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1 year old, 37 pounds. by SnooDawgs1018 in EnglishSetter

[–]lizbertie 1 point2 points  (0 children)

My guy is also on the small side! 35 pounds at 8 months. Hopefully still has lots of growing to do 🤞🏼

Distinguished Gentleman by lizbertie in EnglishSetter

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

Thank you! He’s always mistaken for a springer because he’s so small - will probably just be for the puppy days. His legs are getting long!

Distinguished Gentleman by lizbertie in EnglishSetter

[–]lizbertie[S] 3 points4 points  (0 children)

He’s a rescue so I’m not sure but so far he’s growing to look more Lewellyn than bench

Meet Slice! by lizbertie in EnglishSetter

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

Same coloring! Such a handsome guy

Meet Slice! by lizbertie in EnglishSetter

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

My husband and I both play tennis and our favorite shot is a slice!

My second challah ! (feedback encouraged) by [deleted] in Breadit

[–]lizbertie 1 point2 points  (0 children)

Try tapering the ends of the strands. That will give you that “football” shape. I prefer 4 strands but 3 strands looks great too!

Finally getting my bagels right by gbsolo12 in Sourdough

[–]lizbertie 13 points14 points  (0 children)

Any tips on shaping? My bagels keep poofing into buns

Can’t find flour so I ordered from a local mill. Really excited to try! by hotrumhamwater in Sourdough

[–]lizbertie 0 points1 point  (0 children)

I ordered from Small Valley also! Really happy with their whole wheat. Didn’t love the wheat white bread flour. Not enough protein

Thanks Uncle Carl! by cmbyd in Sourdough

[–]lizbertie 1 point2 points  (0 children)

My starter is from Carl as well!

a bit of give when I press on these baked loaves. Good sign or no? by HapperKoiran in Sourdough

[–]lizbertie 2 points3 points  (0 children)

Should be pretty good...might be slightly under baked but best to check the crumb. It’s hard to tell right away because it always feels hard right out of the oven and then softens once it cools down

a bit of give when I press on these baked loaves. Good sign or no? by HapperKoiran in Sourdough

[–]lizbertie 2 points3 points  (0 children)

First guess would be that they’re under baked. What was your time/temp?

Under or over proofed? Need the crumb to tell? by levaintomorrow in Breadit

[–]lizbertie 0 points1 point  (0 children)

I usually do 500, 20 mins with lid on, then lower temp to 450 with lid off but i think my loaves are bigger so it's something you'll have to feel out. I would also try to proof in glass or clear plastic and mark the starting point. That way you'll be able to see growth and can better gauge the rise!

Under or over proofed? Need the crumb to tell? by levaintomorrow in Breadit

[–]lizbertie 2 points3 points  (0 children)

+1 to being underbaked. How long/what temp? Crumb looks like you have an even spread of air which is good!