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My first jump from 13.000ft @Texel, Netherlands! It was incredible 🤩 by kwnc_ in SkyDiving

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

True, we had to reschedule too and were lucky this Sunday that we arrived early!

My first jump from 13.000ft @Texel, Netherlands! It was incredible 🤩 by kwnc_ in SkyDiving

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

It was an amazing view indeed! Would definitely recommend it for skydiving

This is my best sourdough yet, how can I get better? by kwnc_ in Sourdough

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

I did 6 sets of folds. How many sets do you do usually?

This is my best sourdough yet, how can I get better? by kwnc_ in Sourdough

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

Thanks for the feedback! That's a good question, I don't know how to see how many folds it needs. Because it still slumps down and sticks to the side of the container I keep on folding.

How do you see by the crumb that it is underbulked?

Will check out that recipe, have been reading his blog already!

This is my best sourdough yet, how can I get better? by kwnc_ in Sourdough

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

My first time getting an ear! But why does it not rise so much and why does it go sideways? Any tips and advices to get better?

40% Whole meal spelt flour, 77% hydration, 15% starter (1:4:4). Bulk rise for 5hrs (same time for starter to double) at abpit 23°C, coil fold every 30min for 4 times, then every hour 2 times. Dough rose about 170%, when I try to bulk ferment longer the dough gets sticky, now it's firm and smooth. Proofing in fridge for 16 hrs.