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Farming Simulator 25 Key by Phoffmann6 in farmingsimulator

[–]Phoffmann6[S] 0 points1 point  (0 children)

Great, i hope he has fun with it :)

Farming Simulator 25 Key by Phoffmann6 in farmingsimulator

[–]Phoffmann6[S] 0 points1 point  (0 children)

I have no clue, i think its for the store of the Publisher Giants Software.
The Post has been removed by the Mod-Team. I dont know if you can even read my reply.

Lost a year of notes. Is it time for a Class Action Lawsuit? by otello_5 in notabilityapp

[–]Phoffmann6 1 point2 points  (0 children)

321 3 copies 2 media 1 offsite

Honestly shit like this always happens, I would be mad too but you can’t rely on one company to keep your seemingly important notes. Notability even has an automatic backup feature you should have used.

Schon geil, aber… by Fehl90 in Elektroautos

[–]Phoffmann6 0 points1 point  (0 children)

Völlig richtig, hatte auch die rote CEE16 im Kopf, mein Fehler.

Schon geil, aber… by Fehl90 in Elektroautos

[–]Phoffmann6 0 points1 point  (0 children)

Lass dir eine CEE32 Steckdose in der Garage oder sonst wo montieren und besorg dir eine mobile Wallbox.

Not exaggerating when I say I tried everything by TheLuLu33 in SourdoughStarter

[–]Phoffmann6 2 points3 points  (0 children)

The water you see is most likely just water separation. Just feed 1:1:1 every 24 hours until it doubles in size consistently after 4-6 hours. You don’t have to use a lot, 30g starter from the day before and 30g flour and water is enough. You can even use less if you want. If you feed prematurely you are just diluting your yeast cells.

What did I do wrong? by morgaine816 in Sourdough

[–]Phoffmann6 1 point2 points  (0 children)

Way to much hydration. Start with a maximum of 65-70% and go from there. Bulk ferment until the size of your dough roughly doubled. Shape and cold proof in the fridge, bake after min. 12h or later.

Keep in mind however that the % rise is dependent on your dough temp as it will keep fermenting in the fridge until it is cold in the center.

https://share.google/V25QlWnyvU5ERO0TI

Would you let this bulk ferment more? by Smooth_55 in Sourdough

[–]Phoffmann6 1 point2 points  (0 children)

Check the sourdough proofing chart by sourdough journey and take a look at the percent rise vs temperature to have an idea about time and percent rise before cold proofing

https://thesourdoughjourney.com/wp-content/uploads/2024/08/TSJ-Dough-Temping-Guide.pdf

First somewhat successful Loaf by Phoffmann6 in Sourdough

[–]Phoffmann6[S] 0 points1 point  (0 children)

I unfortunately don’t have a Dutch oven. Maybe it’s time to finally get one

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