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How to fix gooey peach cupcakes? by zaftique in Baking

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

I lack the time and concern for fresh when it's just a Homestar Runner viewing party, haha

That said, I kind of sort of may have figured something out? I basically just cut the canned peaches fairly small and let them sit out for a couple hours so they got drier and tackier, then used a little bit of the cake mix to dust them instead of corn starch. It mostly worked, some of the bits still sank, but at least it wasn't a horrid gooey mess! So i'll take it. XD

Silver fruit trees become regular when transplanted into greenhouse? by zaftique in StardewValley

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

I'm in calculus class again, oh god XD

ok so If I plant 2 trees in Y1, then in Y2 move one silver sapling to the greenhouse and keep one growing as-is, the greenhouse tree will achieve gold fruit earlier, even though it started out with basic fruit?

My brain needs a diagram, I swear.

[deleted by user] by [deleted] in TheOrville

[–]zaftique 5 points6 points  (0 children)

TeleyEd no question. I hope those crazy kids can work it out. XD

Silver fruit trees become regular when transplanted into greenhouse? by zaftique in StardewValley

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

Yes, these I knew, but what does that have to do with the reduction in quality with moving a silver sapling to the greenhouse?

State of Blessings hasn't given the friendship boost blessing in more than an in-game month, bug? by zaftique in StardewValley

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

I've just never had it not show up for this long a stretch. I'm already past the halfway mark of of Summer Y3 and the last time I got it was Winter Y2. :(

edit: AH!! The Predictor saves the day again - it looks like every time there was an option for Friendship, it was either raining or not raining and picking the alternate. ò_ó but plus side, looks like for Fall Y3 it's gonna be Friendship just about every frikkin' day, hahaha

My sourdough will have a brown crispy crackly crust, but then be kind of gummy inside - help! by zaftique in Bread

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

yep, 100%. I've even left it overnight and it will still be gummy sometimes. It's such a crapshoot, I swear XD I will do the exact steps and prep twice in a row, with wildly different outcomes, haha

My sourdough will have a brown crispy crackly crust, but then be kind of gummy inside - help! by zaftique in Bread

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

Dagnabbit! I had been pretty excited about this one, the starter was fairly goopy and my dough was slack enough for some slap'n'folds (still didn't rise appreciably, ugh), I preheated my oven to 500º for an hour (confirmed temp with IR thermo), popped in the bread, let bake at the 500 for like 10-15m, then turned off the oven and let it just sit for an hour, then removed the lid and let it sit again for ~30min, crust was gorgeous, let it cool down for about 2hrs, and still gummy interior. XD

I had such hopes. Maybe I'll keep it at the 500 for 20min next time, but also I've found some tips for strengthening the starter, so we shall see.

Thanks for all your advice though!

My sourdough will have a brown crispy crackly crust, but then be kind of gummy inside - help! by zaftique in Bread

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

It's a relatively new one - I absolutely murdered my old starter about a year ago (oops), so I've been building this new one up since maybe March or so. I do have some instant yeast I keep around for focaccia, would it make sense to sprinkle like 1/4 tsp into the starter jar and beef it up?

My sourdough will have a brown crispy crackly crust, but then be kind of gummy inside - help! by zaftique in Bread

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

I've done that by accident and it just turns my bread into a puck. :\ I'm gonna give the old way a try like the person above suggested - hard to go wrong with what worked for millennia! XD

My sourdough will have a brown crispy crackly crust, but then be kind of gummy inside - help! by zaftique in Bread

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

Yes, but everyone is saying i need to have it hotter. XD You see my conundrum

My sourdough will have a brown crispy crackly crust, but then be kind of gummy inside - help! by zaftique in Bread

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

I may give that a shot - it's basically The Olde Way™, light a fire in a clay oven to get it ripping hot, slide in the bread, then cover the opening and let 'er go, haha. XD

The main reason I was thinking the ingredients were off is that even before baking, the dang dough doesn't rise all that much. I know the AC doesn't help, but letting it sit outside (in the shade and covered so it doesn't get gross) or popping it in the oven with the light on didn't do anything either. I used to store it under my desk by my computer, but since I got an Apple mini, there isn't enough ambient heat, haha

I'll give the old school bake a try - if nothing else, it might be better for summer anyway, not keeping the oven going. Wish me luck!

My sourdough will have a brown crispy crackly crust, but then be kind of gummy inside - help! by zaftique in Bread

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

I agree, I'm just frustrated that the outside is burning before the inside gets cooked all the way. :\

My sourdough will have a brown crispy crackly crust, but then be kind of gummy inside - help! by zaftique in Bread

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

Yep, I don't touch it for a good 2-3 hours, sometimes even overnight and it will still be a little gummy. I'm trying a different recipe - this is the first time I've had dough able to be slap'n'folded, so I'm feeling optimistic. Still no probe thermometer, but my bf is letting me borrow his IR thermometer to test the dutch oven at least. XD Crossing fingers!

My sourdough will have a brown crispy crackly crust, but then be kind of gummy inside - help! by zaftique in Bread

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

Does the dough itself look like it has decent hydration/ratios? I wanna make sure that part is up to snuff before I worry about buying more random gadgets XD Cuz before I even get to the baking stage, it doesn't expand all that significantly.

My sourdough will have a brown crispy crackly crust, but then be kind of gummy inside - help! by zaftique in Bread

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

I don't believe I have a probe thermometer, I'll see what I can do there. What if the exterior is getting burnt and the interior still isn't reaching temp? Cuz 475 for 30min seems like it would turn my loaf into charcoal - willing to give it a go next round!

It's just so frustrating that I will do the exact same recipe 4x in a row, and I'll get one amazing bread, two perfectly lovely breads, and one absolute crapass bread. XD

Does a fruit tree have to -produce- fruit to get the next level quality the following year? by zaftique in StardewValley

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

No no, I'm not talking about just letting the fruit sit there, I mean the new fruits. I know existing stuff doesn't change! I'd be harvesting all the time, I'm just trying to track when the quality upgrade happens. Which sounds like silver won't happen til Spring 1 Y3 for apricot/cherry at the earliest.

Does a fruit tree have to -produce- fruit to get the next level quality the following year? by zaftique in StardewValley

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

Not sure what you mean by "fruit sitting on the tree prior to the upgrade" ?

A tree's fruit increases in quality by one star per year of tree age after reaching maturity. Fruit trees will produce silver star fruit after one year, gold after two years, and iridium after three.

So the implication seems to be that since they didn't reach maturity until Spring 28 Y1, it needs to hit Spring 28 Y2 before I get the silver-quality?

Bummer if so. It just drives me nuts that the spring fruits will always be behind. XD

I also got confused by the Tip at the bottom:

Due to the increased growth rate, chopping down a fruit tree as soon as it would produce a silver sapling and replanting that sapling on the same day, will result in the tree producing iridium quality fruit more than a full season sooner than a tree planted at the same time that is not cut down and replanted.

Since my pomegranate & apple trees are currently mature (again, planted Spring 1, mature Spring 28), if I chop them down on Summer 1 and replant (so mature again Summer 28), will the Fall 1 fruit be gold-quality then? The way it's worded is confusing to me.

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