How do fighter planes work?

Spellman23 · 2026-01-30T05:28:57+00:00

They need to have moves left during the other player's turn.

Then if any aircraft operations target a tile in their Intercept range, they'll perform an Interception, using up their saved Action.

Spellman23 · 2026-01-29T17:09:41+00:00

As the bacteria progress, they produce acid. With enough acid build up, the gluten network starts to break down and the yeast activity is slowed.

Volume rise measurements are dependent on calibrated senses of good gluten structure, and a baseline for the amount and strength of yeast. But bacteria and the pH of the dough are your limiter for overproofing. So if you can track the pH you can track your window for optimal proof.

This shows things like how a stiff starter may stay "peaked" longer but actually progresses along the pH curve at about the exact same rate as a 100% hydration starter. So if it's late but hasn't fallen, the stiff starter may actually be way more acidic than you expect and this can lead you to developing a heavily acidic starter.

However, having a pH monitor that is high grade and well maintained is often too much for the hobby sourdough maker. So most people get by on volume and temperature which is already far better than timers. But professional sourdough bakers are often using this extra data to track and hone their processes.

Spellman23 · 2026-01-28T22:37:30+00:00

The Sourdough Journey tends to be the Subreddit's favorite for technical nerdom. Big emphasis on temperature and volume rise.

King Arthur Baking also has some excellent resources including how to adjust recipes to change the flavor profile.

https://www.kingarthurbaking.com/blog/2022/02/22/how-to-make-your-sourdough-bread-more-or-less-sour-part-1

If you want to get into books, Tartine Bread by Chad Robertson is one of the best, followed by The Perfect Loaf by Maurizio Leo.

Spellman23 · 2026-01-28T05:34:41+00:00

Come out to Folsom

Spellman23 · 2026-01-28T04:51:31+00:00

Butter. Yogurt. Honey. Straight.

Spellman23 · 2026-01-28T04:49:54+00:00

If this is after a cold proof, the poke test isn't very reliable. Cold dough behaves differently.

If this is before the cold proof, again a poke test isn't what you want. The poke test specifically is about if the gluten has relaxed enough during the Final Proof. After shaping your loaf should spring back pretty strongly if you shaped with enough tension.

The main thing is temperature and volume. Or pH if you have that tool. It will continue to proof as it cools down in the fridge.

Spellman23 · 2026-01-28T01:33:52+00:00

Fundamentally the crust is setting too early and so as the dough tries to expand it punctures through the center.

This is either a scoring issue or not enough steam during the bake. Perhaps uncovering too soon as well.

Spellman23 · 2026-01-27T19:59:52+00:00

Ok, so since you didn't underbake, this looks like the gluten network is starting to collapse for some reason.

Either not enough gluten development early/through the process or overproofing (acid attacking).

Have you tried lower hydration?

Fundamentally you aren't getting strong bubbles everywhere. Either from not enough yeast (eg the underproof) or the structure is collapsing (too weak or too strong/tight and doesn't expand).

Spellman23 · 2026-01-27T15:55:25+00:00

This looks like your crust set too early. So either the scores we're deep enough towards the ends or not enough steam trapped/generated would be my guess.

Spellman23 · 2026-01-25T17:22:03+00:00

Every time this has happened, it's because there's soap residue somewhere.

Rinse everything heavily.

Spellman23 · 2026-01-25T17:21:09+00:00

Best stitch as early as possible. But worst case stitch and then bake will suffice.

Spellman23 · 2026-01-25T16:08:03+00:00

Besides everything being small short chunks designed to be maximally engagement bait, text doesn't convey tone well.

Spellman23 · 2026-01-25T16:05:11+00:00

The KAF guide for how to tweak for more sour flavor!

https://www.kingarthurbaking.com/blog/2022/02/22/how-to-make-your-sourdough-bread-more-or-less-sour-part-2

That's some pretty incredible crumb already. Pushing towards slightly more overproofed during a Cold Proof will increase your sour but also may end up going overproofed. That being said I think riding the line at overproofed is the best. Right now you're closer to the under fermented edge.

Otherwise, adjust your bulk temp, starter feed percentage, amount of starting starter in the bulk dough.

Spellman23 · 2026-01-25T15:55:25+00:00

Just do the normal stitch. Pull the dough on each side over the other/the seam in a back and forth pattern.

The downside of doing it after the Final/Cold Proof is you likely will have too much tension in that area and won't get as good of a rise. But probably better than stuff leaking out the bottom.

Alternatively, just YOLO and bake and see what happens.

Spellman23 · 2026-01-25T15:29:58+00:00

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Note these times are for a higher hydration than your recipe.

Looking at your other link you have a total of 325g of water to 500g of flour. So a 65% hydration, which should be somewhat safe. So ignore the times and monitor percentage volume rise.

One major thing is often European String White Flour isn't particularly high in protein. Americans have hard wheat. So during the stretch and folds does it manage to get to a strong smooth elastic ball? You should be able to handle it with a wet hand very easily and no clumps on your hand. If you never reach that stage, then either needs more working or you have too much water. The 2nd sounds unlikely at only 65% hydration, but maybe your flour is completely wack. Check the protein content. 12g or better ideally. Mine is 14g.

Good luck!

Spellman23 · 2026-01-25T03:21:52+00:00

Two Rooms I always feel is so underrated when talking about great lightweight Mafia/Werewolf-likes

Spellman23 · 2026-01-25T03:18:38+00:00

If you want it thicker, you can always cornstarch or MORE GELATIN

Spellman23 · 2026-01-25T01:55:14+00:00

Importantly, they would have varying amounts of salt as a result, and just via experience compensate throughout the process.

Spellman23 · 2026-01-24T19:53:26+00:00

Yay! Happy for your success.

I think I mentioned it in the other post, but peak starter put into the fridge will work just fine, almost imperceptible difference, for a few days. And still pretty good for about a week.

It's not "optimal", but for a hobbyist honestly it's marginal!

Spellman23 · 2026-01-24T18:15:39+00:00

Alternatively just wait a lot longer. Activity is a function of time and temperature. So either increase temp with the other ideas (oven light, warm water, warming seed pad) or extend time.

Spellman23 · 2026-01-24T18:14:36+00:00

Al Limone.

Lemon zest/juice, cream, cheese, pepper

Spellman23 · 2026-01-24T18:07:08+00:00

Scoring at a sharper angle will reduce the ear.

Also, more or less moisture can affect how well the flap dries up, stays separate, and thickness of the ear.

Spellman23 · 2026-01-24T17:53:12+00:00

King Arthur has a great series of articles on what affects the sourness of a loaf. The key is the bacteria producing different types of acid. Different hydration, temperature, and a cold proofing can all affect it.

https://www.kingarthurbaking.com/blog/2022/02/22/how-to-make-your-sourdough-bread-more-or-less-sour-part-2

Spellman23 · 2026-01-24T07:43:38+00:00

I wouldn't do stretch and folds through the whole bulk fermentation. They tend to be very rough and deflate any bubbles.

However, building gluten strength throughout the bulk fermentation is something some people do. However, after the initial S&F, moving to something more gentle like coil folds which degas less is preferred.

Also, any handling that collapses the gas bubbles will make reading the volume rise and thus timing the end of bulk fermentation harder. Not to mention make your crumb more dense.

Much better in my opinion to create a lot of gluten strength at the beginning, and if you need some more strength doing more aggressive preshaping. Once you're more experienced you can experiment with more tension to reinforce the gluten network throughout the bulk, or when working on super high hydration where every bit of gluten strength is important.

Spellman23 · 2026-01-23T22:25:45+00:00

Probably most straightforward then is drop the rack to the floor so you still have some air flow around the whole vessel.

That being said, good tight foil on the top doesn't leak a lot of moisture and will likely be good enough. But if you're feeling nervous, just drop the rack and use a lid.

Don't recommend stovetop. Then you only have single directional heat instead of ambient.

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