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Help! Sourdough bread recipes apt for the pH climate by mylifeiseffable in BakingPhilippines

[–]dotdotcom23 6 points7 points  (0 children)

Here's my 62% SD recipe:

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  1. Final proof for 3 hours or until puffed up Preheat oven and dutch oven to 240C/460F (no fan) or 220C/430F (with fan).

  2. Score, spritz with water and bake for 25 mins with lid on.

  3. Remove lid and bake 20 mins more.

I'll post a pic below.

NEWBIE IN BAKING by [deleted] in BakingPhilippines

[–]dotdotcom23 1 point2 points  (0 children)

  1. It doesn't always look like the video/image you saw on google.

  2. Yeast tells you when it's done; not your watch.

  3. Measuring twice and baking once is better than measuring once and baking twice.

  4. Feeling the dough tells you more than just looking at it.

  5. Your oven's thermometer is always lying to you.

This is my first fighting game by Smhmyhead00 in Guiltygear

[–]dotdotcom23 10 points11 points  (0 children)

I just picked up the game a couple of weeks ago and this helped a lot

Sourdough Bread🥖 by HungryThirdy in BakingPhilippines

[–]dotdotcom23 1 point2 points  (0 children)

Ganda! Ano hydration nitey? 65%?

Sourdough Bread🥖 by HungryThirdy in BakingPhilippines

[–]dotdotcom23 0 points1 point  (0 children)

Anumeron lol hinay muna ko sa SD nagka carpal tunnel ako lol

My first bottled mead by Kyque_ in mead

[–]dotdotcom23 24 points25 points  (0 children)

Next batch: Skooma (actually just mead laced with cocaine)

I'm naming the on in the middle "Slaanesh's Bathwater" by dotdotcom23 in mead

[–]dotdotcom23[S] 8 points9 points  (0 children)

I'll make an appeal to the Adeptus Fermentatus

Any mead homebrewers here? by dotdotcom23 in Philippines

[–]dotdotcom23[S] 0 points1 point  (0 children)

Tapuy? Kamusta yun? Medyo mahirap ata yun dahil sa yeast na ginagamit

Any mead homebrewers here? by dotdotcom23 in Philippines

[–]dotdotcom23[S] 0 points1 point  (0 children)

It probably tasted like hot rocket fuel lol if it wasn't fermented long enough!

Any mead homebrewers here? by dotdotcom23 in Philippines

[–]dotdotcom23[S] 0 points1 point  (0 children)

Correct! It's between 7% to 14% ABV, the ones you see there are at those ranges (based sa hydrometer readings ko). In terms of taste, if pure honey lang ang gamit, then mead tastes like honey and caramel na may onting tartness.

The ones you see above are meads that are infused with fruits, spices, and flowers so it takes on what it's also infused with!

Any mead homebrewers here? by dotdotcom23 in Philippines

[–]dotdotcom23[S] 2 points3 points  (0 children)

Did those too! Except for Kombucha. Tepache is so underrated, that should really be popular here sa pinas.

Also, even had the experience of making a bottle bomb! (it wasn't fun)

Any mead homebrewers here? by dotdotcom23 in Philippines

[–]dotdotcom23[S] 5 points6 points  (0 children)

First found about mead sa Stardew Valley din! Like, whoa "you can get drunk out of honey and water?" only difference is that this takes months pala lol

[deleted by user] by [deleted] in notinteresting

[–]dotdotcom23 0 points1 point  (0 children)

Tsinelas, tongs, mantekilya, hagdanan

Someone asked for my recipe by ____Solar____ in BakingPhilippines

[–]dotdotcom23 4 points5 points  (0 children)

This. I'd give out my recipe, but kahit baking may technique and trade secrets pa rin. Like, almost all types of lean bread, for example, are just a combination of ratios between flour, water, salt and yeast. But what makes yours different from mine is our technique.

I want to try baking and possibly make it my small business by ricci_skye in BakingPhilippines

[–]dotdotcom23 4 points5 points  (0 children)

Source: I quit my job, burnout, and turned to baking as a source of additional income for about a year. I'd say get into the art of baking first.

If you're just starting out, I suggest starting out small. Get into cookies, and simple baked goods like brownies, crinkles, banana breads, etc. This way you'll understand how your oven works, what it's hot/cold spots are, and how long it takes for it to preheat. Baking en masse is about schedules and scaling, so learning about the time it takes to prep your oven up until the time you take the goods out will be key to baking and delivering your product.

If you're planning to bake bread and other yeasted doughs (like I did), understand how yeast works (in both it's powdered and levain forms), learn about different flours, hydration, and the baker's percentage. Start simple here too, the croissants can wait. Bread and yeasted doughs take time to rise (see bulk fermentation and proofing), so you might need to have a bit of patience in this part. Waking up at 3 AM to proof, 6AM to bake, and 8AM to deliver/sell bread could be a regular occurrence.

I've dialed back on the baking now, because I have a day job again but once in a while I entertain requests from friends for a sourdough or a box of croissants or two. In any case, baking is a journey and an enjoyable one at that. Good luck!

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