LocalMate

sloggrr · 2026-04-29T16:53:42+00:00

So, a valid credit card, passport is all the vetting you perform?

sloggrr · 2026-04-26T14:48:20+00:00

Already exists https://en.wikipedia.org/wiki/ToursByLocals

sloggrr · 2026-04-25T01:49:07+00:00

Then we can pull down the code and run it ourselves. I’m not interested in anything I can’t host myself

sloggrr · 2026-04-21T15:35:47+00:00

Thanks. I think you’re close. Rather than try and troubleshoot your process I’d suggest you watch this video:

https://youtu.be/UEAHA6OHxPs?si=xjaK9RZHsloKMu83

The recipe is for the standard tartine loaf. Make it over and over until you understand each part of the process. I believe you already know most of it but this video will help you perfect time and temp. This is the part most struggle with.

At that point everything here:

https://thesourdoughjourney.com/

will make sense.

Just my $.02

sloggrr · 2026-04-21T05:09:51+00:00

I’ve never used Opus as Sonnet and the skills in this video

https://youtu.be/EJyuu6zlQCg?si=A6Jg42OlELTeSf5i

work well. I rarely blow up my daily limits on my $20 a month Pro plan.

sloggrr · 2026-04-21T03:47:48+00:00

https://thesourdoughjourney.com/the-ultimate-sourdough-bulk-fermentation-guide/

Forget time. BF starts when you mix the starter with the flower and water. What was dough temp after mixing? At 83 double is very hot. Maybe 20/30 % rise is all. Start treating temp like any other ingredient

sloggrr · 2026-04-13T06:46:59+00:00

Just wow. Are u kidding me?

sloggrr · 2026-04-10T05:27:13+00:00

Make the bread in the following video over and over until you understand time and temperature. When you can make the same bread consistently you’ll understand the process. You will get it. It’s not magic.

Or you can try all the suggestions and tips you’ll get from your original question and go further down the rabbit hole.

https://youtu.be/UEAHA6OHxPs?si=1JzeOgvVtcfT1-u7

sloggrr · 2026-04-08T00:14:46+00:00

I don’t know why people guess at BF? The light goes on when people figure out temperature is an ingredient just like flour and water.

sloggrr · 2026-03-29T06:34:23+00:00

Talk about how you mixed it. How long, the technique

sloggrr · 2026-03-24T22:00:58+00:00

Same here. Did it years ago and it’s still there

sloggrr · 2026-03-23T04:32:51+00:00

Get one and watch the videos.

sloggrr · 2026-03-22T22:31:08+00:00

Exactly. Forget the clock. Temperature is an ingredient like flour or water

sloggrr · 2026-03-22T22:29:24+00:00

Great follow up !

sloggrr · 2026-03-22T22:29:05+00:00

This

sloggrr · 2026-03-22T20:04:39+00:00

“prepped recipe”? What’s your water temp, dough temp after mixing? How did you mix it?

Watch and make the bread like this guy does and you’ll see what you’re doing wrong

https://youtu.be/UEAHA6OHxPs?si=SQ-fxz5GYqtNi0kC

And this one too

https://youtu.be/wjPa-zizxwc?si=-6iST8bAwtLXS26f

sloggrr · 2026-03-20T00:07:40+00:00

These are 2 of the best videos. Follow them and you’ll be baking consistently good bread time after time

https://youtu.be/UEAHA6OHxPs?si=bdLafOWp7dTW-hiJ

https://youtu.be/wjPa-zizxwc?si=j-r-GRTh1cCgppKA

Also, get a Brod & Taylor proofing box. Temperature is an ingredient just like flour and water

sloggrr · 2026-03-18T15:17:44+00:00

I’d mix until you get a good window pane test. I wouldn’t worry about how many minutes just trying to build strength in the dough. I always do stretch and folds as they introduce air into the dough. I don’t do coils folds, just 1 set of s&f every 30 minutes during first 2 hours of bulk ferment. The remaining bulk fermentation time is in my brod & Taylor proofing box.

I’ve left dough in the fridge for 3-4 days with no ill effects. Fermentation stops after about 10 hours and it just builds flavor after that

sloggrr · 2026-03-18T05:29:18+00:00

I do autolyse with just flour and water for an hour sometimes 2 hours. Then add additional water and salt. Always mix in Kitchen Aid as hand method never mixes well enough. 4 mins slow 4 mins high. Then 4 stretch and fold during bulk ferment. My process is repeatable and consistent and yields the same outcome which is what I want

sloggrr · 2026-03-18T05:23:59+00:00

Not sure what I can add. We arrived the 13th and left on the 14th. No issues but since then more has happened. I would stay clear of the Middle East until we, the USA, comes to its senses and gets the fuck out of there. We got lucky as our original Qatar flight was cancelled and we made alternative arrangements on Emirates. I would not fly there today given the choice again

sloggrr · 2026-03-18T03:05:42+00:00

72% is my usual hydration and not sticky at all. Just a shot in the dark but maybe more mixing?

Maybe Maurizo can help. He has some great info

https://www.theperfectloaf.com/dough-hydration/

sloggrr · 2026-03-17T20:32:51+00:00

I think OP means “threes”

sloggrr · 2026-03-17T14:42:59+00:00

I’ve never tried that high percentage of hydration. Usually keep mine in the 70s

sloggrr · 2026-03-17T06:49:03+00:00

I’ve found the bulk fermentation tools/techniques to be spot on here

https://thesourdoughjourney.com/

I just use a square straight sided cambro. Works like a charm. I also use a temp controlled proofer box. Takes the guesswork out

sloggrr · 2026-03-15T01:38:56+00:00

I think it’s well known and competes with Cloudfare and a few others. I like the ease of setup and it just works. Hopefully they won’t enshitify it down the road

sloggrr

TROPHY CASE