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u/Rachyd97

r/Penrith r/Sourdough
▲ 7 r/Penrith

Public surgery wait lists at Nepean

Hi all, I’ve just received a referral to the ENT outpatient to get surgery for my deviated septum, likely looking at category 2 but waiting to be triaged. Has anyone been on the public wait list and could advise how long you waited for your surgery and when? What category were you?

If you’re on the wait list currently, how long has it been and what have you been Tom about the estimated wait?

Any other relevant info or comments are very welcome!
Thanks 🙏

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u/Rachyd97 — 3 days ago
▲ 2 r/Sourdough

Early attempts

Made my 3rd attempt at sourdough
150g active starter
265g water
500g bread flour
20g olive oil
I mixed starter, warm-ish water and oil together
Added the flour and combined until uniform
Stretched and folded every 45ish min whilst it was warmed around 25-30°c in my dehydrator in a glass bowl covered with cling film
Performed 4 rounds S&F then split into two pieces, preshaped, let rise for 1hr then added to preheated oven (220°c/428°f) reduced temp to 200°c/392°f, baked with an ice cube covered in my Dutch oven, with a tray of water in the bottom of the oven
Removed lid and water after 20 min, baked 35 further minutes.
Let rest 1hr before cutting
I personally really am enjoying the tight crumb and denser bread for my soups, stews and toast for breakfast. Should I change anything? I knocked these out in a day and feel quite happy with them, but I’m aware it’s not the big bubbly beautiful open sourdough most strive for. What experiments should I run next?

u/Rachyd97 — 1 month ago