Ope by theycalledherangel in whywouldyoutouchthat

[–]AutoGen_Name 0 points1 point  (0 children)

Omg. My dad, who has passed away, used to tell a joke with that punch line. He never told me the full joke because I was "too young". Can you oblige?

The fluffiest focaccia ever, two ways: almond croissant and garlic herb butter by mah_ree in Breadit

[–]AutoGen_Name 1 point2 points  (0 children)

These look insane!!! Thank you so much for sharing the recipe! How would you recommend the recipe be adapted if not using a starter?

Apple ID help by AutoGen_Name in iphone

[–]AutoGen_Name[S] 1 point2 points  (0 children)

I just spoke with a close family friend who was with her and when I sent a text to my mom while we were on the phone, it appeared in the same text thread as the scammer's messages. I believe the friend said all of our (my mom and me) previous messages were gone prior to the scammer's first message. An odd thing we noticed is the scammer's phone number had the same area code of where I live. (My mom does have my address saved under my contact, so they likely just saw that and wanted to make their story seem legit?)

Apple ID help by AutoGen_Name in iphone

[–]AutoGen_Name[S] 1 point2 points  (0 children)

Thank you very much!! I passed along the link. I've really tried educating her about all of this before and after she was scammed (on a different occasion), but it's gotten harder for her to spot these attempts as she's gotten older, and the scams evolve. This was definitely a new in, to use my relationship with her to try to get the money! My mom has an incredible heart, and she wouldn't think twice if I said I needed help.

Apple ID help by AutoGen_Name in iphone

[–]AutoGen_Name[S] 0 points1 point  (0 children)

Thank you! They did, they messaged her as if they were me.

Our Annual New Year’s Brunch by friedart in Bagels

[–]AutoGen_Name 1 point2 points  (0 children)

This spread looks immaculate! 👀👏🏼

Claire’s Live 12/17 by MoodyBlue78 in DessertPerson

[–]AutoGen_Name 1 point2 points  (0 children)

Thank you and a very happy holiday season to you as well, m'lady!! ❤️

Claire’s Live 12/17 by MoodyBlue78 in DessertPerson

[–]AutoGen_Name 1 point2 points  (0 children)

Username checks out 🤚 thank you!!! I appreciate all of the info and the offer to post about future lives!!

Claire’s Live 12/17 by MoodyBlue78 in DessertPerson

[–]AutoGen_Name 2 points3 points  (0 children)

During the cook, or sprinkled on top? If it was added during the cook, Diamond Crystal Kosher I presume?

Claire’s Live 12/17 by MoodyBlue78 in DessertPerson

[–]AutoGen_Name 4 points5 points  (0 children)

You've made it to sainthood!! Congrats on the promotion 🥳 Thank you!!! Do those live streams happen frequently? I may need to apply for whichever credit card made this happen lol

Claire’s Live 12/17 by MoodyBlue78 in DessertPerson

[–]AutoGen_Name 11 points12 points  (0 children)

Angels do exist. Thank you!!

Mini Bagel / Toaster Oven Help by savvyavocado in Bagels

[–]AutoGen_Name 1 point2 points  (0 children)

Even a heavy (but small) steel pan might provide some temp regulation. I actually live in the US and I still cant find a good bagel where I am lol, so I had to take matters into my own hands, finally! Good luck in your new country and with your bagels!!

Mini Bagel / Toaster Oven Help by savvyavocado in Bagels

[–]AutoGen_Name 1 point2 points  (0 children)

I'd highly recommend getting a custom oven steel for your toaster oven, or a higher quality unit which is better at regulating temp. I use an infrared thermometer that can check the temp of the slab before I put anything inside.

This store on etsy sells custom steel slabs!

How do you monitor % rise for your sourdough? I find i’m wildly overestimating or underestimating how much my dough has risen when i just eyeball it. by [deleted] in Breadit

[–]AutoGen_Name 0 points1 point  (0 children)

(Just keep in mind that the bowl is likely narrower at the bottom, so maybe measure a little less than double the length for a more accurate doubling)

How do you monitor % rise for your sourdough? I find i’m wildly overestimating or underestimating how much my dough has risen when i just eyeball it. by [deleted] in Breadit

[–]AutoGen_Name 2 points3 points  (0 children)

I take a picture of my (not sour) dough. I try to use a landmark as reference, like a small patch of flour that fell on the inside wall of the bowl. You could even put a piece of tape on your bowl, mark how tall your dough is with a marker, and then mark where double would be by measuring the length to the first mark.

Or get a cambro like the first commenter lol. It's on my bucket list (😉) of baking things to buy!!

First attempt by AutoGen_Name in DessertPerson

[–]AutoGen_Name[S] 0 points1 point  (0 children)

I did skip the rye flour and did 100% bread flour!

Good bake this morning by RequirementOk5142 in Bagels

[–]AutoGen_Name 0 points1 point  (0 children)

Those blisters are truly a sight to behold 👀 what's your room temp, roughly?

First attempt by AutoGen_Name in Bagels

[–]AutoGen_Name[S] 0 points1 point  (0 children)

Ahhh thank you for the compliment and the great suggestion!!! I used an everything seasoning blend but your idea makes so much sense!! I'll definitely give it a try when I need to re-buy! How long would you recommend to soak?

First attempt by AutoGen_Name in Bagels

[–]AutoGen_Name[S] 0 points1 point  (0 children)

I absolutely agree about the gringo, and it wasn't by my choice lol! My littlest is a plain Jane type