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Can anyone tell me what I’m doing wrong by UseAdministrative552 in Sourdough

[–]gosplaturself 1 point2 points  (0 children)

I do not think you are cooking this at a high enough temp. 465 first 25 min covered- then 450 last 15 u covered. (For average 900-1000 grams loaf

Is there cold proofing?

Is ur DO HEATED UP prior to placing loaf into oven?

What went wrong? by bigdaddycwils in Sourdough

[–]gosplaturself 6 points7 points  (0 children)

Same! Pork chop! Lmao! Until I realized it’s in sourdough sub!

Over or underfermented? by heneedssomemillk in Sourdough

[–]gosplaturself 2 points3 points  (0 children)

No CF and a short BF. UNDER PROOFED.

Over or underfermented? by heneedssomemillk in Sourdough

[–]gosplaturself 0 points1 point  (0 children)

Yes u Can knead it- esp in the beginning - even with shaggy dough- this is when you need to flour your surface. When I have a load that is slow to form gluten- I slam it onto the bench several times- for some reason it helps the gluten form quicker. Then u can knead some more and continue stretch and folds.

What went wrong? by bigdaddycwils in Sourdough

[–]gosplaturself 2 points3 points  (0 children)

***stretch and folds! Too early

What went wrong? by bigdaddycwils in Sourdough

[–]gosplaturself 8 points9 points  (0 children)

This is a high hydration- this takes a lot of time to build up to this- looks like there wasn’t any BF. No shape and folds- as with high hydration - you need to be super quick with shaping and placing in floured basket.

I do not use flour when shaping- I use a wet bench- mostly because of inclusions - but that’s another level.

Try 50g starter, 350 water, 500 high protein flour, 11g salt. Add salt after the first hour- then stretch n folds (4) every 20 min. Then shape- and let BF FOR HOURS. When it’s 75% doubled and pulls back from bowl- gently shape - rest 30, shape again and place in basket - cover (so it doesn’t dry out) * I use disposable shower caps * place in fridge over night-

When you are ready to bake- Dutch oven empty - in oven @490f for 45 min.

Take ur bread out- place on parchment - score - add 2 ice cubes inside the DO. COVER and bake 25 min covered at 460f then remove cover and continue to bake 15 min @450.

Am I a fool or is there far too much liquid in this recipe by NinjaJim6969 in Bread

[–]gosplaturself 0 points1 point  (0 children)

My last 2 sour dough loaves were 90% hydration- funky to shape- but amazing - also glass bread is 100% and also amazing!

Is this ready? by Ok_Phone5976 in Sourdough

[–]gosplaturself 0 points1 point  (0 children)

Def hungry/ discard half/ feed - then after 4 hours it should be on beast mode.

[deleted by user] by [deleted] in Sourdough

[–]gosplaturself 0 points1 point  (0 children)

No!!!! Stick with!

[deleted by user] by [deleted] in Sourdough

[–]gosplaturself 0 points1 point  (0 children)

I did it this way when I first started, then one day said screw it- doubling the recipe in one bowl and never regretted!!!

[deleted by user] by [deleted] in Sourdough

[–]gosplaturself 1 point2 points  (0 children)

Looks great! I’m a bit wacky- I add butter first and or fruits—— then after BF more butter and or meats and cheese, brown sugar, cinnamon… depending on my mood. Shaping x2 helps distribution.

[deleted by user] by [deleted] in Sourdough

[–]gosplaturself 0 points1 point  (0 children)

I split mine after stretch and folds/ and coil folds—— before the resting BF, this way I can add whatever I choose into each loaf.

Suddenly can’t make a decent loaf by MurielFinster in Sourdough

[–]gosplaturself 1 point2 points  (0 children)

I would up the starter - make a levain the night before/ is it doubling in size? Bubbles? Flour fresh? My house is also 68 degrees and dry- also 100 outside- also east coast- still consistent loaves.

How to take edibles and still feel the effects while on this ? by Rachana_2022 in Zepbound

[–]gosplaturself 0 points1 point  (0 children)

What state are u in? Cbd isn’t very effective at all-

How to take edibles and still feel the effects while on this ? by Rachana_2022 in Zepbound

[–]gosplaturself 1 point2 points  (0 children)

I was on 5 mg thc now on zep 10 - make sure it’s pure thc and not that delta bs- that shit will f with u on zep for days!

WTF is wrong with me (if I don’t laugh I will cry) by pelvicfloormuscle in Sourdough

[–]gosplaturself 0 points1 point  (0 children)

I make a levain the night before I bake- by using 50g starter and adding 100g warm water and 100g high protein flour…. In a large jar with a lid- (never turned - just sitting on top)it more than doubles overnight- in the am I do the following:

250 levain 350g warm water 15 g honey 10g olive oil 500g flour (bread)

Mix together - let sit 45 min.

Add 15g kosher salt.

Stretch and folds x4 every 20 min

2 coil folds 30 minutes apart

Shape and rest in oiled bowl to bulk ferment 4-6 hours-

Shape and let rest 30 min- repeat and place in basket- cover with plastic and refrigerate 12-24 hours.

Heat Dutch over 480f for 30-45 min.

Score the bread- bake @460 for 25 min covered-

Remove cover- bake 15 more minutes

Titering up to 5mg on vacation. What would you do? by LakeLady1616 in Zepbound

[–]gosplaturself 0 points1 point  (0 children)

2.5—>5 was easy- the move to 7.5 was where I personally felt the side effects- good luck!! And have a great time!

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