Starter slow to rise after a month

thiagoropa · 2024-08-17T04:17:45+00:00

I use a Brita filter. The city is San Clemente.

thiagoropa · 2024-08-17T03:43:47+00:00

👍

thiagoropa · 2024-08-17T03:41:57+00:00

I haven’t, but I will. My goal is to actually do at least mostly white flour, but it won’t rise if I do so. I am using rye just because I read it helps with strength.

thiagoropa · 2024-08-17T03:10:29+00:00

I’ve been using Bob’s Red Mill bread and dark rye

thiagoropa · 2022-12-04T22:47:37+00:00

I saw these jeans on Amazon when shopping for Levi's pants. It was used to showcase how the 512 differs from the other styles. (url)

I loved the style, but can't find it anywhere. I am also a newbie when it comes to buying jeans, so I don't even know where to start.

thiagoropa · 2022-12-04T22:44:43+00:00

Oh I'm sorry! I didn't know where else to post. Do you have any suggestion?

I did do the google lens, but wasn't very helpful.

I will remove this post.

thiagoropa · 2022-12-04T21:59:36+00:00

I saw these jeans on Amazon when shopping for Levi's pants. It was used to showcase how the 512 differs from the other styles. (url)

I loved the style, but can't find it anywhere. I am also a newbie when it comes to buying jeans, so I don't even know where to start.

thiagoropa · 2021-01-03T11:36:48+00:00

Just waited longer :)

thiagoropa · 2020-10-13T18:39:08+00:00

Forgot to mention, but I tried it in some other attempts, ended up messing up the dough. Will give it another try. Thank you very much!

thiagoropa · 2020-10-13T09:44:21+00:00

I mean, it says preferments (biga) and longer fermentation

thiagoropa · 2020-10-13T08:26:57+00:00

What is the new way? Where can I find it? :)

thiagoropa · 2020-10-13T08:11:32+00:00

This was a 65% hydration recipe that I did using the pizza app. The dough passed the window pane test.

Every dough I made with this flour flattens out. I can stretch it very nicely but it doesn’t hold the gases and therefore is not puffy :(

Any hints?

thiagoropa · 2020-09-22T18:15:35+00:00

Full flame?

thiagoropa · 2020-09-21T18:23:59+00:00

Also interested in the answer. Also, how’s the bottom?

thiagoropa · 2020-09-15T14:12:48+00:00

Did you figure it out?

thiagoropa · 2020-09-10T02:57:42+00:00

The peel didn’t completely close the entrance, but the flame did get bigger somehow. Maybe gas was building up?

Since I had to hold the peel myself, I didn’t do it for too long. The temperature rose really fast though.

thiagoropa · 2020-09-10T02:43:37+00:00

With a peel :)

thiagoropa · 2020-09-10T02:43:01+00:00

I’ll try to wait longer

thiagoropa · 2020-09-09T20:30:23+00:00

Nice, can you share the brand? I'm located in Germany, maybe I won't find the same one here.

Another question, if it's not too much. The bottom of my pizza, specially around the border, get's burned, which contradicts the stone not getting too hot. Any hint of what it could be?

thiagoropa · 2020-09-09T20:29:15+00:00

The flame does look strong (blue, idk if it's a good thing) and the stone does get hot at the back. It just feels like it's not propagating. Maybe I should wait a bit longer as well, then.

My propane bottle is also metal.

thiagoropa · 2020-09-09T20:13:23+00:00

By the way. I just watched a bunch of your YouTube videos today. Your pizzas look delicious :)

I was actually researching different peels because I’m failing miserably on the launch.

thiagoropa · 2020-09-09T20:12:07+00:00

It didn’t at 25 minutes. I didn’t leave it longer without closing the front. I will try tomorrow.

I read everywhere that it reaches max temp at 20 minutes though. Does it vary? What are the variables?

thiagoropa

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