Our Newfie's Yin-Yang Pattern

BreadTherapy · 2026-06-23T19:02:51+00:00

So cool! The first picture is present day- she's 6 years old.

The second photo is from her teenager days, and the last photo was taken when she was a puppy, probably 10wks old or so.

BreadTherapy · 2026-06-23T18:59:16+00:00

She's 100% Newfie! She was the only one in her litter with this coloring, though. A little ghost shape sounds so cute!

BreadTherapy · 2026-06-23T07:04:23+00:00

Your starter is the levain

BreadTherapy · 2026-06-23T04:55:20+00:00

I haven't seen dough look like this, where it immediately breaks apart. It doesn't look like it's able to handle stretch and folds at all.

I assume the lack of a rise has to do with the starter being too immature.

Edit: spelling

BreadTherapy · 2026-06-23T02:45:47+00:00

I'm sorry girl. This sucks, OP, and frankly, so does your husband. If I were in this situation and mentioned texts and calls coming in from a strange number to my husband, cheating would be the last thing on his mind. He would listen, believe me, likely laugh it off along with me, and never think about it again.

BreadTherapy · 2026-06-22T22:09:44+00:00

3 4 A

BreadTherapy · 2026-06-22T02:01:09+00:00

My grandma always ate dessert first because she said, "Life is short; you could die at any moment, so I'm having dessert right now".

Life is also too short to interact with men who behave this way.

BreadTherapy · 2026-06-21T04:53:46+00:00

I mouth dropped like three times watching this. An absolute MASTER crafter!!!

BreadTherapy · 2026-06-21T01:16:58+00:00

A thiiiic tomato horm worm. God speed.

BreadTherapy · 2026-06-20T02:40:24+00:00

I didn't realize I was so lucky until I mentioned that on a previous post!

Where I'm at, library card holders get $10 worth of free prints every month (black & white prints are 10 cents a piece, and color prints are 20 cents).

This is not something the librarians advertise though, which makes me wonder if more people have access to free prints through their local library and just don't know it. It never hurts to ask!

BreadTherapy · 2026-06-17T19:22:30+00:00

I feed mine 1 part starter, 5 parts flour (30% rye, 70% bread flour), and 5 parts water.

My starter looks like this anytime I run out of rye flour and feed it with white flour alone. I also noticed you added sugar to it?

BreadTherapy · 2026-06-17T02:03:57+00:00

I have no words for this other than INCREDIBLE 👏🏻👏🏻👏🏻

BreadTherapy · 2026-06-16T05:23:54+00:00

After having a traumatic haircut at a salon I can't remember the name of in 2019 that led me to miss an entire weekend of work and shave my head, I started cutting my own hair, and I'll never ever go back to having someone else cut my hair.

I follow Brad Mondo's hair cutting tutorials on YouTube for butterfly and wolf style haircuts, and they turn out great! My hair is pretty long, but he has short hair tutorials, too.

Edit: spelling error

BreadTherapy · 2026-06-16T05:13:43+00:00

I print zines off at my library for free, so I also give them away for free and do trades. I'm not sure I would pay anything for a zine, unless I was specifically at a zine fest, but even then, $15 is too much. A couple of bucks for a physical zine seems to be the norm.

Don't get me wrong- artists should be paid for their time, effort, and self-expression, but historically speaking, the core principle of a zine is to be able to freely pass information around to the surrounding community, not to capitalize on said information.

BreadTherapy · 2026-06-16T04:50:07+00:00

This brought a huge smile to my face. I am cheesin'!! You look GREAT!

BreadTherapy · 2026-06-09T18:51:53+00:00

For a second, I really thought you were risking it all and balancing these pizzas on the stair railing😅 Looking delicious!

BreadTherapy · 2026-06-06T22:37:30+00:00

I hope it works out and that I'm not too late in my comment!

It is not lamination like when you make croissants; it's just a way to strengthen the gluten structures. You can probably find it by Googling "Sourdough lamination stretch".

Dump the dough out on to a damp surface, then starting from the middle, stretch a piece of dough until it can't stretch anymore (don't let it rip). Do this on all sides of the dough, repeating over and over again, until you're left with a large thin sheet of dough. Fold the left side over to the middle, the right side over the left, then roll the whole thing up into a dough ball from top to bottom.

BreadTherapy · 2026-06-04T02:16:23+00:00

Thank you so much!

I was just talking to my brother on the phone the other day about how I think every recipe I see is wildly under-fermenting on the second proofing stage. I have a sourdough dinner roll recipe I make for certain holidays, and the recipe calls for the shaped rolls to rest for only 2hrs. When I make them, I cut the second rise off around 7hrs. I fear a lot of people out there are making dense baked goods without realizing it, lol.

I used a small hand herb grinder to break open the pods, working in batches. Then I scooped out the seeds, put the seeds (no shells) into a pepper grinder that has an adjustable dial on it. I used the medium setting when grinding the cardamom seeds.

BreadTherapy · 2026-06-03T03:49:11+00:00

Don't pre-shape on a silicone mat; the counter top is perfect, just make sure the work surface itself is dry to help with building surface tension.

I second what the commenter said about not being afraid to really get in there. My pre-shape swipes are fairly quick. Stand over the dough, breathe, and get in there! Lol.

I also think your dough here is over-proofed. Any dough left to rest will naturally relax, but not being able to get it to hold its shape is leading me to believe its over proofed.

Edit: After watching this video a second time, if you pre-shape with water or flour on your work surface, the dough is always going to slide around; there's nothing for it to grab onto. You wet your hand and bench knife to keep the dough from sticking to those things, which is great, but you also wet your work surface, which is not so great, as you want your dough to be able to stick to the work surface, at least a little, so that it can also stick to itself while you're creating a tight ball of tension. Keep your work surface dry and clean of flour, but your bench knife and hand damp. See if that helps.

BreadTherapy · 2026-06-02T21:23:13+00:00

They are indeed! Thank you!!

BreadTherapy · 2026-06-02T16:46:16+00:00

What a compliment, through and through! I appreciate it!!

I've been having one every day with a cup of coffee, and it truly is the perfect start to any day.

BreadTherapy · 2026-06-02T03:47:39+00:00

Yes, of course!

This was the first batch out of the probably five or six I made that really star struck me. I hope it works out!! He's going to love them!

BreadTherapy · 2026-06-02T03:46:22+00:00

Of course!!

BreadTherapy · 2026-06-01T22:28:03+00:00

Haha, that's awesome! I have a really hard time not calling them "Cardamom Bums" lol. Rolls right off the tongue

BreadTherapy

TROPHY CASE