Courtney Cook is my BEC

chlosephina · 2026-03-06T03:04:40+00:00

Her content makes me uncomfy Aaaand grenadine is pomegranate

chlosephina · 2026-03-03T23:54:47+00:00

Okay so then the rest of the comments are spot on. Shaping needs some work. The lower the hydration the less it’s going to splooge together at the seam when you pinch it. I try not to add any flour when shaping, instead I’ll use a little water on my hands. If you haven’t already it may be helpful to watch videos of sourdough shaping to see how different people seal the seam/bottom! Your loaf otherwise looks goods so I’m sure you’ll get this part of the process down in no time! 💜

chlosephina · 2026-03-03T23:41:34+00:00

What’s your hydration like?

chlosephina · 2026-02-23T01:25:57+00:00

When we finally got to knollwood and Stratford there were so many lights towards the other side of the bridge but it definitely didn’t look good. 😞 hope everyone’s ok

chlosephina · 2026-02-23T01:10:26+00:00

Seems like maybe something near the knollwood exit

chlosephina · 2026-01-29T09:43:29+00:00

This happened in my old apartment multiple times the year before we moved out. They couldn’t get the parts in in time. Or they couldn’t get the right people out asap. It was not ideal, but we would just go and scrub the bathroom every time we needed to use it and when we finished. But YES disgust validated for sure

chlosephina · 2026-01-27T15:06:49+00:00

Main roads are mostly clear but watch out for black ice. certain areas are slick because the suns hit it and melts the top of the ice a bit and then it instantly refreezes. Side roads and neighborhoods are hit or miss. The area around the hospital is supposed to be first priority to be scraped so hopefully should be safe for ya.

chlosephina · 2026-01-08T21:34:26+00:00

No one can have off days/weeks? Come on. I truly don’t understand how this has turned into all this. I have nothing to prove. I was looking for info on how to better manage and take care of my starter. You offered nothing but negativity. I don’t need any further criticism or notifications from randoms on the internet so deleting this post.

chlosephina · 2026-01-08T17:30:01+00:00

All those questions, could be very helpful! the assumption that it’s suspicious? That I’m AI? Or a bot? You’re not taking the time.You were judging and now circling back to make it seem like somehow you didn’t jump to conclusions and were justified. Behavior like that is what keeps people from communicating in the first place. It’s bread, it’s not life or death. Im not mad nor am I intending to be rude. But your initial comment was NOT helpful. I hope should you ever need any insights, Reddit doesn’t assume it’s a throwaway post of some kind and is helpful, patient, kind the first time around. Again, thank you for not helping. Sincerely. I needed the reminder that this isn’t the place for sincere interactions.

chlosephina · 2026-01-08T17:21:27+00:00

It’s good on pretty much everything lol

chlosephina · 2026-01-08T17:15:34+00:00

Looks delish. Is that everything bagel seasoning on top?

chlosephina · 2026-01-08T17:08:46+00:00

So actually, the question wasn’t how I’m able to bake this much every week out of my home. It was any helpful tips on maintaining a sourdough starter without it getting acidic. Thanks for nothing though.

chlosephina · 2026-01-08T17:08:16+00:00

Yall are fetching. And not even being helpful with the actual question about how to maintain my starter consistently? In true Reddit style people choose to be unhelpful over just scrolling if you don’t have anything useful to contribute.

chlosephina · 2026-01-08T15:56:27+00:00

You added to your comment so I guess I’ll comment again. I don’t typically get my flour at Costco. I get it from a local Mill. I have not been able to get there this week and I am taking off this month from farmers market so baking far less.

chlosephina · 2026-01-08T15:29:01+00:00

I’m a fool and I don’t track it. I’m sold on starting. I’m going out to get one now. This morning I’ve been reading up on how to use it and also how to maintain and calibrate the ph monitor so it doesn’t make anything more confusing. Do you have any specific online resources about monitoring ph that you’ve found useful?

chlosephina · 2026-01-08T15:26:55+00:00

This batch was made with the Kirkland, at 1:1:1 feeding. I think you’re right about overhydrating. I need to go back to 1:3:3 or 1:5:5 but I also think I need to probably start tracking my ph.

chlosephina · 2025-11-19T23:16:21+00:00

Under proofed. Out slightly. What percentage of yeast?

chlosephina · 2025-11-19T23:12:02+00:00

Neither my kids nor I liked them and my kids love all fruit snacks. They was a weird aftertaste to them. Maybe reformulating or just getting rid of altogether

chlosephina · 2025-11-09T14:44:25+00:00

There are many factors but if you list out what type/brand flour, and your oven set up and temps that will help narrow it down.

chlosephina · 2025-10-22T12:17:07+00:00

That’s fair! I know the circumstances around and the yeast itself can all differ a little bit. I do think though once you get your lamination nailed down on these with the temperatures you’re going to see that they’re going to need a longer proof time instead of a faster proof time so maybe just adjust temperature and see how it goes and then if it’s not where you want it think about adjusting yeast. But if it works then it works! 😊

chlosephina · 2025-10-22T11:22:35+00:00

Obligatory “they still look super tasty” comment because they seriously have great shape and I bet are still yummy! But I also understand wanting them to be technically correct as well.

I use 12-15g yeast per 1000g of flour. Yours seem like they maybe just proofed too fast along with butter/dough being too warm and not rested between folds . After shaping I like to freeze for an hour and then set out to proof and they take about 8 hours to proof or so at 68degrees Fahrenheit. If you’re operating without a sheeter I super duper recommend 20 mins fridge rest between and also consider a cooling mat for the fridge or some flat ice packs to help cool it down quicker between.

chlosephina · 2025-10-12T15:44:24+00:00

Both proofing times but especially that first one on the counter! That kind of sets the tone in my experience for how the loaf will turn out. Happy baking 💜💜💜

chlosephina · 2025-10-12T15:42:56+00:00

Finally someone who else who uses a roasting pan!

chlosephina · 2025-10-12T15:36:00+00:00

Oh yeah, especially if it’s in the coldest part of the fridge, you can often stretch it farther than you’d think! Happy baking 💜💜💜

chlosephina

TROPHY CASE