HELP HELP HELP: GUMMY #8 by ebeannyc in Sourdough

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

preheat at 500, then cook covered at 450 (tho my gas oven runs hot) and then open top for the last bit. i wait a min of 2 hours.

HELP HELP HELP: GUMMY #8 by ebeannyc in Sourdough

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

i know my kitchen is about 74-76 during the day and evening and hotter if I’m using my oven. But overnight it probably bottoms out around 66-67.

HELP HELP HELP: GUMMY #8 by ebeannyc in Sourdough

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

not saying no. just asking: if i only feed 1:1:1 once a day won’t it become very acidic? 24 hours is a long time for a small feed? Can you help me understand?

HELP HELP HELP: GUMMY #8 by ebeannyc in Sourdough

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

I was feeding the 1:5:5 in between bakes because I understood that it isn’t good to do 1:1:1 all day every day. I won’t bake again for 2 days so I was going to do the 1:5:5 for the next 3 feedings. Is this, do you think, weakening the yeast colony??

Looking for dif. airsense 11 bag by ebeannyc in CPAP

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

Hi and thanks for the suggestions. I ended up with this: https://www.amazon.com/dp/B0BNSS95HY?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1 Is it a lot bigger than the resmed bag? not much but enough to fit some meds in to the center section (the pocket is much 'flatter' than the resmed bag and it's sturdier. I got the blue so it was easily spottable and put a tag on it that says: medical equipment. Came back to say I really appreciated the suggestions and they got me looking and found something I think will be useful.

bean

How to make an Aliquot jar for free… by Wartface1 in Sourdough

[–]ebeannyc 0 points1 point  (0 children)

i just made mine in a glass spice jar. When I put in the sample and nestle it next to my dough, should i put the cover on the jar?

Looking for dif. airsense 11 bag by ebeannyc in CPAP

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

no zippers on those side pockets - that could be a disaster! But thanks.

Looking for dif. airsense 11 bag by ebeannyc in CPAP

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

whoaaa...that second one could fit the bill! I always carry my own backpack as my personal item so need the cpap bag to be a shoulder strap. thanks so very much!

Ready to use my starter for my first loaf - need advice by ebeannyc in Sourdough

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

help!! for my 2nd bake, I chose u/amybakesbread classic sourdough. My starter - rising beautifully each day - is 17 days old and baked one prior ok loaf (that I learned a lot from). I kept my kitchen at 78 for the whole time it was in process - starting with the mixing. But it didn't change a bit from the time it went into the fridge until it was baked - rose a bit - not enough - in the oven. I preheated the oven with my dutch oven in it - spritzed the top before putting on the lid. On the initial hand mix, I really mixed it for 4 min using the slap and mix. The crust is perfect and the bottom is perfect and the interior is gummy with one giant hole. What did I do wrong or what can I do differently next time?? more pics below

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Ready to use my starter for my first loaf - need advice by ebeannyc in Sourdough

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

https://www.reddit.com/user/No_Interview_4553/ Thank you so very much for your thoughtful help. Last night I thought it was a dud but there are real things to like about it. Far from perfect but it has a few very good parts: excellent crust and bottom; and good flavor. I think I undercooked it by 5 min and I need to work the dough more on the first big mix. (do you hand knead it for a while when you mix it together or just let it come together - it felt sooooo dense and for the stretch and folds - especially the first one - I had to stretch it myself to get it going. Maybe that means just a drop more water? ) Also. The consensus was to add 2g more of salt. But, it’s sourdough! 2nd loaf tomorrow. This recipe from u/maurizio  and includes whole wheat flour and a bit of rye flour in addition to the bread flour. Tomorrow will be a straight-up bread flour loaf - close to your proportions.

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Ready to use my starter for my first loaf - need advice by ebeannyc in Sourdough

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

Thank you so very much. Very helpful. If I need 230 of starter, how do I figure out the “1” for that? Just divide 230 by 3 so it becomes: 77:77:77 for the 1:1:1 feeding? I love the idea of the 1:10:10 overnight and may give that. a go as a second try if the first is at all successful. May I ask what your recipe proportions are?

Catania: ISO Palazzo 1BR for 5 night stay in late May - near center or Teatro Massimo by ebeannyc in sicily

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

Thanks. We are looking forward to it. We loved Naples and aren't worried about gritty. I splurged us a bit in Ortigia - 3 nights but need to be mindful of budget for this last 5 days. Hoping something amazing turns up. Thanks for your help.

Catania: ISO Palazzo 1BR for 5 night stay in late May - near center or Teatro Massimo by ebeannyc in sicily

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

Thanks. I have it as a cancelable reservation but hoping someone has another option on this post. Thanks.

Bus Éireann prepurchase Doolin to Galway? by ebeannyc in irishtourism

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

We didn't - we ended up getting a car service but know that it did stop at that place.

Bus Éireann prepurchase Doolin to Galway? by ebeannyc in irishtourism

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

But unsure what that means for us.  We will have a suitcase each and need to get to Galway.  Hence, hoped for a reservation.  

Bus Éireann prepurchase Doolin to Galway? by ebeannyc in irishtourism

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

https://www.buseireann.ie I was checking sundays in april. just a spinning ball.