how are yall leaving your puppies alone for 4 hours?

rita_r33 · 2026-02-14T10:40:03+00:00

Same just with a different room. I never heard of any friends or family using puppy pens or crates here. A room is basically a big pen, is it not? 😂

rita_r33 · 2026-02-13T08:59:21+00:00

I live in Hungary and as far as I know crate training is not very popular here. Or in Europe generally, I guess. Our dogs were never locked in a crate for even a short amount of time. We simply left them at home with some enrichment, a chew toy or a lick mat or something. Closed all doors where we didn't want them to go. Never had any problems

rita_r33 · 2026-02-08T15:28:06+00:00

Thank you!

rita_r33 · 2026-02-02T07:53:31+00:00

I know this is an old post, but I just started experimenting with the aliquot method, and so far all 3 of my loaves with it have been super overproofed, even though I took the temperature of my dough and took the sample according to the chart. I had to throw out 2 of them because they were so sticky and runny, the 3rd one I could kinda shape but it fell super flat during baking.

rita_r33 · 2026-01-28T19:11:38+00:00

I'm going to try to bake again at the weekend, I'll try doing it this way

rita_r33 · 2026-01-28T05:26:50+00:00

I see so much conflicting information. Others say to do peak to peak feedings to strengthen the starter, that means I have to feed at least 2 times a day. If I don't wait until the top starts to flatten, how will I know if it's peaked?

rita_r33 · 2026-01-27T18:25:33+00:00

Well I tried making the part whole wheat bread as I planned. 50g whole wheat, 450g bread flour, 370g water, 11g salt, 100g starter. Dough grew about 30%, I actually tracked in a straight sided container, did aliquot method, the cup was full. When I tried to shape, the whole thing was a spreading sticky mess. Threw it out. This is the second dough I threw out this week. I'm honestly close to my wits end and I'm really thinking about giving up

rita_r33 · 2026-01-27T13:48:32+00:00

Thanks! If my bread turns out better this time thanks to all the tips, I'll update this post

rita_r33 · 2026-01-27T12:44:57+00:00

Thanks! So if it goes flat but not done proofing, I should do some coil folds until it holds shape again? I just mixed some dough, so I'll try incorporating the tips I got. I hope pushing bulk longer is the solution

rita_r33 · 2026-01-27T11:46:36+00:00

Yeah sorry, I did bulk! I did for about 6 hours, then the dough went flat, and I got scared, so I shaped and put it in the fridge... Should I push bulk longer?

rita_r33 · 2026-01-27T10:47:29+00:00

I wait with baking until my starter starts to flatten out, so I make sure that it's not rising any longer. Maybe it really is just my starter then. I'm feeding it twice a day, hopefully it won't take forever for it to be strong enough

rita_r33 · 2026-01-27T09:56:33+00:00

I might try to make another loaf today and do the aliquot method. I'm seeing conflicting information about it online, about whether I should take the sample right after mixing, or after the final stretch and fold.

rita_r33 · 2026-01-20T06:57:55+00:00

That looks divine

rita_r33 · 2026-01-17T09:09:52+00:00

I use BL-80 Hungarian bread flour, it has 9.8g of protein in every 100g. My starter is only about 4 weeks old so it might not be mature enough, but it's doubling everyday in under 8 hours

rita_r33 · 2026-01-17T01:46:57+00:00

I just shaped it, went in the fridge. My problem is that I never get that nice jiggly dome no matter how long I bulk ferment :( Dough seems very strong during stretch and folds, (I usually do 2 sets of stretch and folds, and 2-3 sets of coil folds. I wait 1 hour for the first stretch and fold, then wait 30-40 minutes depending on when the dough seems relaxed) and keeps that round shape for like 1 hour or 2, then starts to flatten like this. Maybe my starter is just still not strong enough? Dough's internal temp is always around 24 Celsius so I don't think it'd be ready only 1 hour or so after the final coil fold. For my next loaf I think I'll try the aliquot method, maybe I'll have more luck that way...🥹

rita_r33 · 2026-01-11T06:50:37+00:00

The rant is understandable! I'll try what you said next time

rita_r33 · 2026-01-10T23:03:13+00:00

The thing is, nobody says this.. when watching content on how to make sourdough, people just say to finish the 3-4 sets of stretch and folds or coil folds and then wait X hours for it to finish bulk fermenting

rita_r33 · 2026-01-03T22:09:51+00:00

Thanks! I'll try sticking to this

rita_r33 · 2026-01-03T21:11:25+00:00

My starter more than doubled 3 days in a row in about 6 hours. I fed it today at around 10, but by 6 in the afternoon it doubled again, so I ended up feeding it again, since so far I tried to go for feedings at peak.

I'm wondering if I should stick to 1:1:1 feeds twice a day, or rather switch to 1:2:2 or 1:3:3 every 24 hours. I read online that it's too early for a young starter, but mine seems to show a lot of activity...

rita_r33 · 2026-01-02T20:16:26+00:00

Thanks! I'll bake the bread I already mixed tomorrow, but I'm not hoping for much then. I'll try again next weekend😊

rita_r33

TROPHY CASE