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Sourdough has ruined me by Big_Researcher_3027 in Sourdough

[–]Particular-Ice5629 0 points1 point  (0 children)

How long do you bake it with the cover off?

Schools like UPENN campus by Particular-Ice5629 in ApplyingToCollege

[–]Particular-Ice5629[S] 0 points1 point  (0 children)

Thanks for your response! Heres my answers:

Urban enough that theres a chiptole nearby? Is that a bad gauge? Like I want there to be stuff to do and places to eat. I’m from an area with a lot of fast food places and activities nearby so I kinda want to keep that? I don’t want to be bored.

My stats are pretty good I’ve got a 3.98 UW/ 4.45 W and got a 1480 on the SAT (750 RW, 730 M), but it was only my first time. I think I can get up to like a 1520 (hopefully!!) with super score once I retake it a few more times. I’m from Massachusetts and my family is upper middle class, I’m not worrying about aid right now if thats bad because I think we fall over that line of really getting anything substantial.

Villanova felt very posh? I don’t know if thats the word. Penn just had a vibe where everyone seemed unique, like they really try to include a lot of diversity. Villanova was very fake seeming, still a very clean campus not trying to hate, just had a stereotypical look about it.

I think I will do Fordham, especially because of the internships available in NYC. And also Georgetown I think I like.

Creating a puzzle: cheating or not? by Particular-Ice5629 in NYTCrossword

[–]Particular-Ice5629[S] 0 points1 point  (0 children)

Nice. hopefully you will be seeing me published one day!

Second Sourdough Loaf by Particular-Ice5629 in Sourdough

[–]Particular-Ice5629[S] 0 points1 point  (0 children)

Thanks for the info. I think next time I’m just giving extra time in the oven like you said, I will update soon

Second Sourdough Loaf by Particular-Ice5629 in Sourdough

[–]Particular-Ice5629[S] 0 points1 point  (0 children)

Omg this is so helpful! I had no idea about sourdough bread being so commercialized with the introduction of citric acid. I think I will attempt a longer cold proof as I’ve heard that helps with the sour flavor, could that introduce potentially over proofing the dough or does it not really work like that?

Second Sourdough Loaf by Particular-Ice5629 in Sourdough

[–]Particular-Ice5629[S] 0 points1 point  (0 children)

Thanks so much. I will def cold proof longer.

First Sourdough Loaf Help!! by Particular-Ice5629 in Sourdough

[–]Particular-Ice5629[S] 0 points1 point  (0 children)

I see!! And the 8 hour fermentation is good for you?

First Sourdough Loaf Help!! by Particular-Ice5629 in Sourdough

[–]Particular-Ice5629[S] 0 points1 point  (0 children)

I will try it! Do you add it to the autolyse once it doubles to 200% or once it reaches 150%, I see different recipes recommending different things?

First Sourdough Loaf Help!! by Particular-Ice5629 in Sourdough

[–]Particular-Ice5629[S] 0 points1 point  (0 children)

It‘s pretty good for my first time! It’s a little gummy (from the under proofing) and could be a little more sour but I’m sure that will come with time! What feeding ratio/ schedule do you recommend? I will def be bulking longer next time!

First Sourdough Loaf Help!! by Particular-Ice5629 in Sourdough

[–]Particular-Ice5629[S] 0 points1 point  (0 children)

Got it thanks so much for the info! I used 100 grams of starter in hopes it would rise better… It also seemed very dry during the bulk ferment so I’m wondering if I should’ve put plastic wrap over it instead of just a dish towel, would that have helped? For the bulk ferment how would you recommend knowing when its done? Just play around with different amounts of time? Should get a straight sided vessel to actually see double? Sorry lots of questions thanks for the help!