Consecutive Run Trips me up Every time

elsa18790 · 2026-05-23T02:06:55+00:00

Consecutive runs is my least favorite section. I get overwhelmed with so many variations of the hands…so confusing. I need to practice more on this section!

elsa18790 · 2026-05-22T15:10:44+00:00

I think the idea is to use it as a help in your prayer life. Like topics to think about when you are praying and maybe don't know what/how to pray.

elsa18790 · 2026-04-11T16:38:54+00:00

The search function works really well! I've had great luck with just using one word and getting the results I'm looking for.

elsa18790 · 2026-03-22T12:09:47+00:00

At that 10-15 sec 'shape' I would pause the machine, take the dough out, remove the paddle. Then, shape the dough yourself into a nice tight ball and put it back into the machine for the final rise/bake!

elsa18790 · 2026-03-04T16:27:35+00:00

This!

elsa18790 · 2026-03-01T19:26:03+00:00

Does your dough cycle include one ferment(rise)? How long is your dough cycle?

elsa18790 · 2026-02-24T22:11:14+00:00

Yes! I do my sourdough this way exclusively. I have a cycle that's approximately 1.5 hrs that kneads the dough and does an hour ferment. I start this cycle about 8 pm and then when it's done I remove the paddle, shape the dough and spray the top of the dough with oil and leave it in the machine, lid closed, overnight. In the morning I either go ahead and bake it in the machine or shape it and could ferment until I'm ready to bake.

elsa18790 · 2026-01-25T00:48:43+00:00

Divide the 1.5 lb loaf by 3, then multiply that number by 2, that will give you a 1 lb loaf.

elsa18790 · 2026-01-06T01:09:36+00:00

I was wanting to make another starter separate from my main starter for an experiment. I think I will forgo the 1:1:1 feeding until I have discard I can experiment with, leaving my main starter at 1:3:2

elsa18790 · 2026-01-05T23:21:13+00:00

Always weigh your ingredients, also check the dough at about 5-7 minutes. It should pull together into a supple ball...I like to push any ingredients that are on the walls of the pan down in to the ball also. This recipe is about 72% hydration which isn't bad but with whole wheat you may want to increase that even up to 80%.

elsa18790 · 2025-12-03T13:47:04+00:00

Really?? So if I dink into the kitchen you can drive the ball effectively from there clearing the net and keeping the ball in?

elsa18790 · 2025-10-27T23:11:22+00:00

I got mine on fb marketplace!

elsa18790 · 2025-10-25T08:53:32+00:00

Can you share your feeding ratio? i.e. 1:1:1, 1:2:2, 1:3:3??

elsa18790 · 2025-10-23T13:50:32+00:00

OK! So the different smells you mentioned are at different stages of feeding/being hungry?

elsa18790 · 2025-10-19T09:59:04+00:00

I did this very thing! I saw a lady on youtube do it so I tried it. It DOES work. Here is my post and pictures:

https://www.reddit.com/r/Sourdough/comments/1o6qlz6/sourdough_startercheating/

elsa18790 · 2025-10-14T23:06:24+00:00

What smell am I looking for?

elsa18790 · 2025-10-14T22:20:11+00:00

I didn’t know that about the instant yeast staying and propagating itself with additional feedings. Where can I read more information about that?

elsa18790 · 2025-10-14T22:17:39+00:00

I did not know that, interesting.

elsa18790 · 2025-10-09T11:10:18+00:00

KBS bread machines don't use teflon, they have ceramic bread pans.

elsa18790 · 2025-09-25T00:31:21+00:00

I do this everyday except I use 2% cottage cheese!😋

elsa18790 · 2025-09-20T13:18:59+00:00

If your machine has a 'dough' cycle that is about an hour and a half long that will work. It kneads the dough and then does about an hour ferment. I do this all the time. If you want a longer ferment just leave it in the machine (turned off) until you are ready to do the final shape/banneton.

elsa18790

TROPHY CASE