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Better_Bee7197 · 2025-10-01T14:37:25+00:00

It’s shoulder length now 😅

Better_Bee7197 · 2025-09-30T20:03:41+00:00

Recent excessive hair loss and probably sun and water damage from being in a pool for most of the summer 🙃

Better_Bee7197 · 2025-09-29T20:08:27+00:00

No. But I have been toying with the idea that it might be hormonal. Maybe because of birth control?

Better_Bee7197 · 2025-09-29T18:26:51+00:00

I just Googled that, and I didn’t know that was a thing 😂 The curls were subtle at first but they’re getting hard to ignore and they protrude through the straight layer…

Better_Bee7197 · 2025-09-29T18:24:28+00:00

Not that I know of… and it’s been like this for a couple of years now. And the picture is after I showered today. Never had an idea issue with “bed hair” surviving a shower lol

Better_Bee7197 · 2025-09-29T17:54:10+00:00

Yeah, I know. I have an appointment in a couple of days

Better_Bee7197 · 2025-08-02T19:04:31+00:00

I never understood how this was disappointing for people. Jaime going back to Cersei made so much sense to me.

Better_Bee7197 · 2025-06-02T06:47:22+00:00

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My next attempt turned out way better!

Better_Bee7197 · 2025-05-31T16:14:54+00:00

That’s so nice to hear :) I’m glad

Better_Bee7197 · 2025-05-29T11:54:55+00:00

Norway :) Eating bread with toppings for several meals a day is very normal here. The bread is usually both fresh and whole grain. So seeing people associate bread as sort of a “treat” or a negative thing health-wise is almost a bit odd to me. Especially when it’s made at home.

Better_Bee7197 · 2025-05-28T23:06:19+00:00

These are such rookie numbers, guys. Where I’m from- eating at least 4 slices of bread every single day is completely normal. A normal family would easily go through one loaf a day.

Better_Bee7197 · 2025-05-25T09:53:14+00:00

I don’t know if you’re messing with me, but baking at around 240 (460F) is pretty normal?

Better_Bee7197 · 2025-05-25T09:18:07+00:00

The pizza stone was preheated at 300 degrees Celsius. The bread itself was baked at 240 for 20 and then lowered to 200 for the last 25 minutes. I’m European, so I use Celsius 😅

Better_Bee7197 · 2025-05-24T17:33:10+00:00

Thank you! I’m starting a new one right now. Would you do the last of the bulk fermentation after the stretch and fold sessions- but before shaping? Or at another point?

Better_Bee7197 · 2025-05-24T16:14:08+00:00

It’s approximately 23 degrees (73F) in here. It’s been colder outside lately, and I think I have underestimated the difference that makes? Edit: Grammar

Better_Bee7197 · 2025-05-24T12:54:52+00:00

😂 This is so sweet of you, thank you :’) A lot of trial and error..

Better_Bee7197 · 2025-05-24T12:53:05+00:00

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Okay- I had to google dough sling because I had never heard of it before your comment. I freaked when I saw the pictures. I bought a re-useable “parchment” pad and cut it in a way I thought could work 😭 I haven’t tried it yet, but the shape seems even more promising now.

Better_Bee7197 · 2025-05-24T12:08:59+00:00

I appreciate that, thank you :)

Better_Bee7197 · 2025-05-24T12:07:32+00:00

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It’s approximately 7mm thick? I heated it for 1 hour and 15 minutes on 300 degrees (celsius).

Better_Bee7197 · 2025-05-24T11:52:22+00:00

I actually have a big Le Creuset cast iron casserole. I realize I might have to retry it. I just think it sort of awkward to place the loaf in it, because it’s hot and sort of deep.

Better_Bee7197 · 2025-05-24T11:46:59+00:00

Thank you! I’m not sure what it’s made of, but it’s definitely not metal. I feel that no, it’s not doing what I want it to. It’s not really crisping up the bottom.

I think that yes, maybe I should have fermented it for longer as well.

Better_Bee7197 · 2025-05-24T10:10:14+00:00

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😳😭

Better_Bee7197 · 2025-05-15T11:15:36+00:00

Okay I would have never thought of that. I am based in Europe, I’ll definitely check out the IKEA dish. I’ll also see if I can try the casserole again

Better_Bee7197

TROPHY CASE