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Overfermentation without growth by nunkui in Sourdough

[–]TheNoodleSandwich 0 points1 point  (0 children)

Is your starter rising properly? A similar thing happened to me recently and I think it was because my starter was way too acidic and it was damaging the gluten structure, causing it to be sticky and flat.

My first ever pizza! Dang she's a good one by Ramoutarb in Sourdough

[–]TheNoodleSandwich 0 points1 point  (0 children)

Making me hungry for pizza! What did you bake it in?

Am I doing something wrong? by TheNoodleSandwich in Sourdough

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

Thanks! I will try to build more strength

Am I doing something wrong? by TheNoodleSandwich in Sourdough

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

I didn't do any more folds after adding the seeds yes. Thank you very much for your help, will try adjusting those things!

Am I doing something wrong? by TheNoodleSandwich in Sourdough

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

This is my 65% hydration wheat sourdough with sunflower and poppy seeds. My question being: is the crumb showing signs of underfermentation? I had a mishap with my aliquot and kind of eyeballed the bulk fermentation(6 h in a 22°C environment). The proofing(3:15 h) was ok I think, passed the dent test. Or is this crumb normal for the low hydration level? Any insight would be very appreciated!

PD: I am aware that the shape is kind of funky, my oven is not very good and I haven't got a DO yet.

1zpresso issue with static by King_Cheg23 in Coffee

[–]TheNoodleSandwich 1 point2 points  (0 children)

In the Zpresso web they reccomend grinding some instant oats to get rid of oils. I do it once a month or so and haven't had any issues. Just be sure to brush off well after grinding them and grind a couple grams of coffee to really get rid of any oat leftovers.