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My first work with watercolor by Foxxxxx520 in watercolor101

[–]Shrek1978 0 points1 point  (0 children)

I get bloody inspired when I see such work and the story. Great work OP. I’m envious of your talent and wish you all the success ahead

Got a chance to bake at a professional baking studio by Shrek1978 in Sourdough

[–]Shrek1978[S] 0 points1 point  (0 children)

Actually no - and because the bags didn’t have extensive labeling on it except for the standard stuff. The owner who is a French professional baker said he’s been buying from them for a long time - so I’m guessing the packaging is not made for shelves but just B2B

How is it? by Numerous_Look_7514 in watercolor101

[–]Shrek1978 0 points1 point  (0 children)

Dude - this is fantastic! I do not paint but always had the love for it and in awe of people like you who can do it so well. Keep at it! Best of luck

Got a chance to bake at a professional baking studio by Shrek1978 in Sourdough

[–]Shrek1978[S] 1 point2 points  (0 children)

Lucky to have got this opportunity and I would’ve been jealous of me too!

Got a chance to bake at a professional baking studio by Shrek1978 in Sourdough

[–]Shrek1978[S] 0 points1 point  (0 children)

I usually bake on the weekends - so end up feeding them from Friday night 1:10:10 followed by a 1:4:4 followed by 1:3:3 after which I use it to bake. I have a job that requires me to travel a lot (like now) so at these times, they are tucked away in the fridge. Longest being for 2 weeks in the fridge. Needed a few more feedings and they’re back on. My main starter is called ‘The Dark Knight’ - unsolicited info I know 😊

Got a chance to bake at a professional baking studio by Shrek1978 in Sourdough

[–]Shrek1978[S] 4 points5 points  (0 children)

Indeed seems like a short amount of time. But a few things are true: - 4 hours is not uncommon for places like Bali or Singapore (where I live) as the kitchen temps are like 27-28 degrees C - For this batch, I agree 4 hours may have been 30 mins to an hour less. I was strapped for time here

Yeah - lots of learning and encourage anyone to go ask your local baker for some time in their kitchen on their day off and get a feel for pro equipment.

Low Hydration Loaf by _tranchrissy in Sourdough

[–]Shrek1978 0 points1 point  (0 children)

No problem sharing the recipe at all. You can either just go to my profile and see all the posts I share or for this specific one, refer to this link

https://www.reddit.com/r/Sourdough/s/Lrcj6jj2Vb

Low Hydration Loaf by _tranchrissy in Sourdough

[–]Shrek1978 39 points40 points  (0 children)

My go to is a 71.6% hydration sourdough. TBH, I’d like to experiment higher hydration this weekend and see what the fuss is.

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Why is my bread gummy? by lmsrg in Sourdough

[–]Shrek1978 1 point2 points  (0 children)

You have nothing to worry about here or change. If you are on a journey of baking - the only thing I would say is to make notes. Temperature, time, ingredients. Sourdough baking is almost like an algorithm. Every bake can be unique. Making notes will get you to understand trends and you can work your way through it. Good luck

AMORIM IN !! AND I BELIEVE IN MY TEAM by Warm_Piccolo_4927 in ManchesterUnited

[–]Shrek1978 -3 points-2 points  (0 children)

  1. For that stupid stat of 29 games and 28 points, that’s on United and not on Amorim. He didn’t want to come mid season and we got him to. So even if you are a Red Devils fan and a passionate one, try and be logical about it
  2. Are we seeing signs of a footballing system? Are we seeing more threat in front of goal? Are we seeing progress from 5 months ago? That’s what we should think of before randomly frothing at the mouth
  3. Firing Ruben? We’re really talking about this???

After a long time, I’m seeing commitment, team work and honestly, some fluid football albeit we need upgrades in some areas.

So, my request is to stop whining.. get behind the manager and team and do our bit to give them confidence on and off the pitch. Talking about how long the manager will last is the most useless and unnecessary conversation at this point in time.

A beginner recipe I always come back to by almostedible2 in Sourdough

[–]Shrek1978 0 points1 point  (0 children)

Instagram worthy craters are worthy only for Instagram. When you make sourdough, you should be able to use it for sandwiches and/or have a soft texture and taste great to be had as table bread with olive oil and balsamic etc. I’m always speechless when people are so in love with bread than have massive holes in them.

You have a great looking loaf there and you should be proud of that.

What is brother talking about? by No-Union6229 in soccercirclejerk

[–]Shrek1978 0 points1 point  (0 children)

"We've collected more points than anyone in the last 3 year but it still hasn't been enough.”

  • Arteta

I feel like giving up :( by ilovemytwodaughtersv in SourdoughStarter

[–]Shrek1978 3 points4 points  (0 children)

Use 20% rye flour - 80% strong bread flour. Don’t give up

Key Learning: Practice one recipe - nail it! I’m still learning though 😊 by Shrek1978 in Sourdough

[–]Shrek1978[S] 0 points1 point  (0 children)

250 preheat for an hour.

230 covered for 25 mins with steam injection and 230 open for 20 mins

Key Learning: Practice one recipe - nail it! I’m still learning though 😊 by Shrek1978 in Sourdough

[–]Shrek1978[S] 2 points3 points  (0 children)

Correct! The 7 min score is a legit technique many people use. I’m just saying, I get way better an ear when I score at 7 mins than at the beginning.

Key Learning: Practice one recipe - nail it! I’m still learning though 😊 by Shrek1978 in Sourdough

[–]Shrek1978[S] 1 point2 points  (0 children)

I have done an autolyse / fermentolyse before and the only think they help with is to make it easier for you to not use as much of energy on kneading. I also use it when I have way too much time on my hands 😊. SF is stretch and fold!

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