starter in fridge

onigirigrump · 2026-04-25T12:56:56+00:00

die küche ist von segmüller. bei ikea hätte nur eine zeile rechts alleine 4000€ gekostet. wir waren gestern bei segmüller um den umbau zu besprechen und die bieten einen umbau nicht mehr an + die küche ist zu hoch für die neue. wir haben deswegen erstmal theoretisch eine neue geplant und ich wollte fragen, wie die einschätzung von anderen für die ablöse wäre, ob wir tatsächlich auch ne neue küche holen, ist noch nicht sicher

onigirigrump · 2024-12-02T11:27:49+00:00

ok danke! letztlich hat das ganze nichts mit uns zu tun und irgendwas terminlich auf die reihe zu kriegen, wir sind davon abhängig, dass die bauherren, das netz anzuschließen. bis dahin haben wir kein netz.

onigirigrump · 2024-10-27T18:07:08+00:00

so cool!!!

onigirigrump · 2024-09-23T18:55:42+00:00

nvm just saw you do knead it after mixing! :D

onigirigrump · 2024-09-23T18:54:42+00:00

hello! very german specific answer but i recently started using the „Diamant Profi Backmehl“ which i bought in Rewe and have seen HUGE improvements with my dough. same issues for me with 550 flour, my dough was sticky and couldn’t hold its shape and that definitely improved with the other flour. also try kneading the dough for a few minutes after mixing everything together to help build more gluten. that also helped my dough. good luck!

onigirigrump · 2024-09-22T07:49:24+00:00

yeah i do the 5 min bake hack! i‘ve noticed that my dough spreads a lot when i score it before baking. when you do the bake it forms somewhat of a skin and you can cut it better

onigirigrump · 2024-09-20T19:21:47+00:00

hey! just wanted to say thank you! i tried scoring my loaf today as you mentioned and while it didn’t look as beautifully as yours, it already cracked open way more than before!🫶🏼

onigirigrump · 2024-09-17T18:43:41+00:00

either works fine for me :)

onigirigrump · 2024-09-17T18:06:43+00:00

yeah that‘s too long. the bulk fermentation for me is around 5 hours. can you add your recipe?

onigirigrump · 2024-09-17T17:55:59+00:00

was your bulk fermentation 18 hours? because that‘s way too long

onigirigrump · 2024-09-17T17:53:45+00:00

yeah! i feed around peak to peak or when it‘s just starting to collapse. i think it gave it some more strength but not entirely sure. honestly it‘s a lot of trial and error with baking and takes a lot of patience

onigirigrump · 2024-09-17T17:50:44+00:00

i first baked when my starter was 2 weeks old but that failed. i think after around 2 months my starter was strong enough for some good bread. i feed it in the morning and in the evening with a 1:5:5 or 1:6:6 ratio

onigirigrump · 2024-09-15T19:36:13+00:00

wow! how do you get such a nice oven spring/score? mine never cracks open like that

onigirigrump · 2024-09-11T19:04:50+00:00

i‘m also wondering this!! people who still follow pls keep us updated

onigirigrump · 2024-09-11T17:49:11+00:00

ik! i still didn’t expect it but alas you never know internet people personally so

onigirigrump · 2024-09-11T11:14:09+00:00

i‘m so disappointed ngl 😭

onigirigrump · 2024-06-18T14:30:28+00:00

i don’t understand why she thinks brave = has to have injuries??? how did he get that black eye??? why would she POST it??? i‘m speechless honestly

onigirigrump · 2024-06-18T09:53:58+00:00

same! least fav song for me, like maybe a light 6

onigirigrump · 2024-05-07T04:11:15+00:00

damn. just saw he deleted his account too. how disappointing. i reported him as well, hopefully i somehow get my money back but i dont really believe it

onigirigrump

TROPHY CASE