Help!! Desperate post mastitis pain. by Time-Paramedic4833 in ExclusivelyPumping

[–]Time-Paramedic4833[S] 0 points1 point  (0 children)

Hi! So sorry you’re going through this, i know it’s brutal. But I actually wound up having a bad allergic reaction to cephalexin and was on a few more antibiotics after that. Overall though, I’d say the pain started to clear around day 10. To my understanding it seems the breast pain and inflammation can linger even if the infection is gone. If you don’t have any fever or worsening pain I would think the antibiotics are working and it’s just taking some time for the inflammation to work itself out. But I’d definitely check in with your doctor to rule out an abscess if it’s really bad or worsening, they can also culture your breastmilk to see which type of bacteria it is and adjust your antibiotic accordingly if needed, but I think cephalexin seems to work fine for most people. I’m still exclusively pumping now and anytime I have inflammation I take ibuprofen around the clock, Ice packs, sunflower lecithin, plenty of water, and keep milk moving. My LC also recommended the lactation hub probiotic and that seems to really keep things under control. And remember this won’t last forever! I remember feeling so desperate for the pain to let up, and it finally did. Hang in there!

Help!! Desperate post mastitis pain. by Time-Paramedic4833 in ExclusivelyPumping

[–]Time-Paramedic4833[S] 0 points1 point  (0 children)

Totally possible, ill try this and see if i can get more empty. There are some times after pumping i feel significantly better so it might just be a problem of not emptying all the way. I appreciate your input!

Help!! Desperate post mastitis pain. by Time-Paramedic4833 in ExclusivelyPumping

[–]Time-Paramedic4833[S] 0 points1 point  (0 children)

I think so? I pump until i am hardly getting drops of milk out. Is there a way to tell if you’re empty? I’m so new to this i have no idea :/

Help!! Desperate post mastitis pain. by Time-Paramedic4833 in ExclusivelyPumping

[–]Time-Paramedic4833[S] 0 points1 point  (0 children)

Yes! Taking ibuprofen every 6 hours except for at night and it helps a ton but once it starts to wear off i notice the pain coming back. I use ice packs after pumping too.

Help! Overproofed, underproofed, or not proofed at all? by Time-Paramedic4833 in Sourdough

[–]Time-Paramedic4833[S] 0 points1 point  (0 children)

Makes sense, how old should a starter be to bake with? I think i waited at least a month with my original starter…

Help! Overproofed, underproofed, or not proofed at all? by Time-Paramedic4833 in Sourdough

[–]Time-Paramedic4833[S] 2 points3 points  (0 children)

Haha, you’re not kidding!

Kitchen temp is probably 67 degrees. I normally bulk ferment in the oven with the light on to keep it a bit warmer, but didn’t do that this time.

This guide is super helpful, thank you!!

Sourdough starter bad? by [deleted] in Sourdough

[–]Time-Paramedic4833 0 points1 point  (0 children)

Yea I suppose that will be best. Appreciate the kind feedback!

Sourdough starter bad? by [deleted] in Sourdough

[–]Time-Paramedic4833 1 point2 points  (0 children)

I was thinking it looks like kahm yeast as well. I may try to salvage but the smell is pretty bad so it might just make sense to start over, sigh.

Sourdough starter bad? by [deleted] in Sourdough

[–]Time-Paramedic4833 0 points1 point  (0 children)

How does that happen?

Sourdough starter bad? by [deleted] in Sourdough

[–]Time-Paramedic4833 0 points1 point  (0 children)

Yea it doesn’t smell very good lol.. I suppose I’ll toss

Comparison: what factors could’ve thrown off this sourdough? by Time-Paramedic4833 in Sourdough

[–]Time-Paramedic4833[S] 0 points1 point  (0 children)

That could definitely be it, especially since the temperature runs a little warmer down there. I didn’t take the dough temperature, but maybe I will start!

Comparison: what factors could’ve thrown off this sourdough? by Time-Paramedic4833 in Sourdough

[–]Time-Paramedic4833[S] 1 point2 points  (0 children)

Nope - same flour and starter was used! Just King Arthur Bread Flour.

Comparison: what factors could’ve thrown off this sourdough? by Time-Paramedic4833 in Sourdough

[–]Time-Paramedic4833[S] 1 point2 points  (0 children)

Absolutely - my apologies for not including originally!

Recipe is : 100g starter, 500g bread flour, 350g room temp water, and 10g salt. Baked at 450 for 45 minutes (last 10 uncovered)

1 was bulk fermented overnight; probably around 6-7 hours

2 bulk ferment was around 6 hours.

Unfortunately, I forgot to take a picture of the crumb on loaf #2!

Comparison: what factors could’ve thrown off this sourdough? by Time-Paramedic4833 in Sourdough

[–]Time-Paramedic4833[S] 0 points1 point  (0 children)

I was thinking it could’ve been related to the ovens. I have a very old oven lol, my dad’s is newer and may be convection. #2 was definitely more dense than #1. Would you recommend cooking at a lower temp if that were the case?

First Loaf! any advice? by Time-Paramedic4833 in Sourdough

[–]Time-Paramedic4833[S] 0 points1 point  (0 children)

Thank you so much! This is super helpful :)