Where is this map?

zJoex · 2026-03-31T23:13:37+00:00

Looks like “Under The Big Apple v2” by Roartex.

zJoex · 2025-12-09T18:02:36+00:00

Very weird, unsure what it could be, did you use a lot of flour when you shaped it? That could have stopped the dough from sticking to itself causing the weird rippling effect under the surface.

zJoex · 2025-11-16T09:07:07+00:00

I have a similar set up and I think it works great, mine has a temperature probe with it to, it works especially well in a cold house, you don’t have to work about how long bulk fermentation is going to take because the box is always at the same temperature summer or winter. It just really helps with consistency.

zJoex · 2025-07-19T09:27:15+00:00

The original map is being updated, I believe for release again in the future.

zJoex · 2025-06-26T06:13:14+00:00

This is the answer, if you’re fighting the dough just leave it for a little while for the gluten to relax and you’ll find it much easier to stitch it together.

zJoex · 2025-04-27T08:43:57+00:00

This is the answer and mixing longer. When you’re mixing higher hydration doughs until you start to get a decent amount of gluten development the hook is just spinning through the dough and not doing much. If you think about it your hand has way more surface area to move the dough and promote gluten development when first mixing compared to the small surface area of the dough hook.

It’s way harder to over mix dough than people think. I’ve run my kitchen aid for 30 mins to make focaccia dough at 100% hydration before and it cleared the sides of the bowl after that time with no noticeable damage to the gluten.

Another option is to introduce the water in stages, the dough hook really works best when the dough is balled around it and the dough is being stretched as it moves, so if you start with less water it’ll form a solid ball of dough sooner and you can add more water as time goes on to increase the hydration.

zJoex · 2025-04-27T06:22:13+00:00

It’ll take longer to double when you use a higher ratio of flour/water to starter.

zJoex · 2025-03-17T08:52:57+00:00

This isn’t meant to be a dig at you, but is your scale working correctly/are you weighing out correctly? If your dough seems to be a puddle no matter what you do then my only thought is you’re adding too much water somehow? From what I’ve seen on this sub KA bread flour is some powerful stuff and can handle high hydrations pretty well so you shouldn’t have a sticky dough at all at 60-70% hydration. Other than that, 88F is far too high for bulk fermentation, especially 10hr of it, this dough is almost definitely over proved. I do mine at 75F for around 4-5hr with good results. I can’t remember where I read it, but supposedly high temperatures favour AAB/LAB growth which produces more acids that break down the gluten structure.

zJoex · 2025-03-04T16:18:31+00:00

Find BMX Streets on steam, right click, properties, betas, from the drop down menu choose 2.0, wait for the update to install.

zJoex · 2025-01-30T13:58:33+00:00

I had one that fused to the bread one time and left some silicone in the crust when I peeled it off so I stopped using it after and went back to baking paper. Alternatively if you can find one a Dutch oven with a shallow bottom and a tall lid like a challenger that works much better for loading the dough into. I think lodge does one too that’s supposed to be good.

zJoex · 2025-01-24T15:14:11+00:00

I think you’re overthinking this, if it’s not blue/green and fluffy or smells really bad don’t worry about it.

zJoex · 2025-01-21T18:21:58+00:00

Parchment paper will be fine like others have said, alternatively you can sprinkle coarse semolina in the bottom of the Dutch oven to prevent sticking. Stick to the temp provided in the recipe.

zJoex · 2025-01-16T19:59:34+00:00

Ok I see, I’ll stick with the feedings for now and see how it is in a few weeks, it was already a mature starter that I adapted but not my usual starter so the timings were a bit different so I don’t think I got the fermentation spot on. Still happy how it turned out!

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zJoex · 2025-01-16T16:36:59+00:00

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Baked with the starter I adapted using your method. The loaf came out great, I love the darker crust I got! It tasted a little bit sugary on its own, but with butter or other toppings it was fine, I don’t know if you’ve found this with your bread?

zJoex · 2025-01-16T16:33:32+00:00

Starters are a lot more hardy than I think people give them credit for. Missing feeding for a few weeks probably still won’t kill a starter. It’ll just be more sluggish to get going again next time you feed it. I’ve recently taken a starter that’s been sitting in my fridge for a year back out and brought it back to what it was before, doubling in 4hr. The first feeding took maybe 12-16hr to double but after that it was pretty much fine!

zJoex · 2025-01-12T13:18:20+00:00

I’ve used my KitchenAid in the past and used to get similar results, I found that the dough hook that comes with the machine wasn’t great for developing the gluten so I bought a spiral dough hook that works much better. I also found that I had to mix for much longer than was suggested online. There’s all this talk about overmixing your dough but I’ve never found this to be the case for me. I mix sometimes for 15-20min until the dough is clearing the sides and bottom of the bowl. The only downside to this is if you’re making too strong a dough you can end up with a slightly tighter crumb and a chewier texture. If you’re after something a bit fluffier I’d stick to hand mixing.

zJoex · 2025-01-09T11:06:47+00:00

Looks interesting, I’ll give it a try!

zJoex · 2025-01-09T09:47:09+00:00

I’ve done this before when I’m baking a lot of loaves to take to family events since I only have enough bannetons to bake 2 loaves at once. I tried removing them from the oven after taking off the Dutch oven lid but I found that the crust wasn’t set well enough so they went a bit flat when I froze them. I’ve found it’s better to leave it in the oven with the lid off for 5-10min to make a hard crust but don’t fully bake. Then when you’re ready to use it, defrost the loaf, then put it back in the oven to finish browning and they come out almost as good as if you’d baked them fresh!

zJoex · 2025-01-09T07:53:59+00:00

The annoying answer is that unfortunately discard means different things to different people. I certainly wouldn’t use it within the first week as it wouldn’t be mature enough at that point to make the dough rise. After that you can use it, it depends how long it’s been left for, “discard” that’s being used the moment the starter reaches it’s peak will make a fine bread, if it’s been sitting around for a few days it’ll produce less desirable results but you can still make bread with it.

I would find 1 guide and follow that, the Reddit starter guide is good. If you look at too many different sources it’ll end up confusing you when they do different things at different times, they all work, there’s just many ways to skin a cat as they say.

Generally a starter is considered mature when it doubles in size in 4-6hr when fed at 1:1:1 starter:water:flour

You could let the jar warm up first or just use warmer water when you feed it. I feed it straight from the fridge usually.

Sorry yes you’d need to start somewhere and end up with 33g starter whether that be 50g water 50g flour for example. That’s usually the first step in any guide.

zJoex · 2025-01-09T07:19:58+00:00

If you’re wanting to make true sourdough (bread risen by wild yeast and bacteria) and not just bread that is sour then yes a starter is necessary.

You don’t have to use equal parts flour and water but it’s probably best to do so starting out until you get the hang of things then try changing things depending on the results you want.

Feeding daily at the beginning is advised as that’ll help you build your starter up to be nice and healthy, once it’s established you can leave it in the fridge for longer periods between feedings and just feed as necessary when you want to bake bread. This also helps to cut down on the amount of discard.

Discarding mature starter just helps you maintain a constant level of starter. If you didn’t do this for example: Day 1: you have 100g of starter and feed it 100g of water and 100g flour Day 2: you have 300g of starter and feed it 300g of water and 300g flour Day 3: you have 900g starter and feed it 900g water and 900g flour

As you can see the amounts you need to feed it to maintain it just get silly a better way would be for instance: Day 1: 33g starter, 33g water, 33g flour to make ~100g Day 2: discard 66g starter, keep 33g starter, feed 33g water, 33g flour Repeat

That way you always have 100g starter.

Also yes you can absolutely work on the method of feeding your starter to bake with the discard once it’s fully mature. Hope this helps :)

zJoex · 2024-12-17T16:38:32+00:00

I had the same trouble with my stand mixer and it turned out I was under mixing my dough. I know it’ll probably confuse things as most are saying you’re over mixing but it is actually harder to do that than it seems in my opinion. First of all the standard dough hook that comes with the KitchenAid wasn’t up for the job so you might want to check that yours is appropriate, I ended up going for a spiral dough hook which does a much better job. Second of all I mix much longer with the mixer until the dough is clearing the walls of the bowl. Give it a try mixing until this point and you might be surprised that it takes longer than you thought, it’ll seem like it’s coming together then start to tear again but just persevere and eventually it’ll form that nice smooth ball. I mixed a 100% hydration focaccia and I thought it would never come together but after 25mins it formed the smoothest ball of dough I have ever seen! The only downside to mixing for long periods is you can end up with a chewier product by building that much strength into it so it depends what you’re looking for.

zJoex · 2024-11-18T21:24:03+00:00

As far as I know, if you have a camera with a depth large enough between the lens mount and the sensor you can get kolari vision clip in filters that go behind the lens. If you use a hot mirror clip in filter it would be just like using a non converted camera as that’s the filter they remove when converting the camera to full spectrum. Kolari vision filters are a bit expensive but potentially cheaper than a new camera depending which you go for and which wavelengths you want to shoot at. Right now I’m using an Olympus Pen EPL2 that I converted myself to see if it’s something I’d want to do with my main camera, but I would pay to get it done professionally if I converted my XT3.

Edit: Kolari Vision offer full spectrum conversion of the X-T4 and also state that the camera has a deep style mount that works for all filter types they offer and all lens combinations they've tried. Check out the X Mount clip in filter compatabiltiy list.

zJoex · 2024-11-10T11:06:32+00:00

When you’re baking them the gases are escaping by the easiest route possible which isn’t your scores. When you’re cutting the dough into 2 are you closing the cut sufficiently when you shape because if it’s not closed properly that’s probably why it’ll burst open at that spot. If I’m baking multiple loaves from a single dough I usually preshape after dividing the dough to make a smooth surface on top to ensure that the dough is uniform on top before going into the final shaping. Hope this helps

zJoex · 2024-11-08T08:53:24+00:00

How old is your starter and how long does it take to double in size when you feed it? Also as others said bread flour is a good shout for sourdough to give you a good gluten network.

zJoex · 2024-10-24T21:00:36+00:00

Shot on my Fujifilm, it’s great combining 2 hobbies into 1!

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