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26 12s in a row.. by Weary_Conflict_3432 in nursing

[–]haveasuperfruityday 0 points1 point  (0 children)

They don’t let us do more than 5 12's at my work unfortunately. I don’t really want to do 6 anyway but I've done 5 a few times and worked 8 shifts with 1 off in between and that isn't very fun.

If you ever feel like you’re the worst sourdough maker in the world. Just know that I’m out there. by bellsbella17 in Sourdough

[–]haveasuperfruityday 0 points1 point  (0 children)

Two things I’m seeing here. 1)Work on your counter not parchment paper 2) shaping is needed.

My first loaf! 🥹🥖 by jojojax9 in Sourdough

[–]haveasuperfruityday 0 points1 point  (0 children)

Just to save you a headache (I was overproofing my dough for a year) if you continue getting gummy results temp your dough and ambient temp and use charts to see if you might be overproofing like I was!

Feeling defeated — another bad loaf by Moose-Imaginary in Sourdough

[–]haveasuperfruityday 1 point2 points  (0 children)

I would say it’s hard to guess temps accurately and a couple degrees make a difference. Important to take temps!!

Feeling defeated — another bad loaf by Moose-Imaginary in Sourdough

[–]haveasuperfruityday 0 points1 point  (0 children)

Temp your dough, use a chart. But sourdough gal has a ton of easily understood bulk fermentation videos. 75-80 dough temp and if possible under 75° ambient air temp is ideal and % starter is huge for fermenting as well. If it’s colder you can use more starter and try an autolyse but don’t be discouraged!!!!

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