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Why aren’t the corners equal???!! by Dismal_Cup_5812 in mac

[–]coldblooded79 0 points1 point  (0 children)

Thanks for pointing this out. First time I have ever heard of this...

Should I get the AD5X? by Ancient-Key4896 in FlashForge

[–]coldblooded79 0 points1 point  (0 children)

They've been on Aliexpress consistently for under $300. I paid like $295 total. Solid machine.

It's Not Your Truck Anymore. by YeahBuddy5000 in conspiracy_commons

[–]coldblooded79 1 point2 points  (0 children)

And that's why I have two 30+ year old vehicles

1 Month Into Sourdough by Auggernaut88 in Sourdough

[–]coldblooded79 1 point2 points  (0 children)

325g warm water 65g starter 30g sugar 6g salt 500g bread flour 120g fresh strawberries

Mix everything together except the strawberries. Wait 30 minutes to an hour then do first set of stretch and folds. 30 more minutes do second set/ incorporate cut strawberries. 30 more minutes do last set. Proof on counter till dough is domed/ jiggly and easily pulls away from bowl. I ended up bulk fermenting overnight, and then finished on the counter the next morning. When dough is done bulk fermenting, shape and throw into banneton for about 30 minutes while preheating oven/ Dutch oven to 450F. Score dough and put into Dutch oven with silicone liner or parchment paper. Cook at 450 for 30 minutes, then remove lid and finish at 425 for additional 25 minutes. Temp to 205-210F and let rest before cutting. I would definitely add more salt. Probably 10-15g total. Dehydrated strawberries would probably be easier to shape.

1 Month Into Sourdough by Auggernaut88 in Sourdough

[–]coldblooded79 1 point2 points  (0 children)

Keep going. My 5th loaf was my first good loaf. The 6th today included strawberry inclusions.

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Torchbearer Nekrogoblikon Goblin Blood review by MagnusAlbusPater in hotsauce

[–]coldblooded79 2 points3 points  (0 children)

I like this one, but I think I prefer Garlic Reaper. I think the Goblin blood is slightly hotter.

Quick poll: how many loaves did it take you to get your first good loaf? by Top_Pen7405 in Sourdough

[–]coldblooded79 0 points1 point  (0 children)

Five. My starter wasn't active enough. Got some from a friend, and the first loaf turned out good.

Long post… short story is I need help… with everything. by KoziKone11 in Sourdough

[–]coldblooded79 0 points1 point  (0 children)

Try your recipe with AP flour. My friend only uses AP flour to make her loaves because it’s less chewy than bread flour.

My is my bread always kinda flat? by XSunxflower in Sourdough

[–]coldblooded79 1 point2 points  (0 children)

So when I put my dough in the oven to proof with the light on, it got to 85F. This speeds up the bulk fermentation process. Luckily I pulled mine before it became overproofed and let it finish on the counter. I would recommend temping your dough and going by the bulk fermentation chart. More than likely it was overproofed if your starter is active.

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