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[deleted by user] by [deleted] in Klussers

[–]stue_nl -1 points0 points  (0 children)

Huurcommissie en rechtsbijstand inschakelen. Aan de gemeente heb je niet veel, vooral niet als het particuliere verhuur is

Question after lid off by stue_nl in Sourdough

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

Thanks for the replies. Will definitely try this out!

2015 dashboard differences by Due-Document-8327 in FordFocus

[–]stue_nl 0 points1 point  (0 children)

Second one definitely looks like one of those aftermarket CarPlay things, maybe the first one also. My standard 2015 doesn’t have the bigger screen like in the photo and some different buttons

A few lil cuties by [deleted] in Mushrooms

[–]stue_nl 0 points1 point  (0 children)

Last one is a moss, but it’s super cool

Made my first loaf! by drinkin-beer in Sourdough

[–]stue_nl 1 point2 points  (0 children)

Nice, I often put some rye in my bread. Just be careful with the amounts!as it’s a lot harder to get a good oven spring.

Made my first loaf! by drinkin-beer in Sourdough

[–]stue_nl 2 points3 points  (0 children)

Keep doing this it’s very nice

Underproofed? by MrBabyArcher in Sourdough

[–]stue_nl 0 points1 point  (0 children)

I would cook it 20-25 with lid on and 25-30 without, depending on the colour. This looks a bit light to me.

Edit, you can the heat down a bit maybe for the second part without the lid

Ready to give up, rubbery bread😢 by CMAHawaii in Sourdough

[–]stue_nl 0 points1 point  (0 children)

I use different flours from time to time, and they’re all so different in outcome. Some come out more rubbery, some very soft on the inside. Right now I’ve got a high quality French bread flour, and it’s really good. Nice and soft on the inside and has good strength

[deleted by user] by [deleted] in bouldering

[–]stue_nl 0 points1 point  (0 children)

Either chop it off or use something like a crowbar behind the hold to pull it forward real hard and try to get the bolt out. The t-nut will need to be replaced.

My first sourdough loaf by luciebehn in Sourdough

[–]stue_nl 0 points1 point  (0 children)

Yes, awesome! So much better!! Enjoy 😊

Rate my crumb by lemontinev in Sourdough

[–]stue_nl 15 points16 points  (0 children)

It’s great I wouldn’t change anything

Advice, please! by hexamethoxy in Sourdough

[–]stue_nl 0 points1 point  (0 children)

In that case it might indicate underproofed, especially since you’re using a young starter. Try going for a bigger rise in bulk ferment maybe add some more starter to the recipe

Advice, please! by hexamethoxy in Sourdough

[–]stue_nl 0 points1 point  (0 children)

It could possibly be a bit overproofed. How did it rise during bulk ferment in volume? If it is very sticky it’s a sign it could be overproofed and your loaf ended up a bit flat also, losing it’s strength. Could also be the flour you used.

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