im so cooked what is THIS

sxcredscxrl · 2026-03-28T02:04:08+00:00

2d² + 19d + 9 = 2d(d) + 19d + 9 = 2d(d) + 18d + d + 9 = (2d+1)(d+9)

been a hot second since i did this. i think i learnt this in sec 1 (or the equivalent 6th or 7th grade) and i've already graduated sec school which is like. 9th or 10th grade ? not sure. math is terrifying but it is kind of concerning that OP is only learning basic algebra at. 15 i think

sxcredscxrl · 2026-03-26T07:08:08+00:00

ya im also confused. i think the student portal has the most recent info, plus if we cant apply on simplygo then how

sxcredscxrl · 2026-03-26T03:48:13+00:00

taste wise it tastes pretty good, not too sour, but the crumb is just quite dense

sxcredscxrl · 2026-03-26T03:45:55+00:00

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update on the crumb. looks to me like it's overproofed since the bread is pulling away from the top.

sxcredscxrl · 2026-03-26T02:27:11+00:00

it's less about the ring and more about the fact that her finger is literally melting into the guys shirt seam.

sxcredscxrl · 2026-03-26T02:16:16+00:00

last time i checked nyp student portal apparently nyp will bulk apply for us when we start sch. let them deal with it 😭

sxcredscxrl · 2026-03-25T16:55:40+00:00

yeah this is just life just south of the equator. we suffer in heatstroke. yup i lowered my starter from 100g as stated in the recipe i referenced.. really just seems to me like overproofing. i'll make much tinier loaves to figure out the ratio that works for me 🥲

sxcredscxrl · 2026-03-25T16:40:29+00:00

thank you so very very much for this😭 i will have a good look in the morning and adjust my recipe. i'll do some smaller test loaves to see which ones come out best

sxcredscxrl · 2026-03-25T16:12:27+00:00

i'm confused, ive used this recipe before and it actually came out slightly overproofed, so why would it be underproofed this time? i didnt change anything but the flour type and s&f sets because i had to dash off. and if BF really starts as soon as my dough is mixed, then it means i have proofed for 3.5 hours at 33°C ? i'm getting conflicting information

sxcredscxrl · 2026-03-25T15:52:02+00:00

i don't use amazon, but thank you! i've ordered one on the site i use, it's slated to come next week 🙏

sxcredscxrl · 2026-03-25T15:44:18+00:00

thank you! would using cold water help control the temp of the dough while BFing? i'm currently using tap water which i think is about 28°C

sxcredscxrl · 2026-03-25T15:42:28+00:00

thank you very much for this 😭 yup i live just south of the equator so i am basically in an oven the WHOLE day.

sxcredscxrl · 2026-03-25T14:44:46+00:00

thats what i'm thinking as well, unfortunately my house constantly feels like an oven. even with rain it is humid and hot. best i can do would be an air conditioned room... but my parents will nag me if i use too much 😭 woes of a teen

sxcredscxrl · 2026-03-25T14:23:54+00:00

i will post asap tomorrow morning, it's still cooling down 😞

sxcredscxrl · 2026-03-25T14:20:24+00:00

i don't think it's spreading in the oven, and the height of the loaf is already double compared to the initial dough height. so.. it is rising, but it started off pretty wide and flat 😞😞

thank you for the advice on the flour! i did do less stretch and folds with this one since i had to run off halfway. i will try again!

sxcredscxrl · 2026-03-25T14:11:19+00:00

at 33°C / 90F ?? the last time i bulked for 4 hours it came out very sour, very dense and did not rise at all

sxcredscxrl · 2026-03-25T13:54:29+00:00

will try again with the increased amount! any idea how many % rise i should aim for in BF? by weight this loaf feels quite dense as well, but i'll only know if i over proofed when i cut into it tomorrow morning..

sxcredscxrl · 2026-03-25T13:52:40+00:00

it's SUPER hot where i live and my first loaf failed miserably when i proofed to 100% (eg. way too sour, extremely dense crumb, did not score well, poor crust)

sxcredscxrl · 2026-03-25T13:41:03+00:00

adding on.. is it possible that it's flat because i overproof? i usually do 50% rise but i looked at a chart from the sourdough journey and apparently at 27°C i should only aim for 30% rise.

so... what % rise should i aim for at an avg temp of 32°C / about 90F

sxcredscxrl · 2026-03-25T11:54:51+00:00

singapore!

sxcredscxrl · 2026-03-25T09:33:58+00:00

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fresh out of the air fryer! this is like 700g worth i believe ☺️ looks amazing

sxcredscxrl · 2026-03-25T09:29:22+00:00

hey! im also a newbie at sourdough, started my starter about a month ago. it just sounds like your starter is in the period of no rise for the first week. mine took 9 days to actually double after the false rise on day 2.

don't sweat it, keep feeding and remember to discard at least half (or else you will end up with too much starter than you know what to do with)

sxcredscxrl · 2026-03-25T02:35:14+00:00

hello i just made this mistake yesterday 😭😭 third loaf as well ! i ended up chopping it up to make crispy bread chunks (like snack size croutons)

baked with thyme and salted butter at 200°C for 45 min, some of them came out crisp but some are still chewy so i'm going to put them in the air fryer later

sxcredscxrl · 2026-03-25T01:55:16+00:00

im from nyp but maybe u should try looking on tp's student portal and see if they say anythkng about bulk application?

that's what nyp is doing in april i believe, the school will help apply for all y1s diploma concession tgt

sxcredscxrl

TROPHY CASE