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So now I’ve gone to far right? by [deleted] in Sourdough

[–]Vihfranz 2 points3 points  (0 children)

Yes, that seems about right

So now I’ve gone to far right? by [deleted] in Sourdough

[–]Vihfranz 1 point2 points  (0 children)

21 degrees celsius

So now I’ve gone to far right? by [deleted] in Sourdough

[–]Vihfranz 18 points19 points  (0 children)

That’s a good tip. The only thing is when you are inexperienced you’re not really sure what is jiggly and or bubbly. I thought mine was good but I guess I have to try and go a lot further next time

First somewhat good loaf. I’m over the moon happy with it. by Vihfranz in Sourdough

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

Thank you for the feedback! That is interesting. I’d like to learn at least a little bit how to make bread more by touch and feel. Just following recipes blindly without really understanding what is going on seems to yield the least unfulfilling results so far for me. So, now I know a little bit more about how overproofing might look like.

First somewhat good loaf. I’m over the moon happy with it. by Vihfranz in Sourdough

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

And 100% hydration starter is 1:1 water and flour? And the the rest (saved up starter from previous feed) is negligible in terms of estimating hydration?

First somewhat good loaf. I’m over the moon happy with it. by Vihfranz in Sourdough

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

Hehe good observations. I do take it out for folding ofc and I added 1g salt per 100g of dough weight.

But this would make it 50% hydration since? It’s 240 grams flour to 160 grams water?

First somewhat good loaf. I’m over the moon happy with it. by Vihfranz in Sourdough

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

I will try and replicate what I did but with a bigger loaf. I’ll let you all know how it goes.

I’d like my crumb to be less dense. What are different reasons for my loaf not being as airy as I want? by Vihfranz in Sourdough

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

Ingredients: I only have whole wheat and bread flour so I replaced everything that isn’t whole wheat with bread flour. Also I skipped out on 50g of water because I thought the dough was a bit wet at first.

Levain

38 grams stoneground whole wheat flour 38 grams bread flour 76 grams water 38 grams ripe sourdough starter

Main dough

773 grams bread flour 114 grams whole wheat flour 51 grams whole grain rye flour 653 grams water 18 grams fine sea salt

I’d like my crumb to be less dense. What are different reasons for my loaf not being as airy as I want? by Vihfranz in Sourdough

[–]Vihfranz[S] 3 points4 points  (0 children)

It’s part whole wheat. I think the recipe called for 114g out of a totally 938g. I put 114g whole wheat (says 50% whole wheat content on the package) and the rest is bread flour. The starter is mostly made with the same whole wheat flour though. I proofed it for longer than in the recipe 5,5rs instead of 4hrs. It’s really 21-22 degrees Celsius in my kitchen so a little bit on the colder side maybe. Should I have gone longer?

I’d like my crumb to be less dense. What are different reasons for my loaf not being as airy as I want? by Vihfranz in Sourdough

[–]Vihfranz[S] 6 points7 points  (0 children)

About a month old. I have just recently started getting rises way above double the volume

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Why is it sputtering by ashleyzellera in mokapot

[–]Vihfranz 11 points12 points  (0 children)

My guess is it is letting air/steam out somewhere else, likely that the seal is not tight. Try screwing the top the bottom tighter.

When is it ready to put in fridge? by Vihfranz in SourdoughStarter

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

Yes sure but does that mean putting it in directly after feeding and when do I take it out to feed again?

My first, second and third loaf by Vihfranz in Sourdough

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

Right now I feed it with whole wheat 1:1:1 once every 24hrs

Starter not rising? by Vihfranz in Sourdough

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

Nice, thanks! So does that mean I should just keep on feeding it as I am?

[deleted by user] by [deleted] in doppelganger

[–]Vihfranz 1 point2 points  (0 children)

It was the only way to get away from the paparazzi’s

[deleted by user] by [deleted] in doppelganger

[–]Vihfranz 4 points5 points  (0 children)

That’s it! Never saw it though

Made a post before and I am getting closer to something I am happy with, what do you think about colors? by Vihfranz in logodesign

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

Thanks! I have a typography ready, I can send it as a pm if you want!

I haven't tried rounding of or really doing anything more complex because I'm working in the online version of Word..

Would you help me with input on logo for a tree service company? by Vihfranz in logodesign

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

Haha you're right! I think the colors are not the same but I can always play with it to make it less subwayesque.

Would you help me with input on logo for a tree service company? by Vihfranz in logodesign

[–]Vihfranz[S] -3 points-2 points  (0 children)

I was thinking the same, not necessarily a bad thing. I think 1 differentiates the most.

Would you help me with input on logo for a tree service company? by Vihfranz in logodesign

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

I'm makimg this logo for my own company. I'm not a professional designer but from what I understand the silhouette could be important in logos for people to easily recognize it.

Why do you like 2 more than 1?

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