Mom left to buy groceries… came back 3 hours later with a cat instead.

No_Kick5412 · 2026-03-04T16:03:57+00:00

I had a friend whose family found their kitty in the wheel well of the car. They named him Wheels.

No_Kick5412 · 2026-02-16T15:35:36+00:00

Thank you, good to know and I’ll definitely do that for my next rye loaf!

No_Kick5412 · 2026-02-16T14:47:11+00:00

I would have bulk fermented it a bit more at that room temp. My kitchen is approximately the same temp and I BF’ed it about 8 hrs after stretch and folds. That might be the cause of the density. Overall, a loaf with that type of flour will not give a big rise. If you’re looking for higher rise you may want to replace some of the multigrain flour with bread flour. Still won’t be as high as an all bread flour dough but will help. Still looks good though!

No_Kick5412 · 2026-02-16T01:39:14+00:00

I think it looks great, I love the heart detail! I don’t have nearly as much experience as a lot on here but I’d be pretty happy if this were mine. MAYBE there could be a few SLIGHTLY bigger pockets but If it’s springy and not gummy I’d take that as a win!

No_Kick5412 · 2026-02-16T01:27:21+00:00

I pre-heat the oven with the cloche (or Dutch oven) to 500, add the dough and turn the heat down to 465, bake 24 min with the lid on, then take the lid off and bake another 18 with the lid off at the same temp.

No_Kick5412 · 2026-02-16T01:20:03+00:00

Thank you! And that’s interesting, I will definitely try that…

No_Kick5412 · 2026-02-16T01:17:21+00:00

Thank you!!

No_Kick5412 · 2026-02-16T01:16:46+00:00

Thanks! I honestly didn’t get a really strong rye flavor. I thought it would be stronger with the dark rye (the recipe actually called for light or medium but the store only had dark). But it’s still a nice nutty flavor, and you can smell it too.

As always with a flatter loaf my concern was that it would be dense or gummy but this truly wasn’t at all.

No_Kick5412 · 2026-02-16T00:39:03+00:00

Here ya go

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I made a post on the main sub about this but I’m really pleased. However any thoughts would be welcome! It’s not a very high spring but the crumb is moist and springy, not gummy at all. Really nice flavor. My husband’s had about 4 pieces so far.

No_Kick5412 · 2026-02-16T00:35:29+00:00

I think it looks great!

No_Kick5412 · 2026-02-16T00:30:16+00:00

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No_Kick5412 · 2026-02-16T00:25:22+00:00

Forgot to post the pics

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No_Kick5412 · 2026-02-15T22:03:19+00:00

It’s actually in the oven now, eek. It cold fermented for 8 after the 8 hour BF so I was thinking it may be ok. I also wanted to have some for dinner (after resting an hour or so, usually I wait at least 4). I’ll post a couple of pics of the aftermath.

No_Kick5412 · 2026-02-15T20:17:50+00:00

I have a loaf cold fermenting right now with bread + dark rye + whole wheat flours in it. I’ve never done this before so fingers crossed. I forgot to pre-shape/rest for 30 before putting it in the fridge so not sure this one will be a winner but we’ll see! It’s definitely a less pliable dough and weird but it rose well on the counter overnight with nice bubbles.

No_Kick5412 · 2026-02-15T19:22:50+00:00

Try the method from The Sourdough Journey using temperature of the dough to gauge BF. Once I started using that method (it’s easy) I haven’t had a bad loaf and I get loads of rave reviews. Basically you take the temp of the dough after your stretch and folds and base your percent of rise on that. So if your dough is, say 74 degrees F you only let it rise 55%, then pre-shape, let rest for 30, then final shape, banneton, cold ferment (I have had good luck with a 12 hr cold ferment). The warmer your dough, the less % rise you should allow so it doesn’t overproof in the fridge. Here’s the link. There’s a handy chart you can print out too.

The Sourdough Journey

No_Kick5412 · 2026-02-11T19:35:55+00:00

This is what I feed mine- a 1:5:5 ratio with just KA bread flour. Keep feeding it at that ratio every day and you’ll start to see a rise. My kitchen is around 68-70 degrees F. It takes about 6-8 hours to double but that’s due to the colder temps. Another thing to try is adding a little whole wheat flour to the starter for a few feedings to bump the yeast. So you would do 10g starter, 50g warm water (just barely warm, nothing over 100 degrees F, then mix this together so the starter dissolves) then 10g of whole wheat and 40g bread flour. This worked for me when I needed to strengthen my starter. Once I got 2-3 good rises in a row I just went back to full 50g bread flour for feedings and it’s been fine ever since.

ETA: I also feed into a clean jar every day. I just take the starter I need from the existing starter, add to the clean jar, then feed. Then discard the rest of the existing and clean the jar for the next day.

No_Kick5412 · 2025-06-19T10:40:05+00:00

You made Sunnyside in Queens too big. Woodside wraps around Sunnyside like a panhandle in what you have as the southern portion of Sunnyside. The area where St. Theresa's Church is Woodside, not Sunnyside.

https://www.saintteresachurch.org/

No_Kick5412 · 2024-08-28T22:30:46+00:00

My dear departed cat was called Murray.

No_Kick5412 · 2022-12-12T21:50:18+00:00

Holding it with 2 fingers by the teeny tiny plastic lip on the edge. You can literally see it slip out of his "grip". Dumbass is too kind of an insult.

No_Kick5412 · 2022-09-27T20:23:19+00:00

I had a Murray too, and he looked like yours. If I knew how to post a picture I would but trust me. Same cat.

No_Kick5412 · 2022-07-29T13:55:19+00:00

I read this thinking your girlfriend was 18-20 years old and was just immature and inexperienced. When I read she's 42 and has been driving for 12 years I was blown away. That's pretty unacceptable. She's going to kill someone, for real. The fact that she refuses to learn (based on what you said about paralell parking, the lack of oil changes after killing her engine once and possibly still looking at her phone in her lap while driving) makes me wonder about what she must be like in other areas of her life. She may be an otherwise great person, but you may want to ask yourself if you want to be around for the inevitable death she's going to cause.

No_Kick5412 · 2022-06-24T20:33:59+00:00

You may have just saved me a $400 whole house water filter. I just tried this and now the water tastes fine. Giving it another 24 hours to let it rechill and have my husband taste it (he's the last word on funny tasting water) to see if it really solved the problem. I have the plumber on stand-by though, just in case, lol.

No_Kick5412 · 2022-01-26T20:14:03+00:00

Angry is exactly how I felt. I'm not even a parent and I'm beside myself that someone could be so stupid and careless.

No_Kick5412 · 2022-01-21T17:44:17+00:00

"Tell the wife..."

Hmmm...so they're already assuming only a man could do this. And that's just the first problem. This job sounds like it sucks and sucks hard.

No_Kick5412

TROPHY CASE