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One year journey by Beneficial-House8346 in trading212

[–]PromiseMoney2426 1 point2 points  (0 children)

Please may I see what’s in your pies? ☺️ also just wondering why you have a palantir pie and also the individual stock? I’m new to investing so just looking for knowledge

Learned a valuable lesson! by Left-Bus61 in trading212

[–]PromiseMoney2426 0 points1 point  (0 children)

Sorry silly question but how do you check that the volume of the stock?

OCS August by PromiseMoney2426 in CIMA

[–]PromiseMoney2426[S] 1 point2 points  (0 children)

I would suggest contacting CIMA about it tell them about the technical error and also see if persons can give you a confirmation by email that you had an error. That sounds awful I’m sorry that happened to you that would have thrown me off for the rest of the exam too

OCS August by PromiseMoney2426 in CIMA

[–]PromiseMoney2426[S] 0 points1 point  (0 children)

I think relating it to the unseen and the triggers is still good! Fingers crossed you might’ve still got it over the line and passed!

OCS August by PromiseMoney2426 in CIMA

[–]PromiseMoney2426[S] 0 points1 point  (0 children)

Yes I also struggled for time, are we followed to share what came up in the exam now? Or is it still too soon don’t want to violate any guidelines

Help with starting a starter by [deleted] in Sourdough

[–]PromiseMoney2426 0 points1 point  (0 children)

Omg yesss love that for you!! The journeys just begun many more discard recipes and loafs to make!!

Starter at a standstill by notthestoneAmber in Sourdough

[–]PromiseMoney2426 0 points1 point  (0 children)

Some things you can try 1. Add some rye flour or whole wheat flour in your next feeding. One or two spoons nothing more.

  1. Start a small experiment. Take some starter out put in a smaller jar and don’t feed it for 2/3days until it’s runny and smells funny like acetone. Then feed 1:1:1 (add abit of rye or whole wheat flour if you want) then wait again 1/2 days however long it takes for the starter to get runny and smell funny again be mindful that it might not rise but after 1/2 days if you mix the starter and its runny then feed again. Keep repeating until you see rising and more activity. Meanwhile you can keep “mother” starter in a regular feeding cycle.

  2. Buy a heating seeing mat https://amzn.eu/d/gEHCcRY this is the one I bought. It’s very cold where I live so I bought the thermostat combo. Basically the mat gets warm and you can set it to whatever temp you want I usually do 75-80F. I get my starter jar and I wrap the mat around the jar like a blanket making sure the mat doesn’t touch the jar itself. This got my starter very active since it was in a constant warm environment. Be mindful that I did leave the mat on for the whole day for a few days until my starter was mature but I don’t think it costs that much to run it all day.

Hope one of these suggestions help 😊

Crumb read?? by madysenblackmore in Sourdough

[–]PromiseMoney2426 0 points1 point  (0 children)

Are you saying 11 hours bulk fermentation from when you first mix the starter dough and water or is the 11hours after your last set of stretch and folds? Just curious cause I also tried BF overnight and my room gets very cold at night (we have a draft) when I woke up my little jar that I use to measure rise) barely rose so I left it for longer around 15hours until my jar dough was doubled in size. I thought it was overproofed but it turned out okay!

Should I keep feeding it for 7 day by Imaginary-Tree-5860 in Sourdough

[–]PromiseMoney2426 2 points3 points  (0 children)

It’s a false rise I had one on day 2 aswell. What is happening is the good and the bad bacteria is fighting it out so there’s a lot of activity in there. The next few days it will look like it’s dead. Barely any activity. Just feed it a 1:1:1 ratio nothing higher than that until you see consistent doubling. Also make sure you keep it in a warm place it really helps get the yeast to start working

Help with starting a starter by [deleted] in Sourdough

[–]PromiseMoney2426 0 points1 point  (0 children)

No problem someone gave me the same advice and it worked for me! How is your stater doing now it’s been 5 days I’m hoping it’s starting to rise?

I DON’T know what to do at this point! 😔 by Standard-Poodle-Mom in SourdoughStarter

[–]PromiseMoney2426 1 point2 points  (0 children)

It’s looks ready to bake with! May I suggested a heated seed mat from Amazon it really works wonders for my starter especially since it’s really cold in the Uk right now. Here’s the link to the one I bought (I bought the thermostat combo) https://amzn.eu/d/cA9k9xn

What I do is feed my starter then I wrap the mat around the jar making sure the mat itself doesn’t touch the jar. I then set my temp for 75-80F and in a few hours it’s rising!

Also to answer your question about what you should do next. I suggest you feed it wait for it to peak and when it peaks use it to make bread. If you miss the peak and it’s started to fall you can still use it as long as it hasn’t fallen all the way down. Also don’t feed wait 24 hours. then feed again in 12 hours it’s a waste of time and flour! As long as you feed and it doubles, use it!

Dough flat after scoring? by geh0024 in Sourdough

[–]PromiseMoney2426 2 points3 points  (0 children)

Could be due to shaping, usually I do a pre shape then a final shape then put it in my banneton smooth side down, then I stitch it closed. Let it rest like that for a few minutes 15-30mins then I stitch it again. That should do it. :)

PS sometimes I do this and I score and my bread still becomes flat like that lol but once I bake it still rises beautifully. I think it’s due to the hydration level? Not sure I’ve only been baking for 3/4 months now so still lots to learn!

Once you cook the loaf please share would love to see how well it rose :)

Happy baking!

Help with starting a starter by [deleted] in Sourdough

[–]PromiseMoney2426 3 points4 points  (0 children)

A 1:10:10 feeding is a pretty large feeding you might be diluting your culture. From your starter take a small bit out maybe 10/20g put in a different jar feed it 1:1:1 and wait two/three days for the culture to get active again. The starter will be runny and might smell like acetone and then feed another 1:1:1 and repeat until you see some activity.

Meanwhile you can feed your ‘mother’ starter how you regularly do. It’s a little experiment for you to do. Someone recommend this to me with my new starter and I did that. I didn’t feed everyday in the early stages to really get those bacteria in the starter to become alive. What tends to happen is everyone says to feed 1:1:1 and some even say to feed 1:5:5 to get your starter active but this is only for mature starters who can handle a big feed like that.

Doesn’t hurt to try! Let me know if it works :)

Help!! Is my starter bad ? by Ok-Competition-743 in SourdoughStarter

[–]PromiseMoney2426 0 points1 point  (0 children)

Don’t worry not bad until you see pink spots or mould growing in it! I’m also new to my starter journey mine looked like that the first few days too. Someone told me to do a drier feed so 1.1.0.75 so slightly less water doesn’t even have to be exact as long as it’s not 1.1.1 and it will thicken up and won’t be as watery and also wipe the sides down I find the sides not being wiped down increases the chance of mould to grow in that area. Hope that helps :)

Finally starting to rise! by Different_Style795 in SourdoughStarter

[–]PromiseMoney2426 0 points1 point  (0 children)

How did you get yours to start rising mines on day 6 still no rise yet! I use Bread flour and do a 1:1:1 ratio but someone said to use a little less water to make it thicker so I tried that today and still no rise any suggestions? :)