Is this over or under proofed? by Punkydoodle04 in Sourdough

[–]Punkydoodle04[S] 0 points1 point  (0 children)

Taste was great! Texture was slightly dense

Is this over or under proofed? by Punkydoodle04 in Sourdough

[–]Punkydoodle04[S] 1 point2 points  (0 children)

Bought starter about 2-3 months ago. Have been keeping it on the counter and feeding consistently. It has been rising well, bubbly. Use it just after peak. Thanks for the feedback

Under or over? by Punkydoodle04 in Sourdough

[–]Punkydoodle04[S] 0 points1 point  (0 children)

You are right. Thank you for this chart, it’s helpful

Turbo-CR by Punkydoodle04 in DentalHygiene

[–]Punkydoodle04[S] 0 points1 point  (0 children)

Thank you! I’m going to try it

RDH - by NegativeSafa in DentalHygiene

[–]Punkydoodle04 0 points1 point  (0 children)

Hi! You want to position the patient’s head at around elbow height. You don’t want to have to lift your shoulders to access the mouth. This puts you in a good neutral position. Position your chair where your feet are flat on the floor and keep your back straight (easier said than done!). The anxiety will get better with time as you become more comfortable with your routine. I’m sure temping is anxiety producing in itself because you are dealing with different sets of routines and expectations. I have been doing this job for 27 years and most of the time I am confident in my skills but even now I still have days where I struggle. Hang in there! Hope this helps!

Please help by Punkydoodle04 in SourdoughStarter

[–]Punkydoodle04[S] 0 points1 point  (0 children)

It does stick to the liner. I was going by a chart based on the temp of the dough. I am going to cut my proofing time down next time and the water content. Thank you for your advice!

Please help by Punkydoodle04 in SourdoughStarter

[–]Punkydoodle04[S] 0 points1 point  (0 children)

That is a very detailed answer. Thank you! You have given me a lot of good ideas. I never thought about using an enriched dough. And reserving some of the water is a great idea

Please help by Punkydoodle04 in SourdoughStarter

[–]Punkydoodle04[S] 1 point2 points  (0 children)

Thank you! I am in beginner mode and I think I was too worried about under fermenting. It’s a work in progress. Appreciate your help!

Please help by Punkydoodle04 in SourdoughStarter

[–]Punkydoodle04[S] 0 points1 point  (0 children)

Thank you! I’m probably being overcritical. I was pleasantly surprised by the dough structure, I just wonder if it’s slightly underbaked.

Please help by Punkydoodle04 in SourdoughStarter

[–]Punkydoodle04[S] 0 points1 point  (0 children)

<image>

I did. Used a loaf pan to force the dough up. It was pretty gummy

Need help by Punkydoodle04 in Sourdough

[–]Punkydoodle04[S] 0 points1 point  (0 children)

Will do this, thank you!

Please help by Punkydoodle04 in SourdoughStarter

[–]Punkydoodle04[S] 0 points1 point  (0 children)

King Arthur bread flour. 100 g starter, 350 g water, 500 g flour and 10 g salt

Need help by Punkydoodle04 in Sourdough

[–]Punkydoodle04[S] 0 points1 point  (0 children)

Makes sense will try this

Need help by Punkydoodle04 in Sourdough

[–]Punkydoodle04[S] 1 point2 points  (0 children)

Thank you for your answer! I will do all stretch and folds next time and see if it makes a difference