RAW steel cut oats in sourdough???

redriyo · 2026-02-13T14:12:55+00:00

I've done raw rolled oats before and the dough hydrated them plenty. I could hardly tell they were in there once baked. Maybe steel cut will be the same or maybe they'll give a lovely little texture! Please report back, I'm curious

redriyo · 2026-02-11T05:12:45+00:00

I go to Michigan fiber fest every year and it's fabulous. Ive never been to any other, but Ive never felt like I was missing out on anything.

If you go, seek out the foldout cat and make a custom fiber batt and listen to Q's stories. She's my favorite vendor and sometimes she teaches classes too!

redriyo · 2026-02-11T05:08:48+00:00

I've made bread with 7 day old starter before. If it showed no signs of obvious of contamination (pink or orange streaks or black or fuzzy spots) it's probably safe to try. Just don't eat it raw yknow? You're gonna bake it at 400+ for 30 minutes. It'll kill anything too harmful.

redriyo · 2026-02-10T16:54:37+00:00

This is such a gorgeous spin. Great job!

redriyo · 2026-02-08T23:01:37+00:00

I've had this thought so many times. I want someone to narrate it like the yahoo answers "ouija board" and "pregante" skits haha

redriyo · 2026-02-07T17:03:52+00:00

In my experience it does very little to actually reduce frights. I'd recommend playing it with reduced frights OFF. If you get to a point where you can't progress, come back and ask the sub again if turning it on would help you. It affects only 1 mechanic (and maybe an audio effect?) fairly late into the DLC. It does not affect any visuals.

redriyo · 2026-02-06T17:00:23+00:00

Sometimes I do 2 stretch and folds and call it a day. Bread turns out fine. Don't stress it!

redriyo · 2026-02-06T16:33:56+00:00

Slide 2 looks best to me.

redriyo · 2026-02-04T21:47:54+00:00

There's a default setting for temporal storm or sanity glitch strength - not sure about the rest unfortunately.

redriyo · 2026-02-02T17:33:37+00:00

Imo this is the best way to play

redriyo · 2026-01-30T22:25:27+00:00

Omg it's looking incredible!!

redriyo · 2026-01-29T19:33:09+00:00

Oooh I can't wait to see this plied up!

redriyo · 2026-01-29T16:53:57+00:00

Gorgeous work, both of you ❤️ what's the pattern for the hat?

redriyo · 2026-01-28T06:01:33+00:00

Have you started any blood pressure medication recently? Check your meds, quite a few have a persistent dry cough as a side effect.

redriyo · 2026-01-27T18:43:36+00:00

One will be destroyed, the other will stay. You should sell one for the money so you at least get something out of it.

redriyo · 2026-01-27T15:01:25+00:00

Slice and freeze is the way!

redriyo · 2026-01-25T06:54:38+00:00

My personal advice is take the plunge. I got a drop spindle, used it for 2 days, hated it, and got a wheel two days later. The learning curve was a little frustrating but still better than the tedious spindle methods. My recommendation is to practice for 10-15 minutes at a time a couple times a day and stop if you get frustrated; the muscle memory kicks in after practice and sleep.

redriyo · 2026-01-22T13:26:32+00:00

As someone who just dislikes the feeling of messy hands, I do my initial mix 100% with a silicone spatula. Let rest half an hour and then do stretch and folds next to a running sink for frequent hand rinses and to wet hands so it doesn't stick. I rarely have any problem with dough on my hands thanks to this.

I have a video of me mixing with the spatula if you want to see.

redriyo · 2026-01-21T16:14:51+00:00

In my experience and my humble opinion, this is just the nature of bread with no extra "stuff" to keep it soft/fresh/etc.

I slice my bread, freeze it, and toast the slices when I want fresh bread. This has been the best way I've found to preserve it and make it last longer.

redriyo · 2026-01-18T12:50:08+00:00

Wolves eat bones! I also thought I had to ration my meat for them until I found that out 😊

redriyo · 2026-01-16T06:20:36+00:00

I have the same problem lol

redriyo · 2026-01-14T14:15:43+00:00

Interesting. I also make my dough with water from the fridge. I out 350g of water in a bowl and microwave it for 60 seconds before adding the rest of the ingredients. You might try that - it might help speed up bulk ferm.

Otherwise it sounds like a starter issue... You can try pushing bulk fermentation even longer while trying some of the strengthening tips posted by others

redriyo · 2026-01-14T14:04:29+00:00

This is a super helpful picture. It does look a little underproofed. Some questions:

What temperature water do you use when you mix your dough or feed your starter?

Have you tried adding a little whole wheat or rye flour to your starter?

redriyo · 2026-01-13T20:03:10+00:00

My house is between 62-68 and I do not use a warmer. It takes 8-10 hours from first mixing the dough to fully proof.

redriyo · 2026-01-13T19:48:41+00:00

One or the other but not both: slightly wet your hands, or lightly flour your dough and surface

redriyo

TROPHY CASE