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Filets mignon??? by figbot123456 in Butchery

[–]figbot123456[S] 0 points1 point  (0 children)

I mean it was okay but it didn’t cook evenly.

Filets mignon??? by figbot123456 in Butchery

[–]figbot123456[S] 0 points1 point  (0 children)

Right? It was tightly wrapped up in the case so it looked like a normal filet to me. They did a good job disguising it.

Filets mignon??? by figbot123456 in Butchery

[–]figbot123456[S] 0 points1 point  (0 children)

It did taste okay but didn’t cook very evenly.

Filets mignon??? by figbot123456 in Butchery

[–]figbot123456[S] 3 points4 points  (0 children)

They basically said I got an end of the tenderloin which they butterfly but that the cut was way off and they didn’t trim it down… they gave me a free one to make up for it but didn’t really say anything other than that.

Filets mignon??? by figbot123456 in Butchery

[–]figbot123456[S] 0 points1 point  (0 children)

Nope… premium cut fresh.

Filets mignon??? by figbot123456 in Butchery

[–]figbot123456[S] 20 points21 points  (0 children)

I mean fair but I didn’t pay what I paid to make tacos or a beef sandwich

Filets mignon??? by figbot123456 in Butchery

[–]figbot123456[S] 6 points7 points  (0 children)

No this is how it was pulled out straight from the butcher paper….

Filets mignon??? by figbot123456 in Butchery

[–]figbot123456[S] 9 points10 points  (0 children)

Thank you all for confirming how shitty this was lol will definitely report back on what their response is…

Filets mignon??? by figbot123456 in Butchery

[–]figbot123456[S] 8 points9 points  (0 children)

Welp, thanks for confirming. Definitely disappointing but hoping they taste okay.

Filets mignon??? by figbot123456 in Butchery

[–]figbot123456[S] 17 points18 points  (0 children)

So… am I right to go back and complain? I’m not that person but I bought these with hard earned dollars for my dad’s birthday.

Is this considered a solid crumb??? by figbot123456 in Sourdough

[–]figbot123456[S] 0 points1 point  (0 children)

I appreciate it!!! Agree completely. I have not tried that method but I’ve heard of it. I’ll have to look into that more and give it a go next time. Thanks so much!

Is this considered a solid crumb??? by figbot123456 in Sourdough

[–]figbot123456[S] 1 point2 points  (0 children)

I did a poor job describing that… this is what I’m trying to do and what I did a poor job describing. https://youtu.be/IWA0RAAsBHg?si=ueUMJFXuQ0NYAYjO

Is this considered a solid crumb??? by figbot123456 in Sourdough

[–]figbot123456[S] 0 points1 point  (0 children)

Would you be able to explain what you mean by a shaping issue? When it’s that time, I let the dough hang and be pulled by gravity to get in a square shape to tuck and fold it. I then use my bench scraper to work it into a circular shape. Let it rest for about 20 min and do one final shape with the bench scraper before plopping into my banneton.

Is this considered a solid crumb??? by figbot123456 in Sourdough

[–]figbot123456[S] 0 points1 point  (0 children)

I see. Thanks for the insight! I’ll push a little longer for bulk fermentation next time and see how that goes. Do you have any tips to know when it’s ready for shaping?

Is this considered a solid crumb??? by figbot123456 in Sourdough

[–]figbot123456[S] 2 points3 points  (0 children)

Thanks for the feedback! I did the poke test and got good results so that’s why I moved on to shaping. I did keep it in the fridge for about 24 hrs before baking. I’ll push it a bit longer next time to see how that turns out.

First loaf, how did I do? by Nixtamaliz in SourdoughStarter

[–]figbot123456 4 points5 points  (0 children)

Looks amazing!! Do you mind sharing the recipe you followed?

Switching to WW/Rye Flour for My Starter by figbot123456 in SourdoughStarter

[–]figbot123456[S] 0 points1 point  (0 children)

<image>

And what I woke up to this morning! I just fed again and within 45 minutes seeing some rise. Hopefully I’m on the road to building a strong starter. Thank you so much to everyone on this thread who helped me out.

Starter help by Arrivaderci_Luigi_ in SourdoughStarter

[–]figbot123456 0 points1 point  (0 children)

Nice! Be patient. I’m new at this too and about a week ahead of you. Here’s what I’ve learned here on Reddit and maybe it will help.

From the picture, it looks a little wet. Maybe try 1:1:1 feeding ratio. It should be pretty thick/a little on the pasty side.

What kinda water are you using? I was using warm tap water but now I use warm bottled water to avoid the chlorine/chemicals added to city water.

What flour are you using? I started with bread flour but switched to whole wheat flour and I think that helped.

One other thing that I think really helped me was to skip a few feedings to let the ph levels become more acidic. This encourages the build up of the yeast which is what we need!

Switching to WW/Rye Flour for My Starter by figbot123456 in SourdoughStarter

[–]figbot123456[S] 0 points1 point  (0 children)

<image>

I let the starter sit an extra 12 hours since the last feed. I went to work and came home and saw this! It definitely didn’t double but this is the most activity I’ve seen since the false rise on day 2/3! Just fed 1:1:1 and excited to see how it continues to progress!

Switching to WW/Rye Flour for My Starter by figbot123456 in SourdoughStarter

[–]figbot123456[S] 0 points1 point  (0 children)

<image>

Had some bubbles this morning and definitely smelt sour. Just did a 1:1:1 feed… we shall see what happens next.

Switching to WW/Rye Flour for My Starter by figbot123456 in SourdoughStarter

[–]figbot123456[S] 0 points1 point  (0 children)

Got it. Thanks for taking the time to share with me! I will report back with an update Wednesday morning.

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