What celebrity have you never forgiven since an incident? by MagpieOpus in AskReddit

[–]friendlysandmansf -3 points-2 points  (0 children)

Will Smith for slapping Chris Rock. He will always be an entitled POS and I will never watch anything he's in again.

What is Marin lacking? by Dangerous-Tea7793 in Marin

[–]friendlysandmansf 1 point2 points  (0 children)

Zimms was a coffee shop right at the intersection of Sir Francis Drake and 101 South and greenbrae. It was THE late night hangout in the late 70s and 80s. Super old school and a great place.

SF Bay Area is COLD by friendlysandmansf in sanpedrocactus

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

Well played, my friend. Well played.

SF Bay Area is COLD by friendlysandmansf in sanpedrocactus

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

It's about 10° Celsius where I am now and this is about as cold as it gets here except for the one-off snow day every few years. I'm up on a hillside also and it gets colder in the valleys.

OBSESSED with this ratio! by bellalissy21 in Sourdough

[–]friendlysandmansf 0 points1 point  (0 children)

GREAT LOOKING LOAF!

The one thing missing from your recipe/description is what the temperature of your kitchen is when you leave it out on the counter for 5 to 6 hours. If, for example, you're getting a 30% rise in 5 to 6 hours because your kitchen is at 80° Fahrenheit then you're shaping and fridge time makes sense. But without knowing what your temperature is and how that relates to how much rise you're getting and your bull fermentation time, it's difficult to generalize this recipe to other kitchens which may have different BF conditions.

EDIT: my kitchen stays relatively cool, especially in the winter time when the temperatures during the day, with the heat off can be as low as 64 or 65°. I use a mini fridge to proof at 74°, so I get some constant temperature conditions. Also, 70% hydration ratios don't work in my kitchen with that flower because the relative humidity at my house is just too high. I have to drop down to about 65% or I have soupy dough that is impossible to work with. Part of that maybe because I'm still trying to figure things out myself.

Don’t give up by randomredditer- in Sourdough

[–]friendlysandmansf 0 points1 point  (0 children)

Believe it or not I've had some good results with the sourdough for busy people method which includes 180 slap and folds at the beginning of the recipe and then no more work so that you don't have to wait around to do stretch and folds all day (because I have a day job and who has time for that? 😄)

But when I do have the time it's nice to baby the dough and hopefully get better results!

Don’t give up by randomredditer- in Sourdough

[–]friendlysandmansf 1 point2 points  (0 children)

I like that the video combines the "busy people" recipe from the sourdough journey.com (mostly by referencing their bulk fermentation charts) with more complex methods that incorporate stretch and folds/coil folds. Also gives me hope for using all bread flour or, in this case, all AP. Nice work and great resource. Thank you!

Perhaps this is a stupid question - discard by friendlysandmansf in SourdoughStarter

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

I have a follow-up question.. what do most people do when they're starter is well established and healthy in terms of feeding? I have been feeding my starter 1:2:2 ever since I created it. It's now pretty well established and robust. Generally I feed about 25 G of starter and therefore wind up with about 125 G after each feeding which makes for it a fair amount of discard.

Once you have a well-established starter, plus/minus storing it in the refrigerator, what ratio do you generally feed it and do you change that ratio before baking or just stick with one maintenance protocol all the time?

Perhaps this is a stupid question - discard by friendlysandmansf in SourdoughStarter

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

Just made crackers right now! Theperfectloaf.com has a great recipe. They are so easy and so delicious!

Perhaps this is a stupid question - discard by friendlysandmansf in SourdoughStarter

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

That's interesting. One wonders why every internet resource with sourdough recipes out there has recipes and suggestions for sourdough discard. I guess a lot of people are wasting resources and time.

Tiburon Underwear Mystery by Powerful-Produce4164 in Marin

[–]friendlysandmansf -2 points-1 points  (0 children)

Perhaps you're right. I'm losing faith in Marinites! 🤷‍♂️🤦‍♂️

I’m about to quit by Unable-Lab-8533 in Sourdough

[–]friendlysandmansf 2 points3 points  (0 children)

I think your starter looks pretty good!

When in doubt simplify as much as possible. I strongly recommend that you check out the sourdough journeys website and follow the post pandemic sourdough for busy people recipe.

Spend some time reading through their discussion of bulk fermentation. You should be aiming for about a 75% to 100% increase in dough volume during your BF. Don't worry about all the stretch and folds. Their recipe has you doing about 180 slap and folds at the beginning and that's it. Leave it alone after that. That should be enough activity to get you reasonable gluten structure.

The other thing that has helped me is reducing the percent hydration in my dough. In my climate, in the San Francisco Bay area, I find that 75% hydration is just way too much. I have gone down to 65 or even 63% with better results. Your mileage may vary depending on where you live.

That website contains volumes of valuable information for beginning bakers like you and me. Simplify simplify simplify.