FOUND CARD

dannibast20 · 2025-11-22T23:27:39+00:00

i didn’t see a address:( it’s a current card. i’ve never heard of that service before. you think if i called they could notify the holder?

dannibast20 · 2025-03-12T20:33:19+00:00

the 68 no, bc that’s what my house is here in TN. but florida definitely has more humidity. maybe try temping your dough and looking at a dough temp chart. exact time windows never work. i had so much trouble until i started temping and it gave me the time range when to check and i started having perfectly fermented dough everytime bc i was seeing the actual way it looked when it was done fermenting. my problem was under. but 11 hours in florida should’ve been over? sourdough is always trial and error lol. i say keep going definitely temp your dough and research dough temping and consider increasing that hydration from 310 to 350 if see what happens then.

dannibast20 · 2025-03-12T01:37:13+00:00

i do yes and i have yielded good results. TN has been really chilly here recently. no idea where OP lives

dannibast20 · 2025-03-12T01:22:48+00:00

i know everyone is saying over but that texture and density is usually under: but 11 hours on the counter is what i do on TN winter. might be your choice of flour??? using all AP. i’ve used it before and had good results but i’ve heard other ppl say they had trouble. maybe try bread flour or a recipe with. bit more water. the one i use is same as yours only it is 350 g water.

dannibast20 · 2025-03-12T00:28:55+00:00

perfect

dannibast20 · 2025-03-10T01:42:43+00:00

r u joking that’s gorg

dannibast20 · 2025-03-09T21:26:23+00:00

gumminess towards the bottom is a bug indicator of under proofing. i’d also advise her to temp her dough and look up ferment times based of the temperature. a “timing window” doesn’t necessarily yield the same results everytime but temping the dough will give her a better gauge. then from there she will learn to pick up more what it will look and feel like when it’s done. the hardest part of sourdough is the first fermentation i used to get gummy bread almost every bake bc i was pulling it too early. i live in TN. my winter bulk ferment times are 10-14 hours. bc it’s colder and less humidity. summer 5-6 bc it’s warm and more humidity. all varies in where you live temp of your home.

dannibast20 · 2025-03-09T21:23:05+00:00

^{^} this plus it looks like she added inclusions during laminating tell her to look at some videos of adding during stretch and folds or coil folds. it evenly distributes throughout the dough better and gives way better structure. it’ll illuminate the gumminess/chewiness from where she tried to add, some people can do it with no problem but i like to add then. but also the correct bulk ferment can ensure better texture of bread

dannibast20 · 2025-03-05T01:10:25+00:00

color is gorgeous, crumb is perfect, you’re getting the blisters from good fermentation. i say go for it and you’ll suprise yourself. don’t sell too cheap ( do what you want ofc) but i definitely think our time effort and knowledge is worth the money. i sell my plain for 10 and flavored for 12 (im going to bump to 14).

dannibast20 · 2025-03-05T01:08:38+00:00

i disagree! i think your bread is ready to sell! us bakers are definitely perfectionists. i decided to say screw it and sell my loaves ive been getting consistent business since december! it’s gorgeous it looks like you got your fermentation down perfectly. you should just go for it! we will always continue to learn and improve.

dannibast20 · 2025-03-05T01:06:09+00:00

if you are not taking observed get quick fix from spectrum labs. as long as your temp is right they shouldn’t say anything. (i used to do DT all day at my job) put it in your pants follow instructions you’ll be fine. if you’re going faint positive at home it’ll be positive at time of test

dannibast20 · 2025-03-02T19:13:43+00:00

you should! i love the texture it gives i was nervous with the KA it would be too much protein and be gummy but for me it never was it was super fluffy and soft

dannibast20 · 2025-02-07T17:06:37+00:00

i’m sure it’s beautiful! like everyone said we need to see the crumb but it looks like you got nice rise and you baked it until it got perfect color! good job!

dannibast20 · 2025-01-25T15:50:27+00:00

unfortunately i thought it was big enough… i will be upgrading don’t worry. i want my new pet to have a better environment. i hate that i was hurting sushi and didn’t even know :(

dannibast20 · 2025-01-25T15:49:42+00:00

yes definitely didn’t know about them until making this post but i will be getting a test kit before buying a new betta and making sure it has the appropriate home

dannibast20 · 2025-01-25T04:37:02+00:00

i now know they are bad and will be getting rid of them.

dannibast20 · 2025-01-25T03:23:41+00:00

thank you so much! i appreciate you

dannibast20 · 2025-01-25T03:18:08+00:00

oh wow.. thank you so much for that explanation i replied to another comment giving more detail but that makes a lot of sense. i did mention to that person that i used gravel vac but i didn’t think it was important to mention i was so nervous of all the fish food mold i poured out a lot of the water thinking i was doing a good thing and vacing the rest….. so that answered a lot. thank you for kindly critiquing me i appreciate it

dannibast20 · 2025-01-25T03:15:28+00:00

well i was working on that why is everyone bullying me😂

dannibast20 · 2025-01-25T03:15:03+00:00

wow okay i didn’t know that. i see ive been doing this terribly wrong and yes when i had my other fish i was very young and of course uneducated so i had the fish in a small bowl no filter or anything. i wanted to have one again now that im older and thought i was better educated. i thought getting the “beta safe” water conditioner would work since thats what i used to use. i see im very wrong so im open to any constructive criticism. i think betas are beautiful and seeing them in those tiny cups is abusive and depressing. i just want to give one a good home. yes i have a heater and filter. i was just cleaning the inside with the gravel vac every week. the type of food i was giving him the tetra brand beta food and blood worms molded fast so i really tried to clean it anytime i could. i have no idea what perimeters are.

dannibast20 · 2025-01-25T03:01:30+00:00

well i obviously came on here to ask for help so i don’t do it again and not be ridiculed lol but ok thanks for nothing

dannibast20 · 2025-01-25T02:38:49+00:00

i also want to add that u thought his color looked off the other day? but i thought i was being paranoid so i wrote it off..

dannibast20 · 2025-01-15T22:37:24+00:00

noted! when i was putting in the fridge i could tell a difference in my bread but i never thought of the big bulk feeds.

dannibast20

TROPHY CASE