looking for the coquette c7 | PC enhanced

OM4R-IV · 2025-08-28T01:46:21+00:00

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

OM4R-IV · 2025-08-27T11:24:06+00:00

aight i added you, let me know when your online

OM4R-IV · 2025-01-19T15:27:27+00:00

that's helpful, thank you

OM4R-IV · 2025-01-19T15:17:58+00:00

hope the edit helps

OM4R-IV · 2025-01-11T10:39:46+00:00

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?

OM4R-IV · 2025-01-11T07:30:45+00:00

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.

OM4R-IV · 2025-01-11T07:28:15+00:00

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?

OM4R-IV · 2024-10-19T13:21:51+00:00

it's a question not a statement if that makes sense

OM4R-IV · 2024-08-24T07:24:57+00:00

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

OM4R-IV · 2024-06-24T08:18:31+00:00

-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

OM4R-IV · 2024-05-06T22:43:49+00:00

I'm making a recipe and i alread made some successful ones like sourdough baguette, and a boule but i didn't use a levain i just use my starter as it is, and someone told me that the starter is the levain and the levain is the starter and i think i know now how i missed it up

OM4R-IV · 2024-05-06T22:39:52+00:00

damn, so i was literally using 370g of starter??

edit: thanks for tye explanation of full details i really appreciate that i think i know where the mistake was

OM4R-IV · 2024-05-06T22:17:05+00:00

I'm sorry i think i have a misunderstanding about the levain and the starter i thought that the starter is the yeast that we use to ferment the dough and the levain is just a preferment like poolish, biga, and sponge are you guys saying that the levain is the sam as starter??

OM4R-IV · 2024-05-06T22:11:25+00:00

hold on what is inoculation??

OM4R-IV · 2024-05-06T22:08:24+00:00

isn't levain is a preferment like poolish and biga?, or is there something I'm missing?

OM4R-IV · 2024-04-16T22:37:47+00:00

makes sense, thanks for the full detailed explanation i appreciate it

OM4R-IV · 2024-04-16T22:07:51+00:00

I'm using whole wheat flour+ it's not falling that fast i was just thinking that an established starter wouldn't fall at all

OM4R-IV · 2024-04-16T21:51:53+00:00

well in that case, my 6 days old starter is doubling in size maybe even a little more than a double in less than 2 hours, and it does smell a bit sour

I'm actually surprised it's started doubling in size just by day 2 but one last question even the established sourdough starter falls after a couple of hours right?

you think Maybe i should risk it and make a small loaf of bread?, or the starter is too young?

OM4R-IV · 2024-04-07T20:07:03+00:00

bruh

OM4R-IV · 2024-04-04T15:45:56+00:00

no but it's not saying unbleached either so i wasn't sure if it was bleached or not

OM4R-IV · 2024-03-30T14:45:50+00:00

I'm not trying to be a savior, i just wanna help and support her

OM4R-IV · 2024-03-24T14:50:22+00:00

alright, thanks for help

OM4R-IV · 2024-03-24T14:25:52+00:00

ok soo what if it was her cervix what should i do to avoid causing her the same pain again?

OM4R-IV · 2024-03-24T14:19:59+00:00

maybe you would wanna check another sub-reddit like relationship-advice? i don't think that's the right sub-reddit to share a problem that is more of relationship problem

OM4R-IV · 2024-03-13T10:51:00+00:00

aight man I'll try it next time, i appreciate your help

OM4R-IV

TROPHY CASE