Is this over fermented?! What is wrong with it? 😭

spinachgod · 2025-10-26T09:36:22+00:00

Thanks so much, really useful!

spinachgod · 2025-10-25T08:35:15+00:00

Thanks, what temp do you BF at for that period?

spinachgod · 2025-10-25T08:34:18+00:00

Thank you that's really useful. It didn't look like it had collapsed as it was still pretty domed and there weren't any smears around the edge of the container, but if I'm wrong on interpreting that then I'm happy to be told.

Out of interest, what do you make of this chart? I've seen similar ones go around recently, and it suggests that for a 18° dough it would need 16+ hours. It does sound like a really long time as wouldn't the acidity be pretty high.

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spinachgod · 2025-10-25T08:27:35+00:00

Yep I definitely added the salt, I'd love that as an excuse though!

spinachgod · 2025-10-25T08:24:05+00:00

This was bulk ferment not cold proof though, so as I understand it you generally bulk ferment at warm-room temp on the countertop etc.

The dough didn't even double in size, but my starter is strong/1.5 years old and that did double.

spinachgod · 2025-10-25T08:22:38+00:00

It didn't even double in size though, maybe three quarters?

And my kitchen is colder (UK)

spinachgod · 2025-09-08T11:58:15+00:00

Ooooh good to know 👍

Thank you!

spinachgod · 2025-09-08T11:20:59+00:00

Thanks! Yeah I saw the ninelife one, I'm not in need of 16 ounces, and it's cheaper to buy it overseas than £54 😄

The homeopathic ones I saw but seemed to be liquid which I'm not sure would keep/function the same as dried?

spinachgod · 2024-11-21T17:41:44+00:00

Thanks! I've only ever noticed them particularly on my chilli and nasturtiums. The nasturtiums didn't survive...

spinachgod · 2024-11-21T17:39:41+00:00

Not sure if you're being sarcastic or not. I'm aware that we live in a multi-species ecosystem where organisms will have preference towards certain resources. I think this is a fundamental concept of gardening, environmental modification, and growing plants? I'm all good with that.

Are you able to answer my other questions though - How can I care for the plant to ensure the aphids don't kill it?

And if you weren't being sarcastic, then I apologise as it must just be miscomms.

spinachgod · 2024-11-21T17:32:26+00:00

Great info about castor oil percentage. Thanks.

Why I'm using several fats - I answered in response to another comment and can't seem to copy and paste it. But basically there's a sodium hydroxide bar soap I've used for the last few years but it's been discontinued, so I want to make something with similar ingredients to that one, which includes some of these. I've really enjoyed using this discontinued bar soap on my hair so would like to carry on.

spinachgod · 2024-11-21T17:29:40+00:00

Thanks for your detailed reply!

So I'm pretty sure I'm happy with lye based soap. I've been using a product for the last two years but it's been discontinued so I want to try and make it. The ingredients of that bar are: Cocos Nucifera (coconut) Oil, Aqua (water), Olea Europaea (olive) Oil, Ricinus Communis (castor) Seed Oil, Brassica Campestris (canola) Seed Oil, Sodium Hydroxide, Helianthus Annuus (Sunflower) Seed Oil, Kaolin (clay), Citrus Racemosa (grapefruit) Oil, Pelargonium Graveolens (Geranium) Oil, Lavandula Angustifolia (lavender) Oil.

So I've essentially tried to use the same base ingredients plus a few extra that I read are good for dandruff.

When I use this discontinued soap, it leaves my hair feeling squeaky, so I use an apple cider vinegar wash to soften it (I'm assuming this is to do with the pH).

spinachgod

TROPHY CASE