I rescued this little 2lb guy from a tree as I noticed an owl in the tree right next to his. As I was asking about his fur color, multiple people were mentioning Egyptian mau while informing me of the color of his coat.
Someone suggested Morton because of his Salt and Pepper color and it seems to fit him perfectly! And plus, it's close to Martin which is what I've been calling him since the moment I took him into my home, I just wasn't really set on it.
So....say hello to Morton!!!
I rescued this 2.4lb kitten from a tree in my front yard. It's 90+ degrees where I live and I also noticed an owl so I brought him into my house. His colors are striking! And he has the longest legs I've seen on a kitten. Just curious what type of kitten he is.
So, I'm new to kombucha brewing. Today is day 7, my starting pH was 4.5 and I've been keeping it in a cabinet with a heating pad on low around it. Today was the first day I've looked at it. I just checked and my pH is either 3.0 or 3.5. I took a little white piece out and it feels slimy. But when I look at this with the light from my phone, it has me questioning myself.
I really have no idea what the heck I'm doing. So please give me all the tips.
Recipe is:
-250g BF
-183g room temp filtered water
-63 g of starter (this one was used right at peak) but I've used the starter at all different times. And my loaves tend to look the exact same way every time.
-This loaf I autolyse for 45 mins. Sometimes I fermentolyse for 45 mins.
-then I add 4g of Salt and added my starter. Mixed everything in then did about 5 slap and folds (until my dough sorta holds its shape a tiny bit)
-30 mins later another set of slap and folds
-45 mins later stretch and fold
-for the next two hours I'll do coil folds every 30 mins.
-i started doing the aliquot method and figured out it takes about 8.5 hours for bulk ferment to finish. That's whenever I have that nice marshmallow type dough
- pre-shape and then bench rest for about 20 mins
-final shape and into the fridge for over night cold proof.
-preheat cast iron Dutch oven at 500 then bake for 30 mins then lower temp to 475 and bake un covered for 10 mins.
-cooled for about 2.5 hours before cutting.
My loaf is kinda sticky , the holes aren't as big as I'd like, and some spots are gummy. It also doesn't look as airy as some pictures I've seen.
My starter is about 2.5 months old and I feed him twice a day. Sometimes its WW other times it's AP. Feeding my starter BF did absolutely nothing for it and once I switched to AP about 3 weeks ago it has been rising within 2 hours and reaching peak about 4 hours after I feed him.
Also my scoring sucks! Can't get an ear for the life of me.
What am I doing wrong?!?! 😩