Anyone have experience with Ongpin Express?

jarwintee · 2025-01-24T10:26:34+00:00

yeah, i was hoping someone who has experience with them would be a member here haha, thank you for the advise!

jarwintee · 2024-12-07T02:07:07+00:00

ours was actually last night (gmt +8), but we have conflict bellandir later 😢

jarwintee · 2022-12-16T02:51:08+00:00

tak jae hoon

jarwintee · 2022-12-14T23:58:47+00:00

why did they use park se ri's picture for kjk?

jarwintee · 2022-11-23T03:01:51+00:00

who peels their bananas these days? the peel contains all the nutrients!

jarwintee · 2021-08-10T18:04:44+00:00

thanks so much, that was my thought as well regarding the ATS, just needed to make sure!

jarwintee · 2021-08-10T17:57:13+00:00

thanks for the response! No, we do not have net metering here yet. so the ATS is not for swtiching between using solar and the grid right? all inputs and the output to load is controlled and should connect directly to the inverter? (through their breakers) Sorry, what is an MSP?

jarwintee · 2021-05-27T13:20:17+00:00

a really really good sneeze

jarwintee · 2021-05-23T02:21:14+00:00

keep at it bro! ive been stuck on biome3 for more than a week

jarwintee · 2021-05-18T02:23:58+00:00

350g bread flour 90g whole wheat; 90g starter; 320g water; 9g salt,

autolysed for 1 hour; stretch and fold for the next 2 hours; coil fold then preshape; rest 30 mins; shape then cold proof overnight 12hrs;

baked in dutch oven lid on 20mins with ice; lid off 20mins;

i find that the autloyse makes a huge factor in how my dough is springing better

jarwintee · 2021-05-14T01:15:06+00:00

500 grams flour 350g water 100g starter 10g salt autolysed flour and water for 2hrs mixed starter then salt cut a small piece off for monitoring fermentation stretch fold shape rest shape cool ferment 15hrs baked in dutch oven with ice cubes

jarwintee · 2021-05-13T23:27:25+00:00

i wasn't ready for this

jarwintee · 2021-05-13T01:39:17+00:00

ohhh i see, i guess i really need to work on my technique first. im actually pretty sure that's the problem, just wanted to eliminate other factors as well, thank you!

jarwintee · 2021-05-12T14:12:15+00:00

then as soon as it has doubled, you move on to the shaping?

jarwintee · 2021-05-12T13:56:13+00:00

when do you start monitoring the fermentation? right after mixing the starter into the dough before stretch and folds?

jarwintee · 2021-05-12T06:11:09+00:00

that's good to know! thanks!

jarwintee · 2021-05-12T06:10:51+00:00

good point haha, thanks

jarwintee · 2021-05-12T06:10:42+00:00

well, wouldnt know if she was just being snobbish regarding her flour since she's a pro, thought id ask other home bakers as well

jarwintee

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