u/Aurales — reddlx

Just cut my first sourdough and it turned out a lot better than imagined! Taste is really good too. Im so happy!

I followed Bake with Jack's beginner sourdough guide and recipe: https://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners

The only difference being that i baked this in a cast iron pot, first 20 min in 230° c with the lid closed and then 20min in 200° c witout the lid.

While doing the stretch and fold my dough was a lot more stiff than in the guide video which made me worried that i had done something wrong, but i suppose it was okay in the end. I have no idea what caused this, maybe with more experimenting i'll learn

Next up is trying to improve and get a more open crumb, any advice is appreciated

u/Aurales — 16 days ago

▲ 3 r/Effexor

Been on effexor for 3 months now and the constipation has slowly gotten worse and now im at a point that its making me incredibly depressed and anxious. I feel constantly uncomfortable, extreme bloating all the time, i look much bigger than before and all my pants feel a size too small. Seriously considering quitting this over the constipation even though it has helped my mood and anxiety a lot. I have almost no other side effects other than this and in general i feel much more calm but at this point the constipation has turned everything downhill again. I get really irritated over being uncomfortable all the time and my self confidence is bad too. Anyone else had the same effect and has anything helped? Ive already tried the common things like drinking more water, eating fiber, exercising etc.

reddit.com

u/Aurales — 23 days ago

▲ 13 r/Breadit

Im new to bread baking and trying to figure out whats wrong with my focaccia. Ive tried it twice and this is the latest one. The dough looked fine in the beginning but flattened when i dimpled it. Is this overproofing? The flavour is good but the texture is not as fluffy or airy as id like. Or is this normal?

The first time i used a hand mixer with dough hooks. The dough rose really fast and really high, forming maybe a 5cm high dome on the bowl in less than an hour. Immediately when i removed the towel on it it completely deflated and became a very sad and not at all fluffy or stretchy. I let it be in the fridge overnight (as the recipe said) and baked in the morning, it came out all flat and gummy but fine flavour wise.

The second time (pics) i tried a different recipe and did the stretch and fold method twice with 30min rest in between. After that i let it rest for another our before transferring it into the baking pan and letting it rest for a while more. It seemed much better than the first one up until the dimpling, when it just deflated in the same way as the first one.

The recipe:

400g flour

320g water

1 tsp instant yeast

1 tsp honey

1 tsp salt

Olive oil

Im not sure if this is overproofing or if im doing something wrong considering the temperature in my kitchen. Our indoor temperature is at 22° c (71 f) pretty much all the time. Or is the problem something else, like over or underworking?

I appreciate any tips and thanks to anyone for reading!

u/Aurales — 24 days ago