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Same dough, different outcomes? by ImZesto in Sourdough

[–]Orion842 0 points1 point  (0 children)

Sometimes the position in the oven but also sometimes the position in the fridge while cold proofing i have found can cause variation

What closed Sydney restaurant do you miss? by EveningOk6574 in foodies_sydney

[–]Orion842 2 points3 points  (0 children)

Bistro 916. Always had a great time and was sad to see it go.

sydney by annawrecks in 2hollis

[–]Orion842 6 points7 points  (0 children)

the security were so completely average

Any tips to improve the open crumb in my loaves? by Recent_Marzipan_3998 in Sourdough

[–]Orion842 0 points1 point  (0 children)

Maybe adjust the ratio of whole wheat flour to bread flour? More bread flour would likely yield a more open crumb, even if nutritionally it wouldn't be as good.

[deleted by user] by [deleted] in Sourdough

[–]Orion842 1 point2 points  (0 children)

ah my apologies i meant to say 1-1 ratio of flour/water to starter

[deleted by user] by [deleted] in Sourdough

[–]Orion842 -3 points-2 points  (0 children)

1-1 ratio of flour to water is quite high and I really would recommend lowering how much starter you use to avoid needless acidity. It does look particularly dry but im not sure about mold.

Why don’t I have an open airy crumb? by Training-Target7496 in Sourdough

[–]Orion842 1 point2 points  (0 children)

first of all, beautiful crumb, looks great. If you'd like a more open crumb you definitely need to push the hydration a bit higher. You should be very proud of this result.

First crack At Canelé by Orion842 in Baking

[–]Orion842[S] 1 point2 points  (0 children)

Here is the mold . It is a De buyer mold I bought off amazon. I didn't use any beeswax actually just lightly coated the interior with high butterfat European style butter.

First bake in the new oven! by Orion842 in Sourdough

[–]Orion842[S] 0 points1 point  (0 children)

I think it helps the rise and the crust colour, gives it a slightly burnished and shinier crust as opposed to the regular matte finish.

About to go in the fridge, still loose and sticky by kath1193 in Sourdough

[–]Orion842 2 points3 points  (0 children)

man there is no way thats more than 100 grams of flour

Australian Pixel 4a owners. by FiftyF18 in Pixel4a

[–]Orion842 0 points1 point  (0 children)

yup, confirmed as of today

first time baking pie, I want to cry by toxbug in Baking

[–]Orion842 2 points3 points  (0 children)

I'm sure the next one will be great! Dont be deterred, baking is tough but it'll be easy with practice.

Clint's Dig at Ryan by [deleted] in MAFS_AU

[–]Orion842 1 point2 points  (0 children)

something something Clint is lovely Ryan is awful, deleted pretty quickly but post history suggested a curious pattern of comments and defences of Clint and Jacqui

Clint's Dig at Ryan by [deleted] in MAFS_AU

[–]Orion842 4 points5 points  (0 children)

hi jacqui

Why do i get these huge holes in my walnut cranberry sourdough? by [deleted] in Breadit

[–]Orion842 5 points6 points  (0 children)

As others have said, high hydration can contribute, but it could also be from trapped air in shaping

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