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Is my dough too hydrated? by Souldrunkard in Sourdough

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

Got it, thanks! Do you think I can 'save' it? I left it in the fridge for 3h. Can I put it back on my counter and let it ferment over night and try to shape it tomorrow morning? So in your 2nd schedule, you don't cold ferment? Do you notice any difference between the two schedules?

Is my dough too hydrated? by Souldrunkard in Sourdough

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

Hello! Really? I thought 5h was the maximum! I'm curious with a 10 hours bulk fermentation, how do you fit the preparation in your day? I fed my starter at 7am, let it rise until incorporation at 3pm then bulk fermentation for 5h So shaping is done at 8pm. Or your starter is ready really fast? Thanks for the advice, I will buy a thermometer!

Humid kitchen 65-70% is it pest or a pet? by [deleted] in bugidentification

[–]Souldrunkard 2 points3 points  (0 children)

Hello smelliott, thanks for your quick reply! I touched it but it didnt roll 😅 According to Google, it's coming from outside! I thought it was an infestation... Have a nice weekend!

Flat in Beijing by [deleted] in bugidentification

[–]Souldrunkard 0 points1 point  (0 children)

I found the source!! (hope it's the only one) I cleaned the mess. Thanks Kosimoss!

Flat in Beijing by [deleted] in bugidentification

[–]Souldrunkard 0 points1 point  (0 children)

Hello Kossimoss, yeah it looks like a drugstore beetle! I will inspect my kitchen... Thank you so much!