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@islamicvideoedit69: #CapCut #foryoupage❤️❤️ #drisrarahmad #allah❤️

صلی اللہ علیہ وآلہ وسلم
صلی اللہ علیہ وآلہ وسلم
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Region: PK
Monday 28 September 2026 15:23:27 GMT
2011
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bilalabci
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Sourdough tips epsiode 2: using an aliquot jar Being a scientist, I have tested this immensely, so here are my tips! You can take your aliquot at 2 times, either right after you finish doing your mixing, or after you have done all your folds. 1. After mixing: I add my salt 30 minutes after adding the starter to my autolyse, so I take my aliquot then. This is because I am lazy and I rarely track my stretch and folds strictly. If you take your aliquot after you add your salt, your bulk fermentation is done when your aliquot has doubled. 2. After folds: If you are someone who is strict with their folds and generally gentle on their bread (which I am neither) you can take your aliquot after your series of folds. If you do this, your aliquot will need to rise 1.5 times from its initialvolume. If this is your first time using this aliquot method, do both! I did! I took photos every step of the way. By doing this, you can learn how your dough should feel, smell and taste as it moves through its stages of fermentation. You will notice that your dough won’t really rise much until its in its last 1.5 to 2 hours of bulking (this is heavily temperature dependent though). Now, how do you determine when it has doubled? Do you take it from the line where the dough meets the side of jar or from where the top of your aliquot now is (because it will rise like bread does and dome)? My suggestion is that either is honestly fine, you will get a lovely dough, but just be careful based on your ambient temperature/humidity. If you live in a hot environment and your fridge is not that cold, I would take it as when the height of the dome of the dough is double the initial height (so if you took 2 tbsp out, then the dome would hit the 4 tbsp graduation mark). This is because you don’t want your dough to overproof and it will continue to proof as you shape and then fridge it. If you are currently in winter like I am and it’s freezing anyway, you can usually push the dough further than this to where the side of the dough has moved from say 2 tbsp to 4 tbsp. More in the comments #sourdough #sourdoughtips #sourdoughbread #sourdoughbaking #bread #sourdoughrecipe
Sourdough tips epsiode 2: using an aliquot jar Being a scientist, I have tested this immensely, so here are my tips! You can take your aliquot at 2 times, either right after you finish doing your mixing, or after you have done all your folds. 1. After mixing: I add my salt 30 minutes after adding the starter to my autolyse, so I take my aliquot then. This is because I am lazy and I rarely track my stretch and folds strictly. If you take your aliquot after you add your salt, your bulk fermentation is done when your aliquot has doubled. 2. After folds: If you are someone who is strict with their folds and generally gentle on their bread (which I am neither) you can take your aliquot after your series of folds. If you do this, your aliquot will need to rise 1.5 times from its initialvolume. If this is your first time using this aliquot method, do both! I did! I took photos every step of the way. By doing this, you can learn how your dough should feel, smell and taste as it moves through its stages of fermentation. You will notice that your dough won’t really rise much until its in its last 1.5 to 2 hours of bulking (this is heavily temperature dependent though). Now, how do you determine when it has doubled? Do you take it from the line where the dough meets the side of jar or from where the top of your aliquot now is (because it will rise like bread does and dome)? My suggestion is that either is honestly fine, you will get a lovely dough, but just be careful based on your ambient temperature/humidity. If you live in a hot environment and your fridge is not that cold, I would take it as when the height of the dome of the dough is double the initial height (so if you took 2 tbsp out, then the dome would hit the 4 tbsp graduation mark). This is because you don’t want your dough to overproof and it will continue to proof as you shape and then fridge it. If you are currently in winter like I am and it’s freezing anyway, you can usually push the dough further than this to where the side of the dough has moved from say 2 tbsp to 4 tbsp. More in the comments #sourdough #sourdoughtips #sourdoughbread #sourdoughbaking #bread #sourdoughrecipe
Quần đũi nữ cao cấp moon ami
Quần đũi nữ cao cấp moon ami


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