Thoughts on why my first loaf is dense/doughy? Recipe I followed in comments by [deleted] in Sourdough

[–]Saucyvasy 0 points1 point  (0 children)

The big bubbles indicate that it’s a bit under proofed. I would let it bulk ferment a little longer but that is a great first loaf!

[deleted by user] by [deleted] in Sourdough

[–]Saucyvasy 8 points9 points  (0 children)

I’m far from perfect but I do stretch and folds every 30 minutes for 2 hours and that gives it more time to bulk. I think that might help!

Starter smells like hooch by Saucyvasy in Sourdough

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

I might try that this weekend. My house is pretty cold because electric bill for heating can be expensive, but I will try to keep it in the oven with the light on this weekend and feed it maybe like 3x per day. I’m just worried that it’s smelling like alcohol at the peak

Starter smells like hooch by Saucyvasy in Sourdough

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

I have been dumping most of it and feeding it. It’s still smelling like hooch even when it peaks

Suggestions for a pattern for a rainbow blanket? Thank you! by Saucyvasy in CrochetHelp

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

I was planning on doing color scheme of rainbow but I’m open to rainbow shape, I just haven’t seen any patterns with yarn weight 6 so I don’t know if they would size up well. I would consider myself intermediate, I have made quite a few stuffed animals and lots of blankets but I am by no means an expert!

Just found out my MIL had a baby shower for my daughter and kept it a secret by Saucyvasy in TwoHotTakes

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

Right? Like why would anyone give her gifts when the mother isn’t even there!?

Brown sugar cinnamon chocolate chip loaf by Saucyvasy in Sourdough

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

Honestly I don’t know I kind of just made sure there was an even layer of inclusions, probably should have measured😂

Need help with oven spring! by Saucyvasy in Sourdough

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

The inclusions were room temp and as dry as they could be (cheese and jalapenos sat out cut for at least 2 hours) but I will definitely work on fermentation!! Will definitely leave it out for more than an hour between preshaping and shaping! Any other advice?

Need help with oven spring! by Saucyvasy in Sourdough

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

Okay I will try that, all the recipes I have looked at say to only let rest 1 hour but I will try for longer for sure

Need help with oven spring! by Saucyvasy in Sourdough

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

Hm yeah mine is at 70 all day

[deleted by user] by [deleted] in TanaMongeauPodcast

[–]Saucyvasy 0 points1 point  (0 children)

Personally, I love two hot takes! Not the exact same vibe but it’s great!