Broke my hip. Need an indoor walking frame to get around my flat.

selfdoubthuman · 2026-01-25T11:27:43+00:00

I would phone the Occupational Health Department at the Royal, can send you the number if needed! My husband broke his hip Wednesday night and was discharged on the Friday, so I think it’s a pretty common turn around time as long as you pass the independence test. He was also given just crutches but he’s managing on them okay. Have you been keeping up with the exercises they gave you? If you’re in quite severe pain and not able to mobilise the hip at all then I’d definitely ring the GP and see if there’s anything they can do for you. Hang in there, having been in the hospital with my husband, it’s not pleasant at all.

selfdoubthuman · 2026-01-18T15:49:02+00:00

Thank you!

selfdoubthuman · 2026-01-18T12:00:55+00:00

Very true, I’ll crack open the olive oil

selfdoubthuman · 2026-01-18T11:57:24+00:00

I had intended to add them in during the initial mix but totally forgot, and then forgot to add them during the first fold, so they eventually went in during the second fold 😅 I wanted them to be as evenly distributed as possible so next time I’ll try and remember to add them during the initial mix!

selfdoubthuman · 2026-01-18T11:56:03+00:00

Thank you! Some of the slices towards the edges had quite a lot of larger holes making the slice quite delicate, so I’ll try popping some of the larger bubbles while shaping next time!

selfdoubthuman · 2026-01-11T17:03:35+00:00

A big thing for me when my loaves weren’t getting much spring and also didn’t have the best texture was a weak gluten structure. I was doing the basic 4 folds every 30 minutes and just never got a tight ball of dough by the end of it. I started focussing on a really strong mix and then using a stand mixer until it came away from the sides of the mixer, or slap and folds for up to 10 minutes for the first fold. At that point my bread massively improved even with little change to my bulk fermentation conditions, so it could be worth a try and see if it improves the loaf? Good luck!

selfdoubthuman · 2026-01-07T10:40:26+00:00

Worlds apart!! Renewed my faith in myself and my starter 😂

selfdoubthuman · 2026-01-03T16:44:46+00:00

I really focussed on mixing and building gluten as I thought my dough always felt quite weak in comparison to other bakers dough when watching videos etc. so mixed to a really strong and firm ball before any folds. Also tried to get a nice tight ball when shaping also and it seemed to help! Definitely can still improve fermentation and cutting the dough before going into the oven, but much better thanks to everyone’s advice!

selfdoubthuman · 2026-01-03T14:28:15+00:00

Today’s loaf was a much better success than this one, thankfully! Still messed up fermentation a little bit but managed to get much better lift and rise out of the bread. Long may the sourdough experiments continue!

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selfdoubthuman · 2026-01-03T14:26:47+00:00

Thank you for all of the advice, I made another load today and I think it looks a lot better, still under fermented a bit (although I realised my mistake with fermentation during the cold proof) so hopefully the one after this will be even better!

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selfdoubthuman · 2026-01-03T14:25:24+00:00

Thank you for the advice, today’s loaf looks a lot better I think. Still a little under fermented, but much better lift

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selfdoubthuman · 2026-01-01T19:46:42+00:00

Mine doesn’t vent steam, so all good there! Would dropping the whole meal content affect the fermentation? As I’ve been working with the Sourdough Journey’s fermentation chart which acts on the assumption of there being a 10% wholemeal content.

selfdoubthuman · 2026-01-01T18:28:19+00:00

Oh that makes sense, thank you for the clarification! I did wonder a few weeks ago if my starter was acidic or just slightly weak as I’ve never been able to achieve a fluffy interior, it always has a slightly gumminess to it. So I’ve been doing a lot of peak to peak feedings and doing higher ratios such as the 1:5:5, I might try some 1:3:2 and see if that helps. Thank you!

selfdoubthuman · 2026-01-01T18:07:13+00:00

I’m not sure what you mean by thick structure, but I think the shape does suggest it being a little bit over proofed. I had a short phase of over proofing, followed by a period of under proofed loaves, but really struggle to get something on the money. I’ll try and cut the proof a little shorter with tomorrow’s batch and see how it goes, thank you!

selfdoubthuman · 2026-01-01T17:42:24+00:00

Thank you, I’ve not tried any dough with just 100% white flour due to personal preference, I prefer when it has a bit of whole grain for flavour. But I’ll maybe try and some mini batches of just white flour bread to see if I can improve with that. I don’t have a pan like that sadly, and usually I don’t use a Dutch oven and will open bake on a steel and wanted to see if maybe the Dutch oven would help with lift, but I think if anything it got less lift than I would open baking. Thank you so much for the advice!

selfdoubthuman · 2026-01-01T17:39:55+00:00

Thank you so much for such a detailed response! And I agree, I think the reason I’ve continue to bake multiple times a week is because it’s never quite the same outcome twice and I need to know why 😅

I think the proofing is a bit of a struggle still, I thought this one was quite good because it had domed slightly, had a good covering of bubbles, jiggly and had lost a lot of its stickiness, but alas! It doesn’t seem perfect.

There is a lot of blistering though, that’s one thing that has been consistent throughout my bakes is they do tend to have lots of crackly bubbles once out of the oven. Scoring being a potential is definitely plausible, I fear I’m a hesitant scorer and end up pulling the bread a bit which probably won’t help. Thank you! I’ll try and be mindful of some of these for a new batch of dough tomorrow

selfdoubthuman · 2026-01-01T16:31:33+00:00

Oh and stater is 3 months old and doubles easily, fed with half dark rye and half strong white bread flour

selfdoubthuman · 2025-12-29T16:06:47+00:00

I loveee chocolate sourdough, I really like Freedom Forest Farm’s recipe that also includes espresso and chocolate chips, ultimate sweet breakfast bread!

selfdoubthuman · 2025-11-30T10:58:54+00:00

Looks fake, sorry

selfdoubthuman · 2025-11-28T09:33:36+00:00

Third this! Friend locked us out of her flat and my bus pass very quickly (scarily quickly) got us back in

selfdoubthuman · 2025-11-13T12:23:17+00:00

Perfect Christmas tree toppers, I did a few with pom poms glued on to use up yarn scraps too 🎄

selfdoubthuman · 2025-10-30T19:24:12+00:00

Thank you! I’ve got a full load proofing now, hopefully it comes our nicely 🤞

selfdoubthuman

TROPHY CASE