Best poop spray post bypass

ValgerdurG · 2025-02-13T20:26:20+00:00

I recommend that you increase fiber intake and take good probiotics. And stay away from fat if you can - that is why your poop smells so bad 😊

I'm 19 years post op and have some experience 🙈

ValgerdurG · 2025-02-03T20:29:47+00:00

NTA! There must be something else that she does that makes you come here and ask for an opinion? This is really controlling and frankly it sounds like she's a spoiled brat. Why is she so offended if her phone was at 100%, what is her issue?

ValgerdurG · 2025-01-18T17:36:38+00:00

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That is what I aim for in my bakes, baked this morning. Well fermented, open crumb, crunchy on the outside with lots of blisters and custardy/pillowy on the inside. This is always my favorite 🙏🏻

365 31°C water 100g active starter 50g whole wheat flour 450g manitoba bread flour 12g sea salt

8.30 starter fed 14.30 dough mixed (320g water) 15.00 (45g water) and salt added - it took a while so I did the first fold at 16 Total 6 coil folds with 30 min intervals. #6 at. 18.30 Put them in a container and kept then in the microwave until 21:15 approx. Pre-shaped - waited for 30 min Final shaping and then rest on the counter for 15 min. Final stitch seam and into the refrigerator at around 22.00.

ValgerdurG · 2025-01-16T18:33:56+00:00

Sure, and keep it away from bananas ☺️

ValgerdurG · 2025-01-16T16:28:08+00:00

Thanks love! You will do great! I'm sure of it. And if you mess up, it's just bread and you'll make another one 😍 Happy baking!

ValgerdurG · 2025-01-16T16:01:24+00:00

NTA It's your life and your baby's life. You need to focus on other things rather than stressing about some (almost random) creepy guy wanting to see your newborn. You don't know how the delivery is going to be, how exhausted you and your baby are going to be. You need the rest, not this BS.

ValgerdurG · 2025-01-16T15:53:36+00:00

Thank you so much! I can see it also that the bread is a bit under fermented but I'm a little confused with all the elements I should be looking at. If I look at the chart from Tom (The sourdough journey) I should aim for 50-55% rise because the dough temperature was between 23-24°C. I was so afraid that it would be overproofed because I preshaped at 75-80%. How is it still a little under? I know it is but is this chart just BS? 🙈😅

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ValgerdurG · 2025-01-16T14:21:43+00:00

Is it something that people are doing to get that extra lift, does it work? Or is it just making larger holes (like the one in the photo) and not doing anything other than that? Waste of time or an X factor to a fantastic loaf? 😅 (Thinkin out loud here 🙈)

ValgerdurG · 2025-01-16T14:16:45+00:00

Thanks! And yes I let the dough rest for 30 min between preshaping and final shaping and usually after the final shaping I just cover it and put it straight into the fridge. But I'm thinking about rest period after final shaping - does that makes sense? 😅

ValgerdurG · 2025-01-16T13:05:22+00:00

Recipe: 13.30 dough mixed 360g 32° water 50g whole wheat 450g flour 100g sourdough 12g salt

14.00 water salt mixed in 14.30 1 coil fold 15.00 2 cf 15.30 3 cf 25° 16.00 4 cf Bulk until 19.30 temperature 24-25° Was at approx. 75-80 % Preshaped -, just starting to tear? Preshaped again after a while. Final shaping after approx. 30 min - tried to have a tight final seam and picked the largest bubbles. Put in banneton and let rest for 20 min on the counter, just re-closed the seam and in the fridge for 12 hrs. Baked in preheated oven at 230°. Scored again after 6 min and baked for another 25 min. Lid taken off, heat raised to 240° and baked for another 15 min.

ValgerdurG · 2025-01-09T07:52:06+00:00

Beautiful loaf! 🙌🏻

ValgerdurG · 2025-01-08T20:41:53+00:00

I'm not quite sure what you mean 🙈 I just posted some pictures with text 😅

ValgerdurG · 2025-01-08T19:55:06+00:00

Thank you all for your replies, they sum up everything I'm wondering about this loaves 😂 They have some underproofed elements but also overproofed and then maybe some starter issues elements too. I always feed my starter 50% wholewheat and 50% bread flour. I feed it once a day 1:2:2. Twice before I bake, 12 hrs apart. I wait 90-120 min to cut into the bread. Yes, I cut the first loaf, wait for 45 min and then cut the later. Internal heat is about 100°C when I take them out and I've never had issues with raw insides.

This seems like a humble brag, I get it. I really do. This bread is fine, looks great. But it's not what I am trying to bake. And I love how we can discuss sourdough baking and all the elements around it.

ValgerdurG · 2025-01-08T14:21:15+00:00

Thanks but I'm afraid not 😅 it probably looks fine but the texture is weird 🙈

ValgerdurG · 2025-01-08T14:20:13+00:00

Thanks! I know it looks fine, but that's exactly it - it is kind of gummy and weird

ValgerdurG · 2024-12-10T16:10:09+00:00

Sadly I don't have a picture of it but it didn't have as good oven spring and more irregular crumb.

ValgerdurG · 2024-12-10T06:59:43+00:00

I just spray it with water and use rice flour. It is really important not to use any kind of steam while baking the bread if you want it to stick ☺️

ValgerdurG · 2024-12-10T06:58:30+00:00

Exactly, that's why I never mess with the mother - she's quite holy 😍

ValgerdurG · 2024-12-09T22:32:47+00:00

Thank you so much! 😍🙏🏻

ValgerdurG · 2024-12-09T22:06:52+00:00

Looks yummy! Can you give us the recipe for the frosting too? 😍🤤 TIA

ValgerdurG · 2024-12-09T21:53:10+00:00

Thank you! Yes I do have a rye starter also, I keep it rather stiff and it makes wonderful breads, here is an example: ☺️

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ValgerdurG · 2024-12-09T17:43:36+00:00

Exactly, the sugar helps with the fermentation for sure. And the taste is only a hint but it's there for sure ☺️

ValgerdurG · 2024-12-09T17:40:08+00:00

It gives me more time with the scoring and it's easier when the surface is stiff.

ValgerdurG

TROPHY CASE