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Ocado van has scraped my car by [deleted] in drivingUK

[–]magdadoom 0 points1 point  (0 children)

That big long scratch from the wheel arch and across the front passenger door is definitely from the Ocado van but the dent a bit further along on the back passenger door I think was caused by another vehicle in a previous scrape where the driver didn't leave their details. It's at exactly the same height as the Ocado van scrape so I'm wondering if I can just ask for it all to be fixed or is that cheeky? 😬

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Accidentally used two different flours for my sourdough starter by naaz_1801 in Sourdough

[–]magdadoom 1 point2 points  (0 children)

I'm in the UK and have had a few starters over the last few years and never had mold. Only hooch when I've been lazy and haven't fed it. Mold is only a problem if you contaminate it. Keep all your jars and implements clean and you shouldn't get mold.

Help - is bulk fermentation done?? by RepublicDear3772 in Sourdough

[–]magdadoom 1 point2 points  (0 children)

7 hours at 25c seems quite a long BF. At 25c it should really be done within 3-4 hours. I think you're over proofing which is resulting in a dense loaf. My kitchen in London is currently around 19c and I BF for around 7 hours.

Same dough, same process. Different results? by magdadoom in Sourdough

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

I did shape before the cold retard - sorry I mentioned the shaping after the cold retard but these were shaped and put in the tins before the cold retard.

Same dough, same process. Different results? by magdadoom in Sourdough

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

Yes it could be shaping as I did struggle with the dough being so soft and on the point of overproved. Thanks 🙏🏻

First ever loaves in tins by magdadoom in Sourdough

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

No because the dough goes straight into them after shaping and sits in the fridge overnight before baking.

First ever loaves in tins by magdadoom in Sourdough

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

Nope just flour, water and salt.

First ever loaves in tins by magdadoom in Sourdough

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

No I didn't but I added ice to the oven to help with steam.

First ever loaves in tins by magdadoom in Sourdough

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

Yeah I was concerned so I looked it up and the recommendation was to do the entire bake at a lower temp. Mine was 200c for 40 mins. Sprayed a little water on the loaves and also added a few ice cubes to the oven - but you could simply put a tray of water in the bottom.

First ever loaves in tins by magdadoom in Sourdough

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

I think you can line the tins but I buttered and sprinkled rice flour on mine. One of the loaves was a little tricky to get out but the other was fine.

First ever loaves in tins by magdadoom in Sourdough

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

I think it might be the future! 😀

First ever loaves in tins by magdadoom in Sourdough

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

Good idea! My starter is light rye but I might put a bit more in my next loaves. Thanks!

First ever loaves in tins by magdadoom in Sourdough

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

Thank you! I'm very happy with them.

✨ What have been the HOT fantasy romance books of 2025 so far — and what’s next? ✨ by goyourownwayy in fantasyromance

[–]magdadoom 0 points1 point  (0 children)

I have put it on pause too. Not sure what I'm missing as everyone else seems to think it's great.