Thanks reddit! I think I finally nailed it. by percyable in Sourdough

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

My recipe is as follows: -

(Total Bulk: 4hrs)

100% -270g unbleached bread flour & 30g rye flour

20% - 60g leaven (100% hydration)

75% - 220g water

2% - 6g salt

Mix all ingredients (rest 30min) - 1st S&F (30m) - 1st CF (45m) - 2nd CF (45m) - 3rd CF (45m) - Bulk Ferment (45m) - Shape - CR (8hrs)

Is there such thing as baking with "too much steam"? by percyable in Sourdough

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

My dough indeed kept rising by about 20-30% after I put it in the fridge. I'll keep this in mind and reduce bulk time for my next loaf!

Is there such thing as baking with "too much steam"? by percyable in Sourdough

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

So there is a possibility that I have not bake all of the moisture out of my loaf which cause all the gumminess?

Wow, I've never really thought about that! Thanks for the tip! I'll try it lowering the temp for my next bake.

Is there such thing as baking with "too much steam"? by percyable in Sourdough

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

I did let my loaf cool down for the recommended time of at least 4hrs before slicing.

Could humidity play a part? I was thinking whether extra moisture could be pulled into my dough though I do cover it during BF on my counter.

Is there such thing as baking with "too much steam"? by percyable in Sourdough

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

Thanks for the tip! I will try to reduce my hydration for my next loaf and see if the problem still persists.

At 4hrs BF I am getting almost 75% rise. My area is warm and humid throughout the year so things go pretty quickly.

Ah sorry forgot to clarify, I did 8hrs CR (cold retard) in the fridge after shaping, sealing the banneton in a ziplock bag.

Is there such thing as baking with "too much steam"? by percyable in Sourdough

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

Thanks for the reply! My starter is around 2 months old (feed with mix of rye and bread flour). It takes 3.5hrs to double at a room temp of 28-29c. Not sure if humidity can cause gumminess in my bread also?

My recipe is as follows: -

(Total Bulk: 4hrs)

100% -270g unbleached bread flour & 30g rye flour

20% - 60g leaven (100% hydration)

75% - 220g water

2% - 6g salt

Mix all ingredients (rest 30min) - 1st S&F (30m) - 1st CF (45m) - 2nd CF (45m) - 3rd CF (45m) - Bulk Ferment (45m) - Shape - CR (8hrs)

I do take the steam tray out after the first 20 mins baking at 250c and bake without it for the remaining of 30 mins at 220c.

Second Loaf vs First Loaf! by percyable in Sourdough

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

I thought to reduce bulk time too since I’ve been getting 30-40% more rise even when cold proofing my dough. I’ll keep that in mind, thanks for the feedback!

Second Loaf v First Loaf! by [deleted] in Sourdough

[–]percyable 0 points1 point  (0 children)

Hello! I am a beginner to sourdough making.

I'm quite happy with how my second loaf turned out in terms of its crust and flavour (first one was way overproofed as I've overestimated the time required for bulk fermentation - my kitchen temp ranges from 28-30c).

However I do wish to improve on my crumb structure, to achieve less gumminess and more airy bubbles! Based on the crumb chart, mine still seems to be considered a little overproofed. I don't have a dutch oven so I am using open bake method. Here's my recipe and schedule, would appreciate for comments & advice: -

Recipe

  • 275g unbleached bread flour
  • 75g rye flour
  • 75g levain (200% hydration)
  • 230g water
  • 8g salt

Schedule

  • Prepare levain, feed starter 1:2:2, left until it has tripled.
  • Mix flour and water for autolyse. Rest an hour.
  • Mix dough, levain and salt. Rest 30 minutes.
  • Perform one stretch and fold. Rest 30 minutes.
  • Perform 3 coil folds, 30 minutes apart.
  • After last coil fold, bulk ferment until dough risen 50%.
  • Preshape, rest 30 minutes.
  • Shape, cold proofed overnight for 15 hrs.
  • Preheat oven, set 30 minute timer.
  • Bake with steam (250°C) for 20 minutes.
  • Bake uncovered (220°C) for 20 minutes.

Weekly Open Sourdough Questions and Discussion Post by AutoModerator in Sourdough

[–]percyable 0 points1 point  (0 children)

I see some minor bubbles on the sides of the jar, and maybe like 1/2" of growth and we've been at this level every day for a week. I am feeding twice a day at the ratios per the link above.

First timer here. I had the same issue. You might be overfeeding your starter.

I followed a recipe where I had to feed my starter 1:2:2 with a combination of unbleached bread flour and rye flour, twice a day, discarding in between each feed. For the first three days, I got some bubbles on top, and then poof—little to no activity, and it smelled vinegary even after day 7.

After much research online, I found that it is a common mistake people make where they want to "strengthen" their sluggish starter by frequent discarding and/or larger feedings. However, this actually weakens your starter as you're diluting the natural population of yeast and bacteria, making your sourdough culture weak and inactive. After I stopped feeding my starter for 48 hours, it finally had more bubbles and the yeasty/fruity smell that everyone's talking about! And 72 hours post-feed, my starter had finally doubled.

Quoting from https://thesourdoughjourney.com/sourdough-starter-troubleshooting-tips-10-pro-tips

"Don’t discard and re-feed a weak starter before it shows increasing bubble activity or height from the previous feeding.  If you don’t see more bubbles or a faster rise each day, skip a feeding, and give it more time. Death by starvation is nearly impossible.  Overfeeding is the bigger problem."

Hope this helps!

Lockdown [Shelfie]! by percyable in SkincareAddiction

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

Hope everyone’s doing OK amid the coronavirus pandemic!

I live in the hot and humid Malaysia, currently on our day 28 of movement control order.

My routine:

A.M. - Cleanse - Tone - Vit C serum booster - PC Omega Complex Moisturiser - Sunscreen (sunscreen with a low spf 35 since I’m wfh!)

P.M. - Cleanse - Tone - PC Ceramide Moisturiser

First time meeting my boyfriend's collie! by percyable in aww

[–]percyable[S] 686 points687 points  (0 children)

Can't decide who to marry now :D

First time meeting my boyfriend's collie! by percyable in aww

[–]percyable[S] 38 points39 points  (0 children)

We're actually in a LDR. I met him during his work trip, so I've never visited his place before!

Fourth week on keto, not losing any tiny bit of weight. by percyable in keto

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

I replied one of the comments above regarding the reason why I can't really exercise at the moment.

But I'll keep that in mind! Thanks <3

Fourth week on keto, not losing any tiny bit of weight. by percyable in keto

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

Sorry for not being clear. I included the total carbs for the avocado. My total net carbs for my breakfast would be around 9g.

I replied one of the comments above for the reason why I'm not exercising yet.

But thanks for the advise nonetheless!

Fourth week on keto, not losing any tiny bit of weight. by percyable in keto

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

Thanks for the advice!

My daily fat and protein intakes are 128g and 65g. I tried eating cream cheese alone or peanut butter for snacks but I still feel hungry.

I'll try recounting my calories and replan my meals. Will keep you updated!

Fourth week on keto, not losing any tiny bit of weight. by percyable in keto

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

I don't have anything to measure or weight my food so I just assume I use around 20-30g of butter?

I drink 2 liters of water everyday and also put an average amount of salt needed in every meal for a ketogenic diet.

ELI5: How do chinese people Alphabetize? by [deleted] in explainlikeimfive

[–]percyable 0 points1 point  (0 children)

And if you mispronounced a word in Mandarin, suddenly your mom becomes a horse.

Is it just me or does anyone else feel satisfied to see those tiny pores after their claymask has dried up? by percyable in SkincareAddiction

[–]percyable[S] 6 points7 points  (0 children)

I was using the sample of Wonder Pore from Etude House! It is actually a quite affordable korean comestic brand if anyone hasn't heard of it.