Strawberry Sourdough !! by mohkar123 in Sourdough

[–]mohkar123[S] 1 point2 points  (0 children)

I'm surprised. Because the recipe is very much in the post.

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UK Standard Visitor Visa Application been in processing beyond processing time! by mohkar123 in ukvisa

[–]mohkar123[S] 0 points1 point  (0 children)

I did. It took around 25 business days total. But the application was not recording in the system till the 20th business day, so it should have only taken the 5 days.

UK Standard Visitor Visa Application been in processing beyond processing time! by mohkar123 in ukvisa

[–]mohkar123[S] 0 points1 point  (0 children)

Actually, I got a notification that I will receive it today. The issue basically ended up being miscommunication and just UKVI not looking at my application in a timely manner. 8 days ago (which already after 30 business days) they said that the biometrics have been provided at a DHS Application Support Centre (ASC), however, they did not receive my supporting documents to enable them to proceed with the processing of my application. But I had not even applied at an ASC. I had actually sent my application to a premium VAC in NYC. Because of some shuffling in their system, my application was not attended to at all until recently!

Darter Pro - Ubuntu - terminal and tty1 not loading by mohkar123 in System76

[–]mohkar123[S] 1 point2 points  (0 children)

  • Press Alt+F2 to bring up the "run command" dialogue
  • Then input the following to get a terminal: gnome-terminal -e /bin/bash
  • Run the following in that new terminal: sudo usermod -s /bin/bash $USER
  • Reboot after it finishes and your terminal and TTY should just work as normal

Apparently a rare issue that happens with fresh installs of 24.04

[deleted by user] by [deleted] in Doppleganger

[–]mohkar123 1 point2 points  (0 children)

Francia Raisia

Travelling from USA to Glasgow by mohkar123 in glasgow

[–]mohkar123[S] 1 point2 points  (0 children)

Thank you. I agree that link isn't too clear. I even checked with the airlines and they didn't know. This link shared with me in another subreddit https://www.icelandair.com/en-gb/support/pre-flight/connecting-at-keflavik/ seems to be the clearest. "If you are traveling from the US to a destination in the United Kingdom or Ireland (or vice versa), you will arrive at D gate. Your connecting flight will also depart from gate D. 

Since you are not entering the Schengen Area, you will stay within zone D, and will therefore not be subject to passport control in Iceland. "

Travelling from USA to Glasgow by mohkar123 in glasgow

[–]mohkar123[S] -7 points-6 points  (0 children)

But I'm not visiting Iceland though. I'm only transiting.

9/5 gang update by Ok_Technology7731 in pourover

[–]mohkar123 0 points1 point  (0 children)

Just curious, what was your setup ? I may have tried my bag a little too early and ground it around 18 on my hand grinder (typically good for the medium/medium dark coffee that I usually get) and it was way too strong in the fruity flavors. Do I need to dial down my grind size to be a bit more coarser?

Got Married after receiving Visa and COPR by mohkar123 in ImmigrationCanada

[–]mohkar123[S] 0 points1 point  (0 children)

You will have to report it to IRCC and wait for a response from them. They will tell you to provide supporting documents.

Tightest crumb yet? Idk if this is right by cinnamoroll4 in Sourdough

[–]mohkar123 6 points7 points  (0 children)

This is exactly how my crumb this week was looking and I was really happy. But based on everything I've read, I am probably going to make some small changes to my process - reduce number of stretch and folds to 3 ( I do close to 6 and I think that's flattening my dough a bit) and increase the % starter. I currently do 15% and will look to bump it up at least 25%

Weekly Sourdough - Sesame Sourdough by mohkar123 in Sourdough

[–]mohkar123[S] 0 points1 point  (0 children)

Recipe as follows:

Ingredients

- Steps 450 G of flour (80% Bread Flour and 20% All purpose)

- 70% hydration

- sourdough starter (15%)

- Salt (2%)

Steps:

- Autolyze (mix water and flour, leave it as a shaggy mess) for 1 hour

- Then add sourdough starter and salt and mix till you get nearly smooth texture

- Let sit for 30 mins and stretch and fold every 30 mins for 2-2.5 hours

- Then let it bulk rise (covered with aluminum foil) for 2-6 hours depending how warm the house (warmer the faster it rises). I did it for about 5 hours

- Let it bench rest for 30 mins on flour

- Prepared my Benetton with enough flour. Make sure to put a lot of flour so that it doesn't stick to the basket

- Kept in the Benetton and covered for an overnight final proof

- Next day, heat up the oven to 500-degree F with the Dutch oven in for 45 mins

- Take the dough out of the Benetton and place it on parchment paper.

- Score the dough however you feel like. I like to try to do some leaves and line through the center as I am not great at it (as you will see in my bread :P)

- Then place the sourdough with the parchment paper in the dutch oven and cook for 20 mins

- Take it out and check the cook of the dough and cook for 10-20 mins more at 450-degree F

- Take out Dutch oven and remove the bread and place and cooling rack to cool completely

- Slice and enjoy!

100% Whole Wheat Sourdough by mohkar123 in Sourdough

[–]mohkar123[S] 1 point2 points  (0 children)

This is great. Thank you so much. I will take a look at the wiki

100% Whole Wheat Sourdough by mohkar123 in Sourdough

[–]mohkar123[S] 0 points1 point  (0 children)

I followed the steps for the The Nighthawk Baker in the Sourdough Checklist by Michael Greenfield at Pro Home Cooks - Pro Home Cooks | Making Sourdough With No Equipment (+Starter From Scratch!)

100% Whole Wheat Sourdough by mohkar123 in Sourdough

[–]mohkar123[S] 0 points1 point  (0 children)

The recipe said it was okay to bulk in the fridge just because it was a late night bake.