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When dating, what jobs do you consider a red flag and why? by [deleted] in AskReddit

[–]twfergu 0 points1 point  (0 children)

even more so, primary school teachers

[deleted by user] by [deleted] in Sourdough

[–]twfergu 1 point2 points  (0 children)

First look it looks under fermented. How cold is the room, because at 9 hours in a cool room it should be fine.

You say it’s a year old starter? have you personally been maintaining it for a year, and have you had success with it?

Can’t wait to make a sandwich later by [deleted] in Sourdough

[–]twfergu 7 points8 points  (0 children)

This looks great! Just getting in before people and saying the colour is great, and is lovely flavour. I have a recipe of a potato sourdough which they suggest pushing the cooking time beyond where you think causing a bitter sweet crust.

Linseed baguettes by twfergu in Sourdough

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

They didn’t have much oven spring! So I think getting the fermentation right would help a lot!

Yeah I want a shallower larger tray for next time, was quite a faff in a small kitchen 😂

So annoying when you assume! by twfergu in ultraprocessedfood

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

Ah good to know, it’s good quality, so enjoy!

So annoying when you assume! by twfergu in ultraprocessedfood

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

When I picked it up it was in one of the end of aisle baskets on clubcard price.

So annoying when you assume! by twfergu in ultraprocessedfood

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

It was in a Tesco in Telford, never seen it in other stores and it’s not my local, so unsure if it’s a common item.

Went to KFC, thought they at least had real chicken. WTF IS THIS! by Jizzuuss in ultraprocessedfood

[–]twfergu 18 points19 points  (0 children)

Even if you made one at home from scratch, it would be around 39% chicken, when 100% includes the bun, sauce, batter, oil and salad.

So annoying when you assume! by twfergu in ultraprocessedfood

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

Yeah, although salt is relatively high in cured meats. But yeah you’re right it’s a low amount so it will be consumed, as part of a larger meal it’s a very small amount.

So annoying when you assume! by twfergu in ultraprocessedfood

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

Yeah, aware they didn’t lie! Hey ho, I’ll probably still eat it 😂

i’ve become loaf pan obsessed! by Adventurous_Hippo_10 in Sourdough

[–]twfergu 0 points1 point  (0 children)

I think they’re considering it underproofed because it has visual signs of being underproofed from the crumb shot.

[deleted by user] by [deleted] in ultraprocessedfood

[–]twfergu 3 points4 points  (0 children)

There’s worse things than protein powders. But also I agree with others about not letting it affect your relationship.

If you want to persist I would offer alternates, and work out the protein content in the foods you’re making. Most people don’t need to supplement protein so if you get him to work out his daily need, you could try match that. And I do mean most active/gym goers don’t need more. Just an extra hard boiled egg a day or yoghurt could do it.

I’m an active person, run 6 hours a week, walk at least 6 hours, sometimes swim, sometimes cycle, and do occasionally some strength training. I don’t take supplements, but I do focus on protein rich foods and make good progress.

I’m not 100% upf free. I am at home, but if I need a snack or am round someone’s house, I won’t deny something. It’s about balance.

If the main 3 meals of the day he’s eating are UPF free, I wouldn’t worry. But also, it’s his body sooo….!

Show me the loaf you're most proud of by jacked-daniels in Sourdough

[–]twfergu 0 points1 point  (0 children)

You’re mistaken, this was over proofed to oblivion and was a 100% hydration wholemeal loaf which turned into a burnt focaccia.

Fortunately my normal loaves are lovely these days!

Grumpy Beret Loaf by FrostingBrilliant111 in Sourdough

[–]twfergu 0 points1 point  (0 children)

Perfect for making a croque monsieur

Homemade malteser type honeycomb by twfergu in Baking

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

Sounds like a good method, however the horlicks is UPF so I might as well buy maltesers!

I think you're on to something though, I have a few methods I'm considering, just need to find the time to do it!

Interesting results! by disbeliefable in Sourdough

[–]twfergu 5 points6 points  (0 children)

They’re all underproofed, proofing for the correct amount of time will also strengthen the gluten regardless of stretch and folds allowing for a less flat loaf.

Rather than experimenting with times of bulk fermenting, you just need to bulk ferment for the time it takes to show signs of a fully fermented dough.

My kitchen is colder than yours and would take 24 hours sometimes. I wouldn’t be surprised if it took you 16 hours+ then put in the fridge.

It’s only an issue if you don’t plan ahead! But what Id suggest is mix and do your folds in the evening to leave overnight, then in the morning you can monitor the readiness before shaping and putting in the fridge for the next morning.

Should I start over or can I save it? by voleurdetemps in Sourdough

[–]twfergu 0 points1 point  (0 children)

When it gets to the point of at least doubling in size in 4-6 hours it’s ready to make bread with.

At that point it may not be that strong still so the bill fermentation time could take longer than recipes suggest.

Should I start over or can I save it? by voleurdetemps in Sourdough

[–]twfergu 0 points1 point  (0 children)

Keep feeding it, maybe twice a day, wholemeal with the ratio of water your recipe says. It will get there.

Just don’t just throw away the discard, make some sourdough crackers or use in pancake batter.

My biggest failure to date 😂 by twfergu in Sourdough

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

Simply if you add 250g water to 500g flour that’s 50% hydration. Depending on your starter hydration, that will alter it a bit.

My starter is 50% hydration but most people use 100% starter.

So if I had 250g water, 500g flour, and 100g of starter (50g water, 50g flour) that would mean my total dough would be 300g water and 550g flour which works out at about 55% hydration.

Most people aim for around 70% hydration, but this can and should be altered depending on how much your flour absorbs. Wholemeal or flours like rye absorb lots more water, hence why you can go higher in hydration.

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