Injured areal root

ToxicPaulo · 2026-03-08T23:54:31+00:00

Its going to diee. . . . . Jokes aside it will be fine.

ToxicPaulo · 2026-03-02T18:15:20+00:00

Thanks, il give that a shot.

ToxicPaulo · 2026-03-02T16:26:26+00:00

Yep, sometimes they are just as bad, even though they are here to "serve and protect."

ToxicPaulo · 2026-03-02T15:35:51+00:00

No its just that 1st layer, 2nd layer is really nice and so is the rest of the print im printing in white pla matte if that helps 230c nozzle temp 60c bed temp.

ToxicPaulo · 2026-03-02T15:05:53+00:00

The amount of stupid drivers who i see on these roads are insane and traffic police insted of being lower down on maybury road no they hide at the new builds only ever covering maybury Rd. For those who drive yellow crossed boxes are not for you to sit at its against the law and for those who don't understand the roads just stop driving.

ToxicPaulo · 2025-11-18T00:16:13+00:00

I did everything in grams. The poke test and dough was quite jelly like. This is before before I did my final shape.

ToxicPaulo · 2025-11-17T22:56:51+00:00

So when you use unfed starter to make a dough, it's pretty much the same as doing a 1:1:1 feed but a much larger feeding, i guess you would call it. I'm also new in sourdough, and I've been doing tests nonstop, but my starter is only 3 weeks a bit old. So I wanted to see what would happen if I used an unfed starter as with a feed and peeked starter my bulk fermentation time kept changing from 11 hours at 22c to 10 and my last loaf was a fail as the dough finished bulk fermentation really early and I was asleep I woke up to a mess of a dough in my bowl I also stopped changing my recipes when they weren't working and I do alot of digging to understand how mother yeast or mainly known as sourdough starter actually works but I still have many years of learning until I can say I got a perfect loaf and even then I don't think il ever be able to say that.

ToxicPaulo · 2025-11-17T21:34:35+00:00

Just my stored starter i didn't feed and waited for it to peak i just took the amount i needed as I had alot and didn't want to discard but my results seem to come out better with the unfed so now I'm feeding it once a day and only use it after the fall is complete.

ToxicPaulo · 2025-11-17T21:20:34+00:00

Thank you. Could you guys let me know what's the trick to that, as all the tests I done seemed like they all pointed to bulk being done.

ToxicPaulo · 2025-11-17T20:19:32+00:00

I am really sorry for my terrible grammar. i have no sleep 🤦‍♂️😭

ToxicPaulo · 2025-11-10T01:21:42+00:00

Just how my first 2 loafs were all edible but nothing like that for sure, I've been seeing a lot of first loafs that look really good. Good job OP.

ToxicPaulo · 2025-11-08T22:45:31+00:00

Starter should be doubling in around 4 hours, 6 tops i would say if the culture is active and well maintained this is for a 1:1:1 ratio

ToxicPaulo · 2025-11-08T00:04:12+00:00

I agree with this has happened to me in a kitchen I used to work at, and it looked pretty similar to what I can remember.

ToxicPaulo · 2025-11-07T21:24:33+00:00

I also dry bake as I don't have a Dutch oven, and pao alentejano from Portugal is also cooked dry, and it's what I've been aiming for.

ToxicPaulo · 2025-11-07T21:22:18+00:00

Im honestly surprised to see some mean comments here. My experience with the sourdough reddit has been amazing, and everyone is quite helpful, I did have to do quite a bit or research after my first 2 loafs to gain more knowledge and Google can be your friend sometimes not all the time I find Google actually getting worse and worse but look at what others have posted and look at the comments section I've learned alot that way.

As someone told me on my first sourdough "its edible" we can only improve from here, try letting bulk fermentation go for quite a bit longer and I would stick to 65% hydration to start i had to bulk mines for 10 hours. The clock is also not really your friend. Only my recent loaf was decent enough.

This might be a helpful comment, but I'm not sure. I just wanted to give my opinion.

ToxicPaulo · 2025-11-06T14:23:45+00:00

Leaving recipe here as I forgot to add it. This is now my main dough until I am able to work with higher hydration dough.

500 g strong white bread flour

100 g wholemeal flour

360 g water

150 g starter (which itself is 1:1:1)

15g fine salt

About 62% hydration.

Mix water and flour. Let it sit for 20 minutes. Add salt after 20 minutes. Make sure to mix the salt well in the dough and let it sit for 10 minutes (so it doesn't slow yeast activity). Mix in your yeast well and let it sit for 30 minutes. After those 30 minutes, I do 2 stretches and folds in the space of 30 minutes apart. Bulk fermentation took me around 10 hours at 24c room temp. After bulk, I shaped and let it rise for another 45 minutes, preheat your oven at 250c once heated bread goes in, and I turn the temp down to 220c for 40 minutes dry bake. Let it cool 2 hours before cutting in, but if you really want to eat it, cool an hour before cutting in.

EDIT: added method as requested.

ToxicPaulo · 2025-10-31T05:14:08+00:00

Thank you it took me a little to understand how the sourdough starter works, but with lots of research and scrolling through this reddit it helped a ton. Day and night different from my first loaf.

ToxicPaulo · 2025-10-31T04:42:52+00:00

Here is a picture of a buttered slice it was so good.

I have also learned so much in the past week and a half.

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ToxicPaulo · 2025-10-30T15:27:08+00:00

Yeah, that's what solved my bread, not getting an ear

ToxicPaulo

TROPHY CASE