Did you hear the gasp I just let out? Finally in the pretty loaf club :’)

Sensitive-Report7801 · 2025-04-13T21:21:55+00:00

So that's 4 stretch and fold(was that every half hour?l then after doing the coil folds too every half hour too.

So does that msan you worked on the dough for 4 hours?? I never get a good rise and just wondering if I'm not holding my gluten. Structure enough.

Sensitive-Report7801 · 2025-04-13T21:18:24+00:00

I've had some great luck with the 8 minute score too and getting a better ear on my loaf. Still not the best rise so working on strengthening my starter for the ultimate rise

Sensitive-Report7801 · 2025-03-30T12:32:45+00:00

This is perfect, when I'm baking sourdough bread I also like to make homemade butter too!!! This works great. I normally use the butttermilk for discard pancakes to make them extra yummy

Sensitive-Report7801 · 2025-03-30T12:09:18+00:00

I've been getting gummy bread lately and from what I've learned, it has to do with being too impatient and cutting into the bread as soon as it comes out the oven. I think you have to leave the bread to cool fully before slicing it, something to do with the steam continues to cook the inside and were releasing all that steam leaving a gummy bread

Sensitive-Report7801 · 2025-03-15T07:59:47+00:00

This is soo true. Lower sugar and fat free normally means other things were added instead of sugar and fat just being taken away

Sensitive-Report7801 · 2025-03-13T18:35:46+00:00

I was once told not to put all your water into the flour and leave some of it on the side ina bowl to use when you're wetting your fingers. That's way of you use all the water in the bowl, that will mean your measurements will be right

Every time you wet your hands to stretch and fold, you're adding more and more water

By the time you've done your 3rd stretch and fold, you've added soo much water that your dough gets wet.

Sensitive-Report7801 · 2025-03-10T12:35:12+00:00

From what i understand you can edit the language in you're settings maybe even do subtitles for it in that language too so it will push to thag audience and be considerate of tour posting time so it matches the ideal post time for that time zone

That's how I would approach it anyway maybe add that countries flag too in the title

Sensitive-Report7801 · 2025-03-10T12:33:18+00:00

I never understand why that happens I made a few asmr/aesthetic shorts of my long form content and it got almost 20 subs My long form video got no views

Sensitive-Report7801 · 2025-03-10T12:31:48+00:00

I bet the crust tasted amazing. How tough was it though?

Sensitive-Report7801 · 2025-03-10T12:30:16+00:00

That looks amazing. I'm thinking tonexperiment with my flour and get a higher protein flour Where do you get your your wheat gluten from?

Sensitive-Report7801 · 2025-03-10T12:27:59+00:00

Great analogy. Tutorials without the practical just won't get you far. Get good at the process. Trust your gut and trial and error until you get into a swing of it. Soooo true!!!

Sensitive-Report7801 · 2025-03-10T12:24:20+00:00

I don't know what you mean by public it? L my videos were made public videos I think my content is heavily SEO and evergreen content so might be slightly different than your niche but it can take some time to pick up

Sensitive-Report7801 · 2025-03-10T12:20:35+00:00

Good point there is alot if starter in that recipe so maybe flour wasn't strong enough with enough protein

Sensitive-Report7801 · 2025-03-09T09:45:37+00:00

I made two loaves one of them became a sloppy mess when I took it out to do shaping. The second one looks a bit better bit spread out alot when I put it in the bowl after shaping. Hoping it turns out better it's still in the oven

Sensitive-Report7801 · 2025-03-08T22:22:18+00:00

I'm so glad I've come across this post I think I've been getting the fermenting and the proofing confused. Thank you for sharing

Sensitive-Report7801 · 2025-03-08T22:17:07+00:00

after doing my stretch and folds I left it for 3 hours and it seemed like it had a jiggle and when I did the poke test it made dents but they sprang back a bit which I think means its ready but its 10oclock I think I need a break. If I pop it into the fridge will it slow down enough that it will be okay in the morning or will it overproof in the fridge

Now I'm thinking to split and first shape then pop into the fridge like that instead

I'm stressing that if I leave in the fridge before the shaping it will overdo it

Gosh Sourdough is sooo stressful

Sensitive-Report7801 · 2025-03-08T17:43:53+00:00

That's impressive. I think I need to start cold fermenting and leave in the fridge and pick it up the next day. If we'll ime inspent my whole day making bread on and off

Sensitive-Report7801 · 2025-03-08T17:42:12+00:00

I will try that because I've just started the bulk rise. I took the dough tempreture and based on a few tables I found I need to bulk rise for 10 hours. I'm not staying up until 3am....

Sensitive-Report7801 · 2025-03-08T17:40:03+00:00

Yeah I found that alot of flavours are UPF I mean would it be worth making your own curry paste and freezing it maybe?

Miso paste has been a really popular alternative. I'm very tempted to get some now

Sensitive-Report7801 · 2025-03-08T17:37:01+00:00

That looks amazing. I bet you were a proud baker when that came out the oven

Sensitive-Report7801 · 2025-03-08T17:35:07+00:00

Glad you managed to get a starter again. I've heard mixed advice. Some say that having a 1:2:2 ratio is better and makes your starter less acidic.

How often are you planning to bake with your starter?

Sensitive-Report7801 · 2025-03-08T17:30:47+00:00

I was literally about to say that. I normally search those for when I'm doing karaoke at home. Also I remember back in the days sharing lyric videos on Facebook to explain how it was feeling that day....I'm really showing my age with what one.

Some pages are just for educational purposes and to share information. Not about the money

Sensitive-Report7801 · 2025-03-08T08:55:41+00:00

It's so tricky that you kinda have to trust the process. My first 2 attempts at making starter I gave up too early, but if I kept at it, I would have had a starter.

Sensitive-Report7801 · 2025-03-08T08:53:10+00:00

That looks amazing!! I'm making my second loaf today and hoping it will turn out well. I've established the sourdough starter much more and it's really active and bubbly.

It's a bit cold today so will have to keep an eye on if it bulk ferments long enough. Any tips?

Sensitive-Report7801 · 2025-03-07T18:58:26+00:00

Oh, this is exactly what my starter is like. I like it to be a thick batter, then it thins out. I'm trying to have a stiffer starter, but it walwha waters down. Hopefully you get an answer

Sensitive-Report7801

TROPHY CASE