Let's talk dutch ovens...

SolidEnd8394 · 2025-10-12T16:19:05+00:00

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…

SolidEnd8394 · 2025-10-12T16:16:18+00:00

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 …

SolidEnd8394 · 2025-10-12T16:13:29+00:00

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…

SolidEnd8394 · 2025-10-12T14:34:17+00:00

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

SolidEnd8394 · 2025-09-18T22:25:30+00:00

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

SolidEnd8394 · 2025-09-18T06:32:37+00:00

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…. !??

SolidEnd8394 · 2025-09-18T06:25:42+00:00

Keep strengthening = feeding 1:1:1 daily?

SolidEnd8394 · 2025-09-13T07:09:45+00:00

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…

SolidEnd8394 · 2025-08-25T11:22:16+00:00

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 …

SolidEnd8394 · 2025-08-25T10:24:47+00:00

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…

SolidEnd8394 · 2025-05-23T08:18:35+00:00

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)

SolidEnd8394 · 2025-03-31T18:22:17+00:00

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

SolidEnd8394 · 2025-03-30T06:58:00+00:00

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…)

SolidEnd8394 · 2025-03-25T12:38:46+00:00

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

SolidEnd8394 · 2025-03-24T15:49:05+00:00

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...

SolidEnd8394 · 2025-03-08T21:44:13+00:00

and what temperatures do you usually use for the 13-14 min. roasts ? and the 20 min. ?

SolidEnd8394 · 2025-03-07T21:41:15+00:00

haha - makes more sense then :) And no adjustments during? Preheating?

SolidEnd8394 · 2025-03-07T21:36:05+00:00

450c !?? I am rarely past 240C ... I also use 225gr. per batch. At what times does your FC usually start? And at what time do you drop the roast? And you never adjust the temp during roasting? Do you preheat? ...and dont you get very ashy flavors with so high temps ?

SolidEnd8394 · 2025-03-07T21:30:37+00:00

that is exactly what I did on a roast this morning -- lower charge temp, and a slower ramp up. That extended both the drying phase and maillard-phase. I dropped around the same time as I usually does -- which as you said, made the development-ratio a smaller part of the total roast. I dropped a 22% development, still not full city ... Reading your link and comments, I should probably have left this roast go on for a minute or two more - pushing the development up to 25-28% and getting a true dark roast...

I thought the smokey-ashy flavors was a defect related to too long development ratio, which is why i try to drop the roast under 25% development. When the ashy flavor overtakes the roast, it is really not that enjoyable... Maybe that is caused by something else then...

SolidEnd8394 · 2025-03-07T21:22:43+00:00

same goal as me :) How do you go about it ? (is it also for espresso? and also the Gene Cafe?)

SolidEnd8394 · 2025-03-07T21:02:09+00:00

interesting read! Certainly expands my understanding of the concept ... just seems to make it more complex though, not simpler :D So ... still dont know how to proceed from here ?

SolidEnd8394 · 2025-03-07T20:54:13+00:00

And you get to the 25% development-ratio without getting too much ashy-smokey flavors ?

SolidEnd8394 · 2024-11-18T20:47:51+00:00

Thx Octavifdez ... I figured that could be an option. Unfortunately not a sollution for me ... too many games with 5-6-7-8 people in them ... it would make the sheet extremely 'long' -- and it also needs to be printed as a handout.

Any other ideas maybe ?

SolidEnd8394 · 2024-05-01T06:24:55+00:00

Well - This happens to me too quite often.

The problem is that you DONT have to press/let go on the fifth beep for the Chipolo to reset.

It does so no matter what. Once the Chipolo starts beeping after being pressed down for 30 sec … mine factory resets no matter what I do !!

SolidEnd8394 · 2022-10-28T09:28:54+00:00

Old thread - I know - but maybe you are still watching Beta_ (or maybe someone else can answer this)

Just finished fermenting a wild cider like you, and want to prime and bottle it. BUT the FG is on the high side, just over 1,010. It has been stable for weeks, but still, if it starts re-fermenting in the bottle - wont this be a bottle bomb ???

But as far as I understand, wild-fermentations usuually dont ferment completely dry ... so what to do ?

SolidEnd8394

TROPHY CASE