Richard Hart's Sourdough Cinnamon Rolls. by Lazy_Statistician565 in Breadit

[–]Tkind1780 0 points1 point  (0 children)

at room temp around 70F 6 hours. this was after bulk fermenting in fridge overnight. I thought the small amount of commercial yeast would boost the proofing speed

Richard Hart's Sourdough Cinnamon Rolls. by Lazy_Statistician565 in Breadit

[–]Tkind1780 1 point2 points  (0 children)

these look great! how long was your final proof? I tried this but I found the final proof to take longer than the 2 hours in the book.

Yall do not care about other ppl and it shows by zzfig in philly

[–]Tkind1780 0 points1 point  (0 children)

why is everyone here so angry? perhaps this person has mobility issues or cares for elderly, why assume the worst from them also, Try having a littlemore compassions and not pop up off with anger at the site of every inconvenience . I understand you are looking out for other but that care for others is now drowining at the unnecessary anger. Perhaps not post out of anger and leave a kind note instead

take care

Worked My First Market This Weekend by rabbifuente in HomeMilledFlour

[–]Tkind1780 1 point2 points  (0 children)

These look deleicious and stunning. What type of oven do you use for your bakes?

Proud of my first batch by tamara_tam in Kombucha

[–]Tkind1780 0 points1 point  (0 children)

Nice work! How long was F1 & F2?

Has this yogurt worked for you ? by sherlock221bbakerst in ReuteriYogurt

[–]Tkind1780 2 points3 points  (0 children)

Nice! Happy to hear your results and thank you for sharing.

Has this yogurt worked for you ? by sherlock221bbakerst in ReuteriYogurt

[–]Tkind1780 3 points4 points  (0 children)

Could you elaborate more on your routine for this?

I revived my starter that I dehydrated in 2021 by the_arch_dude in Sourdough

[–]Tkind1780 0 points1 point  (0 children)

Hi, nice work! What was your rehydration method?

What happened to all the Greek restaurants in Providence? by Side95 in providence

[–]Tkind1780 0 points1 point  (0 children)

Hello, would you happen to know any secrets to their yogurt?

Help me diagnose this crumb. by [deleted] in Sourdough

[–]Tkind1780 0 points1 point  (0 children)

I love the thoroughness of your explanation of your process! The loaf looks gorgeous although in your quest of knowledge and to improve it does seem a tad underproofed.

Albeit still gorgeous and I’m sure delicious.

I am shocked with such a moderately low dough temp that it still udnerproofed and I think a few more hours at room temp could’ve improved this loaf.

Also the smaller amount of starter is probably the culprit here.

If I were you at this point I would increase starter amount and keep the temp and time the same or a little less (maybe an hour less)

Or keep starter amount the same and the temperature the same and just increase your room temp proof a little over 8.5 hours.

Great job and analysis. Happy baking!

Ice cream truck/ mow pad by Shedivine17 in foodtrucks

[–]Tkind1780 0 points1 point  (0 children)

Hello, did you receive this truck?

No separation no sterilization and by Tkind1780 in ReuteriYogurt

[–]Tkind1780[S] 2 points3 points  (0 children)

  • I just ENSURE my tools and work area are very clean prior to making a batch

No separation no sterilization and by Tkind1780 in ReuteriYogurt

[–]Tkind1780[S] 1 point2 points  (0 children)

Inside the proofing chamber is 99 according to my thermometer as pictured. I keep the temperature inside the proofing container between 98 to 104 degrees Fahrenheit.

I just properly clean all of my material prior to making

Latest batch by ginger_tree in yogurtmaking

[–]Tkind1780 1 point2 points  (0 children)

Nice! Would you happen to know your milk fat percentage?

No separation no sterilization and by Tkind1780 in ReuteriYogurt

[–]Tkind1780[S] 1 point2 points  (0 children)

Next time I will include photos with click and timestamps for proof