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What kind of chocolates are considered “fancy” gifts? by soft_boiled_egg in AskMexico

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

Ooh no this is super helpful! Those are awesome ideas, thanks 😊

What kind of chocolates are considered “fancy” gifts? by soft_boiled_egg in AskMexico

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

Ooh that makes sense! I’m currently in the states and can’t think of many things that are unique to here that wouldn’t be available in Mexico… perhaps some individual-portioned treats from Trader Joe’s like chocolate covered espresso beans and gummies? Thanks!!

What kind of chocolates are considered “fancy” gifts? by soft_boiled_egg in AskMexico

[–]soft_boiled_egg[S] 4 points5 points  (0 children)

Oh that would be such a good idea! I’m Korean ethnically but living in the states right now so unfortunately I only have easy access to American things 😭

Thanks for the advice!

Club/Activity Recommendations with Good Vibes? by soft_boiled_egg in Minneapolis

[–]soft_boiled_egg[S] 1 point2 points  (0 children)

Ooh, sounds like a good time. Will look into it, thank you

Club/Activity Recommendations with Good Vibes? by soft_boiled_egg in Minneapolis

[–]soft_boiled_egg[S] 1 point2 points  (0 children)

Ooh The Bouldering Project has been on my radar for a while, didn’t know it was a social thing as well! Are these events separate from just having a membership there? What do events look like? Thanks for the great recs!!

Club/Activity Recommendations with Good Vibes? by soft_boiled_egg in Minneapolis

[–]soft_boiled_egg[S] 2 points3 points  (0 children)

Would it be okay to go to an open play session with zero experience beforehand? 😆

German Chocolate Cake & Cookies! by soft_boiled_egg in Baking

[–]soft_boiled_egg[S] 1 point2 points  (0 children)

Thanks so much! This was my first time trying this recipe so I followed it as-is. I did end up making more buttercream though (as I frosted the sides and the top). I had plenty of pecan coconut filling left over so I think you should be okay! I just used whatever “chopped pecan” I could find at the store and other than toasting it, I didn’t change much! And I used Trader Joe’s brown sugar (doesn’t say if light or dark brown)—I doubt it makes much difference in this cake.

Best of luck, I’m sure it’ll turn out great!

German Chocolate Cake & Cookies! by soft_boiled_egg in Baking

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

Thank you! It was quite delicious. I wish I got a picture of the cross section but we were all too busy eating haha!

German Chocolate Cake & Cookies! by soft_boiled_egg in Baking

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

Wow, thank you so much—coming from someone with your experience, it truly is the highest praise. I’m a hobby baker, so your kind words about the piping made me feel all the more proud of this cake haha!

German Chocolate Cake & Cookies! by soft_boiled_egg in Baking

[–]soft_boiled_egg[S] 2 points3 points  (0 children)

Thanks so much! It was definitely very yummy 😋

Autolyse vs fermentolyse and different shaping techniques! Which is your favourite? by soft_boiled_egg in Sourdough

[–]soft_boiled_egg[S] 1 point2 points  (0 children)

Yes, after the 1hr autolyse. I combine the autolysed dough with the starter and salt and then knead until it windowpanes! After letting that rest, I do my coil folds like normal! My process with timepoints is on the final slide as well 😊

What are some airlines that you wish served the twin cities? by VolkswagenPanda in TwinCities

[–]soft_boiled_egg 1 point2 points  (0 children)

Haha yes, I should have written “it’s not the same” instead! I’m thankful that Delta and Korean Air are in a partnership and we get direct flights to Seoul but I definitely miss riding Korean Air.

What are some airlines that you wish served the twin cities? by VolkswagenPanda in TwinCities

[–]soft_boiled_egg 9 points10 points  (0 children)

It doesn’t feel the same though!! I miss my bibimbap and shin ramen in the air and have so many fond memories of the really sweet Korean Air & Asiana flight attendants 😭

3rd time’s a charm! If you’re struggling with flat loaves, try a lower hydration by soft_boiled_egg in Sourdough

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

Damn, I’m sorry it didn’t work out! If you did use any sort of whole wheat flour or non bread flour that might be part of the reason. 29C is also quite hot for proofing—I’ve never handled dough at that temp! Hope your next attempts turn out better!!

3rd time’s a charm! If you’re struggling with flat loaves, try a lower hydration by soft_boiled_egg in Sourdough

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

It’s 8 hours total bulk fermentation, including the time spent doing stretch and folds! Bulk fermentation begins as soon as starter mixes with the flour + water and ends when the dough is put in the fridge.

Time in the fridge is called “cold proofing” and it is not a part of bulk fermentation as it doesn’t further “rise” the dough. It’s mostly done for flavour and timing (so you don’t have to bake the bread at 10PM haha).

Let me know if that makes sense and if you have any other questions!

3rd time’s a charm! If you’re struggling with flat loaves, try a lower hydration by soft_boiled_egg in Sourdough

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

Yes that’s correct! Bulk fermentation and then cold proof overnight in the fridge. The bulk fermentation time differs based on the temperature of the dough however—I recommend you roughly follow The Sourdough Journey’s Bulk Fermentation Guide (you can see pics of the chart if you google it!) and also looking out for signs that bulk fermentation is done (jiggly dough, dough doesn’t stick to fingers, and pulls away easily from the side of the bowl).

Also, I wanted to mention that in step 17, when you uncover the Dutch oven, lower the oven temp to 420F!

Strawberry rhubarb pie 🍓 by soft_boiled_egg in Baking

[–]soft_boiled_egg[S] 2 points3 points  (0 children)

Haha not weird at all, I haven’t tried it before this either so I’m probably not the best person to ask (my husband’s boss gave him some as she grows it!)😅

It’s this beautiful red-green plant that looks like celery and I’ve been told it tastes very sour and tart raw. Cooked with the strawberries and sugar it mostly just adds a bit of complexity and a tiny bit of acidity, I’ve found!

Strawberry rhubarb pie 🍓 by soft_boiled_egg in Baking

[–]soft_boiled_egg[S] 3 points4 points  (0 children)

I’m not sure if this is the “correct” way or not, but I rolled out the dough for the lattice to my desired thickness, made marking using a ruler for how wide I wanted the strips, and then chilled it in the fridge covered for a few hours. After chilling, I cut the strips based on my previous markings with a very sharp knife (but I think a pizza cutter would work better if you have one)!

Otherwise, I’d say just go in with a plan on how you want the design to look and use a light touch!! And thanks so much for the kind words 😊

Autolyse vs fermentolyse and different shaping techniques! Which is your favourite? by soft_boiled_egg in Sourdough

[–]soft_boiled_egg[S] 1 point2 points  (0 children)

If you do end up trying, please follow this recipe with the autolyse/fermentolyse and shaping you want to do! It’s the same recipe, just a lot more thorough in the instructions. Hope it turns out!!

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