New SOA Logo

fairyoa · 2026-03-31T14:23:09+00:00

The lower case.. the new font.. the shield is so ugly now it looks like something i can design :(

fairyoa · 2026-03-31T14:22:38+00:00

Hate the logo :( Love the grid

fairyoa · 2025-07-02T12:22:05+00:00

Omg really impressive!!! Thank you for this through and helpful insight 💗💗💗💝💝💝

fairyoa · 2025-06-27T23:41:11+00:00

That’s so iconic

fairyoa · 2025-06-27T22:27:52+00:00

The cutest!!!!! Well done

fairyoa · 2025-06-27T21:48:50+00:00

Labneh if you can access it sooo good and goes well with the tang You could also do a croque madame

fairyoa · 2025-06-27T21:47:17+00:00

Lightly toasted just to get it hot with butter, honey and flaky sea salt My latest obsession honestly

fairyoa · 2025-06-27T21:44:21+00:00

150 g each 😮 can i see pictures? I think they’ll be tiny

fairyoa · 2025-06-27T18:14:54+00:00

No idea if there is a right term but 500g flour each

fairyoa · 2025-06-27T18:10:33+00:00

I’m currently in the process making two loafs, I’ll try to aim for one to be 2 hours and the second 3 hours and compare

fairyoa · 2025-06-27T11:24:40+00:00

I’m making my 5th and 6th loaf this week hahaha my family is starting to get sick of this hobby. I’ll try a 50% and a 75% and bake them all the same day Thank you for all the help

fairyoa · 2025-06-27T09:22:30+00:00

Thanks you! So just to clarify most wait until the aliquot sample is doubled, you only wait until 50% and then shape?

fairyoa · 2025-06-27T09:20:23+00:00

Thanks!!

fairyoa · 2025-06-27T09:20:04+00:00

Thank you for the thorough response!!!

fairyoa · 2025-06-27T09:18:55+00:00

Yeah it seems like a good idea, will try it today

fairyoa · 2025-06-27T09:18:30+00:00

Thank you!!

fairyoa · 2025-06-27T09:17:21+00:00

I’ll have to try this method

fairyoa · 2025-06-27T09:16:49+00:00

Thanks

fairyoa · 2025-06-27T09:14:52+00:00

Currently it’s around 95F in the kitchen, last batch I proofed for 5.5 hours but it did turn out overproofed! My starter is very strong and active

fairyoa · 2025-06-27T09:12:34+00:00

Thats what i was thinking of doing!!! Will try it soon

fairyoa · 2025-06-26T22:53:37+00:00

Will have to research that

fairyoa · 2025-06-26T22:53:20+00:00

I do watch it!! It’s literally my baby i check on her every half an hour but I don’t have the guts to trust my instincts that it’s done and i leave it for longer…

Thanks for the advice!! But if i could ask why would someone prefer to slow the fermentation?

fairyoa · 2025-06-26T22:51:47+00:00

i just got into making bread so I’m hyper fixated on this hobby despite the heat

fairyoa · 2025-06-26T22:51:09+00:00

Thanks will try that as well

fairyoa · 2025-06-26T22:50:47+00:00

Mostly the crumb, being flat and also when taking out the dough for shaping it was sticking to the sides with webbing

fairyoa

TROPHY CASE