u/mswestwood

Starting My First Day as a Trainer Tomorrow — Any Advice?

Hello guys! I start my first day as a trainer tomorrow, and I’m nervous. I’m 21F, and I feel overwhelmed too. It’s the biggest gym in my city, and the other trainers are way older than me and much more experienced, and I’m not.
I know how to do personal training and create plans, so that’s the easy part. But I’m really nervous about the group classes.
If you guys have any advice, I’d be really grateful. Thank you! 🙏

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u/mswestwood — 13 days ago

▲ 3 r/Sourdough

I don’t know what’s the problem

Hello, I’ve been having a problem with my sourdough Focaccia recently, and I can’t figure out the cause or the solution. I would really appreciate any advice):🙏
I make sourdough focaccia often, and this is my usual recipe:
125g active sourdough starter

380ml water

500g high-protein flour

15g olive oil

10g salt

I do four rounds of stretch and folds, then let it ferment for 6–8 hours depending on the room temperature.
Up to this point, everything seems fine. The dough ferments properly and develops plenty of bubbles. However, after baking, the crust turns out strange like this — I’m not sure how to describe it, but it looks like it’s cracking or splitting.
I haven’t changed anything in my recipe, and my starter is alive and active. Does anyone know what could be causing this or how I can fix it?

u/mswestwood — 1 month ago