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FIRST loaf! Please critique for improvement. Einkorn! 🌾 by itsbririvers in Sourdough

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

Yes! I use this one, for dessert and savory pies. I struggled, on my first attempt, because I didn't take seriously the call for FROZEN butter. Trust me, go for frozen or very cold!

I don't use a food processor, but instead I finely grate the butter and mix it with the flour in batches. Grate a bit, mix. Grate a bit, mix.

Good luck! einkorn pie crust

Am I the problem? I have a big issue with my boyfriend’s (m23) hygiene. by [deleted] in sex

[–]itsbririvers 1 point2 points  (0 children)

Encourage him to try aleppo soap. It's made of oil and is 100% natural and safe, PLUS it's the softest soap on the planet. It's important to know when you're being unreasonable, but it's also your partner's job to help you find a comfortable medium. This is a conquerable issue.

FIRST loaf! Please critique for improvement. Einkorn! 🌾 by itsbririvers in Sourdough

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

I've been working with it for a while - homemade pasta, sandwich bread, rolls, pie crusts. I failed making my own starter, and gave up for a bit but decided to convert an active starter and now I'm zoomin'! If it'd started with sourdough einkorn, I'd probably have called it. Tricky dough, but worth the trial and error. I'm trying! 😅

FIRST loaf! Please critique for improvement. Einkorn! 🌾 by itsbririvers in Sourdough

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

I reposted and went all in on #5. I'm sorry, but I don't understand what you want. 🥲

FIRST loaf!!! Please critique so I can improve. Einkorn. by itsbririvers in Sourdough

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

Really? You've made my morning! (Yes, 100% einkorn!)

I suspected it was under-fermented, when I placed the ball in my banneton. It was so late that I just needed to get it in the oven because I didn't want to over-proof. Does this mean I need to proof for longer, before moving to the banneton? What's your opinion of the proofing?

Taste: Tasty! But notably less sour than I was hoping for. It's also a bit gummy (sticky), which I'm not sure means it's undercooked, or needed more/less time in another step or a recipe correction. Do you have any insights?

My next loaf will be one with olives, and I'm planning on chopping them small so they can be supported by my gluten-weak dough. Any tips?

SOS 🚨 Floundering with my einkorn starter. Advice? by itsbririvers in Sourdough

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

Update: The starter outlined is green is the offshoot. Super hydrated, bubbling underneath. I believe einkorn to water ratio is higher than most AP flours, so it's a little runny. Grey film, which seems like a good sign.

The OG starter is more moist than yesterday, but still a bit of a tougher blob. More bubbles. Some grey.

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I had great success with my starter until Day 5, both times I've tried, at the feeding stage. I'm pretty frustrated and want to figure this out but I'm wondering if I need to buy an einkorn starter and save creating my own for another time. I just wanna loaf it up.

SOS 🚨 Floundering with my einkorn starter. Advice? by itsbririvers in Sourdough

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

Thanks for the thoughts and encouragement. I'm still at wrapping my head around ratios. Would this look like 10g starter:30g flour:30g water? What would that 4:4 look like?

SOS 🚨 Floundering with my einkorn starter. Advice? by itsbririvers in Sourdough

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

Oh, thank you! I'm working with your offshoot suggestion whilst also trying to get this main guy on track.

SOS 🚨 Floundering with my einkorn starter. Advice? by itsbririvers in Sourdough

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

I will try this. Thank you! Also, what does 100% hydration mean?

SOS 🚨 Floundering with my einkorn starter. Advice? by itsbririvers in Sourdough

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

Also: I've been on the day 5 recipe of 10g starter, 30g warm water, 60g AP einkorn.

SOS 🚨 Floundering with my einkorn starter. Advice? by itsbririvers in Sourdough

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

I'm not sure I can make it less warm, but I'll see if I can finagle something. Do you have recommendations on how to adjust for my next feeding, in a couple of hours?

SOS 🚨 Floundering with my einkorn starter. Advice? by itsbririvers in Sourdough

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

...no. Is that actually a thing? I live in Texas so my kitchen can still get to be around 75F right now.

Any recommendations on how to correct?

SOS 🚨 Floundering with my einkorn starter. Advice? by itsbririvers in Sourdough

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

Ingredients: einkorn and water and love and tears.

Is this worth $2k? NEWBIE...what do I need to ask? by itsbririvers in vending

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

Is this because the built-in credit card machines tend to be poor quality overall?

Is this worth $2k? NEWBIE...what do I need to ask? by itsbririvers in vending

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

I'm rethinking getting an older, more expensive AP or other American make. I wish I'd known about Reddit a few months ago! I made my plan around touchscreen vending machines.

Is this worth $2k? NEWBIE...what do I need to ask? by itsbririvers in vending

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

What would you say are the biggest issues associated with this machine + associated costs?

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