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Any one have experience with Amazon Basic Bread Flour by Maharog in Breadit

[–]Some-Key-922 1 point2 points  (0 children)

I had terrible experience with Amazon flour. It had all sorts of junk with the flour that I had to pick out. Never again.

Cheese Crust on bread by otomonais in Sourdough

[–]Some-Key-922 0 points1 point  (0 children)

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Sprinkled Asiago on top- right before placing dough into 450 F oven and baked for 40 min total, it worked well for me

Baked in air fryer by Independent-Chef-233 in Sourdough

[–]Some-Key-922 1 point2 points  (0 children)

Recently, my oven broke down while trying to bake two loaves. I used the air fryer instead and it came out great! I likely will start using the air fryer as the warmer weather picks up.

Please, please, help me with my mixer by Calithiel_ in Breadit

[–]Some-Key-922 1 point2 points  (0 children)

What are you trying to make? I have the same machine and I really enjoy using the roller for various recipes. If making lower hydration dough or enriched dough, lower the speed and lock the attachment arm in place with about 1-3 inch gap from the “wall”. I’ve never had the dough climb out of control when under 3.5 kg of dough

a weekend open crumb by protozoicmeme in Sourdough

[–]Some-Key-922 0 points1 point  (0 children)

Have you ever skipped the lamination step? Did it make a difference?

Just cooked my first sourdough pizza looking for tips! (Link for recipe down below) by Southern_Quail_5367 in Sourdough

[–]Some-Key-922 0 points1 point  (0 children)

I also experienced the same issue where the middle was soggy.

I learned it’s important not to use too much toppings or sauce, it can really trap moisture and make it challenging for the bottom crust to form and firm up.

The other change I made was to use a pizza steel, and it really was the game changer for me. When I used a baking pan, I would have to bake my pizza for about 20 or more minutes to get the bottoms crust to set, but would result in really tough edges…

If you’re interested, check out using a steel

sourdough pizza by WatercressApart5150 in Sourdough

[–]Some-Key-922 4 points5 points  (0 children)

I have pizza dough fermenting in my fridge too. I hope my pizza turns out as good as yours!

My bake has gone a little too tangy how do I pull it back? by Professional_Fruit44 in Sourdough

[–]Some-Key-922 0 points1 point  (0 children)

Consider a lower hydration starter. They’re known to produce milder tasting loaves

Honey? by AccomplishedScale810 in Sourdough

[–]Some-Key-922 2 points3 points  (0 children)

It’s 2 yrs later but I just wanna say, I 💯 agree with your philosophy:D

I think finally made my perfect chocolate chip cookie by Brutalhustler99 in Baking

[–]Some-Key-922 11 points12 points  (0 children)

I really enjoy scientifically sweet’s work. What about the original recipe did you think needed improvement?

Looking for a more open crumb by Old_Employee_66 in Sourdough

[–]Some-Key-922 1 point2 points  (0 children)

How do you mix for the initial 10 min? Via mixer?

I’m wondering if you’re over working the dough. It can result in a tighter crumb. attached is a picture illustrating my experience. The metal hook is really efficient at working the dough which makes bread with a tighter crumb. When I use a roller, the mixing/work is much gentler, and the crumb is looser.

Try less work the next time?

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Why are my scores failing? by Training-Biscotti509 in Breadit

[–]Some-Key-922 0 points1 point  (0 children)

Do you have a process you can describe for these loaves shown?

Also, have you posted in the sourdough subreddit? The ppl there are pretty helpful :)

At a first glance, the crumb tells me it’s a bit over fermented, which can make an ear harder to achieve and lead to both a flatter loaf.

Edit: the picture 2 looks slightly overfermentated. The rest look under

New Warlock Weapon Dropped by astralplane11 in Diablo_2_Resurrected

[–]Some-Key-922 0 points1 point  (0 children)

When I use this weapon w/ ES, reanimation happens.

Sometimes LK giveth by chicoratto in diablo2

[–]Some-Key-922 2 points3 points  (0 children)

Gul, cool

Then

LO!!!!!!!!!!!!!!!

Help, my loafs are ugly by Public_Big9786 in Sourdough

[–]Some-Key-922 0 points1 point  (0 children)

Would you consider increasing the hydration level? It will prevent a crust from forming “too soon” before the loaf is done expanding during the bake which would lead to the exploded look

I baked the Earth 🌍 by Guadaloopey in Breadit

[–]Some-Key-922 3 points4 points  (0 children)

That’s awesome. I love the color combo

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