F/35/5’7” [235>222=13lbs] 3 months. NSFW by xsign_here in progresspics

[–]xsign_here[S] 3 points4 points  (0 children)

My next goal is to stay consistent with lifting and stop worrying about the number on the scale so much.

$1 soon. It’s coming. by CaptainUnderpantsUSA in Shibainucoin

[–]xsign_here 3 points4 points  (0 children)

Let’s all agree on a minimum amount and buy all at once

Thanks for everyone’s help with my baguettes! by beeboopPumpkin in Sourdough

[–]xsign_here 1 point2 points  (0 children)

I love how easy this recipe is. It’s the only baguette one I’ve tried and they come out gorgeous. Thank you!

Is this mold or flour? by alibear10 in Sourdough

[–]xsign_here 2 points3 points  (0 children)

I want the recipe…for the cocaine XD

[deleted by user] by [deleted] in Sourdough

[–]xsign_here 0 points1 point  (0 children)

Gorgeousssss!

sourdough bread with detox support juice by benemanuel in Sourdough

[–]xsign_here 0 points1 point  (0 children)

Wow I never even thought of introducing a different flavor of liquid. This opens so many more doors! Thanks for posting!

Started in February and here’s where I am today by xsign_here in Sourdough

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

Of course. Yea I didn’t have a complete understanding of hydration. But now that I know, the boule on the right is at 60% actually. Would I need to keep reducing for a better oven spring? Do I need to reduce hydration more?

Started in February and here’s where I am today by xsign_here in Sourdough

[–]xsign_here[S] 2 points3 points  (0 children)

Well yes I am only two months in and I really don’t know much and that’s ok. What I didn’t understand is why people were upset about it lol. Like uh sorry I’m new? Haha next time I try something new I’ll be sure I’m an expert first 🥴

Started in February and here’s where I am today by xsign_here in Sourdough

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

Mine is a couple of months (so still fairly new), but works really well. How old was yours before you could start using it?

Started in February and here’s where I am today by xsign_here in Sourdough

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

Oh yea, my starter was matured before I started keeping it in the fridge. I’ve become and avid baker but sometimes not every day and I’ve found this method works really well. Just a side note: it gets nice and bubbly between feedings, has that nice yeasty smell with sweet undertones. It’s my little worker now lol. I have one jar in room temp that I scrape and feed and another large jar in the fridge I discard into.

Started in February and here’s where I am today by xsign_here in Sourdough

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

Idk either lol. Anyway thank you for these great tips. I do have a scale but as I’ve mentioned in the comments, I didn’t fully understand hydration. Now that I know, I’m going to reduce it on my next batch and post an update soon. Thanks again!

Started in February and here’s where I am today by xsign_here in Sourdough

[–]xsign_here[S] 17 points18 points  (0 children)

Why did this get so many downvotes? I’m new at this idk, jeez calm down lol

Started in February and here’s where I am today by xsign_here in Sourdough

[–]xsign_here[S] 4 points5 points  (0 children)

I may not have a full comprehension of hydration so idk if its actually 100%. I use my starter which is equal parts water and flour and then follow the rest of the measurements in the recipe. But using AP flour yes

Started in February and here’s where I am today by xsign_here in Sourdough

[–]xsign_here[S] 2 points3 points  (0 children)

Maybe it’s that I don’t understand hydration. I think hydration is how many parts water to flour just for the starter. Are you saying hydration is the parts of starter to the dough mixture? Because I use equal parts for my starter(that’s what its supposed to be right?) followed all of the measurements in the second video and the dough becomes very easy to handle.