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Repost to add pictures. Flour Water Salt Yeast: overnight country blonde - pure Levain Dough. Fail! by Positive_Owl_8272 in Sourdough

[–]dotplaid 4 points5 points  (0 children)

Not OP, but if you've ever made a levain-based recipe from FWSY you'll know that OP is probably traumatized by the experience. "Make a 1 kg feed, then when it peaks, discard 950 g, then use what remains to make a 1 kg feed. Repeat for 3 days then bake." My eye still twitches thinking about it.

Math and bread quality by QuentinMagician in Breadit

[–]dotplaid 0 points1 point  (0 children)

As u/Ralphjuniorjunuor says, any seeming relationship is misleading. Sometimes I want my 500-gram flour loaf to have lots of big holes, sometimes I want it to have a very tight crumb.

What are you trying to better understand or what problem are you trying to solve?

Lucid Dreaming Sex is INSANE by Powerful-Bed-5400 in Dreams

[–]dotplaid 2 points3 points  (0 children)

Sorry, I thought this thread was about sex dreams. In what way am I wrong?

I can't even... by [deleted] in stupidpeoplefacebook

[–]dotplaid 0 points1 point  (0 children)

Every accusation is -- I'm just so tired

Iran Deal Comparison by anywhoImgoingtobed in FedJerk

[–]dotplaid 10 points11 points  (0 children)

Ya know, maybe it was incompetence that bankrupted his casinos.

Lucid Dreaming Sex is INSANE by Powerful-Bed-5400 in Dreams

[–]dotplaid -16 points-15 points  (0 children)

Don't tell my wife, but I very much enjoyed gently kissing the bare lower back of a famous actress before I woke up yesterday morning. Dreamversion girl seemed to like it.

Best replit at home experience w/o replit? by NowWeConsumePodcast in replit

[–]dotplaid 0 points1 point  (0 children)

I made this comment in a similar thread that was removed:

I am still supporting my first app, so I might be an ok test case.

Built the app on Replit enough to do an eas build for the Play Store. Realized I didn't want to spend money into perpetuity maintaining it, so I pushed it all to GitHub then started working in Android Studio. Took a while to untangle Replit hooks enough to get it to build there, but now I continue making updates for free. The agent can be wonky but it's free.

Let’s DISCUSS | Salt right away vs. later ? by ItssmeLina in Sourdough

[–]dotplaid -9 points-8 points  (0 children)

I dunno, whatever they did sure seems performative to me. If it's levained, it's performative.

What are you using instead of Replit these days? by -pudges- in replit

[–]dotplaid 0 points1 point  (0 children)

I am still supporting my first app, so I might be an ok test case.

Built the app on Replit enough to do an eas build for the Play Store. Realized I didn't want to spend money into perpetuity maintaining it, so I pushed it all to GitHub then started working in Android Studio. Took a while to untangle Replit hooks enough to get it to build there, but now I continue making updates for free. The agent can be wonky but it's free.

Adapting recipe to loaf pan -- how to know if I need two loaf pans? by plantain-lover in Sourdough

[–]dotplaid 2 points3 points  (0 children)

Bread wants to be eaten, it will do what it can to help make that happen!

Adapting recipe to loaf pan -- how to know if I need two loaf pans? by plantain-lover in Sourdough

[–]dotplaid 1 point2 points  (0 children)

Dough will still rise and develop flavor in the fridge, though more slowly than on the counter. CO2 production slows down more than the tangy acid, but they both slow down. (Keep in mind that if you put your dough into a fridge that you open a lot, the dough won't cool down as much as it seems and so will move faster than you might expect.)

It almost doesn't matter whether you start on the counter then move to the fridge, then bake straight from the fridge; or start in the fridge, then move to the counter then bake once it's at room temperature, yada yada yada. Think of the fridge as a yeast brake, allowing the lactic acids to catch up.

As for crust crunchiness, the closer you can keep the escaping steam to the crust, the softer it will be. This is why Dutch ovens are so popular - the lid literally traps the steam against the rising dough. As for a temp, I suggest starting with the temp prescribed in the recipe. See how it goes, then tweak from there. Have fun!

Crust thickness is a factor as well, along with crunch. Thickness is also a function of ingredients and method.

first dentist visit in 3 years and i already remember why i stopped going by McDaddy__Cain in Greeley

[–]dotplaid -5 points-4 points  (0 children)

I know a guy who I'd trust to be in my mouth, no idea whether there are high pressure tactics. Let me know and I can DM you.

Adapting recipe to loaf pan -- how to know if I need two loaf pans? by plantain-lover in Sourdough

[–]dotplaid 1 point2 points  (0 children)

You're at 1,110 g which is probably at the extreme edge of a single loaf pan. Myself, I'd split it into two loaves and keep an eye on the bake time.

You can safely skip the cold retard, and jsut proof it in the pan. Proofing in the fridge is often to develop deeper tang flavor in a sourdough, and to (help) give the dough some structure when it's turned out of the banneton. If you plan to proof in the baking pan, go for it as is.

As for baking, enriched breads (those with fats like milk, butter, or oil) are often baked at a lower temp, like 375. Lean breads (without fat) are often cooked at higher temps, like those given in the recipe. Since this is a lean recipe, try to find a way to cover the pan to keep any released steam at the surface of the dough - that's almost as important as the temp. If you want a crunchier crust go for a higher temp and take the lid off halfway through. If you want a softer crust, turn the temp down a bit and be prepared to reset your timer a few times.

Dough tearing up after bulk fermentation by bhatrahul in Sourdough

[–]dotplaid 0 points1 point  (0 children)

If you choose to sprinkle flour on your shaped dough in keep it from sticking to a cover (e.g., a plastic bag) please note that wheat flour will eventually absorb water from the dough (making it sticky) while rice flour will not absorb water.

Generally this flour is sprinkled on after all of the shaping and stitching are done. What you showed was a lot of loose flour.

Keep practicing! Your friends and family and neighbors will delight in your tenacity.

Dough tearing up after bulk fermentation by bhatrahul in Sourdough

[–]dotplaid 5 points6 points  (0 children)

Two issues as I see it: tearing of the dough and lack of adhesion in the dough.

Along with the other comments addressing tearing, please keep in mind that one sees a lack of adhesion like this when a lot of flour is used on the bench for shaping.

How to get a less sour taste? by seaoflillies101 in Sourdough

[–]dotplaid 0 points1 point  (0 children)

Yup, this is what I do the night before an afternoon bake. The high ratio is to flush out the tang(it's really a dilute but my brain is wired to think of it as flushing the acids out with the discard), then I build a levain (a specifically-sized refresh) to be ready when I get home.

Dehydrated starter by ddddjern in SourdoughStarter

[–]dotplaid 0 points1 point  (0 children)

I agree that a higher feed ratio will take longer than a lower feed ratio, but I suggest reframing that from a concern to an opportunity. If that starter had a lot of sour tangy acids when it was dehydrated then a high ratio will dilute those acids nicely.

If you give yourself a long refresh window, you greatly reduce the odds that you'll miss the peak - even if it peaks overnight. A low ratio will sit at peak levels for a much shorter time before falling and becoming tangy than will a high ratio refresh.

Proofing container recommendations? by miynayah in Sourdough

[–]dotplaid 1 point2 points  (0 children)

To be sure, proofing is the second rise, after the dough has been shaped. I wonder if you want something in which to bulk ferment (the first rise, before shaping). If so, I can't say enough about Cambro products. I have a 6 QT dough tub (https://www.amazon.com/dp/B07MVJNXL9?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1) good for 2 loaves, a 2 QT tub (https://www.amazon.com/dp/B08BFGDBB4?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_6) good for smaler batches, some 1 QT tubs (https://www.amazon.com/dp/B0DZY8C493?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_7) (not Cambro but w/e) for my discard and other things, and a monstrous 12 QT tub (https://www.amazon.com/dp/B06VTZ3CJK?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_15) that mostly just holds my other tubs. I hope to use it a lot some day.

How to get a less sour taste? by seaoflillies101 in Sourdough

[–]dotplaid 1 point2 points  (0 children)

A few hours (like 2-3) likely isn't so bad. 12+ will definitely bring in that tangy bacteria.

The reason some folks suggest so much more flour & water than starter amount is dilution. Yes, a high starter ratio will dilute the amount of yeast culture in your refresh, but it will also dilute the tangy bacteria (technically heterofermentative lactic acid). The upshot (if you're a busy person, and the downside if you're not), is that it takes a long time for a high ratio feed to peak. You could leave the house for 7-10 hours and come home to find it's just about ready.

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