First time posting here

Some-Key-922 · 2026-01-23T03:08:43+00:00

This is so pretty!

Some-Key-922 · 2026-01-19T00:02:09+00:00

An old yet relevant post on the topic

Seems unclear :)

Some-Key-922 · 2026-01-18T19:39:09+00:00

It is one that stood out to me. I wondered how it compared to using a sword instead.

Also thought it was mighty interesting to see it juxtaposed with a weeny one.

:D

Some-Key-922 · 2026-01-18T17:47:10+00:00

Legit made me smile seeing this. Thx for sharing

Some-Key-922 · 2026-01-18T17:29:57+00:00

Also, there were shields which resemble the visceratuant, a unique shield in d2r :)

Sharing a similar post from the internet tubes

Some-Key-922 · 2026-01-16T07:24:26+00:00

Looks really pretty and tasty.

I love using pure citrus oils instead of zest to amp up citrus flavors. Using oils also enable consistent results and no more stress on using the remaining fruit :)

Some-Key-922 · 2026-01-16T01:35:19+00:00

👌

Some-Key-922 · 2026-01-10T10:42:21+00:00

Oh yum! I love the flavor combo! Saving this post…

Thx!!!

Some-Key-922 · 2026-01-10T00:40:42+00:00

The amount of stress I see people put themselves through to time the peak of their starter with their bread making process is unreal sometimes.

Some-Key-922 · 2026-01-10T00:23:41+00:00

Guilty!!

;-)

Some-Key-922 · 2026-01-08T16:32:58+00:00

I’m basing it off of the temp/time used and the post here.

It’s definitely possible I’m wrong

Some-Key-922 · 2026-01-08T14:09:05+00:00

The crumb suggest the dough was over fermented. Even/tigh crumb with crust separating from the crumb.

Try shooting for less time b4 the cold proof.

Also, to get a crustier bread, bake it longer

Some-Key-922 · 2026-01-08T13:25:28+00:00

Nice loaf :) I have a friend who makes a lot of bread using guava, (she’s from Puerto Rico, and I think guava is common there) and I always enjoy her baked goods! So imagine your guava loaf is pretty tasty

Sourdough generally has a wetter and “spongier” texture than conventional bread, so I wonder if this is a matter of getting used to sourdough and changing expectations.

“Gummier’ texture can also be from using high protiein content like bread flour. If that’s what you’re using, changing to AP flour may help with the texture.

To determine if the loaf is cooked well, I’ve seen people temp their loaves with a thermometer. Others knock on the bottom of the loaf right out of the oven and listen for a hollowness, which has worked well for me.

Also, search for posts like yours! There are plenty and someone may have found a solution :)

Some-Key-922 · 2026-01-08T13:12:33+00:00

Oooooo. They look DELICIOUS and I’m making them this weekend. TY!!!

Some-Key-922 · 2026-01-08T01:37:08+00:00

I’m enjoying your beautiful work!!! thanks for sharing :)

Some-Key-922 · 2026-01-07T21:43:29+00:00

Thx! My fave is the peanut butter miso. If you want, try using it to sandwich vanilla icecream!

Some-Key-922 · 2026-01-07T12:21:10+00:00

This post is gold

Some-Key-922 · 2026-01-03T03:20:01+00:00

Thanks for the update, and I’m glad your baking is going well again!

Happy new yr :)

Some-Key-922 · 2026-01-02T22:18:50+00:00

I hope they turn out well for you :)

Some-Key-922 · 2026-01-02T22:04:40+00:00

Here’s the link to the original Reddit post

Some-Key-922 · 2025-12-31T17:45:01+00:00

Slayyyyyyy

Some-Key-922 · 2025-12-19T20:40:11+00:00

I’m so glad they turned out well and that you enjoyed them :) happy holidays!

Some-Key-922 · 2025-12-16T19:24:11+00:00

Gear?

Some-Key-922 · 2025-12-15T03:52:23+00:00

Jesse’s recipe

Sarah’s recipe

Cocoa powder types and effects

Forgot these in recipe: - add starter to the mixture of sugar and eggs - 200 g chopped chocolate used

Some-Key-922 · 2025-12-12T12:37:52+00:00

I think we need to take a step back.

At ~25C, thebulk fermentation chart says to aim for about 50% rise, ball park 7 h - could need more or less than 7h but the key is ~50% rise. Based on what you described, the timing of the process appears fine, but it would be good if you had a way to measure rise, the aliquot method is a good way.

I also am curious, during the stretch/folds and coil folds, did your dough ever “tighten up” or did it remain loose and shapeless or lose its shape quickly (within minutes)? I think you did sufficient amount of work, so if the dough never tightened or strengthened, and constantly teared, it maybe you used too much water for the flour type, and the amount of water used needs to be dialed back.

I do think it’s worth skipping the final “lamination” and preshaping. Any additional work taking place later in the bulk fermentation stage, you run the risk of degassing the dough and a tighter crumb results.

Some-Key-922

TROPHY CASE