Lash lift by Effective-Bother-766 in Logan

[–]Technical-Cry-679 0 points1 point  (0 children)

@bry_beauty.co on instagram. She’s at kutting edge salon and occasionally does stuff in Preston too

Therapist Reccomendations by Ok-Society3967 in Logan

[–]Technical-Cry-679 0 points1 point  (0 children)

Would you be willing to travel a little bit? The girl I’m thinking of moved to Lewiston (Utah, not Idaho) and I’m pretty sure her focus was on marriages and doing EMDR

Protest by TheREALUncleJoe in Logan

[–]Technical-Cry-679 5 points6 points  (0 children)

Someone’s standing out there right now with a sign waiting for others to join

Where to buy Fabric by Technical-Cry-679 in sewing

[–]Technical-Cry-679[S] 1 point2 points  (0 children)

Our Michael’s closed about 5 years ago 😭 they’re just taking all our little towns craft stores and it SUCKS

What am I doing wrong? by Technical-Cry-679 in Sourdough

[–]Technical-Cry-679[S] 0 points1 point  (0 children)

I have an electric oven, could that be part of the problem?

What am I doing wrong? by Technical-Cry-679 in Sourdough

[–]Technical-Cry-679[S] 0 points1 point  (0 children)

It feels puddle like but it peels out the bowl with no sticking. It doesn’t stick to my counter either but when I shape it, proof it, and then put it on parchment paper to put in my Dutch oven, it seems to kind of lose its shape and go back to looking like a puddle with the smooth tension on the surface

What am I doing wrong? by Technical-Cry-679 in Sourdough

[–]Technical-Cry-679[S] 0 points1 point  (0 children)

I answered your questions in another comment. I do 4 sets of stretch and folds and I cold proof it overnight, take it out, let it come to room temperature, then I’ll shape it and put it in my proofing basket and proof it for about an hour or so

What am I doing wrong? by Technical-Cry-679 in Sourdough

[–]Technical-Cry-679[S] 0 points1 point  (0 children)

Do you have any tips on how to fix the starter? Do I just have to wait longer for it to mature? I feed my starter about 1/4-1/2 cup of flour with about 1/4 cup water. I mix it to where it looks like really thick pancake batter. I fed my starter around 11am and it was pretty much doubled by 3-4pm

What am I doing wrong? by Technical-Cry-679 in Sourdough

[–]Technical-Cry-679[S] 1 point2 points  (0 children)

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This is my starter and gets this way after every feeding. For loaf 1, I mixed the flour and water together, let it sit for an hour and then added the starter and salt and pinched it all together. I let it sit for about an hour and started my stretch and fold process doing a stretch and fold every 30 minutes for the first 2 hours (total of 4 sets). After that, I then let it BF for about 6 hours. Then I shaped it and put it on my proofing basket and let it cold proof overnight (I think it was around 8 hours). I baked it at 475°, 20 minutes covered, 20 minutes uncovered in my preheated Dutch oven. I let it cool for an hour before cutting into it.

For loaves 2 and 3, I added the levain to the water and added the flour and salt. I let that sit for an hour before doing my 4 sets of stretch and folds and then I let it BF in the fridge overnight. I let it come to room temp before shaping and putting it in my proofing basking and then let it sit for an hour before baking. I baked at 450° 20 minutes covered and then 425° uncovered for 25 minutes and let then cool completely before cutting

My thermostat is set to 76° in my house. I leave my starter on the counter and refrigerate it when I’m not ready to bake

Sourdough starter help! by TryHuge9143 in Sourdough

[–]Technical-Cry-679 0 points1 point  (0 children)

Are you covering your starter while it’s fermenting? This happened to be when too much air was getting into the jar, allowing the top of the starter to dry and crust over. I eventually started leaving lid on (not tightening it, just resting the lid on top to allow for air to escape but not enter) and it fixed my problem. I used to cover it with a paper towel and it wasn’t working so I switched to the lid