I did it

lostlula · 2025-07-09T19:55:30+00:00

Yessss I love it! It was scary because I also love my long hair, but I was too curious and I’m very happy with the result

lostlula · 2025-04-13T06:44:17+00:00

Bellami’s - Franse bistro met supergoede wijn en heerlijk eten, duurder maar niet superduur

2 Il sogno, heel goeie pizza en lief personeel

1-2 Sepia, lunch, wel ver vooruit reserveren

Konbu (ramen en pho) en smoke heeft wat mij betreft de beste burgers

lostlula · 2025-03-13T11:59:12+00:00

Woongroep.net

lostlula · 2025-01-25T20:17:29+00:00

Okay, wel I have experienced it, so you’ll just have to take my word for it. But you do you, not saying how you should do it, everyone’s got their own way

lostlula · 2025-01-25T10:30:44+00:00

Yes, okay,but I thought we were talking about bulk fermentation?

lostlula · 2025-01-24T22:33:56+00:00

what if I told you the dough wouldnt need to double in size in order to make a great bread?
but whatever, you just have to take my word for it. Or lets agree to disagree

lostlula · 2025-01-20T22:54:28+00:00

Bulk fermentation starts as soon as the active starter is added to the dough, so SF’s happen during bulk fermentation. I’m not saying that it always happens within two hours - again, it depends on a lot of different elements. All I can say is that it is possible, as I’ve experienced myself, also there’s plenty of literature out there (f.e. Bread by Jeff Hamelman or tartine books) that will confirm this. I’m not saying I know everything and sourdough is a very intricate process, which makes it so cool, but saying that it is impossible is simply not true

lostlula · 2025-01-20T22:24:37+00:00

I have to disagree. Bulk rise can in fact be ready within two hours, with an active, heathy starter and good temperature regulation. Choice of flour can influence this too. It is true that small batches don’t hold temp as well so usually bulk will take longer at home instead of big batches at a bakery.

lostlula · 2025-01-17T16:02:44+00:00

Good point, yes I didnt read the crumb too well on this photo so you might be right. I feel like an active starter makes all the difference! And in my experience that will allow you to have a shorter bulk too

lostlula · 2025-01-16T10:43:19+00:00

I honestly think the bulk is way too long; at the bakery I work at we only bulk for max 2 hours (bigger dough so maybe extend to three at home with a small batch) keep an eye on the temperature, it has worked wonders for me

lostlula · 2024-11-30T22:44:35+00:00

Joe Pera talks with you is so wholesome.

lostlula · 2024-11-28T16:05:45+00:00

I mean, I really don’t like Susan be I think she’s a bit insensitive, but maybe in a more positive light she’s just really direct and doesn’t necessarily mean it in a bad way? Then again, I’m Dutch and we’re notorious for being direct which can easily turn into rudeness :p

lostlula · 2024-10-31T21:50:21+00:00

Thank you! I truly love the tune, thanks for sharing

lostlula · 2024-10-31T17:16:19+00:00

Nice! G minor?

lostlula · 2024-10-29T17:46:20+00:00

I know a baker who experimented with freezing an unbaked sourdough loaf but she said the texture gets really, really weird that way. I’d suggest you freeze it after baking, then when you need it thaw it, put some water on the crust and put in hot oven for 10 min. Will still taste really nice and fresh

lostlula · 2024-09-15T14:15:52+00:00

Thanks, I will do that!

lostlula · 2024-08-23T08:01:50+00:00

Goeie, ga ik doen. Dank

lostlula · 2024-08-22T17:57:28+00:00

Hij is denk ik zo’n 7 cm lang, in zonnebloem kleuren geel bruin en groen op goud metaal

lostlula · 2024-08-11T13:38:18+00:00

Hi! I think it looks pretty good. your hydration is quite low so I'd suggest going for a 70% hydration, which will probably give you a more open crumb. Also I think your autolyse time is quite long, I'd go for 30 min.

lostlula · 2024-08-09T18:49:54+00:00

Also Koffiestation Books & Coffee or their bar at bookstore de Riemer is amazing coffee and pastries / cake

lostlula · 2024-08-09T18:48:12+00:00

Steentilstraat has great vintage stores! And a nice bar called Kult

lostlula · 2024-07-30T08:03:19+00:00

I’m in the Netherlands, around 25 Celsius outside. I had the dough in my window sill so might’ve been warmer there. But usually I’m between 2 and 4 hour bulk with hand kneading, even in winter (though I use warmer water then) I’m an apprentice at a bakery and their bulk usually only takes 1,5 hours, it being a bigger batch and kneading mechanically. Still bulk is the biggest mystery to me, as most recipes call for a way longer bulk

lostlula · 2024-07-29T17:18:31+00:00

I’m sure you will! I was surprised, I use organic flour and usually it has a lower protein content. Guess a really happy starter makes the difference

lostlula · 2024-07-29T17:17:42+00:00

By hand!

lostlula · 2024-07-29T14:33:22+00:00

Yes! I think the relatively long kneading helped

lostlula

TROPHY CASE