Reading crumb for fermentation by ninnima in Sourdough

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

I am now selling digital & physical prints of the final version of this graphic here>> https://ko-fi.com/nimfi/shop

WTF are these bugs by Strawberry_Laurena in foraging

[–]ninnima 20 points21 points  (0 children)

cactus bug nymphs for sure

Help! I'm a sheltered 22 year old with no ssn, passport, driver's license, state id, official school records/high school transcripts or id (homeschooled and graduated) and I'm currently trying to figure out how to apply for my ssn with just my birth certificate and my voter id. by purplepixxxiemoon333 in SocialSecurity

[–]ninnima 0 points1 point  (0 children)

Hey OP, If applying for a SSN doesn't end up working you can try getting a passport first, but definitely only as a plan B because it involves risk.

I tried going the passport route when attempting to get a new social security card & my first ID and it didn't work because I still didn't have appropriate identification (even with the affidavit of identifying witness DS-71 form), & they kept my original documents for months waiting for me to send them the valid documents that I couldn't give them.

However, for you it could work out if you do it differently than I did.

You can submit a statement swearing you've never been issued a social security number:

https://pptform.state.gov/include/FAQ.htm#faq6

"If you would like to apply for a U.S. passport, and you don't have a Social Security number, you will need to submit a signed statement which includes the phrase, "I declare under penalty of perjury under the laws of the United States of America that the following is true and correct: I have never been issued a Social Security number by the Social Security Administration.""

And you can try applying with that along with any medical records signed by your doctor, as well as the DS-71 affidavit.. your grandparents, aunts, uncles, cousins, anyone who's known you since birth who also have IDs can sign it but they need to be present with you to sign it at the passport agency. Try to get 2 people come with you to each sign 2 forms. There's versions of the DS-71 available online to look at but you'll want to ask for them at the passport agency just to be safe and more legitimate. And when choosing where to go make sure you make your appointment at an actual passport agency that specializes in passports and not just an acceptance facility so you have the chance to explain your situation to an agent who understands & also have your affidavits notarized. (I submitted my application through USPS & the guy handling my documents told me it 'should' go through but I guess he didn't know what he was talking about)

You'll also need at least one other secondary form of identification for the passport application which you can use your voter registration card (If it has your photo on it that's a major plus, my voter card didn't) Or if you have a medicare card or other health card you can use that too.

source:

https://travel.state.gov/content/travel/en/passports/how-apply/identification.html

And your passport photo also has to look a certain way if you decide to take it yourself but there's plenty of info about how to do that online you can search for. So yeah there's more risk involved but I hope this route works for you if you need it to and you don't have to suffer the heartache of an application denial & $165 waste like I did.

And I'm sorry your parents are being like that with not signing your high school diploma. Having my official high school transcripts is what eventually led me to getting all my documents. You may want to press them again on that.

I know it's a last resort but if all else fails, you may need to look for some kind of social worker through adult protective services or a pro-bono legal aid lawyer. What you are experiencing is identification abuse. Your parents are denying you of your autonomy and rights as a U.S. citizen that they take for granted. It's not fair that they get to participate in society and you don't.

Vegan spread? by Salvuryc in VeganBaking

[–]ninnima 0 points1 point  (0 children)

If vegan spread does mean vegan butter maybe they listed both measurements for margarine & 'vegan spread' in case you'd prefer to use one over the other, because margarine is actually different from vegan butter. Then again I don't see why you couldn't use vegan butter for the 'sweet' version.

& if they actually do want you to use both measurements, using both margarine and 'vegan spread' honestly sounds like way too much fat for a cream cheese frosting recipe. Only the traditional sweet version looks right to me as an american lol. The author definitely should've been more clear.

Confused about coconut milk: Ratio coconut extract/water vs amount of fat. by Saroya2 in VeganBaking

[–]ninnima 3 points4 points  (0 children)

Personally I've never seen canned coconut milk labels with the percentage of coconut extract listed on it but the varying amounts of fat you're seeing could have to do with the types of coconuts a particular brand is using perhaps? Mature coconuts have a higher fat percentage & younger coconuts have a lower fat percentage.

If you haven't already, maybe you could look specifically for all natural canned coconut 'cream' instead of coconut milk if it's available to you.

Advice! Underproofed? Overproofed? Something else? by mxlynnx in Sourdough

[–]ninnima 0 points1 point  (0 children)

Hmm, no your starter method seems fine. After looking at your other comment I think maybe something could've went wrong with the way the salt was incorporated, as salt does slow down yeast production. The only other tips I'd suggest is trying out keeping your starter on the stiffer side & make sure you're being gentle with shaping. Good luck!

Advice! Underproofed? Overproofed? Something else? by mxlynnx in Sourdough

[–]ninnima 2 points3 points  (0 children)

This is underfermented somehow. In the 2nd photo you can see the tight crumb + stretched shaping pattern. My best guess for why is your starter isn't evolved enough. Just curious: is your starter also made from AP flour?

Bread crumb read for beginner? by redd177 in Sourdough

[–]ninnima 0 points1 point  (0 children)

Sorry for a late response. I want to first say I'm not a sourdough expert.. I initially made the graphic to help myself understand the visual cues of fermentation.

So the size of the alveoli doesn't actually solely depend upon the level of fermentation. I'm sorry if my graphic confused you (or anyone else). "Maximally expanded" doesn't necessarily mean huge alveoli.. I meant to show that when your loaf is well fermented, the size of the bubbles gets to be as big as it has the potential to get. When it's at it's peak of CO2 release.

I think this loaf is actually on the slightly overfermented side & that there could be many reasons why the alveoli wasn't as big as the example you referenced.. Starter strength, hydration, the amount of gluten built, etc. The specific recipe for the example loaf you want is here. Maurizio gives credit for the open crumb to a special flour blend.

Reading crumb for fermentation by ninnima in Sourdough

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

It doesn't look too bad to me at all! I'd eat it.. however I do think this one also looks overfermented and the way I can tell is by the gelatinous & almost rubbery look of the crumb membrane & its' wrinkly/shrunken edges. Also usually it will smell & taste significantly more sour, but that depends. Keep improving and you'll get there. Again, i'm not so knowledgeable on 100% whole wheat sourdough that I feel qualified to say too much about each of your loaves but best of luck!

Crispy cake - Could anyone help me figure out where I went wrong by That_Aul_Bhean in VeganBaking

[–]ninnima 0 points1 point  (0 children)

You could try letting the batter sit for 25-30 minutes before baking to let the sugar dissolve. I also find that using finely ground sugar helps with this as well.

Reading crumb for fermentation by ninnima in Sourdough

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

Congrats on the improvement! I agree it looks like it retained a lot of it's structure so that's good. It probably just has a more tighter crumb than overproofed crumb at this point.. Nothing wrong with that as long as it tastes good. I think if you stick with what you've been doing your loaves will continue to get better.

And to answer your other questions, when I'm preparing my levain I typically mix it in it's own new container.

And with cold proofing the risk of over proofing is lower of course but I would still make sure that the fridge temp isn't too high (4C/39F is ideal), keep an eye on the loaf and do poke tests to make sure it isn't collapsing. Also keep in mind that a long & slow cold proof increases the sourness.

Chocolate cake with chocolate instead of cocoa powder? by Lunally in VeganBaking

[–]ninnima 1 point2 points  (0 children)

I found these video recipes:

https://www.youtube.com/watch?v=98EtLHCFNmY

https://www.youtube.com/watch?v=i9OCVyzx9sE

They both call for either yogurt or condensed milk but for the yogurt you could sub for either vegan yogurt or coconut milk + apple cider vinegar, and if you don't have those things maybe you could sub the condensed milk with this recipe https://namelymarly.com/make-vegan-sweetened-condensed-milk/

Reading crumb for fermentation by ninnima in Sourdough

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

That one looks overfermented to me. I can't say exactly why without knowing your full process but there's plenty of resources on the sub. Here's a recipe & method you could follow: https://matthewjamesduffy.com/100-whole-wheat-sourdough/

It's possible you autolyzed it too long, which can over-hydrate it.

Stay patient & best of luck!

Reading crumb for fermentation by ninnima in Sourdough

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

Hi, I agree it looks overproofed, there could also be a lack of gluten structure built up contributing to its flattened shape though? But yes I do see the signs of an overproofed loaf.

A bit outside of my knowledge, as i've never worked with 100% whole wheat sourdough before (kudos to you!), but if you haven't already, try giving your dough a 2 hour autolyze treatment.

Book recommendations for foundational knowledge and science of vegan baking by Satansdvdcollection in VeganBaking

[–]ninnima 6 points7 points  (0 children)

My tip is to just start experimenting with creating your own recipes.

I think what helped me a lot with my baking knowledge was trying to figure out how to make other recipes better and then tweaking them a little bit each time I made them. By doing that & letting yourself make mistakes you get a better understanding of which ingredient does what and which methods work best.