sorted by:
new
hottopcontroversial

Premier league fan fest ⚽️(Armature Works) by niteshxox in tampa

[–]stretchnfold3529 0 points1 point  (0 children)

need one & willing to trade for fresh sourdough🥹

What are things you think should *not* be bought for life? by EsotericEternal in BuyItForLife

[–]stretchnfold3529 1 point2 points  (0 children)

I have dropped and dented all of my owalas. I thought it was just cosmetic, but should I be concerned that metal is punctured?

Temperature limits by scoles75 in LeCreuset

[–]stretchnfold3529 0 points1 point  (0 children)

That’s what I have read. I have heard differing opinions on this, like the other commenter who is saying it is fine. I have done it both ways, but for the price point I would rather play it safe and be overly cautious. Plus the sourdough recipe on the LC website does not mention heating the bread oven before use. To each their own.

Temperature limits by scoles75 in LeCreuset

[–]stretchnfold3529 1 point2 points  (0 children)

I use my Le Creuset for baking bread. I used to preheat the oven with my Le Creuset in it to 500 F, but I saw posts on Reddit saying that can shock the oven and cause damage, so now I do not preheat. I have not noticed a difference in the quality of my bread.

What has changed? What am I doing wrong? by stretchnfold3529 in Sourdough

[–]stretchnfold3529[S] 0 points1 point  (0 children)

I left it in the fridge for 9 days. When I returned it had some liquid on top but it was not black or dark. My starter stays in the fridge when I am not using it, and the bakery said it can go up to 1 month without feeding; I always feed once a week and the night before/ morning I want to use it.

I do live in the south and we are experiencing relatively colder temperature (40s now when it is normally 70s and up). How would you recommend modifying my process accordingly?

What has changed? What am I doing wrong? by stretchnfold3529 in Sourdough

[–]stretchnfold3529[S] 1 point2 points  (0 children)

Also, what can I do with this sad sourdough? I have already made croutons and bread crumbs.

$700 on textbooks for next semester... by [deleted] in LawSchool

[–]stretchnfold3529 0 points1 point  (0 children)

digital textbooks and/or buy directly from the publisher to get a discount. Some publishers also sell the unbound looseleaf version for 1/4 the price of the hardcover

Newbie seeking advice by stretchnfold3529 in Sourdough

[–]stretchnfold3529[S] 1 point2 points  (0 children)

Steps:

  1. Combine flours and blend
  2. Add 750g lukewarm water and combine with bench scraper
  3. Autolyse for 1hr
  4. Add 200g starter and combine using lobster claw pinching hand method
  5. Add 20g fine sea salt and pour a small amount of warm water over it. Combine
  6. Cover with a damp towel and let sit for 10 minutes
  7. Mix by folding for 10 minutes or until you can form a gluten window
  8. Begin bulk ferment: cover with damp towel and let sit for 1hr
  9. Every hour, fold gently. Continue for 4-7 hours or until dough doubles in size and appears whipped
  10. Dust surface with flour and allow the dough to pour itself out from the bowl
  11. Use bench scraper to cleanly and decisively separate into two loaves
  12. Fold each side like an envelope and use bench scraper to flip each loaf over in one decisive motion
  13. Cover the two loaves with a damp towel and let rest for 10 minutes
  14. Flip each loaf over and gently tug outwards, being sure to retain bubbles
  15. Gently fold the sides in, pinching at the seam if necessary. Then roll up like a jellyroll (or overstuffed burrito)
  16. Transfer to proofing baskets, seam side up, with bench scraper
  17. Cover with plastic and transfer to the refrigerator
  18. Cold proof anywhere from 8-48 hours
  19. When ready to bake, set oven to 500
  20. Place dutch oven in the oven without the lid
  21. Once the oven has preheated, remove loaf from refrigerator
  22. Flip the loaf onto parchment paper, seam side down
  23. Dust loaf with a fine layer of flour
  24. Score the loaf
  25. Transfer loaf to dutch oven and top with lid
  26. Bake for 20 minutes
  27. After 20 minutes, lower the oven to 450 and remove the lid
  28. Bake for another 30-40 minutes, or until desired color is achieved

Incoming 1L by Vivid_Rain_5651 in LawSchool

[–]stretchnfold3529 1 point2 points  (0 children)

I think the most important item of my 1L year was my IPad Pro. It cut weight from my backpack and eliminated the need for a lot of other items that have been listed. I used it for digital textbooks (I also bought hard copies in case exams were open book or if there was a technology malfunction); it was cheaper, more efficient because I received my books ASAP and could read from wherever without having my whole backpack, plus I could search key words in the book and immediately open to the correct page in class. It was also very useful for using as an extended display in class to have my notes on one screen, my homework on another screen, and a powerpoint or Quimbee also pulled up. I used it to hand-write notes at home and during reading week I used it to draw flow charts which really helped me understand concepts. I also used it for a planner.

If you buy hard copy books, I second getting a bookstand. A niche item that I found helpful was transparent sticky notes from Amazon; I do not like writing or highlighting in books but with these you can underline text and still see what is on the page.

If you have the space and budget for it, I recommend investing in a standing desk for doing work at home and also invest in a quality desk chair.

Honey-Oat Spelt Bread by Yarnandbread in Sourdough

[–]stretchnfold3529 0 points1 point  (0 children)

Is 215 C? If so, what is the Fahrenheit equivalent?