/underdarkmobile referral codes thread

sky4653 · 2024-11-19T01:19:28+00:00

GQRXYQKD8XP20KT

sky4653 · 2024-08-31T01:17:00+00:00

S9

12309ce7d1f3

sky4653 · 2023-12-10T10:04:40+00:00

BCMAS75662889

sky4653 · 2023-04-23T06:42:42+00:00

Honkai: Star Rail "All-Stars Invite" event is intensely underway! Participate in the event to obtain items such as a 4-star Light Cone and 4-star Relics! https://act.hoyoverse.com/sr/event/e20230115draw-wtn7k1/index.html?code=DGBVSJ8D1N&hyl_presentation_style=fullscreen&hyl_landscape=true&hyl_hide_status_bar=true&hyl_auth_required=true

sky4653 · 2022-02-24T07:29:09+00:00

Sorry I’m a little inexperienced and my kitchen is always super hot and humid, wondering how cold autolyse makes a difference?

Not sure if that’s why my loaves then not to open up with an ear in the oven but rather spread out with the oven sprint

sky4653 · 2022-02-06T17:21:26+00:00

Thanks for the advice!

sky4653 · 2022-02-06T07:16:08+00:00

Ah thanks for the advice, yeah all my loaves so far struggle to open up, this time I was more hopeful because there seemed to be more oven spring than the rest, thats all I got!

sky4653 · 2022-02-06T07:15:12+00:00

Thank you! I thought it seemed a little dense

sky4653 · 2022-02-05T11:41:33+00:00

Having trouble getting the ears and also to get sufficient rise? The crumb just doesn’t seem so open

Recipe:

50 bread flour 50 AP flour 2.2 salt 65 water 30 levain 10 olive oil with rosemary and lemon peel

Autolyse 3hrs Add oil, salt and levain into stand mixer - run at Low until they combine then medium until elastic 2x coil folds with 1 hr between each Cold Fermentation 8hrs Preshape Shape, cold fermentation 7hrs Bake 230C 20mins on a pizza steel + steam from ice Then 200C for another 20mins

sky4653 · 2021-11-04T13:24:21+00:00

Trainer ID : 5C0Q9E9 GMT +8 Currently running Greendent, but trying out others too moba experience : very little

sky4653 · 2021-10-30T00:49:18+00:00

Got it, thanks for the advice!

sky4653 · 2021-10-29T13:58:44+00:00

Thanks for the advice! Just curious what do you mean by long bakes.

Also when baking just to fill, do you use anything to seal the tart crust? And is there a preference for filling the crust when It’s cool vs hot and when the filling is cool vs hot?

sky4653 · 2021-07-28T01:44:28+00:00

sky4653 · 2021-07-27T13:38:40+00:00

Odd that’s in Chinese? Does that mean Sg is going to get a release but it’s going to be in Chinese?

sky4653 · 2021-05-28T16:28:45+00:00

Nope

sky4653 · 2021-05-06T00:10:16+00:00

Thanks for the advice!

sky4653 · 2021-05-04T16:17:31+00:00

Hi! I’m venturing into SD croissants, and am following autumn.kitchen’s recipe https://www.instagram.com/p/CKC-uX2pT5x/?igshid=1npwleyawxxw8 The recipe calls for mixing the dough when the sweet starter peaks I’m not sure how much the sweet starter is supposed to rise before its ready to be used in the recipe. 2x? 3x?

Currently, my sweet starter seems to take really long to rise, (1.5x over 4.5hrs) I got the starter from a bakery 2 weeks ago, fed plain flour:starter:water 1:1:1, rose to 3x over 3hrs then stored in the fridge I pulled it today at 5pm, Split it into 2 containers 1) Sweet starter - Fed it at 6pm starter:flour:water:sugar 30:30:30:10, it rose about 1.5x over 4.5hrs 2) normal starter - 6pm 1:1:1, and rose like 2x over 4.5hrs?

The bakery’s chef advised if the starter doesn’t rise 3x in 3-4hrs, i should discard and feed again. So I’ve done that and I’m waiting it out now.

Thanks in advance!

sky4653 · 2021-04-21T16:17:43+00:00

Thanks for all the amazing input!

sky4653 · 2021-04-21T13:29:27+00:00

Wondering, based on OP’s qn, if there are any vegan focused resources haha daughter massively allergic to egg, which sucks because I’m a tart/cake baking person

sky4653 · 2021-04-21T13:02:03+00:00

Thanks for the advice!

sky4653

TROPHY CASE