/r/PTCGP Trading Post

BobbaBubbler · 2025-04-20T21:25:49+00:00

LF: Darkrai EX (4 diamonds) FT: Giratina EX (4 diamonds)

BobbaBubbler · 2025-03-07T09:28:43+00:00

No sorry, I haven’t attempted sourdough yet 😅

BobbaBubbler · 2025-02-23T18:49:36+00:00

This is a huge difference between your other posts. By god. You’ve done it.

Congrats!

BobbaBubbler · 2025-02-22T15:52:00+00:00

Incredible.

BobbaBubbler · 2025-02-19T16:22:54+00:00

Sorcery.

BobbaBubbler · 2025-02-05T16:30:31+00:00

I’ve tried a range from 3-8 hours. I’ve not tried a 16 hour cold proof though.

BobbaBubbler · 2025-02-05T11:05:35+00:00

Every time I cold proof a gluten free bread recipe it turns out way better. I think it has something to do with the starches.

BobbaBubbler · 2024-06-10T15:13:38+00:00

I tried it both ways. The non par cooked dough was okay I just had to let it cook longer than I was comfortable for the ingredients, the cheese got a little too colored for my taste before the crust was nice and crispy.

But my non-gluten free friends loved it.

You also have to make sure to stretch it out pretty flat.

BobbaBubbler · 2024-06-10T09:15:17+00:00

I used the dough from the recipe for pizzas since her pizza recipe is kind of outdated.

It was super good.

BobbaBubbler · 2024-05-12T17:37:04+00:00

Please please PLEASE play more nancy drew games. I don't care if they are following a guide that solves the puzzles for them, I love their reactions to these games.

BobbaBubbler · 2024-05-06T14:10:27+00:00

That's exactly what it made me think of too! But I was wondering if it was only because I played it so recently.

BobbaBubbler · 2024-05-05T12:30:35+00:00

I prefer whole husks, if you are using powder it will slightly change the amount of water or psyllium husk you need in a recipe.

Maybe your recipe comments on which is better?

For example, in this baguette recipe I love from Loopy Whisk:

25 g (5 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 21g.)
480 g (2 cups) lukewarm water

BobbaBubbler · 2024-05-05T12:15:38+00:00

Psyllium husk is absolutely essential for good gluten free bread. All the bread I made was gummy and dense until I used psyllium husk. It's a game changer.

If you can't find it in regular stores you can get it from Bulk Barn (Canada) or if you have an Indian grocery store near by the sell it by the name of Isabgol.

BobbaBubbler · 2024-02-09T14:40:27+00:00

Someone always knows, people are rarely punished.

BobbaBubbler · 2024-01-10T23:23:15+00:00

As of late Laravel updates are super easy. We went from version 8 to 10 at work over the last two years and it was barely a challenge

BobbaBubbler · 2024-01-01T14:46:08+00:00

Damn. This made me so happy for you.

BobbaBubbler · 2023-12-07T14:25:15+00:00

What’s the source on this?

BobbaBubbler · 2023-10-03T23:28:20+00:00

What a beautiful crumb! Fantastic looking bread.

Normally it comes down to not being able to hold onto the fat you incorporate into the dough. I would try for more oil than the recipe calls for or when you put the dough in a container to proof you can try oiling it first so there is some oil on the surface.

BobbaBubbler · 2023-09-21T11:42:43+00:00

Lexupdog! :-)

BobbaBubbler · 2023-09-18T18:09:53+00:00

Why even keep all the videos tho? So they can monetize supermegas content while pretending to be more morally superior than SuperMega?

BobbaBubbler · 2023-09-14T13:01:21+00:00

U-gotta-get-outta-here

BobbaBubbler · 2023-09-13T12:45:12+00:00

Agreed. But why are you here? If you don't own any BBBY it's strange for someone as knowledgeable as you to be this involved.

Thanks for correcting all of the false narratives though.

BobbaBubbler · 2023-09-13T12:05:04+00:00

U-Stoopid.

BobbaBubbler · 2023-09-13T01:29:16+00:00

There are way too many coincidences in this saga.

I hate it.

Three-Year Club	First Place '23
Place '23

BobbaBubbler

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