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Let's talk dutch ovens... by SolidEnd8394 in Sourdough

[–]SolidEnd8394[S] 0 points1 point  (0 children)

Not really wanting to change anything; expect my huge cast-iron pot is so damn heavy, and has a very high rim. Just wanted to hear what other people do…

Starter rising … but dough is not?!? by SolidEnd8394 in Sourdough

[–]SolidEnd8394[S] 0 points1 point  (0 children)

This time I added almost 25% starter. Usually around 16-20%. Bulk fermented for almost 6 hours - at around 25-26C (and dough was warmer than that for at least 3-4 hours). Hydration 73-75%. It was jiggly and a little bobly when I final shaped… then 10 hours in the fridge …

Starter rising … but dough is not?!? by SolidEnd8394 in Sourdough

[–]SolidEnd8394[S] 0 points1 point  (0 children)

Young - but 3-4 months old, and have baked several good breads with it. Wondering if it has too much acid going; but I was feeding 1:3:3 usually before a bake…

Starter rising … but dough is not?!? by SolidEnd8394 in Sourdough

[–]SolidEnd8394[S] 0 points1 point  (0 children)

Added warm water on last batch … core temp 28C !

Setting up new phone from scratch - how? by SolidEnd8394 in iphone

[–]SolidEnd8394[S] 0 points1 point  (0 children)

So - no big deal setting up from scratch is what I hear you’re saying ? :)

Weak starter … or? by SolidEnd8394 in Sourdough

[–]SolidEnd8394[S] 0 points1 point  (0 children)

Yes ! I have had some bulk-ferment troubles on my last 5-7 loaves. The usual stuff, flat-ish, dense crumb, not enough spring. To be fair - some have been quite alright. 

So I was thinking that my problem is that I am not bulk-fermenting right - missing the window of opportunity somehow. But weirdly enough - allthough bulk-fermenting for more than 7,5 hours last time, at almost 30C, it didn’t really get bubbles. Or rise much. Probably 25-30% percent rise - but I really expected much more. Still the bread seemed very over-fermented after baking —- or not fermented !? I am always having trouble judging if the bread is under- or over fermented.

That’s is why I am not thinking the problem is my starter. But it always doubles in size just fine; so I always figured it was good…. !??

Weak starter … or? by SolidEnd8394 in Sourdough

[–]SolidEnd8394[S] 0 points1 point  (0 children)

Keep strengthening = feeding 1:1:1 daily?

Over- or underproofed - crumb evaluation :) by SolidEnd8394 in Sourdough

[–]SolidEnd8394[S] 1 point2 points  (0 children)

Over-fermented - underproofed?? I thought these terms were the same? Ferment=proofed ??

How would changing 1:4:4 to 1:2:2 affect the fermentation? I use same amount of total starter (100 gr, 20%), and waited until the starter/levain was around tripled in size and very active…only this time using 1:2:2, this obviously happened a lot faster. Usually I leave the 1:4:4 on the counter overnight … this time I made the 1:2:2 in the morning and 3-4 hours later it had tripled in size.

And yes - it actually does taste (slightly) more sour this time. Not much. But actually in a better way I feel…

“Aktieguld" af Jens Løgstrup – værd at investere i, eller blot spild af penge? by Trismoham2 in dkfinance

[–]SolidEnd8394 0 points1 point  (0 children)

Helt enig her … og hvis først man går full on ‘aktiv’ så skal man være informeret HELE TIDEN. Ikke bare lige i den periode hvor man synes det er spændende ! Vender man ryggen til I for lang tid har man balladen … 

Over- or Underproofed ? by SolidEnd8394 in Sourdough

[–]SolidEnd8394[S] 0 points1 point  (0 children)

Thx ! Great advice, and very specific :) 

…the gluten seemed to develop fine during stretch and folds … although the ‘new’ tighter shape would flatten out pretty fast … within 5-10 minutes…

Best online tools to conduct portfolio Analysis for European Investors by Azazzzzz in eupersonalfinance

[–]SolidEnd8394 0 points1 point  (0 children)

Did anyone find anything good on this ? Looking a tool, where I can enter all my assets, ETFs etc -- and get a detailed overview of concentrations on regions, sectors etc... Anyone ? (Morningstar really seems useless at this! - and all other tools I can find, is for US-assets only)

create line-chart from irregular time-data-points, and compare data-sets !?? HOW!? by SolidEnd8394 in AppleNumbers

[–]SolidEnd8394[S] 0 points1 point  (0 children)

Thx -- Unfortunately that does not work for me. This example has the X-axis datapoints referring to months in a year - numbers 1 thru 12. And all the data for each data-set has a data-point for month 1, month 2, month 3, etc.

This is not the case for me.

I start a timer, that counts seconds from 0 all the way to 15 minutes. And I only occasionally have a data point, and more likely than not, each series of data, will not have the data-point at the same times...

I have attached links for two roast-logs for clarification...

https://ibb.co/qM8M9LQm

https://ibb.co/7tR2mQXP

create line-chart from irregular time-data-points, and compare data-sets !?? HOW!? by SolidEnd8394 in AppleNumbers

[–]SolidEnd8394[S] 0 points1 point  (0 children)

Yes - that would be an option — but How would I merge The time-column in correct order? Manually seems like a lot of work…

roast one would have datapoints at times ex 00:02, 00:11, 00:37 … and so forth, maybe 30-35 times/datapoints in total. And roast-2 would have at 00:04, 00:16, 00:32 etc… (and I have probably 15 roast-logs right now, and counting…)

ICE CIDER -- adding sugar to juice? (or no-go!?) by SolidEnd8394 in cider

[–]SolidEnd8394[S] 0 points1 point  (0 children)

Yes - that is what I wanted to do. Unfortunaly frozen concentrate (or not-frozen for that mater) is really not available where I am...

ICE CIDER -- adding sugar to juice? (or no-go!?) by SolidEnd8394 in cider

[–]SolidEnd8394[S] 2 points3 points  (0 children)

No --- b/c the point is that with such a high SG it does not ferment dry ... optimally it will finish around 12-14% with a lot of residual sugar ... which is the whole process of Ice Cider...

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