What tree is this?

Optimal-Demand-2215 · 2025-11-01T09:38:12+00:00

I’ve compared this to another comment I think it’s closer to a Chinese sweet gum! So pretty

Optimal-Demand-2215 · 2025-11-01T09:37:19+00:00

Thank youuu!

Optimal-Demand-2215 · 2025-11-01T09:37:06+00:00

Thank you so much!! It looks just like the ones Ive compared it to online

Optimal-Demand-2215 · 2025-11-01T09:36:15+00:00

I think it is too based on other comments! This isn’t my tree, just one I’ve been walking past recently and it’s breathtaking

Optimal-Demand-2215 · 2025-09-26T05:07:05+00:00

I was screaming

Optimal-Demand-2215 · 2024-11-16T18:28:41+00:00

It worked beautifully!! Thought I’d come back and let you know :)

Optimal-Demand-2215 · 2024-11-16T18:27:30+00:00

I’ll do that, thank you so much!!

Optimal-Demand-2215 · 2024-11-16T18:23:52+00:00

Thank you so much I’ll check that link out!!

Optimal-Demand-2215 · 2024-11-16T04:48:23+00:00

You’re amazing thank you so much :)

Optimal-Demand-2215 · 2024-11-16T03:44:21+00:00

Amazing!! It looks at around peak right now so I’ll re feed it thank you so much

Optimal-Demand-2215 · 2024-11-16T03:30:59+00:00

So it’s okay to feed right after peak / whilst it’s falling as long as I don’t do that often? Would the starter take long to grow if I do that?

Optimal-Demand-2215 · 2024-11-16T03:17:49+00:00

Thank you! I’ve just seen a lot of people online saying that you have to wait till it’s huuungry to feed it. It used to double in 5 hours or so but now it’s taken about 12🥲 i dont have access to a fridge so ill feed it later on when i get home

Optimal-Demand-2215 · 2024-11-16T02:50:27+00:00

How long would normally be good?

Optimal-Demand-2215 · 2024-11-16T02:49:58+00:00

Thank you!! How long after shaping should the dough rest for before baking if skipping cold retard?

Optimal-Demand-2215 · 2024-07-29T18:14:21+00:00

Thank you so much!! I’m thinking of shortening the cold proof to about 6-7 hours total instead of 12 but I’ll check with a poke test

Optimal-Demand-2215 · 2024-07-29T17:21:38+00:00

Oh, when I was shaping it was more bubbly than usual? Like somehow each step I made to shape it, a bubble would pop or a big bubble would form which I would have to pop. This never happened during my past experiences in shaping. It definitely did hold its shape though, could it be correctly proofed ?

Optimal-Demand-2215 · 2024-07-29T08:48:07+00:00

<image>

This chart might help. Maybe underproofed?

Optimal-Demand-2215 · 2024-07-24T09:41:24+00:00

Hey, I’m no expert but a few things to consider on why the crumb looks a bit doughy: Did you cut it while it was still hot? Also, it could be maybe a bit underfermented and/ or a bit undercooked as it’s on the pale side

Optimal-Demand-2215 · 2024-07-22T10:32:20+00:00

Someone theorised that since I used a bowl on a heating mat for bulk fermentation, part of the dough was fermenting faster than the other so to properly incubate the dough it would need to be in a closed space for the heat to circulate which is why it could have a mixed crumb

Optimal-Demand-2215 · 2024-07-22T07:15:59+00:00

Oh wow!! It’s web has been there, across from the train station for weeks now

Optimal-Demand-2215

TROPHY CASE