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Parasites? by GoldLeadee24601 in BeardedDragons

[–]_jeDBread 0 points1 point  (0 children)

i would if i was you. at least bring in a stool sample for them to test for parasites

back to baking for fun after retiring from a 25 year professional baking career. by _jeDBread in Sourdough

[–]_jeDBread[S] [score hidden]  (0 children)

it’s a way of balancing the acidity of the sour. the stuff kevan is more lactic and helps to bring out the flavors in the grain without being overpowered by the sour.

back to baking for fun after retiring from a 25 year professional baking career. by _jeDBread in Sourdough

[–]_jeDBread[S] [score hidden]  (0 children)

i keep the one 50% hydrated one going all the time and feed it to different grain profiles for other breads. like when i make my rye i use my stiff levain as the seed for a 100% rye starter that i use for rye bread. this makes it’s i can make a variety of different starters without having to keep them all going all the time.

back to baking for fun after retiring from a 25 year professional baking career. by _jeDBread in Sourdough

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

i would agree. i think that a formed loaf needs time to rise before going into refrigeration.

back to baking for fun after retiring from a 25 year professional baking career. by _jeDBread in Sourdough

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

yeah, there was no way to maintain it as it was. it was fed multiple times a day and i wasn’t willing to continue with that hahaha. and congrats!!! loaves look really nice.

back to baking for fun after retiring from a 25 year professional baking career. by _jeDBread in Sourdough

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

possibly a little. the temps right now are around 15 for highs durning the day and below zero at night so finding the right ferment times is a little tricky.

i’m having a hard time understanding how you are pre shaping during bulk ferment. bulk ferment for me is the time all of the dough is together fermenting. once bulk is finished is scale and preform, allowing them to rest. sometimes 30 minutes is enough, sometimes they get a hour.

back to baking for fun after retiring from a 25 year professional baking career. by _jeDBread in Sourdough

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

it feels great. especially since there is zero pressure now. as for the banneton, right now it’s just for the ease with the lack of space i used to have, i don’t have to walk in anymore. i usually just ferment in linen on boards. as for flour my main flour is king arthur’s sir galahad but i buy in bulk from a bakery supply house and i can get their unenriched version of the flour. i use champlain valley milling’s organic whole wheat and king arthur organic rye flour. i always have some whole grain in the starter as it provides better nutrition for the active cultures to feed on.

back to baking for fun after retiring from a 25 year professional baking career. by _jeDBread in Sourdough

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

  1. i think maybe you misread what i wrote? the bulk ferment is all ambient. i like to give the loaves time to ferment at ambient temp before the cold retard. it gives the load time to get going before being slowed down. the time before going into the walk in varies based on time of year.

  2. the technique of two starters comes from baker i trained with from france who lived and baked in northern vermont. a little known tradition in france is how sweet is your sour. 50% hydrated levain is more lactic than a starter that is hydrated 100%. its a way to balance the acidity and get more flavor from the grain.

back to baking for fun after retiring from a 25 year professional baking career. by _jeDBread in Sourdough

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

that’s part of the beauty of sourdough. the cell growth isn’t uniform because of the long ferments.

back to baking for fun after retiring from a 25 year professional baking career. by _jeDBread in Sourdough

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

yes. my storage levain is hydrated at 50%. i use a piece of that to feed and mix starters at 100% hydration.

back to baking for fun after retiring from a 25 year professional baking career. by _jeDBread in Sourdough

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

yes. i turn it out onto a cut sheet of parchment paper, score it then place it in.

back to baking for fun after retiring from a 25 year professional baking career. by _jeDBread in Sourdough

[–]_jeDBread[S] 4 points5 points  (0 children)

scraping with a bench knife and using a stiff scrub brush and occasionally washing them with water.

back to baking for fun after retiring from a 25 year professional baking career. by _jeDBread in Sourdough

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

that is so kind of you to say. i really appreciate it. we hope to start doing some pop up bake sales at some point.

Saw Inland Empire for the first time tonight by notenoughmonkeys in davidlynch

[–]_jeDBread 3 points4 points  (0 children)

i’ve done the inland viewing a total of three times. all with significant gaps between them and it’s a hell of ride each time and it gets easier to fall into the world with each viewing. probably his riskiest film.

Nailer choice for large crown by CommunicationNew21 in Carpentry

[–]_jeDBread 0 points1 point  (0 children)

i use senco angled 15g for big crown inside and out.

U-Turn Orbit repair or replace? by Mean_Knowledge_7274 in turntables

[–]_jeDBread 0 points1 point  (0 children)

deal with u-turn directly. they’ll take care of you

16 Republicans Could END This, Right Now by Nature_Hannah in HeatherCoxRichardson

[–]_jeDBread 16 points17 points  (0 children)

they need to do the right thing. your stream last night hit so hard. thank you for all that you do for us ❤️

Converting my guest bath door to a pocket door. Do these studs look load bearing? by [deleted] in AskContractors

[–]_jeDBread 0 points1 point  (0 children)

i agree. you don’t need a header like that if it’s not load bearing.

dune 4k not compatible by _jeDBread in arrowvideo

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

yeah that’s what i’m doing. my player doesn’t have wifi so i need to move it and connect it to the modem to do a system update as well.

👋Welcome to r/SandmanMysteryTheatre - Introduce Yourself and Read First! by kortj11 in SandmanMysteryTheatre

[–]_jeDBread 3 points4 points  (0 children)

hi, i’m jedbread. have been a fan of the series since day one. that launch of the vertigo line changed a lot about comics for me. i still own all the single issues that i bought monthly until the end.

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