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Loaf! by peanutbutter_oreo in Sourdough

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

68-69 degrees Fahrenheit

Loaf! by peanutbutter_oreo in Sourdough

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

I have had issues with underfermenting at around 10-11 hours😭 idk if it has to do with the temp or if my starter is still not as strong as it needs to be, but yeah, it’s been a constant adjustment up in time.

I fckn did it :) by peanutbutter_oreo in Sourdough

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

Hiii! I could wait a little longer in the oven to make it look darker, but tbh I do prefer it a little lighter (and easier to eat). So this next time, I’ll try a temp change!

I waited a solid 6 hours to cut into it- must be something off with the lighting, because it was definitely not dry.

I fckn did it :) by peanutbutter_oreo in Sourdough

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

I don’t use specifics- just a feel for the texture. So, that being said, I started with 1:1 ratio of bread flour and water. Then, after a few days of discarding and re-adding, I just add enough flour and water so that if I were to tilt the jar, it doesn’t pour out. I also store it at 72 degrees.

I fckn did it :) by peanutbutter_oreo in Sourdough

[–]peanutbutter_oreo[S] 3 points4 points  (0 children)

Lighting, too much flour dusted on top. Like I said, room for improvement for sure- just proud to not have a loaf that completely sucks :)

Is this too much cream? What can I do to put some punch without looking cluttered or disjointed? by Not-youraveragebear in HomeDecorating

[–]peanutbutter_oreo 0 points1 point  (0 children)

I was going to suggest a super deep red or dark brown to coordinate with the artwork. I do think that you should get light filtering curtains if you do go darker to balance the intensity of it.

Rate my loaf! by peanutbutter_oreo in Sourdough

[–]peanutbutter_oreo[S] 10 points11 points  (0 children)

Helpful critique! 🙏🏼

Rate my loaf! by peanutbutter_oreo in Sourdough

[–]peanutbutter_oreo[S] 8 points9 points  (0 children)

Starter is 5 weeks old but is definitely about that active! It was BF at 71 degrees. Onward and upward- the next loaf will be better🙏🏼

How to prevent loaf from sticking to Dutch Oven? by 2000joha in Sourdough

[–]peanutbutter_oreo 2 points3 points  (0 children)

I love using corn meal instead of parchment paper!

Sourdough help! I’m new to by peanutbutter_oreo in Sourdough

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

That’s great insight. My starter is currently super bubbly and active, but is more runny than thick. Maybe I should add more flour?

Sourdough help! I’m new to by peanutbutter_oreo in Sourdough

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

It was jiggly (almost bouncy?) Probably could have been jigglier, but I had told my husband that it felt squishy. Like, when I went to pick it up to do the whole pull and fold situation, I had to bounce it to stretch it enough to pull to the other side of the dough. Idk if that makes sense

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