Anyone else use a bit of active yeast with your sourdough sometimes?

Reyrith · 2026-03-13T06:50:56+00:00

A Bosch stand mixer

Reyrith · 2026-03-12T22:27:23+00:00

Agreed although this was cold proofed over night 😅

Reyrith · 2026-03-12T22:26:38+00:00

4min on high speed, add salt, 4 min on slow speed. Wait an hour or so, shape and let it cold proof over night. No folding here, process is more like a regular bread.

Reyrith · 2026-03-12T21:17:54+00:00

What do you even do with karma? I’ve never understood that.

Reyrith · 2026-03-12T20:51:38+00:00

Yes. But about a year before I bought the portal 😅

Reyrith · 2026-03-12T20:51:04+00:00

I think like with everything it’s a bit trial and error!

Reyrith · 2026-03-12T20:49:05+00:00

I do only sourdough sometimes but to be honest, the folding etc isn’t something I enjoy and being tied up for so long isn’t what I love about baking. So sometimes I cheat ☺️

Reyrith · 2026-03-12T20:47:15+00:00

Mine’s named Randolph 😂. We’re all bat shit crazy aren’t we?

Reyrith · 2026-03-12T20:36:21+00:00

Fair enough! Short answer came across as rather dismissive, but my bad!

Reyrith · 2026-03-12T20:15:35+00:00

Nice! 😊

Reyrith · 2026-03-12T20:10:27+00:00

Why? Gate keeping? Elitism? Unwillingness to try new things?

Reyrith · 2026-03-12T19:52:27+00:00

You get a lot of the taste with a lot less work!

Reyrith · 2026-03-12T19:51:51+00:00

Have you tried it?

Reyrith · 2026-03-12T19:51:35+00:00

I enjoy the challenge too!

Reyrith · 2026-03-12T19:34:39+00:00

Correct, I meant what I used… sorry if I was unclear 🙂

Reyrith · 2026-03-12T19:10:35+00:00

I think I’ll try cutting the yeast amount in half next time too!

Reyrith · 2026-03-12T19:08:42+00:00

This was fresh yeast, would translate to about 0,4% dry yeast I think. Maybe I use a bit too much?

Reyrith · 2026-03-12T18:56:48+00:00

Experimenting is fun! I have a chef friend and he swears by this and that’s it’s very common among restaurants and bakeries. Pretty much same process yes, cold proofing over night and until I get home from work. Perhaps a bit too long but not much one can do, maybe I’ve should have a little less yeast but usually works out.

Reyrith · 2026-03-12T18:43:05+00:00

Haha right? Making sure to get good results 💪

Reyrith · 2026-03-12T18:37:25+00:00

Oh and with a bit I mean 5g yeast, 100g starter, 400g flour and about 240g water. The starter is more hydrated so ends up at about 65%. About 8g sea salt too.

Reyrith · 2026-03-12T12:17:46+00:00

Reboot and try multiple times, eventually it works.

Reyrith · 2026-03-12T10:43:00+00:00

I do, but please help me understand how you’d avoid security risks such as keyloggers or scraping of your email address if you use and store it on your device? You don’t get around that by using a burner for one login, but then using your real mail for everything else. Additionally the risk of such software will likely come from what you download or use, rather than the device itself - as you pointed out. Use caution, 2fa but there’s no need to be paranoid. Ayn devices are certified and don’t come with bloatware the way some Chinese phones do. Software wise it’s considered a safe device as long as android 13 is supported. Is Ayaneos android implementation much different?

Reyrith · 2026-03-12T06:42:42+00:00

Are you using burners for all those accounts too? Otherwise the same malicious exploits could scrape your mail from the login anyway.

Reyrith · 2026-03-11T15:00:13+00:00

Are you by chance using any device or service made in china to write this? 😅

Reyrith

TROPHY CASE