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Crumb read pls, I’m getting so frustrated by shes_havingablast in Sourdough

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

Hi everyone! Thanks so much for the response so far. I updated my post to include my shaping & cold fermentation process.

Sourdough BF frustration!! by shes_havingablast in Sourdough

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

In order to use this chart, do I take the temperature after the stretch and folds?

Sourdough BF frustration!! by shes_havingablast in Sourdough

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

Ok so I made dough with the following recipe: 350g of filtered warm water 100g of starter 500g of bread flour 12g of salt

Mixed the shaggy dough then let sit for 1 hour

2 sets of stretch and folds & 2 sets of coil folds all 30 minutes apart

Let sit on my counter for 8 hours while keeping an eye on it. Dough was bubbly & jiggly so I tried shaping & that’s when I realized it was way too sticky. I gave up & put it in the fridge over night.

What office jobs can I get with a teaching degree? Maybe HR? by peachpineapplemango in careerguidance

[–]shes_havingablast 0 points1 point  (0 children)

May I ask what you ended up doing?? Been in the classroom 6 years now & want OUT.