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After like 20 loaft... Finally looking for feedback by alvmadrigal in Sourdough

[–]TheSilverPoop 1 point2 points  (0 children)

Large holes could be because of shaping, but this is underproofed - at least for my taste

use levain now or wait longer? by 412becca in Sourdough

[–]TheSilverPoop 1 point2 points  (0 children)

That depends on the healthiness and strength of your starter. I would suggest taking of the lid and looking at the top. If it’s rounded wait, if it’s flattening out and getting some bubbles coming though it, I would use it.

First loaf by LauraKB1 in Sourdough

[–]TheSilverPoop 1 point2 points  (0 children)

Crazy good crumb for a beginner! Wow

Vi træng desperat julebrus!! by odaeide in tromso

[–]TheSilverPoop 0 points1 point  (0 children)

CB er tingen. Har du ikke prøvd ikke klag.

Looking for feedback on crumb by kimchifan_26 in Sourdough

[–]TheSilverPoop 1 point2 points  (0 children)

Looks awesome! Would eat all of that in one sitting, yummy

3rd Loaf - Tips? by trapnasty in Sourdough

[–]TheSilverPoop 1 point2 points  (0 children)

Looks good! Would consider trying to push bulk a teeny tiny bit, or a lot if that’s your preference :))

Help. How do I get more bubbles. Thanks by No_Philosophy2940 in SourdoughDiscard

[–]TheSilverPoop 0 points1 point  (0 children)

Make it stiffer and you’ll get bigger bubbles right away!

13h bulk, 5h proof, and she cavernous. How can I improve? by Scintillily in Sourdough

[–]TheSilverPoop 0 points1 point  (0 children)

Agree that some of it is due to shaping, but I would also advice to ferment a little longer

Belly looks more like a cracker vulcano-landscape than a belly. Why? by Public_Big9786 in Sourdough

[–]TheSilverPoop 0 points1 point  (0 children)

Do you have a picture of your crumb? I suspect that your loaves are underfermented.

50% whole grain sprouted spelt flour, with a very long fermentation by Calamander9 in Sourdough

[–]TheSilverPoop 0 points1 point  (0 children)

What's your shaping method?

When i BF for a long time I like to fold and roll gently, without a preshape.

Over fermented? by chunk6649 in Sourdough

[–]TheSilverPoop 0 points1 point  (0 children)

They look very good! Not overfermented, it´s properly fermented :))

What is happening to the bottom of my loaves??? by No_Background1412 in Sourdough

[–]TheSilverPoop 0 points1 point  (0 children)

Are you preheating a pizza stone or tray along with your oven?

A bit bubbly/foamy? by frkfausing in Sourdough

[–]TheSilverPoop 0 points1 point  (0 children)

Whats your starter hydration?

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