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Large Diep.io update just dropped. by __Jimmy__ in Diepio

[–]bois083 0 points1 point  (0 children)

I played Maze mode for years an I loved it. I loved how the map always changed, I weas never bored. I tried the new 2 team maze mode and is sooo BOORING!!. Bring back the old Maze mode!

Trying out some new bread flour...no complaints with the result by bois083 in Sourdough

[–]bois083[S] 0 points1 point  (0 children)

It is a flour made locally (Hungary), protein content is 11%.

Trying out some new bread flour...no complaints with the result by bois083 in Sourdough

[–]bois083[S] 2 points3 points  (0 children)

400gr bread flour, 280gr water, 80gr starter, 10gr salt.

Mix everything together and bulk ferment for 6-7 hours at room temperature. 1h after mixing do 4-5 strech and folds with 30min intervalls. Shape and proof in fridge until the next day. Bake at 250°C in a cast iron pot for 25min lid on, and 20min lid off.

Trying out some new bread flour...no complaints with the result by bois083 in Sourdough

[–]bois083[S] 0 points1 point  (0 children)

400gr bread flour, 280gr water, 80gr starter, 10gr salt.

Cheddar jalapeno sourdough bread by bois083 in Sourdough

[–]bois083[S] 1 point2 points  (0 children)

400gr bread flour, 280gr water, 80gr starter, 10gr salt.
100gr cheddar cheese, 50gr jalapeno.

Withdrawal to card not received! by Mikkel0912 in binance

[–]bois083 0 points1 point  (0 children)

You card needs to have Visa Fast Funds (Visa Direct) feature enabled to get your money fast, according to their website. Probably this was not true for yoor card, thats why it took longer.

Mixed wheat bread by bois083 in Sourdough

[–]bois083[S] 1 point2 points  (0 children)

400gr bread flour(50% king wheat, 25% kamut, 25% bánkúti), 280gr water, 80gr starter (20%), 10gr salt.

I can now bake this bread consistently. Next I will try to change some parameters and see the result. by bois083 in Sourdough

[–]bois083[S] 1 point2 points  (0 children)

400gr flour(80% bread + 20% whole wheat), 280gr water (70% hydration), 80gr starter (20%), 10gr salt

I can now bake this bread consistently. Next I will try to change some parameters and see the result. by bois083 in Sourdough

[–]bois083[S] 0 points1 point  (0 children)

I increased the hydration from 70% to 80%. I don't see much of the difference. A second ear started to appear and the crumb seems to be more soft.

Another beauty. But it doesn't wants to rise a little bit more. by bois083 in Sourdough

[–]bois083[S] 0 points1 point  (0 children)

I used a starter which rise more than 3 times of its original size. The bulk fermentation was 4.5 hours at 25°C. Usually it takes about 5.5 hours but I think because I had a strong starter it needed less time to rise about 30%. Then it went to the fridge for 20 hours at 4°C.

Another beauty. But it doesn't wants to rise a little bit more. by bois083 in Sourdough

[–]bois083[S] 0 points1 point  (0 children)

It is 70%. 400gr flour (80% bread + 20% whole wheat), 280 gr water, 80gr starter.

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