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Dandylion

@dandylion867.bsky.social

710 followers 460 following 3.5K posts

Fiber/textile artist, sewist, maker, lefty, cat lover, avid cook and baker, retired, happily married, grammarian, pizza nerd, introvert, atheist, childless by choice, Covid conscious. NO DM’s-I will block you. YouTube@CutItOutWithUs and @DanaSews

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Dandylion @dandylion867.bsky.social · 5h

Thank you so much for sharing your insights. I watch her videos on YT and do find them inspiring. I think I’ll sign up.

Dandylion @dandylion867.bsky.social · 6h

#quiktsky Has anyone enrolled in Natalia Bonner’s Piece n Quilt academy for longarm quilting and if so, what is your opinion of it? I have taken a class with Angela Walters that was beneficial/helpful/educational. It appears to me that Natalia has a slightly different bent to her approach?

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Dandylion @dandylion867.bsky.social · 6h

You’re right about the nonsense for sure!

I’m 61 and didn’t start making bread until a few years ago. My foray into sourdough is right at a year now. The internet alternates between being of help and hindrance. 🙃

Dandylion @dandylion867.bsky.social · 8h

It is! I’m just chasing a textbook open crumb as a form of self torture🤣

Dandylion @dandylion867.bsky.social · 8h

That is wild that you have had success using it straight from the fridge at peak! I’m going to try that!

It’s just me and my husband here. If I was 6’2” instead of 5’2” I might get away with baking (and eating) more bread…I’m pushing it as it is!

Dandylion @dandylion867.bsky.social · 8h

I raise the temp to 76 after feeding it and of course it takes hours to warm up to that temperature and it’s ready by morning. It’s good to know that heat, not cold, and not a dormant state, is what retards the starter. Thank you for sharing so generously. I know I’d enjoy your sourdough rant!

Dandylion @dandylion867.bsky.social · 8h

That’s so interesting because there are a lot of people who insist that the refrigerator kills your starter. Mine rises in the fridge then deflates/dormant until I feed it before using it. Then I moved to the Sourdough home (gift from my sister) and kept it at 48 degrees until the night before use.

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Dandylion @dandylion867.bsky.social · 10h

Well that is good news for me because I’m prone to hot flashes & am on the undisciplined side when it comes to regimentation!
Do you refrigerate your starter if you only bake once a week? I have a Sourdough Home (Brod & Taylor) with a wide temp range. I became concerned that my fridge was too cold.

Dandylion @dandylion867.bsky.social · 10h

Thank you! I’m on a quest for the textbook open crumb but if not for my insistence on that, it would absolutely suffice. I’m just a masochist. Pay me no mind!

Dandylion @dandylion867.bsky.social · 10h

I do think increasing my hydration ratio as you suggested was the right way to go. The flavor is great as is the crust texture. Lots of blistering. I’ll stay on it!

Dandylion @dandylion867.bsky.social · 10h

Sourdough keeps me humble! 🤣 I read so many conflicting things about dough temperature; next time I’ll skip the incubator and do the bulk fermentation on the counter, then refrigerate overnight. As for the pre-shape, I never used to do it but the old, everyone else is doing it got to me!

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Dandylion @dandylion867.bsky.social · 12h

I’m going to try it again because the heel structure never looked so open before. It was chilly in my house yesterday so I put it in the proofer between stretch and folds. I wonder if that’s where I went wrong because the dough was stickier than usual but I thought it was due to the higher hydration

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Dandylion @dandylion867.bsky.social · 12h

@jessup-at-large.bsky.social Womp womp…it collapsed when I scored it - when pre-shaping & the final shape it felt more fragile than usual. Bulk fermentation at 78 degrees but I may have let it go too long. I had done company and got distracted. The crumb is more open on the heel than the interior.

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Dandylion @dandylion867.bsky.social · 1d

Me either! I’m excited!

Dandylion @dandylion867.bsky.social · 1d

@jessup-at-large.bsky.social Just checking in to tell you I’m finally giving your method and recipe a try! I had a loaf in the freezer to get through. The dough is noticeably more elastic than usual at the second stretch and fold. I’ll keep you posted and thank you again for your help! 🤩

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Dandylion @dandylion867.bsky.social · 2d

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