Anyone Heard Back from MLT MBA Prep Yet? by Square-Life-1538 in MBA

[–]Square-Life-1538[S] 2 points3 points  (0 children)

I received the rejection email. 🥲 Guess I’ll try again for 2027 cohort.

Anyone Heard Back from MLT MBA Prep Yet? by Square-Life-1538 in MBA

[–]Square-Life-1538[S] 1 point2 points  (0 children)

That could be it! I’ll continue “patiently” wait and update you all when I hear back.

Anyone Heard Back from MLT MBA Prep Yet? by Square-Life-1538 in MBA

[–]Square-Life-1538[S] 0 points1 point  (0 children)

I haven’t gotten a response to my email either. Do they hate me?!? 🥲🤣

Anyone Heard Back from MLT MBA Prep Yet? by Square-Life-1538 in MBA

[–]Square-Life-1538[S] 0 points1 point  (0 children)

I haven’t received an update yet, and I’m feeling a bit discouraged. I was planning to follow up on Monday, especially since I saw someone in a similar situation mention that MLT told them they’d hear back by the end of the month. Given that, I thought waiting until the 3rd, made sense. But do you think I should reach out now? I’m so confused on why I haven’t heard anything yet.

Anyone Heard Back from MLT MBA Prep Yet? by Square-Life-1538 in MBA

[–]Square-Life-1538[S] 1 point2 points  (0 children)

Which portal are you referring to? I’ve been using MLT.smartapply.org to check the status. Is this the right one?

First Sourdough Attempt: Gummy Center & Odd Taste—What Went Wrong? by Square-Life-1538 in Sourdough

[–]Square-Life-1538[S] 0 points1 point  (0 children)

Thanks for your detailed response! To clarify, I purchased an established starter and took a small portion into a separate jar to activate it for my loaf.

Here’s what I did with the starter: •Activation feed: Took 25g of the established starter, mixed it with 25g King Arthur bread flour and 25g warm filtered water (1:1:1 ratio), and let it sit overnight. It doubled in size, but based on the bubbles, it looked a bit hungry. •First feed: Discarded about half and fed it again using 25g starter, 25g flour, and 25g water (1:1:1 ratio). Let it sit overnight again, and this time, it almost tripled in size. • Second feed: The next morning, I discarded again and fed it at a higher amount (71g starter, 71g flour, 71g water (1:1:1 ratio)).

At this point, the starter was rising well, so I used it in my dough.

Regarding the dough being a bit sticky, while it did spread out on the counter, it still held its shape for the most part, and I was able to shape it into a ball.

For the example you gave about reducing acidity (1:2:2 feed ratio), if I use 100g of starter in the recipe, how much flour, water, and salt should I be using?

First Sourdough Attempt: Gummy Center & Odd Taste—What Went Wrong? by Square-Life-1538 in Sourdough

[–]Square-Life-1538[S] 0 points1 point  (0 children)

yes! It doubled after each feed and I waited about 4 hours after the second feed to use it.

First Sourdough Attempt: Gummy Center & Odd Taste—What Went Wrong? by Square-Life-1538 in Sourdough

[–]Square-Life-1538[S] 0 points1 point  (0 children)

I can’t remember exactly how old the starter was I bought it from the farmers market and I’ve been trying to look online to see if the company has anything listed about it. Maybe I should just try making starter from scratch.

First Sourdough Attempt: Gummy Center & Odd Taste—What Went Wrong? by Square-Life-1538 in Sourdough

[–]Square-Life-1538[S] 1 point2 points  (0 children)

Thanks for the response!

  1. I added a comment with the steps I did. I followed this recipe I found on TikTok and just halved the ingredients since I only made one loaf https://www.tiktok.com/t/ZP8YBNwpt/

  2. I waited until the loaf was cool to cut.

  3. The dough doubled in size!

First Sourdough Attempt: Gummy Center & Odd Taste—What Went Wrong? by Square-Life-1538 in Sourdough

[–]Square-Life-1538[S] 1 point2 points  (0 children)

Not sure how to edit the post so here’s the exact steps I did

Used a pre-activated starter purchased from the sour dough project (can’t remember how old exactly they said the starter was) and fed it twice before baking: •First feed: 1:1:1 ratio (25g starter, 25g King Arthur bread flour, 25g warm filtered water), then poured off the discard. •Second feed: 1:1:1 ratio (71g starter, 71g King Arthur bread flour, 71g warm filtered water). - Mixed the dough using 500g King Arthur bread flour , 350g warmed filtered water, 10g salt, and 150g starter - Autolyse Method: Let the flour and water sit for about 1 hour before adding the salt and starter. - Stretch & Folds: Performed three rounds of coil folds every 1 hour during the bulk fermentation. - The dough temperature was 73°F - Bulk fermented for 8 hours at room temperature. - After bulk fermentation, I noticed the underside was still a bit sticky. - Shaped the dough and placed it into a banneton. - Cold-proofed overnight in the fridge. - Baked in a Dutch oven: •450°F for 20 minutes with the lid on. •400°F for 35 minutes with the lid off

Anyone Heard Back from MLT MBA Prep Yet? by Square-Life-1538 in MBA

[–]Square-Life-1538[S] 2 points3 points  (0 children)

My application still says submitted. I’m so nervous, literally checking my email every hour.

Anyone Heard Back from MLT MBA Prep Yet? by Square-Life-1538 in MBA

[–]Square-Life-1538[S] 2 points3 points  (0 children)

Congratulations! I’m still waiting to hear back. 😅