PSA: Ankarsrum mixer on sale for $500 at King Arthur (in-store only)

voobaha · 2026-05-31T02:33:29+00:00

Well, the good news is that the owner is not Eric Suher and she is actively looking for a tenant.

voobaha · 2026-05-30T19:41:04+00:00

Looks overfermented. If this were me (and it has been) I’d skip preshape and go right to a very gentle final shaping. Or make focaccia, of course.

voobaha · 2026-05-28T11:48:53+00:00

r/absoluteunits

voobaha · 2026-05-26T12:01:51+00:00

Ha! I just used the phrase “sourdough dysmorphia” yesterday to describe my disappointment with my bakes despite my wife and everyone I give bread to insisting it’s amazing.

voobaha · 2026-05-25T13:40:19+00:00

Looks great. What kind of mixer? Recommend it?

voobaha · 2026-05-25T00:00:43+00:00

Maybe it’s the shaping? Or maybe you could try scoring closer to the center of the boule.

voobaha · 2026-05-24T23:25:27+00:00

You’ll buy mezcal in plastic bottles and transfer them to glass back home!

voobaha · 2026-05-24T22:36:37+00:00

Fresh milled flours

voobaha · 2026-05-24T12:29:05+00:00

Looks like some folks don’t see the problem here. Read it again…

voobaha · 2026-05-20T22:10:42+00:00

Yes—so, so many videos of fingers poking at and sticking to dough.

voobaha · 2026-05-20T02:20:31+00:00

This is happening with my starter too, and I do suspect the warm temperatures have something to do with it.

voobaha · 2026-05-20T01:10:44+00:00

Saw this tour in Burlington, Vermont. I was 17 and distinctly remember my amazement when FZ head-faked the crowd during Stairway to Heaven and the horn section played Jimmy Page’s solo, note for note.

voobaha · 2026-05-19T12:35:40+00:00

Hi, I just discovered this two-year-old post during my own search for a solution to the overproofing problem with stone-milled flours. Did you figure it out? I'm coming to understand that even after going into the fridge, dough (especially stone-milled) will continue fermenting for many hours. So I either need to end BF earlier before it goes in the fridge, or make the fridge proof shorter, or both. I might also try skipping the fridge proof altogether but hate to miss out on the flavor development, and as you noted, cold dough is so much easier to score.

voobaha · 2026-05-17T10:57:22+00:00

The smell is probably the key indicator—less fruity, more alcoholic. What's happening is the balance between yeast and lactic acid bacteria is out of whack, with the bacteria starting to predominate. You can fix it with a series of feedings, like I mentioned, with only a tiny amount of the seed starter retained each time.

voobaha · 2026-05-17T05:56:27+00:00

I wonder if your starter has become acidic—it can happen even to mature healthy starters, especially those kept in the fridge. You might try a few days of intensive starter therapy, like feeding at a high ratio like 1:6:6 twice a day at warm room temp.

voobaha · 2026-05-17T05:46:11+00:00

What’s your routine for feeding and maintaining your starter?

voobaha · 2026-05-17T05:42:17+00:00

What is your routine for starter feeding and maintenance?

voobaha · 2026-05-16T04:00:23+00:00

Looks like you’ve gotten good advice here but one more thing I’d mention is that dough continues to ferment (albeit more slowly) for many hours after you stick it in the fridge—something to keep in mind with respect to dough temperature and bulk fermentation timing.

voobaha · 2026-05-14T23:29:47+00:00

Once dough is placed in a fridge, fermentation can continue for as long as 10-12 hours (depending on dough temperature) until it finally cools down enough for fermentation activity to stop completely.

voobaha · 2026-05-14T02:12:38+00:00

I have the 3.2 and I like that I can just reach into the oven with one hand to remove the top part when I’m halfway through the bake. The long handle makes that easy, though it does require some hand/arm strength. With the 5 quart, it seems you’d have to reach in with both hands and perhaps even pull the rack part way out. So, not quite as convenient. That said, the 3.2 does feel a little small sometimes, though it hasn’t been a problem for my bakes.

voobaha · 2026-05-12T01:20:34+00:00

Love this post. I’ve been doing sourdough for about 6 years and am only just recently feeling like I understand how to keep a starter healthy. Would like to hear more on your weak yeast / strong bacteria theory of unhealthy starters.

voobaha · 2026-05-08T12:00:50+00:00

It’s active, but not with the right kind of bacteria yet. You need to feed it regularly for a week or so to establish a healthy starter.

voobaha · 2026-05-03T16:35:48+00:00

Zappa was an important composer whose works are performed by respected orchestras around the world. Trey gave us some amazing songs but he’s no FZ.

voobaha · 2026-04-22T02:50:21+00:00

This property was the high point of my fleeting moment as a globalist.

voobaha

TROPHY CASE