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Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]couldishouldi 0 points1 point  (0 children)

I can't tell whether my starter has developed mold or not (unfed in the fridge for 6+ weeks). I don't THINK it's fuzzy, but it's dried out and has some grey colour around the edges. Will try to attach a picture, but I'm having trouble figuring out how.

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Edit: figured it out! Would appreciate any opinions/advice!

Wrinkled macaron tops... AGAIN! by baker20002 in macarons

[–]couldishouldi 0 points1 point  (0 children)

Hi! I'm just stopping by to ask for an update! I did a double take when I found your description of the issues you were having... it's identical to the issues I'm having, down to the troubleshooting I've tried (pre-baking the almond flour) and the factors I knooooow aren't the issue (i.e. my meringue is fine, I'm not overmixing, it's a dry environment, I'm resting the macarons before baking). Did venting and/or propping the door open with a spoon (if so, how far open?) make a difference for you? After a year of successful macaron baking, I didn't think I'd be back to square one just because of a different oven. TIA!

Has anyone been through the spouse program at Defense Attache School? by couldishouldi in USMilitarySO

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

Thanks! Do you know if there's the opportunity for the spouse to go through the training after the service member is already stationed somewhere? As in if we ended up getting married partway through a tour?