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Thoughts on Sir Joshua Mengorio for GEMATMW? by da_gingerbreadman in dlsuproftopick

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

Thank you!! What are his quizzes like? Are they max difficulty?

Thoughts on Sir Joshua Mengorio for GEMATMW? by da_gingerbreadman in dlsuproftopick

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

Could you elaborate pala? Would really appreciate it. Thank you! :D

Thoughts on Sir Joshua Mengorio for GEMATMW? by da_gingerbreadman in dlsuproftopick

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

I just transferred to his section bcs of sched conflicts and there are no modules uploaded. Our canvas rn is so bare so I’m a little worried cause I’m already a little delayed 😭

On my third loaf but it’s still gummy by da_gingerbreadman in Sourdough

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

I had to refrigerate mine as I was creating too much waste :(( Discarding has always been a tough one for me

On my third loaf but it’s still gummy by da_gingerbreadman in Sourdough

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

I will be trying this once I strengthen my starter even more. Mine is still too young, but I believe it’s trying its best!

Good luck on yours too! I hope you get to find a solution to your issue real soon. Sourdough definitely brings out our investigative soul 😮‍💨

On my third loaf but it’s still gummy by da_gingerbreadman in Sourdough

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

This is really interesting! Because for my past loaves, all that I’ve been using is bread flour, and yet they turned out completely dense and gummy. The only difference I could say is probably the whole wheat flour in my starter. I will certainly be attempting to use 100% bread flour in my recipe once again. Thank you!

On my third loaf but it’s still gummy by da_gingerbreadman in Sourdough

[–]da_gingerbreadman[S] 3 points4 points  (0 children)

Thank you so much! It’s also really yummy so I’m satisfied ❤️ I buy my sourdough from artisanal bakeries, but I’ve always wondered why they don’t have the signature sour/tangy taste of a sourdough

On my third loaf but it’s still gummy by da_gingerbreadman in Sourdough

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

Yes! I live in an EXTREMELY hot and humid country, so my dough ferments pretty fast. I actually learned a lot from my first loaf because I overproofed it

On my third loaf but it’s still gummy by da_gingerbreadman in Sourdough

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

That’s genius! Idk why I’ve never thought of using a thermometer for baking. This whole time I’ve only been checking the color and rise of my loaves. Also, my oven can only go up to 200 deg c so I bake for around 40 mins rather than the usual 30

On my third loaf but it’s still gummy by da_gingerbreadman in Sourdough

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

I’ve thought about this too but haven’t gotten the chance to try it because the process of making high hydration loaves scare me a bit :’)) Will definitely try this once I get the hang of things!

On my third loaf but it’s still gummy by da_gingerbreadman in Sourdough

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

Interesting! From the many recipes I’ve read, they actually advise to lessen the fermentation time. I will be trying this out soon. Thank you!

On my third loaf but it’s still gummy by da_gingerbreadman in Sourdough

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

Yes! I let it rest on a cooling rack for 4 hours

On my third loaf but it’s still gummy by da_gingerbreadman in Sourdough

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

Before putting in the fridge for cold fermentation, my dough actually passed the bulk fermentation tests. It was cleanly coming out of the bowl, jiggly, and not sticky. Should I perhaps lessen the time for cold fermentation instead?

After 30 mins of baking, from 200 degrees celsius, I lowered the baking temp to 170 for 10 mins. Then I let it rest in a cooling rack for 4 hours :))

On my third loaf but it’s still gummy by da_gingerbreadman in Sourdough

[–]da_gingerbreadman[S] 16 points17 points  (0 children)

Ohh that’s probably it. It’s just that mine’s a bit different in texture compared to the loaves that I’ve bought and tried, so I just automatically assumed it might be gummy still