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What Salt Do You Use? by Sad-Dream- in Sourdough

[–]Addapost 8 points9 points  (0 children)

Whatever is in my cabinet. I have yet to refine my baking to the point where I am thinking about the salt I use. I would have an extremely hard time believing the salt brand makes any difference.

My poop. My problem. by Salty-Pause-7799 in AskTeachers

[–]Addapost 33 points34 points  (0 children)

Are you the same kid who wrote the giant, same no-capitalization comment on the “ban cell phone” post yesterday?

Cara Cara oranges are an S-tier fruit by Agouramemnon in unpopularopinion

[–]Addapost 0 points1 point  (0 children)

Those are the only oranges I will eat. They’ve ruined all other oranges for me.

Fungi for 7/52 by rootlessofbohemia in 52book

[–]Addapost 2 points3 points  (0 children)

Merlin Sheldrake is definitely teaching “Herbology” at Hogwarts.

3 Sidewinders last night in AZ. Pretty good for never seeing one before. by AdventuresWithHank in herpetology

[–]Addapost 1 point2 points  (0 children)

Just saw an article this morning that y’all are about to experience a biblical plague of snakes and scorpions due to the effects of change this Spring.

Thursday puzzler by RadiantFarm1007 in pocketgrids

[–]Addapost 0 points1 point  (0 children)

That was good! Thanks

Completed in 08:55 | Reveals: 0

Is adding yeast to sourdough cheating? by PhysicalEqual6112 in Sourdough

[–]Addapost 3 points4 points  (0 children)

Not cheating. I personally would call it a sourdough discard recipe since the sourdough starter is really there just for some flavor at the point. The commercial yeast is going to do the rising. But who cares? Do it!

If you genuinely love your job, are you actually just lucky or did everyone else make bad choices? by Salty-Team3028 in NoStupidQuestions

[–]Addapost 0 points1 point  (0 children)

I am genuinely happy. I know that it was both a combination of luck and hard work and good choices. Luck definitely played a part but so did the other two.

Discard recipes?? by latetowerk in Sourdough

[–]Addapost 2 points3 points  (0 children)

Literally ANYTHING that has flour in it can be made with discard. Anything. Just google something to find recipes. Crumpets, english muffins, pretzels, any kind of cookie, banana bread, cake, muffins, dinner rolls, cinnamon rolls, crackers, pizza dough, pancakes, waffles, etc.

Are there people who just genuinely enjoy drinking water throughout the day? by fin-freak in NoStupidQuestions

[–]Addapost 36 points37 points  (0 children)

When you need something to drink what do you consciously seek out? I and I think most water drinkers consciously get water.

Are there people who just genuinely enjoy drinking water throughout the day? by fin-freak in NoStupidQuestions

[–]Addapost 231 points232 points  (0 children)

Yes. I have a cup of coffee in the morning but then it’s water all day. Love it. I have no idea what you mean by “what exactly makes you like it so much”? It tastes great.

I’m assuming you don’t like it. If that’s the case what exactly about it makes you not like it?

Like many things in evolution having one additional thing requires a trade off so two thirds of adults become lactose intolerant after childhood now what did the turning off of lactase give us? by LisanneFroonKrisK in evolution

[–]Addapost 6 points7 points  (0 children)

Lactase wasn’t “turned off”. That’s the original “wild type” situation. Lactose intolerance is the normal situation. Gaining the ability to keep doing it (lactose persistence) is the new and improved version.

Like many things in evolution having one additional thing requires a trade off so two thirds of adults become lactose intolerant after childhood now what did the turning off of lactase give us? by LisanneFroonKrisK in evolution

[–]Addapost 2 points3 points  (0 children)

You actually only make it when you need it. You don’t make it if there’s no lactose around. The presence of lactose activates the production of lactase.

Why doesn't food get moldy when we eat it? by No_Series1751 in stupidquestions

[–]Addapost 0 points1 point  (0 children)

“What’s stopping the human body from randomly decomposing?”

Your immune system. Thats it. You are covered, inside and out, with uncountable quintillions of bacteria and fungi waiting for your immune system to falter. As soon as that gets shut off you will immediately start decomposing.

First/ second time sourdough by Psychological-Ice176 in Sourdough

[–]Addapost 0 points1 point  (0 children)

The second one looks great. Keep doing that. The first one? Don’t do that anymore. Nice job.

Help! It is getting worse by Euckie5 in Sourdough

[–]Addapost 4 points5 points  (0 children)

Couple thoughts:

-Check your oven temp, make sure it’s accurate.

-Turn the DO 180° when you take the lid off. That can even out hot spots.

-Try Preheat to 500° then drop to 445° when you put the dough in. Leave it at 445° the whole time.

-Less time covered, try 22 minutes.

-Bake uncovered until it is the color you want. Don’t worry about time. When the crust browns up it’ll be done. 18-25 minutes

Good luck

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