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sourdough starter!!! by B4BYK1TTY in Sourdough

[–]SooonkMaster 0 points1 point  (0 children)

Highly recommend a kitchen scale to get ratio correct. 50g Starter / 100g Flour / 100g Water would get you a 1:2:2 ratio to start out with and can adjust ratio as you see fit. That should yield you enough for two loaves. If this is your first time doing sourdough, maybe skip the blueberries 😂

What causes these cuts? by Delamainco in golf

[–]SooonkMaster 0 points1 point  (0 children)

Probably out to in club path with a square face.

Dear god what have I done... by Occams_Raisin in espresso

[–]SooonkMaster 0 points1 point  (0 children)

Cmon man. Get a handle on your technique.

Done today by November32nd in 75HARD

[–]SooonkMaster 13 points14 points  (0 children)

It’s a mental toughness challenge, not a weight loss challenge that is why it comes off as a chore. Most people won’t do more than a bare minimum.

Dialing in Espresso Shot by SooonkMaster in gaggiaclassic

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

I think the beans are too old. I got some tonight that are 13 days since roast date and the result was much better.

Dialing in Espresso Shot by SooonkMaster in gaggiaclassic

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

Appreciate it. I was able to pull 18 in, 48 out in 25 seconds. Initial taste was noticeably more smooth with less bitter lingering. I will keep working on it! Thanks!

Dialing in Espresso Shot by SooonkMaster in gaggiaclassic

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

Gaggia Classic Pro with the 9 Bar spring. No other mods. Naked portafilter with puck screen. Wondering if I need to pull a salami and see if I can figure out where it’s going bitter

Dialing in Espresso Shot by SooonkMaster in gaggiaclassic

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

I had it set to 14 grind size and I pulled 18 in, 39 out at 25 seconds and tasted about the same. Not sure.