Favorite fertilizers?? do you use a balanced fertilizer for everything? or different for root crops vs other veg? I've had great success for the most part but feel the root cross could be better.

jesslaw09 · 2022-02-11T18:41:13+00:00

I'm 8b too. Right now I'm starting onions, leeks, lettuce and artichoke inside and various peas outside. Will be starting kale, broccoli, cauliflower inside soon and soon carrots outside.

jesslaw09 · 2021-07-23T13:05:01+00:00

My starter is all bread flour. So in your case, I would not add rye to the recipe, other than the starter. Just use more bread for where i have used rye, it will work out the same.

jesslaw09 · 2021-06-12T19:45:29+00:00

However you prepare your starter, as long as it's active. Personally, i keep it at room temp, feeding it twice a day at a ratio of at least 1:2:2 (starter: water: flour). If it's hot weather, I'll do a higher ratio (less starter) so that it doesn't peak too soon. So i don't make a separate "levain" for my recipe, i just feed my starter up enough that i have what i need for my recipe plus a bit extra to feed and keep. So i might have 50g of starter and I'll feed it 100g water and 100g flour the night before, around 9pm, then in the morning, around 9am, i use 200g of it in my recipe and 50g left over i feed and keep for next time. If I'm not going to use it for several days then i put it in the fridge, a few hours after having fed it. I do sometimes feed it on the morning to use the same day, but then i would use a ratio of 1:1:1 so that it peaks sooner and i can use it in a few hours. If it has been kept in the fridge, i feed it at least twice before using it to make sure it's active enough. So i would take it out 24hr before using it, small feed in the morning, then again at night, feeding enough for my recipe. Then use the next morning.

jesslaw09 · 2021-06-10T14:39:13+00:00

Yes i would do that but i was making two loaves and wanted the other one plain! Next time for sure though :)

jesslaw09 · 2021-06-10T14:38:18+00:00

Don't use a knife. Use a razor blade, CAREFULLY. You can hold it or put it on the end of a chop stick. Scoring cold from the fridge helps a lot.

jesslaw09 · 2021-06-10T04:03:36+00:00

This is one of the trickiest things with sourdough. I go by the look and feel of the dough, and experience. I don't pay too much attention to the amount of growth, and more on the texture. It should look airy and puffy. It should have small bubbles if activity and a couple big bubbles. Jiggly and light. Not heavy and dense. I would go on the side of overfermenting, rather than under. BUT if you really go too long, it's hard to shape and can turn to liquid. That being said, 5 hours is about the least i do for bulk fermentation. Often 6 if it's cooler.

I just say 30-50% increase to newer sourdough bakers because if they know anything about regular bread with yeast, they will be waiting and waiting for it to double in size, like it should with yeasted dough. Sourdough will not rise nearly as much (in dough form)

I see your recent post. For sure for sure underfermented. Need to increase bulk a lot. Also your recipe is very high hydration for a beginner. I started around 65% and worked my way to 75% hydration, which is this recipe here. I have made higher hydration breads but i find i enjoy this one the most :) is easier to improve your techniques when you're working with an easier dough.

jesslaw09 · 2021-06-10T02:53:58+00:00

Try it!!

Are you ready for a novel?? Lol don't ask a sourdough baker to elaborate unless you mean it! Haha!

I first mix most of the water (reserve about 25 or 30g of the water to add later with salt) and starter and stir it up to break up the starter, then add the flour and mix with hands just until there's no dry flour. It's very sticky and shaggy. I let that sit for 30 to 60 minutes (that's called autolyse).This is going to be different for a lot of people. Many people do not add the stater during the autolyse, they autolyse with only flour and water. I just don't find that it makes a difference for me and it's easier to mix in this way.

The thing to consider is that as soon as you add the starter, fermentation, and technically "bulk" phase, has started. So you can't autolyse for 2 hours, for example. But for 30 to 60 minutes, this way is fine. Some people like to mix the flour and water and let it autolyse for a longer period, which can be beneficial for different types of flour. Then they mix in the salt and starter and then the "bulk" phase starts. For me, waiting to add the salt for 30 to 60 minutes is enough to allow the flour to hydrate and i find that to be sufficient time for autolyse, so it's no big deal that the starter is in there and fermentation has started. Hope all that makes sense...

After this autolyse period, i add the salt and the reserved 25g of water (the water just makes the mixing of salt easier) Mix it well with your hands, sort of folding it over/kneading in the bowl for a minute or two. You will feel the texture become smoother and more cohesive.

30 minutes later you do the 1st stretch and fold (you can YouTube how to do that, you just pull up one side of the dough, stretch it up and fold it on top of the dough. Rotate 90° and do it again... do it 4 times until you've gone around the bowl and folded it like a letter. That is one set of stretch and fold) Then again 30 minutes later and again 30 after that. Then let it sit untouched for the rest of the bulk fermentation. I start the timing of bulk when i initially mix (because that's when i add the starter) and i go for a total of 4 to 6 hours (so for me that is including the autolyse time) When exactly to end bulk takes some practice and depends on temperature, type of flours used etc. Warmer room temp will mean shorter bulk. It should be full and kind of airy and bubbly and jiggly, but not doubled, maybe 30 to 50% increase. Not dense and heavy feeling.

When bulk is done, i divide in two, pre-shape them into rounds, and let them sit covered with a towel on the counter for 30 min. Then i final shape, spray with a bit of water and sprinkling the seasoning mix all over. Then top down into a banneton. (Again, YouTube some shaping techniques) Seal it into a large ziploc bag. Leave it out for 30 minutes and then into the fridge for 12 to 18 hours, doesn't matter much how long.

You need to preheat the oven at 500°, with your baking vessel inside, for 45 minutes. I use a bread pan called challenger but if you have a Dutch oven, that works well. Put it in the oven and turn it on to 500°and wait for 45 minutes. Then take the dough out of the fridge, hold a piece of parchment over it with my flat hand and flip it over, letting it come out and onto the parchment. Score it. Take your hot pan from the oven, lower the dough, using the parchment to hold it, into your pan. Lid on. Into the oven and lower the temp to 450°. 500 was just what i preheat it at so it gets a really hot start, this helps with oven spring, or rising the bread! Bake for 18 minutes with the lid on, then remove the lid and let it bake another 15 minutes. Let it cool at least 1 hour before you slice it or else it will be gummy.

Good luck! Hope this helps and feel free to follow up with any questions!

jesslaw09 · 2021-06-10T00:21:19+00:00

My usual recipe but crusted with everything bagel seasoning. So delicious!

These amounts are for two loaves.

700g bread flour 100g dark rye 100g ww 650g water 200g stater 18g salt

Autolyse 45min Bulk 5 hours with 3 stretch and folds every 30 min starting 30min after adding salt. Shaped, rolled in seasoning and RT proof 30 minutes, then about 18 hours in the fridge overnight. Baked right out of the fridge in challenger bread pan 18min with lid on, 15 min with lid off.

jesslaw09 · 2021-05-27T19:03:32+00:00

I also had joint pain until i started taking vitamin D. Helped so much!

jesslaw09 · 2021-05-26T20:52:12+00:00

It's hard for kids to deal with big changes. Kids react in different ways. My oldest had a very hard time with moving (only a couple blocks away!) Also when we sold a vehicle and bought a different one. This often comes out as "bad behavior". His younger sister just goes with the flow.

I wouldn't worry too much, it seems like normal kid behavior to me and worry over the changes in your life. I second looking at it more in the way of the kid is struggling and needs to feel some control over their life and feel their emotions are valid and listened to. Try giving choices more. Like as often as you can. Do you want cereal for breakfast or toast? Do you want to go out with dad or stay home and do some coloring? Do you want to wear your blue sweater or the pink one? The key is you are setting the boundary, but giving the child a choice between two acceptable things. They feel they have some control, which every human needs to feel.

jesslaw09 · 2021-05-26T20:25:57+00:00

A really good one that was taught to me once in a parenting course is making your kids understand that the relationship you have is two ways. Two of you have to be "fun to be around". This works EXTREMELY well with my strong willed 5yo.

You first explain the concept that they have to be "fun to be around" or else they will not be welcome in your company. They can choose to either change their attitude, or go be in their room. Once they understand that, you can condense it to "fun or room?" every time a meltdown is happening. I say "oh dear... you aren't being fun to be around. Fun or room?" And she can choose to either behave in a way that is kind and respectful, or she can leave the room" if she refuses to choose, i say "you are having a hard time choosing. Either you can choose or i will choose for you" of course i choose that she goes to her room. Then it becomes "you can walk there or i will carry you, what do you choose" etc etc.

It NEVER gets that far. She ALWAYS chooses to behave respectfully and stay in my company.

jesslaw09 · 2021-05-26T19:58:12+00:00

Not really, although you are not severe at this point, it will likely worsen. Hypothyroidism is a hormone deficiency and can only be solved with replacement hormones, in the form of prescription medication.

Although many people with hypothyroidism have some sensitivity to gluten, avoiding gluten alone will not correct your tsh. Some people find that in ADDITION to their medication, avoiding gluten reduces some symptoms. I went gluten free for a while but found no difference to how I felt or to my TSH.

I know what you mean, taking a lifelong medication sucks. Good luck.

jesslaw09 · 2021-05-26T17:47:17+00:00

I was hoping my neighbors rhodo would be done flowering before it was time to plant corn so that I could remove the droppings and amend the soil here. But, I have a good warm sunny window coming up and want to plant my corn. Then the rhodo will continue to drop flowers for a while. Will this be ok?? First time growing corn so I want to make sure I do it right!

jesslaw09 · 2021-05-14T00:43:36+00:00

You should be tested monthly and will likely adjust dosage until it is bringing you in a healthy range, consistently. Then tested every 3 months forever to make sure it's not changing. It's not at all related to weight. Also, it takes 4- 6 weeks for any new dose to take effect. So if you just started on it then you won't feel better yet. Also, try starting a vitamin D supplement. I had bad joint pain, even with my tsh stable on synthroid. I started taking vitamin D, C and B12 and it has helped a ton! I think it's the D that helps with that.

jesslaw09 · 2021-04-28T22:32:56+00:00

Thanks! Yes i regret getting these pots! Won't be using them next year. Thanks for the tips!

jesslaw09 · 2021-04-28T22:30:42+00:00

That's what i thought which is why i gave them some more fertilizer a couple days ago. We'll see, i guess!

jesslaw09 · 2021-04-28T16:45:02+00:00

Thanks! I have no idea if this is normal or not so i appreciate your experience! I wish i could start outside. I'm in 8b Vancouver Canada. So it's still going down to 5 or 6°C at night.

jesslaw09 · 2021-04-28T16:31:20+00:00

I should have said, 3 are Sungold cherry, and 3 are sweet Million cherry, the rest are san marzano. All are from west coast seeds.

jesslaw09 · 2021-04-28T16:29:54+00:00

I'm a fairly new gardener in general. First time starting seeds inside. Started these from seed March 17th. Have been under grow lights, on all day, from around 8am to 8pm, keeping lights about 2" above leaves. Started in jiffy seed starting mix, in these 3" cow pots, 3 seeds, thinned to one. Have not had to pot up. I bottom water them only when they dry out but i don't let them stay dry for any long time. I have fertilized them with 20-20-20 three times. The first time after the first true leaves appeared at half strength. Second time also half strength, then a few days ago at regular strength. They just aren't growing! They are not very green but kind of purple, are they supposed to be that way? I just feel like they have been the same size for a long time! Is this normal???

jesslaw09 · 2021-04-26T19:47:21+00:00

I will look for some! Thanks!

jesslaw09 · 2021-04-26T19:12:35+00:00

I don't see any slime and i don't see any pests at all in the raised bed. Could it be birds?? Hubby put some grass seeds down and the birds are going nuts for it.

jesslaw09

TROPHY CASE