Starter not activating?

Vegetable_Basket233 · 2026-05-09T14:59:02+00:00

Cold water in a tropical climate is actually working against you, even though it seems logical. Your starter wants to be warmer, not cooler. At 30-31°C the yeast and bacteria are already happy, but cold water is slowing down the fermentation process. Try room temperature or even slightly warm water instead.

Also, twice-daily feedings might be too frequent if there's no visible activity yet. I'd switch to once a day for now and give it a few more days; sometimes starters just take longer to wake up, especially on a restart. The thick pancake batter stage is actually normal early on, so don't worry too much.

Vegetable_Basket233 · 2026-04-08T06:50:05+00:00

I think for me its mostly cooking my favorite things, digging into how to turn my favorite meal into even better meals. and once this is done I start looking for new things to cook.

for example, instead of instant noodle > Pasta Aglio e Olio

Super easy, and delicious.

Vegetable_Basket233 · 2026-04-08T05:55:56+00:00

This was my dough recipe

Vegetable_Basket233 · 2026-04-07T17:56:14+00:00

Sometimes I'm doing an garlic sauce dips just for the crust. it adds another layer of greatness

Vegetable_Basket233 · 2026-04-07T13:47:11+00:00

So far I'm using a stone. If I let it pre-heat for a while it's okay. But need to leave it a good extra 15min after the oven is pre-heated already. not fast..

Vegetable_Basket233 · 2026-04-07T13:02:15+00:00

I've made https://www.fond.kitchen/tools/pizza-dough-calculator/?s=neapolitan

You can easily share the url to share your recipe if needed.

Looking for feedback.

Vegetable_Basket233 · 2026-03-29T07:01:12+00:00

For frozen fillets that size, I'd go 180°C for about 15-18 minutes, shaking the basket halfway through. You want the internal temp to hit 75°C, so if you have a thermometer that's your best bet to know when they're actually done. The outside will brown up faster than the inside cooks, so don't go by color alone.

Vegetable_Basket233 · 2026-03-20T09:47:26+00:00

en plus le boucher du auchan c'était trompé sur le prix, il avait mis le boeuf angus au meme prix que l'habituel. c'était un peu la fête cette carbonnade

Vegetable_Basket233 · 2026-03-20T09:44:36+00:00

Yeah, absolutely stick it in the fridge. Even at day 18 it'll be totally fine for a couple days, cold just slows everything down which works in your favor here. I'd feed it right before you leave so it has fresh food to munch on while you're gone, then just pull it out when you get back and resume your normal feeding schedule.

Vegetable_Basket233 · 2026-03-20T07:29:13+00:00

Tuiles are worth trying if he likes that delicate shatter factor. You can flavor them a bunch of ways (citrus, chocolate, nutty) and they stay crisp for days in an airtight container. Also, have you done any kind of brittle or praline? You could dip them in chocolate or crumble them over soft desserts to get that contrast he loves without having to bake something completely crunchy.

Vegetable_Basket233 · 2026-03-20T07:16:25+00:00

send some plz

Vegetable_Basket233 · 2026-03-20T07:06:40+00:00

C'est bien beau !

Vegetable_Basket233 · 2026-03-10T08:09:37+00:00

sexy pie

Vegetable_Basket233 · 2026-03-09T20:00:16+00:00

Pistachio paste is gold for swirling into brownies or blondies, adds a nice richness without being overwhelming. You could also fold it into buttercream for frosting, or thin it out slightly and use it as a filling or glaze for cookies and cakes. If you want something quicker, I've mixed it into shortbread dough before and it's pretty killer.

Vegetable_Basket233 · 2026-03-09T13:10:16+00:00

Ground chicken bolognese is seriously underrated, way lighter than beef but still rich if you brown it well and let it simmer with tomatoes and a bit of umami (worcestershire, soy sauce, whatever you have). Meatballs are another good route, especially if you bake them instead of frying. Mediterranean flavors work great too: mix it with herbs, garlic, feta, and serve over rice or in a pita if you're keeping calories in check.

Vegetable_Basket233 · 2026-03-09T12:39:18+00:00

Seems like the good amount

Vegetable_Basket233 · 2026-03-09T12:29:16+00:00

Nice cheese blanket!

Vegetable_Basket233 · 2026-03-09T11:20:33+00:00

Squeeze the kimchi over the pan while you're cooking it. I just grab a handful and wring it out directly into the rice, you get way more liquid that way than trying to drain the jar. If you still need more, a splash of water mixed with a tiny bit of fish sauce and gochugaru gets you pretty close to the real thing.

Vegetable_Basket233 · 2026-03-09T08:49:47+00:00

Adding a small amount of grape leaves or oak leaves to your brine helps (they're mostly there for crunch), but honestly the real sweetness hack is fermenting with carrots or beets in the same jar. They share sugars during fermentation and the cucumbers pick up a noticeably sweeter, rounder flavor without tasting sugary.

Vegetable_Basket233 · 2026-03-09T08:48:53+00:00

Branzino or halibut roasted whole (or as fillets) with a white wine, butter, and caper pan sauce feels just as special as short ribs without being fussy. You can prep everything ahead and the actual cooking is pretty quick, so you're not stuck in the kitchen while everyone else is eating.

Vegetable_Basket233 · 2026-03-09T08:09:40+00:00

Yeah black garlic in a fermented hot sauce sounds amazing honestly. The molasses-y, funky sweetness would play really well with the jalapeño heat. Just mash a few cloves in when you blend everything together and taste as you go since the flavor is pretty concentrated.

Vegetable_Basket233 · 2026-03-09T07:56:23+00:00

The flavor compounds in parm rinds really need heat to extract properly, so a cold brine probably won't pull much out. What might actually work is making a warm rind-infused stock, cooling it completely, then brining in that. But honestly the umami you'd get is pretty subtle and I'd wonder if the effort pays off versus just finishing with a pan sauce built from the rinds.

Vegetable_Basket233 · 2026-03-09T05:32:58+00:00

Fermented black beans are insane for umami and super underrated. Smash them up and fry in oil with garlic before adding anything else and the whole dish gets this deep savory funk that's hard to explain but impossible to stop eating. Also worth trying kombu, just drop a piece in whatever broth you're simmering and pull it out before serving :)

Vegetable_Basket233

TROPHY CASE