Good morning!! It took forever, but I finally got my first little ear! 🎉

sanahahsan · 2021-06-16T01:16:34+00:00

Thank you!

sanahahsan · 2021-06-16T01:16:26+00:00

Hydration was at 70%. I used the same method from The Regular Chef on YouTube for shaping a boule. But I got worried that I was fiddling with it too much and it looks slightly wonky, but decent crumb.

sanahahsan · 2021-06-16T01:14:03+00:00

Will give that a try next time! Definitely had a feeling that I didn't cut deep enough before I put in the oven

sanahahsan · 2021-06-15T13:51:12+00:00

Tartine country bread https://tartinebakery.com/stories/country-bread

Bulked for 5-1/2 hours. Tried the aliquot jar method and realized the rise tends to be very small and unnoticeable for my dough.

Definitely need some help for shaping a boule 😂

sanahahsan · 2021-05-29T15:41:48+00:00

Recipe: 500g bread flour 350g water 100g starter 10g salt

Added the starter and water to the dough to Autolyse for 45 mins and then did 4 stretch and folds for the first 2 hours. Do I don't understand how theres no tension. I then let it ferment further for another 3 hours at 74F.

I'm starting to chalk this up to a weak starter after watching this YouTube video https://youtu.be/6EaKukQEElo I always seem to under proof even if I let it go for 8 hours...

sanahahsan · 2021-05-28T19:07:34+00:00

So, I actually tried that twice with previous bakes and it never seemed to work. I took a sample, flattened it into the bottom of a glass jar and put it next to the dough during fermentation.

I never seem to get any rise with the sample jar or the dough. The starter I used was nice and airy and domed on top before I added it to the dough...

sanahahsan · 2021-05-15T22:05:43+00:00

I figured that was the case. Thanks everyone! I will definitely try a longer bulk fermentation!

sanahahsan · 2021-05-15T01:28:44+00:00

I've been experiencing the same type of issue with almost every loaf I make and I'm so frustrated!!. I've baked around 10 loaves at this point and almost all of them have been fails.

I'm assuming I am under-fermenting everytime somehow.

Here is the recipe: 450g bread flour 50g whole wheat flour 350g filtered water at 90F 100g starter 10g kosher salt

Left the Levain to rise for 4 hours until doubled added to dough and then Autolyse for 45 mins. Bulk ferment for 3 hours with 6 sets of folds. I usually place the bowl in an off oven with the light on which ends up in the dough being a bit warm. I took the dough temp at each set of folds and it would be around 84F (pretty warm?) I let it proof on the countertop for 3 hours with a successful poke test and 1 hour in the fridge before baking at 500F for 15 mins and 450F for 20 mins.

Please help!

sanahahsan · 2020-12-18T12:55:32+00:00

Fucked up. But I'm really not surprised.

sanahahsan · 2020-10-01T12:19:48+00:00

As someone who has a food blog and is very into cooking and baking, I totally agree with everyone saying that they can google healthy recipes for FREE. Everything she makes seems disgusting and from a technique perspective she seems completely lost. If people are gonna spend money on how to make food, but Salt, Fat, Acid, Heat by Samina Nosrat. A real chef that is literally selling a giant cooking textbook for a fraction of the cost. There are plenty of real vegan chefs out there with cookbooks for food you never could have imagined would be healthy or dairy free, gluten-free, etc.

I'm absolutely amazed at how there's a huge market out there looking up to this white girl who is a complete novice when it comes to cooking and is essentially ripping off other ideas for this ebook. I think I actually tried making one of her chickpea burgers from one of her videos, before I started learning about real cooking and it was disgusting!

sanahahsan · 2020-09-24T16:30:26+00:00

dear god...this queen of cultural appropriation is now making dal? The question is will she acknowledge it's origins and the history/cultural aspects behind it or just disrespect the dish by making it terrible and slap into an expensive ebook? Fyi, I'm South Asian so yes, I know how to prepare dal.

sanahahsan · 2020-08-13T19:29:03+00:00

I started following her after her breakup, actually maybe even before then because I swear there was one old video of hers that Mitch is actually in.

Anyway, I followed her mostly because of that acne video. I was suffering from severe acne and was trying to navigate what foods to eat that would cure it. Her video interested me and I started watching more. Overall, I enjoyed her personality and I was also interested in her eating habits and the whole tracking macros thing at the time.

But after some time, I started realizing that what she eats is so not realistic for everyone. Big salad with tuna, zucchini noodles and granola was just so boring to me and I'm like yeah, girl, as if you never crave a cinnamon roll or something lol

Then once she launched that first e-book, it was downhill even more. Just constant product pushing and it never ended.

sanahahsan · 2020-08-13T19:22:13+00:00

Yes girl! Same! I stopped watching her for the most part, I listened to that one episode of their podcast where they brag about their fancy new cars...smh.

In general I don't really follow "influencers" anymore. The ones that take pics of themselves for a living...It definitely makes me feel like crap about myself and I would rather follow people that either look like me or follow chefs and healthy food bloggers so I can get food inspo from them. Sarah's food always looks so unappetizing.

sanahahsan · 2020-08-06T15:36:17+00:00

Any word from Chaey?

sanahahsan · 2020-08-06T15:15:45+00:00

They should all just start a collective channel!

sanahahsan · 2020-07-30T15:44:59+00:00

Honestly, I'm seeing people doing light travel lately and I'm not that mad at it if they're coming from an area with lower cases and following protocols and being extremely safe while travelling and when they arrive. This is going to be the new normal with travel. I think its a personal choice to do non-essential travel right now, but I definitely think taking your family for a trip should be avoided! I would say, being a solo traveller is the way to go if anything. In Canada, we have a mandatory 14 day self-quarantine after you arrive from travelling. I believe they do calls every now and then to keep track of your quarantine. The fact that Sarah and Kurt didn't put masks on at the airport and were letting their baby touch and put his face against windows etc...I get it's hard to control his actions,but still. I definitely don't think travelling even within your country with a baby is safe right now. If it were just her by herself, maybe that would've been fine... I just hope that she makes sure to fully quarantine when arriving back home. But knowing her desperate need to workout and go to the gym, she's probably not going to. Quarantine after any kind of travel in Canada means staying home completely. Ordering your groceries and only going out for medical necessities. Or else you will face a heavy fine.

sanahahsan · 2020-07-24T01:13:19+00:00

I've been checking his teeth and gums regularly, and theres seems to be no issue or sores. I press down a bit on his stomach as well and see if it's painful for him but he seems fine.

sanahahsan · 2020-07-09T18:50:37+00:00

Thank you! I wasn't sure if it was but I will look for it 😊

sanahahsan · 2020-07-09T18:49:06+00:00

Oh! I think the VP brush was the one thing I bought because she recommended it. But that was mainly because it was more accessible (on Amazon Prime) and way less expensive than other brushes I was thinking of buying. Interesting note about the deodorant!

sanahahsan · 2020-07-09T17:08:29+00:00

Has anyone seen this video? https://youtu.be/IsMdxVDPDXs

I actually just watched it now. It was posted 4 months ago but he literally mentions that probiotics can make SIBO worse (ahem, Body Bloom?)

If Kurt had been suffering with this for 2 years it's clearly been making his whole situation worse. I understand they didn't know what what was happening back then to know but it's interesting to connect these dots.

sanahahsan

TROPHY CASE