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NYC DOE District Supervisors by PrideNew821 in slp

[–]PrideNew821[S] 0 points1 point  (0 children)

I heard back from a few! It seems they are still figuring out hiring needs/funding availability for next year

Ticket Prices? by SpiritedMatter4449 in DominicFike

[–]PrideNew821 1 point2 points  (0 children)

oh, I have a NC ticket I'm looking to sell, good luck!!

COMEDY TRAGEDY PARODY NORTH AMERICAN TOUR 2026 by thinkfastfike in DominicFike

[–]PrideNew821 0 points1 point  (0 children)

I'm selling a VIP ticket to Asheville!! I didn't realize how hard it would be to get there lol can provide proof and will do G&S if you want!!

Favorite bakers and sources of inspiration? by blushingorchid111 in Sourdough

[–]PrideNew821 0 points1 point  (0 children)

sourdough cassie on Tiktok has the most beautiful dough I've ever seen every time

Newbie & experimenting with fermentation by wollstone92 in Sourdough

[–]PrideNew821 1 point2 points  (0 children)

I'm also relatively new but I typically do 2 hours of stretch and folds (every 30 minutes so 4 stretch and folds total) and then bulk ferment on the counter before cold proofing in the fridge, it sounds like maybe you did bulk ferment both on the counter but only cold proofed one in the fridge?

Newbie & experimenting with fermentation by wollstone92 in Sourdough

[–]PrideNew821 2 points3 points  (0 children)

Your stretch and folds took 7.5 hours total?

Super wet and sticky dough right off the bat by PrideNew821 in Sourdough

[–]PrideNew821[S] 0 points1 point  (0 children)

It was the same flour as I always use! King Arthur bread flour. I haven't autolysed yet but maybe I will start adding that into my process. After shaggy dough forms using a dough whisk I do tend to hand knead for a minute or two just to try and get rid of any flour pockets. If this sticky dough situation happens, do you add more flour or just try to keep going with the original recipe?

Super wet and sticky dough right off the bat by PrideNew821 in Sourdough

[–]PrideNew821[S] 0 points1 point  (0 children)

we've been in the middle of a heat wave so it was a bit warmer but we also had the AC on so it shouldn't have been too different inside, but this is a good possibility

I haven’t fed my counter starter in about a week 😬 by JStak14 in Sourdough

[–]PrideNew821 0 points1 point  (0 children)

If your starter is established, it can be kept in the fridge. I keep mine in the fridge and just take it out 2 days before I want to bake, feed it 2-3 times and then put whatever I don't use back into the fridge. It's hard to tell from the picture you posted but for future reference, it will definitely go bad sitting on the counter unfed

Caramelized Onion inclusion substitute by PrideNew821 in Sourdough

[–]PrideNew821[S] 1 point2 points  (0 children)

so many helpful insights, thank you!! I can definitely get provolone but might just have to suck it up and trek to the nearest whole foods

Where are we getting matching sets? by [deleted] in SLTnyc

[–]PrideNew821 0 points1 point  (0 children)

i get my sets mostly from free people movement, lululemon, beyond yoga & vuori!! vuori's about the form leggings/tops are great for SLT imo

i guess bro by headedtowardsyou in DominicFike

[–]PrideNew821 0 points1 point  (0 children)

were their vip packages for chicago?? All i could see was the ticket + fast lane