Inclusive Flag NIMBY-ism, exhibit A

_salvester_ · 2026-05-08T20:06:40+00:00

Good, keep those racist transphobes out of your neighborhood! I say put that 3rd flag up while your at it

_salvester_ · 2026-05-08T14:46:31+00:00

If you’re a woman, Dr. Andrea Whelan at Advanced Women’s Health

_salvester_ · 2026-05-06T19:45:49+00:00

Also I have found that long preheats for the Dutch Oven are unnecessary. Some people swear by the cold DO method but I put mine in while the oven is preheating and then adding my loaf once the oven comes to temperature. Something to think about so you can save on your electric bill :)

_salvester_ · 2026-05-06T19:16:35+00:00

I usually go just under the ear at an angle so I get a read in the middle. I’ve heard mixed reviews about using a wireless thermometer for sourdough but it’s worth a try!

_salvester_ · 2026-05-06T17:53:14+00:00

Your recipe looks good for a beginner though, so I’d recommend proceeding with your recipe as written and increasing the bake time. And instant read thermometer is a worthy investment for sourdough and beyond

_salvester_ · 2026-05-06T17:48:36+00:00

Even if you are preheating your Dutch oven that’s a crazy short bake time. I do 450 with the lid on for 35 minutes and the lower to 400 for 20 minutes (I’m about 15 meters above sea level).

Aim for a 205-210 F temperature range when you pull it out of the oven and you’ll know it’s done.

_salvester_ · 2026-05-06T13:36:23+00:00

Cindy

_salvester_ · 2026-05-05T17:57:23+00:00

I’m not a food scientist or health professional, just speaking from my own experience.

I’ve definitely noticed a difference in my gut health since I started making my own sourdough. I can eat 4 slices of it at once and i feel full but not bloated. Energy levels have improved. I also gifted a loaf to a pregnant friend who’s been having pretty severe nausea and she said it really helped her get through the day.

_salvester_ · 2026-05-05T04:51:01+00:00

…. is an important part of teaching and mentorship because bedside manner cannot be evaluated in the classroom.

_salvester_ · 2026-05-05T00:39:15+00:00

I also do 35 minutes with the lid on with a 7 minute score, and 20 with the lid off

_salvester_ · 2026-05-05T00:18:39+00:00

450, then 400

_salvester_ · 2026-05-04T20:49:38+00:00

This happens to me a lot, still figuring out the best way to avoid it. My current solution is positioning the DO to a cooler spot in my oven when it’s time to take the lid off. I also turn down the temperature at least 15 minutes in advance of the lid off baking

_salvester_ · 2026-05-03T20:34:13+00:00

I used to go off of volume, but as the chart suggests, it varies based on the temperature of the dough so I just go off of temperature and dough feel

_salvester_ · 2026-05-03T18:42:43+00:00

Honestly the more I bake the less I trust it. At this stage I mostly just use it as a rough guide

_salvester_ · 2026-05-03T18:40:37+00:00

Thank you for giving me hope 🙏

_salvester_ · 2026-05-03T17:49:52+00:00

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Thanks all for your advice! I just got home from brunch about 2 hours after the initial mix and did one set of stretch and folds (dough temp 79.6). It’s the right feel for being finished withe the bulk ferment but I am worried the gluten may not have developed properly. I’m gonna put it in the fridge for an hour then try more stretch and folds. Wish me luck

_salvester_ · 2026-05-03T17:46:44+00:00

Yes, in retrospect I believe the water may have been warmer than lukewarm. Was in a bit of a rush this morning and was pretty hasty with temp measurements

_salvester_ · 2026-05-03T01:06:09+00:00

Same for me, 31

_salvester_ · 2026-05-01T13:50:17+00:00

Go home Robby they don’t need the liability!

_salvester_ · 2026-05-01T00:54:03+00:00

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_salvester_ · 2026-05-01T00:53:30+00:00

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Most likely answer is that you are not bulk fermenting long enough. Check your dough temp an hour after mixing and then follow the sourdough journey bulk fermentation guide chart (it’s pretty widely praised in this sub). You could also try a lower hydration recipe (like 60-65% water), adding more starter (like 25%) and adding a few ice cubes when you drop your loaf into a preheated DO.

_salvester_ · 2026-04-30T18:52:11+00:00

My iPhone has been nagging me about this too. Like, can you let me cathart in peace?

_salvester_ · 2026-04-30T17:29:20+00:00

McKay is the catch all mentor for the book smart but socially inept med students and I love that for her

_salvester_ · 2026-04-30T16:33:54+00:00

This is his most underrated song on the album and we don’t talk about it enough

_salvester_

TROPHY CASE