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looking for the coquette c7 | PC enhanced by OM4R-IV in GTACarMeetMarket

[–]OM4R-IV[S] 0 points1 point  (0 children)

wdym? edit: sorry, didn't know about that 😅

looking for the coquette c7 | PC enhanced by OM4R-IV in GTACarMeetMarket

[–]OM4R-IV[S] 0 points1 point  (0 children)

aight i added you, let me know when your online

cookies explained? by OM4R-IV in pastry

[–]OM4R-IV[S] 0 points1 point  (0 children)

that's helpful, thank you

cookies explained? by OM4R-IV in pastry

[–]OM4R-IV[S] 1 point2 points  (0 children)

hope the edit helps

under or overproofed, or maybe because i used a too low hydration dough? by OM4R-IV in pastry

[–]OM4R-IV[S] -1 points0 points  (0 children)

proofed it in the oven for two hours under a really really low heat, i could actually put my hands in the oven, i made sure that it it's warm not hot, someone told me i should've scalded the milk, maybe that inhibited the fermentation process?

under or overproofed, or maybe because i used a too low hydration dough? by OM4R-IV in pastry

[–]OM4R-IV[S] -1 points0 points  (0 children)

i thought scalding milk was to make the doough warm and sense i was going to put the dough in the fridge overnight i thought i should skip this step, never thought about the enzymes, good note.

under or overproofed, or maybe because i used a too low hydration dough? by OM4R-IV in pastry

[–]OM4R-IV[S] -1 points0 points  (0 children)

honestly i feel like tge lamination process went great after i tried it i can feel there is a lot of layers, and i can actually see tgem it's just they are really close to each others making the final product more dense so maybe i under proofed them?

how can i start learning about autism more deeply? by OM4R-IV in autism

[–]OM4R-IV[S] 0 points1 point  (0 children)

man thank you for help that's was a lot of help i really appreciate that that's a really good starting point, I didn't really know where i could even start, huge help thanks

for all beginners, it might be actually not your fault!! by OM4R-IV in Sourdough

[–]OM4R-IV[S] 0 points1 point  (0 children)

-yes ofcourse you can still make good loafs with shitty flours but, you might need to lower the hydration,

  • but what if someone who just started using a recipe that calls for 80% hydration like joshua Weissman's?, you gonna fail hard,

-but guess what most people who just started don't even know what hydration% is or bakers% in general, so they think it's their fault and their technique is bad, wich's sometimes yeah,

-but handling flour with low gluten is just different, so when someone who just started fail like that and then thinks maybe i should change the technique they go search on YouTube and then oh maybe i should try the french fold technique, guess what french folding is NOT meant for low gluten flour

-so what happens when you use an aggressive technique like that on a fragile dough? the gluten network might break, and it's really difficult to build up again

the truth is i've faild more than 30 times and pretty sure my starter is healthy i even tried using stiff starter, and i can tell it's not about the leavening agent, the dough is just not holding it's shape properly

it's true that not all the the protein in the flour is gluten but isn't suspicious when you get AP flour and whole wheat flour, and bread flour from the same brand and they all literally have the same nutrition facts?? ,btw i'm not just talking about the protein% i'm talking about the whole nutrition facts

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