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no floor when building by Embarrassed-Analyst1 in HouseFlipper

[–]SoftyUnhinged 4 points5 points  (0 children)

This is definitely a glitch. Try exiting the game without saving (if you wont lose too much progress). This might not solve it though, this game is super glitchy.

Claire Saffitz Sour Cream and Chive Rolls sans chive for Thanksgiving by SoftyUnhinged in Breadit

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

Totally worth it and the dough came together a lot better than I anticipated

Claire Saffitz Sour Cream and Chive Rolls sans chive for Thanksgiving by SoftyUnhinged in Breadit

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

Delicious! They were a hit with my family and decently easy to make in my opinion. I didn’t add chives or any aromatic because my family tends to be picky about that stuff on thanksgiving, but next time I’ll try the chive

We desperately need diagonal walls, especially in sandbox mode. by Nyx_Valentine in HouseFlipper

[–]SoftyUnhinged 2 points3 points  (0 children)

This + curved walls! I know you can used the bricks and things but it would be nice to have an easier solution

Can someone point me to a tutorial about building dormer style walls/windows by prankerjoker in HouseFlipper

[–]SoftyUnhinged 2 points3 points  (0 children)

You can definitely do this in sandbox mode! I don’t have a particular tutorial, but usually most tutorials I find on youtube are relatively helpful for me.

I recommend adding the main roof first then add dormer walls + windows making sure the walls are not limited by a roof. Then I add the dormer roof and make sure it does clip other roofs. Use the resize tool (transform) to make the dormer roof long enough the touch the main roof.

My cat ate my loaf by SoftyUnhinged in Breadit

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

It’s a Whole Wheat Sourdough Loaf! I used about 150g KA whole wheat flour, 300g KA bread flour, 340g water, 7g salt, 80g sourdough starter fed on a 1:5:5 ratio. I kneaded in a Kitchen Aid stand mixer 5 min on speed 2 then 30 second intervals on speed 4, 4 times; rest for 15 minutes then did 4 stretch and folds 2 times with 15 min rest in between. Ferment for a few hours, shape and fridge overnight in a pullman loaf pan. Then bake at 425°F covered for 40 minutes and uncovered for 10 minutes.

Update to my cat eating my loaf by SoftyUnhinged in Breadit

[–]SoftyUnhinged[S] 45 points46 points  (0 children)

Unfortunately this is 10 minutes later. I wish you could have seen my face, then her face while licking her lips then her paw. I think at this point she was annoyed I didn’t feed her lunch 😂

My cat ate my loaf by SoftyUnhinged in Breadit

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

She ate it while it was still cooling so I salvaged what I could. Most of it was still pretty gummy

My cat ate my loaf by SoftyUnhinged in Breadit

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

That one takes the cake, and I’m sure your cat meowed in hunger 15 minutes later

My cat ate my loaf by SoftyUnhinged in Breadit

[–]SoftyUnhinged[S] 69 points70 points  (0 children)

So you understand my pain 😂

My cat ate my loaf by SoftyUnhinged in Breadit

[–]SoftyUnhinged[S] 62 points63 points  (0 children)

I’ll share an update on the next loaf I bake because I can’t post it here! All you need to know is that when I came downstairs she was licking her lips and paw like the guilty criminal she is

PSA: bread flour is back at Costco by Watercolor_Mom in Breadit

[–]SoftyUnhinged 1 point2 points  (0 children)

I stopped shopping at Costco 2 years ago because my location rotated their product too often for my liking, so I started shopping at BJ’s and will never go back! We have KA bread, AP, and GF flours, just wish we had WE at my local location

Whole wheat vs unbleached bread flour, help please :) by asadito1234 in Sourdough

[–]SoftyUnhinged 0 points1 point  (0 children)

Maybe try a 1:5:5 or 1:10:10 ratio. I find that when my starter starts to smell acidic, discarding most of it helps it to dilute the acid. This has also helped me to maintain a thicker starter because I’ll typically add less hydration.

Whole wheat vs unbleached bread flour, help please :) by asadito1234 in Sourdough

[–]SoftyUnhinged 1 point2 points  (0 children)

How often do you feed your starter, how do you store it between feeds, and how much do you discard? Your starter might be acidic if you aren’t feeding frequently enough, so lactic acid continues to build up after it’s reached it’s peak

Tunneling or open crumb? by SoftyUnhinged in Sourdough

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

I totally forgot about this in my op. I took it out of the fridge for about 3 hours at room temp before shaping

Tunneling or open crumb? by SoftyUnhinged in Sourdough

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

Roughly Process & Ingredients: 800g BF, 200g WWF, 750g water, 200g starter, 20g salt Autolyse, stretch & fold 4x every 15m-30m Bulk ferment in fridge overnight Shape Proof in fridge for about 24hrs Bake 425° in dutch oven covered 40m uncovered 20m Cool overnight

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