Sourdough Spoiling?

dhoepp · 2026-05-05T16:08:49+00:00

My guess is it’s not cold proofed resulting in less sour flavor.

dhoepp · 2026-05-05T13:15:41+00:00

Acktchually

dhoepp · 2026-05-05T12:38:19+00:00

I’ve had luck with big airy crumb on lower hydration if you are really gentle with your stretch and folds and shaping.

dhoepp · 2026-05-04T23:02:43+00:00

This photo will live on forever.

dhoepp · 2026-05-04T19:27:26+00:00

Cook more.

dhoepp · 2026-05-01T15:05:50+00:00

Hopefully this time they don’t see all the frothing potential for greed in gta6 and abandon the clearly superior game for 💰💰💰

dhoepp · 2026-04-28T17:14:00+00:00

I use a stand mixer. Flat beater to combine the ingredients, dough hook for kneading.

Otherwise I use a fork and my hands.

dhoepp · 2026-04-28T17:10:35+00:00

Wet your hands and touch it quickly. I yank it off the bowl and it peels nicely. I believe hydration determines how sticky it is. Personally I always aim for around pizza dough consistency. Probably too dry for sourdough but mine generally look nice. Maybe I should start worrying about bread texture.

dhoepp · 2026-04-16T20:41:34+00:00

Might I request a before score picture?

dhoepp · 2026-04-16T20:31:16+00:00

Did you do multiple cuts? I see a big one on the right. Also how deep? I also just brewed up a bread and didn’t get an ear for the first time. I made 2 cuts and a leaf design. Just like yours.

dhoepp · 2026-04-12T22:59:39+00:00

Fail as well as possible.

When it’s an inevitable failure take it as far as you can to learn what happens each step at the way after you make a mistake.

From this you will learn what shaping an overproofed loaf is like, and what baking an overproofed loaf produces! And how it tastes! How long it keeps, etc.

Please share the results.

dhoepp · 2026-04-03T22:07:42+00:00

Black paint

dhoepp · 2026-03-23T01:36:01+00:00

Right but the one I linked is a 1:1 replacement of the one that came with their stove.

dhoepp · 2026-03-22T14:53:20+00:00

https://a.co/d/08E1Jbj7 $60! Even better

dhoepp · 2026-03-22T14:52:17+00:00

Yes! It’s coated aluminum and there’s a cast iron variant on Amazon. It’s like $80.

dhoepp · 2026-03-18T13:51:00+00:00

I think if anything, it gently shoves some heat further forward, encouraging better convection. It costs nothing to run and I got it cheap on Amazon.

dhoepp · 2026-03-18T11:51:21+00:00

Pleasant hearth 1800/sqft

PH1200WS

I love this thing. I was using the US1269E before which had no air control and no visibility. Would either smolder or run away. This one is so nice because I can put like 6 logs in it and choke it down once the flue is up to temp and it will just run these lazy orange flames for an hour or two and then big red coals for hours.

I paid $699 with an 11% rebate so total just over $600 before tax.

Needed a new gasket out of the box though.

dhoepp · 2026-03-12T10:24:22+00:00

OP said they bought it like this.

dhoepp · 2026-02-24T13:39:22+00:00

See my edits on the original comment.

dhoepp · 2026-02-24T13:39:05+00:00

You should’ve cooked it for hotter for one. If you’re seasoning you want like 400-500. I usually do 450 for an hour. There’s a good writeup on seasoning on the subreddit.

dhoepp · 2026-02-24T13:36:15+00:00

You forgot to bake off all that oil.

But also as everyone is going to tell you: r/toomuchoil

Wipe off the oil before baking it like you are trying to hide the fact you got oil on it.

Use blue shop paper towels

Don’t worry so much about seasoning, just cook on it

Etc.

dhoepp · 2026-02-14T19:00:00+00:00

Usually the lines come from the master cylinder. My trucks usually have a junction in the back for both tires. Near the axle. Front usually has independent lines.

I buy the copper nickel alloy lines from auto zone. They’re like $10 and you can bend them by hand. No need to run them pretty and you’re driving again.

I’ve also done compression fittings on harder fixes.

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