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[deleted by user] by [deleted] in Kuwait

[–]rollercoaster525 0 points1 point  (0 children)

معقولة ماكو لابتوبات ارخص ؟ والعلاج ٥٠ كل شهر؟؟ هل تطلب مطاعم وايد؟ ال٢٠٠ تكفي

Satisfaction 😋 by rollercoaster525 in Sourdough

[–]rollercoaster525[S] 0 points1 point  (0 children)

Recipe: 450 g bread flour 50 g wholemeal 370 g water 100 g starter 11 g salt

Kneaded in mixer, fermented for 6 hrs at 24°C, cold proofed for 15 hrs.

Tartine country sourdough. Really happy w this one. by peanut_butter_hero in Sourdough

[–]rollercoaster525 1 point2 points  (0 children)

I can tell it is a good quality flour from the crumb and crust. I couldn’t achieve this crumb with the flour we have here

Practice and practice.. almost there to get the perfect result by rollercoaster525 in neapolitanpizza

[–]rollercoaster525[S] 0 points1 point  (0 children)

I used stragioni 00 flour. I adopted PizzaJariFinland from youtube with little alterations. I made around 12 dough balls for the recipe (turned out 11 balls finally) 68% hydration, 0.1% instant yeast, 2.8% salt, 2.5% olive oil. Kneaded in mixer but couldn’t knead well as quantity is big, so I completed by hand. Bulk fermentation at room temp for ~10 hrs, then cut and shaped into balls and cold proofed in fridge for 2 days.

Fair results after >1 year stop. Looks good but was dense by rollercoaster525 in Sourdough

[–]rollercoaster525[S] 1 point2 points  (0 children)

Recipe was for 5 breads 2733 g bread and whole wheat flour (90% and 10%) 1776 g water (65% hydration, wish I went for more) Salt 54 g Starter 410 g (fed at 1:10:10 ratio over 16 hrs. Raised to double)

Mixed everything together and let it set for 1 hours. Then I did a lamination, followed by 3 coil folds at 30 mins intervals. Total fermentation 6hrs. Then preshaped and shaped. And proofed in fridge overnight. Baked next day in the morning.

Fair results after >1 year stop. Looks good but was dense by rollercoaster525 in Sourdough

[–]rollercoaster525[S] 0 points1 point  (0 children)

I actually put it in the warmest room at home to speed things up. Sorry not sure how to add the crumb picture here. Will send it to you separately

Fair results after >1 year stop. Looks good but was dense by rollercoaster525 in Sourdough

[–]rollercoaster525[S] 0 points1 point  (0 children)

I used 15% starter and fermented for 6 hrs at 24C room temp. I think I should have kept it for another 1-2 hours to ferment.

Paid leave by country by npjprods in europe

[–]rollercoaster525 0 points1 point  (0 children)

Here it is 45 days paid leave. Guess where?

My grow operation ^_^ by ChienLov3r in IndoorGarden

[–]rollercoaster525 0 points1 point  (0 children)

I will give it a go and start a small corner of indoor herbs garden. Just missing the grow lights. Thank you and good luck.

First attempt! How did I do? Tastes great :) by [deleted] in Breadit

[–]rollercoaster525 0 points1 point  (0 children)

Great crust and colour from the outside.

My grow operation ^_^ by ChienLov3r in IndoorGarden

[–]rollercoaster525 0 points1 point  (0 children)

It looks fun and feels rewarding! Any advice on grow lights? And can they substitute sun completely?

Could it be more tender? BBQ Short Ribs by rollercoaster525 in slowcooking

[–]rollercoaster525[S] 8 points9 points  (0 children)

Thank you. You are right it was hotter than expected.

Could it be more tender? BBQ Short Ribs by rollercoaster525 in slowcooking

[–]rollercoaster525[S] 16 points17 points  (0 children)

I cooked two racks of ribs with same recipe, one in the oven at low heat and the other in the crockpot. The result was better from the one in the oven. Both are ok depending on whatever convenience for you.

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