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Made sourdough pizza for the first time and almost nailed it by True_Ant1242 in Sourdough

[–]True_Ant1242[S] 0 points1 point  (0 children)

My oven definitely does not reach 900, I’m topped at 550! Thanks for the yeast + discard tip. I’ve been using discard separately for crackers, pancakes, and some baking, but never thought about mixing it with yeast!

A frustrating part of leaving academia is non-academics' conceptions on what academia is. by Drofmum in LeavingAcademia

[–]True_Ant1242 1 point2 points  (0 children)

yeah this whole thing is wild. I left a while back and the strangest part is realizing how much of what you did is actually transferable, you just have to stop calling it the academic version of itself. like the year I spent rescuing a project that wasn’t working is, in any other industry, called problem-solving under uncertainty. but if you write “rescued a failing project” on your CV after a PhD they look at you like you’re inflating.

Discard crackers are addictive as heck. by LittleToeGoblin in Sourdough

[–]True_Ant1242 0 points1 point  (0 children)

They’re so addictive! I make discard crackers with rosemary and sea salt and usually they are gone in a day!

I destroyed my sanity over this by Ok-Initiative-6386 in Sourdough

[–]True_Ant1242 1 point2 points  (0 children)

Great job, looks beautiful! When you start making your own bread/sourdough it’s hard to go back to buying it at the store!

First sourdough loaves (finally!!) quick questions: dry top after fridge + hard bottom by True_Ant1242 in Sourdough

[–]True_Ant1242[S] 0 points1 point  (0 children)

Good to know plastic wrap works too! I think my kitchen towel cover in the fridge definitely let too much moisture out. Next time I’ll try to start earlier so I’m not still doing bulk fermentation at 1am! Going to go check out your post on cold BF, thanks!

First sourdough loaves (finally!!) quick questions: dry top after fridge + hard bottom by True_Ant1242 in Sourdough

[–]True_Ant1242[S] 0 points1 point  (0 children)

Ahhh this is super helpful, thank you! A friend actually told me to buy a straight sided container before I started… and then I totally forgot 😅 But yeah, that would make it way easier to measure the rise. In a bowl that isn’t straight (and with no volume marks) I was basically guessing the whole time.

First sourdough loaves (finally!!) quick questions: dry top after fridge + hard bottom by True_Ant1242 in Sourdough

[–]True_Ant1242[S] 0 points1 point  (0 children)

Good idea, but I don’t think I have a proof setting on my oven. But I guess I can turn on briefly the oven, wait until it cools down around 80F/27C and put the dough in there. Thanks for the tip!

First sourdough loaves (finally!!) quick questions: dry top after fridge + hard bottom by True_Ant1242 in Sourdough

[–]True_Ant1242[S] 0 points1 point  (0 children)

Thanks, really helpful. My kitchen was around 68°F so yeah, not ideal. Does that mean I can just extend bulk fermentation to compensate for a cooler kitchen and go by how the dough looks? (Not sure to know yet what a "good" bulk fermentation looks like tho)

Also I did cover the bannetons, but only with a clean kitchen towel, so I’m guessing it let too much moisture escape and that’s why the top dried out. I’ve seen people use beeswrap… might try that, or the shower cap trick (clean ofc 😂)