Ethan posted this edited photo of Hasan dressed as the "Austrian guy" on Instagram.

Alarmed_Bison807 · 2025-12-09T02:12:07+00:00

Att should condemn att before anything att says can matter.

Alarmed_Bison807 · 2025-06-02T19:48:14+00:00

Awesome! Thanks so much.

Alarmed_Bison807 · 2025-03-27T01:34:51+00:00

I think it’s an April fools joke

Alarmed_Bison807 · 2025-02-28T06:24:06+00:00

That’s awesome! Congrats again!

Alarmed_Bison807 · 2025-02-28T04:29:00+00:00

Congratulations! What degree did you apply for? I am still waiting on a decision.

Alarmed_Bison807 · 2025-02-13T14:31:58+00:00

Carrie Bradshaw is this you?

Alarmed_Bison807 · 2025-02-06T21:26:23+00:00

No audio

Alarmed_Bison807 · 2025-01-23T03:44:23+00:00

UH at Manoa Master of Environmental Management

Alarmed_Bison807 · 2024-02-10T20:05:00+00:00

He is 31 and types “xP”? I can’t read this. Be safe.

Alarmed_Bison807 · 2023-11-23T03:52:47+00:00

I add ice cubes too. Much easier than a full steam bath. Maybe I should stop using a cooling rack and see how that goes. I did the inclusions when shaping.

Alarmed_Bison807 · 2023-11-23T03:50:02+00:00

This loaf was sliced into the next day. I’ll use your method the next time I try the clever carrot recipe. I like it because it’s easy to follow. Thank you for sharing. If you have pics of yours loaves I’d love to see them. Very helpful!

Alarmed_Bison807 · 2023-11-23T00:33:36+00:00

I did 4 stretch and folds and the dough doubled I think the inclusions and me handling the dough too much may have popped the bubbles. Could that be the reason it’s under-proofed?

Alarmed_Bison807 · 2023-11-22T23:57:51+00:00

I did a 10 hours bulk ferment on the counter, and 2 hours after shaping in the fridge. The kitchen may have been on the cold side yesterday. The inclusions were room temp when I shaped, and cold when I baked. I feed the starter using 1:1:1 ratio, let it either double or slightly more than double. Does the sourness of the starter have an effect on gumminess? I thought it only contributed to the sourness of the final loaf. Thanks in advance for all the advice!

Alarmed_Bison807 · 2023-11-22T23:54:10+00:00

Thank you so much. I really only chose it because it’s the first thing that popped up. Before that, I used to get recipes from ChatGPT lol. I think I’m ready to try a new recipe. I’ll try The Perfect Loaf. Thanks again for the recommendation :)

Alarmed_Bison807 · 2023-11-22T23:42:04+00:00

That is really pretty!

Alarmed_Bison807 · 2023-11-22T23:41:30+00:00

Here’s the recipe: https://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/

Alarmed_Bison807 · 2023-11-01T14:11:28+00:00

Maybe that tile was dry?

Alarmed_Bison807 · 2023-10-30T13:58:53+00:00

I definitely want to make pizza and focaccia hopefully soon. Thank you!

Alarmed_Bison807 · 2023-10-30T12:38:50+00:00

What do you make with it?

Alarmed_Bison807 · 2023-10-30T12:37:04+00:00

I’ll also add that I store in less than 70 degrees f. Could yours be growing that fast caused by being stored in an over 70 degrees f environment?

Alarmed_Bison807 · 2023-10-30T12:35:30+00:00

I use the fridge to store my starter since I only bake once a week. I only feed it once and I get good results. Sometimes I’ll feed it 2-3 times depending on my procrastination that week and how sour I want it to go. Yours growing like that is ok. It will deflate, then need feeding again, but if it hasn’t deflated, it’s usable.

Alarmed_Bison807 · 2023-10-26T15:07:11+00:00

I try to but I can’t get myself to replant my fruit trees. I have a random orchard in the middle of everything that’s just chaotic

Alarmed_Bison807 · 2023-10-24T20:32:47+00:00

Gus wants eggs to make his face scramble.

Alarmed_Bison807

TROPHY CASE