u/TopDog3791

25, 5’8”, starting weight 170, current weight maybe 155?

First 6-8 weeks I ate approx 1600-1800 cals. Now I just eat whatever I want (I’m a full time grad student so I don’t currently have the will to cal count tbh). Vegetarian btw.

Side comment: not counting calories has been so mentally good for me. I think about food way less and I don’t obsess over it.

I lift 2x a week, run 3x a week. I am really looking to build more glute muscle. I do rdls, squats, leg press, hip abduction, lunges. Any advice?

Long story short: I have been baking sourdough for 3 years here and there and I can’t seem to understand proofing that well.

My starter was: 1:2:2 i believe. She’s like 5 years old.

Recipe (mini loaf for just me):
50g starter + 160g water + 250g flour.

Mixed my starter with water, added 5g salt, mixed in my water. Three sets of stretch and folds every 30 minutes.

My apartment was 80° last night (no AC in kitchen).
I left it to proof on the counter from 10:30pm (post stretch and folds) until 7:30am. I thought it would be super overproofed but honestly it didn’t seem like it was ready. My dough was sticky and didn’t detach easily from my glass bowl. I went ahead to shaping anyways. I used the lamination method to add in my inclusions (not measured). Then threw her in the fridge for another 2ish hours while I did my morning workout. Baked right out of the fridge.

I’ve never put my dough in the fridge before. Please please tell me what you all do in terms of “proofing” or “fermenting” or whatever it’s called. Fridge? Counter? When? How?

Also she was cooked well, very tasty!

So happy with how they turned out 😊