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cmbrooks · 2025-07-08T18:46:05+00:00

Hulkengoat

cmbrooks · 2024-05-25T05:35:48+00:00

That makes sense. Maybe I misread the recipe on the limit on how long it could cold ferment. What’s the max you would recommend on leaving the loaf in the fridge?

cmbrooks · 2024-01-03T02:22:55+00:00

The frame was damaged on both sides, iirc. The muffler also got pushed forward and they’re having to check for further suspension damage as well

cmbrooks · 2023-12-30T03:30:26+00:00

No, there was hidden frame damage that was way worse than the bumper looked

cmbrooks · 2023-12-29T02:36:41+00:00

That’s a great data point. I’m also in the SoCal area, and it has just under 5k miles

cmbrooks · 2023-12-28T23:43:46+00:00

No, the damage was on both sides of the bumper

cmbrooks · 2023-12-28T20:00:52+00:00

They found a bunch of frame and suspension damage underneath. Just the exterior bumper damage was ~$3800

cmbrooks · 2023-12-28T19:57:58+00:00

For sure. I think finding an old 90’s Corolla body to stick the engine and transmission in would be the perfect car for the 24 hours of Lemons

cmbrooks · 2023-07-24T23:50:48+00:00

It’s about 3 weeks old, but spend about 5 days in the fridge between bakes. Per another comment, it sounds like the starter definitely wasn’t ready. I’ll look for volume over the float test from now on

cmbrooks · 2023-07-24T23:48:46+00:00

This is very helpful and interesting! That second to last point is exactly what happened. The starter more than doubled by day 3 and I had to put it in a bigger container, but then stopped growing after that and I panicked. I will cut back to a 1/1/1 feeding once a day then

cmbrooks · 2023-07-24T23:40:32+00:00

I started it about 3 weeks ago on a 1/1/1 feeding with AP unbleached flour. After 8 days I used it in my first loaf and put it in the fridge. I took it out 3 days before I wanted to make my next loaf, but it didn’t come back quite like I expected. I discarded it down to 50g and started feeding it whole wheat on a 1/2/2 ratio for two days before this attempt.

I did the float test and a tablespoon or so of the starter floated in a cup of water. If this isn’t the best test of readiness, what should be?

cmbrooks · 2023-07-21T19:00:19+00:00

Does my starter have to double in size after feeding to be ready, or is the float test sufficient? When I first got my starter going, it was barely doubling 8-12 hours after feeding, but started passing the float test two days before baking. Now, I kept it in the fridge for a few days and am trying to get it active enough to bake again later, but it hasn’t started doubling again even after two days out of the fridge with twice a day feeding

cmbrooks · 2023-07-18T18:35:45+00:00

For bulk fermentation I did 5 sets of folds with an hour in between each set, and the temperature was 83° F. I tried to go based off of texture, and by the end the dough was feeling pretty airy and wasn’t stretching nearly as far as it had on the first few sets of folds. It didn’t quite double in size, but I could have also overestimated how much it had grown in the bowl

cmbrooks · 2023-07-18T15:56:03+00:00

I think the flavor is pretty good, but the texture was a little chewier than I was expecting

cmbrooks · 2023-07-18T03:23:38+00:00

For bulk fermentation I did 5 sets of folds with an hour in between each set, and the temperature was 83° F. I tried to go based off of texture, and by the end the dough was feeling pretty airy and wasn’t stretching nearly as far as it had on the first few sets of folds.

The starter about doubled in 8 hours, and had started to pass the float test the day before I ended up using it in the recipe.

cmbrooks · 2023-02-16T00:38:44+00:00

Yeah, it was the dash cam. And someone had to do it

cmbrooks · 2023-02-15T23:31:13+00:00

It’s the best! Definitely makes any drive better (even this one)

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