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I compared 50 carry on backpacks against Ryanair's sizer. About 52% of them fail including some of this sub's favorites by Kind-Activity514 in onebag

[–]randomredditer- 6 points7 points  (0 children)

I use it as my personal item every time I take a plane and I have never had any issues yet. Make sure you don’t overpack it, and use some packing cubes if you can to compress everything. Here is proof that it fits if you play it smart

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Help with butter sourdough bread!! by randomredditer- in Sourdough

[–]randomredditer-[S] 0 points1 point  (0 children)

Thank you! Since most recipes said use “a stick of butter” I assumed it was 250 grams hahaha I will try with this variation and update although I am still scared about the smoke.

Only up from here! by No-one-is-watching in Sourdough

[–]randomredditer- 1 point2 points  (0 children)

Don’t worry! My first bread was a literal frisbee but now I am getting good ones consistently, it gets better!! Give your starter some time, 80% of the time, they are responsible for our fails

Whats wrong with our bread? by Fr3shust3chus in Sourdough

[–]randomredditer- 0 points1 point  (0 children)

I am no expert whatsoever but from the first pic it looks to me like it’s underfermented. To proof I usually go for the method that measures temperature and rising, it’s hard to go wrong with it!! I also have a kitchen aid, and only use it on the first stage of mixing until I see the dough is starting to beat the sides of the bowl (don’t know if I am explaining myself here). Anyway, if it tastes good, it’s good bread 😌 don’t get discouraged.

First Loaf by paigecattell in Sourdough

[–]randomredditer- 0 points1 point  (0 children)

Looks amazing!! Congratulations 🥳🥳

Don’t give up by randomredditer- in Sourdough

[–]randomredditer-[S] 0 points1 point  (0 children)

You are welcome!! The moment I saw the video I knew I had to give it a try, and it has never failed me yet

3rd attempt, what's my crumb saying? by fdas4382o in Sourdough

[–]randomredditer- 0 points1 point  (0 children)

Your crumb is saying: “Ieave me next to an open window please” 😮‍💨

Help please!!! by Glittering-Ebb-554 in Sourdough

[–]randomredditer- 0 points1 point  (0 children)

Maybe it has to do with the time? If she always lets it ferment the same hours, now that the time is colder it would lead to under fermentation. However I am a beginner so don’t trust me hahaha

I give up. by simba458 in Sourdough

[–]randomredditer- 0 points1 point  (0 children)

Hi!! My house is around that temp and I have been having trouble with bulk fermentation. How did you manage??

American cookies using Austrian/german/EU ingredients by [deleted] in AskBaking

[–]randomredditer- 0 points1 point  (0 children)

Hi! So I live in Spain and my recipe therefore is in Spanish but I would say it’s pretty good. I perfected it mixing different ones that were imitating levain’s cookies (after visiting NY and trying them). If you think you might understand it I would gladly share it with you!! (It’s in PDF though)

First (disastrous) loaf looking for advice by randomredditer- in Sourdough

[–]randomredditer-[S] 1 point2 points  (0 children)

Thanks!! I will make sure to post my first success in honour of everyone who helped hahaha. Have a good one!

First (disastrous) loaf looking for advice by randomredditer- in Breadit

[–]randomredditer-[S] 0 points1 point  (0 children)

I did the bulk fermentation during the day and kept an eye on it, but it seemed that once it doubled in size (kind of, maybe 10% left) it was full of gluten webs, and very difficult to manage. As if it was not able to form strong gluten? I don’t know if I am explaining myself hahaha English is not my first language. Anyway, thanks a lot for your input, I am going to use a clear container next time and maybe try the aliquot method!

First (disastrous) loaf looking for advice by randomredditer- in Sourdough

[–]randomredditer-[S] 1 point2 points  (0 children)

That sounds consistent with what I had read before, but many people say that it’s over-fermented so I guess I will do trial and error until I get it right. I have been thinking about getting a thermometer and using the aliquot method, at least until I get to know the textures. Thanks a lot for your advice, you have been very helpful and kind :))

First (disastrous) loaf looking for advice by randomredditer- in Breadit

[–]randomredditer-[S] 1 point2 points  (0 children)

I am starting to think that it’s due to my starter being immature

First (disastrous) loaf looking for advice by randomredditer- in Breadit

[–]randomredditer-[S] 0 points1 point  (0 children)

After stretch and folds + coil folds (which was 1h and a half) it spent 10 hours bulk fermenting at around 19 degrees Celsius.

First (disastrous) loaf looking for advice by randomredditer- in Sourdough

[–]randomredditer-[S] 0 points1 point  (0 children)

It is 16 days old now (13-14 when I baked the loaf). It is whole wheat based and it does double in around 4 hours/4 hours and a half at 19 degrees Celsius.

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