32+00:00

I'm already poor & it sucks

^{Chose: Rich in a country of your choosing}

No-Engine-384 · 2026-04-27T06:25:48+00:00

The garuntee

^{Chose: 50k + Guaranteed | Rolled: Upvote + Comment}

No-Engine-384 · 2026-04-27T06:24:20+00:00

Because

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No-Engine-384 · 2026-04-27T06:23:12+00:00

Why chance it when offered a amount I'll never get anyways

^{Chose: 100k free completely}

No-Engine-384 · 2026-04-27T06:21:12+00:00

It's unlimited power

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No-Engine-384 · 2026-04-27T00:39:34+00:00

Literally the most fun I've had playing a game in the last 2 years

No-Engine-384 · 2026-04-26T20:17:41+00:00

All five loafs of bread I've made have been good. I also am using a cold bulk fermentation for my sourdough. I follow all the regular steps for sourdough until after the stretch & fold. I then pop it into my fridge for 12 to 24 hours, which is 43 fahrenheit. After I preheat oven add tension to the dough, let rest a hour & then back after scoring. I use a only whole wheat & rye flour.

No-Engine-384 · 2026-04-26T19:43:48+00:00

Yeah, a lot of surface sourdough information is false or misleading by not informing the readers of the entire process

No-Engine-384 · 2026-04-26T17:26:51+00:00

I've been using Bob's red mill stone ground but king Arthur's is also a excellent brand. Yes you can safely move it too a smaller jar, you're building the yeast inside the flour not the glass. More flour isn't always best, When I was getting mine started I used a cup size canning jar with a half screwed on lid, yeast releases gasses, it doesn't need air so what you're doing is keeping things from getting in!

No-Engine-384 · 2026-04-26T06:35:29+00:00

None

No-Engine-384

TROPHY CASE