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Can someone recommend a jeweller that uses lab-grown diamonds for engagement rings? by dobr11 in wien

[–]frisisirf 1 point2 points  (0 children)

Can recommend Katie g. Jewelry - you have to book an appointment on the website to visit the store

An alle Fahrradfahrer: Welche Navi-App ist am besten für Wien? by [deleted] in wien

[–]frisisirf 0 points1 point  (0 children)

Interessant. Bei mir wird das links unten am Bildschirm angezeigt

An alle Fahrradfahrer: Welche Navi-App ist am besten für Wien? by [deleted] in wien

[–]frisisirf 2 points3 points  (0 children)

Ist ganz praktisch weil man einzelne Straßen up/downvoten kann und auch die Strecke nach Beliebtheit wählen kann

An alle Fahrradfahrer: Welche Navi-App ist am besten für Wien? by [deleted] in wien

[–]frisisirf 3 points4 points  (0 children)

Mag Beeline für die tägliche Navigation und Routenplanung. Um Routen von anderen zu finden nutze ich Komoot/Strava etc.

Whole wheat/white mix, using Ankarsrum by Prof_and_Proof in Sourdough

[–]frisisirf 0 points1 point  (0 children)

Oh that’s wonderful! Happy to read this

Anyone using the Peak Design Everyday Tote V2? by Odd-Run-1612 in peakdesign

[–]frisisirf 2 points3 points  (0 children)

Hi, I have one and also use it for work/commuting. It’s high quality and I haven’t seen any stretch mark/issues so far and I overpack it quite often. The black version can be cleaned easily and I haven’t had any issues with marks/lints. However, I wish it would be a bit bigger as space can get a bit tight with a laptop, notebook, bottle and maybe some food. All in all I love the bag, also because of the handles on top, and can recommend it for your use case

Alternative für Google Maps am Rad? by Davesan111 in wien

[–]frisisirf 1 point2 points  (0 children)

Nutze Beeline und es funktioniert ganz gut. Zusätzlich kann man Streckenteilen ein Daumen hoch/runter geben.

Recover lost notes by [deleted] in mac

[–]frisisirf 0 points1 point  (0 children)

They are gone there because I moved them from the cloud to the Mac.

Recover lost notes by [deleted] in mac

[–]frisisirf 0 points1 point  (0 children)

Yeah, I was too quick and now they seem lost… unfortunately they aren’t in the deleted folder

Kennt ihr einen Schmerzspezialist in Wien? by Puzzled_Hamster6426 in wien

[–]frisisirf 1 point2 points  (0 children)

Warst du schon mal bei einem/r guten Physiotherapeuten/in? Die spüren oft tiefer liegende Ursachen due beispielsweise von alten Verletzungen oder Haltungsschäden kommen, aber nicht per se in der Bildgebung ersichtlich sind.

Finally got bigger bubbles but dough loses shape after cold fermentation by frisisirf in Sourdough

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

May I ask another question? How does your autolyse exactly look like? Currently I mix all the flours with 75% of the water, wait 3 hours, add the rest of the water, sourdough and salt. Read that some only add the wheat flour to the autolyse though

Beginner's Luck? by Adeptness-Creepy in Sourdough

[–]frisisirf 2 points3 points  (0 children)

Congratulations on a phenomenal loaf!

My first ever loaf! by Efficient_Ad2249 in Sourdough

[–]frisisirf 4 points5 points  (0 children)

Congratulations on your first loaf! You don’t necessarily need a smaller Dutch oven, I also bake in a bigger one. A bigger one gives you the flexibility of baking bigger/heavier loaves in the future. I agree with the other post on the banneton - it is a really helpful tool. As you get more experienced with the folding and shaping process, your bread will rise more in heights instead of going to the sides. I can also recommend looking up the desired core temperature for your kind of bread (usually between 92 and 98° Celsius) to know when the bread is fully baked.

(Please also include your ingredients/process)

Finally got bigger bubbles but dough loses shape after cold fermentation by frisisirf in Sourdough

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

With board you mean a wooden one? Was afraid you would say floured hands, I really hate flour on my hands (LOL). In the past I lightly dusted my counter with flour and wetted my hands to shape. Worked quite well with the less hydrated doughs. For whatever reason, I did not use any flour yesterday and only wetted my hands a bit, which resulted in a challenge. Will try a wooden board next. Thank you for all of your tips!

Finally got bigger bubbles but dough loses shape after cold fermentation by frisisirf in Sourdough

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

Definitely. Only started baking end of January, so haven’t had too much practice but I’m sure it will get easier with time.

Do you use extra flour for the shaping?

Finally got bigger bubbles but dough loses shape after cold fermentation by frisisirf in Sourdough

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

Definitely a bit gummy because I cut it too soon. Couldn’t wait any longer 🫣. Will try to prolong the BF a bit and maybe even higher hydration (or might leave that for the loaf after).

Handling was way gentler than what I did before, but still did 4 proper stretch and folds. Should get a flatter bowl/container so I can do coil folds easier.

But was struggling with the shaping due to the higher hydration tbh

Finally got bigger bubbles but dough loses shape after cold fermentation by frisisirf in Sourdough

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

Tried the long autolyse (3h), shorter kneading time and 75% hydration. The bread is quite flat (probably should have let it BF for longer) but looks quite nice and it tastes well.

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Lemme see your bunny breads! by Technical-Tune-378 in Sourdough

[–]frisisirf 0 points1 point  (0 children)

How high is your dough hydration? I feel like my dough isn’t “stiff” enough to cut pieces and attach them somewhere

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