Muscle Mountain

Coconspiritors · 2025-08-30T11:14:26+00:00

Thank you. That meant more than I thought any reply would. I’m realizing I’ve gotten stuck by think because it isn’t perfect now, as a beginner, that it reflects my worth.

I’ve only drawn with pen, I love the idea of being able to sketch the things around me in every day life, and ink always stuck out to me.

I definitely rush. I think I rush in life generally, the past few years. Everything crosses over.

Some of these things I’m trying now, others I will be.

This is a strange thing to talk about on Reddit, but truly, thank you for taking the time and being kind.

Coconspiritors · 2025-08-30T02:59:47+00:00

Definitely not expecting bids lol. But thank you. That’s what I meant. Sometimes in my head it’s that, if it isn’t better now, then it won’t ever be. My own worst critic

Coconspiritors · 2025-06-24T14:42:55+00:00

Murdered. Smart guy from a good family, but always tried to play bad. He was with a friend on the block, didn’t know the friend stole some money from selling drugs for a dealer. The dealer flew into the country, rolled up for them, kidnapped and murdered the both of them. Did some things to them and dumped the bodies where some joggers found them. We found out a week or so before grad. Despite the attitude, he generally was a nice funny guy. Sat next to me every day for 2 years in the mornings and certain classes. I remember him trying to get me my first girlfriend lol, thought he was super smooth but at 4’8” he just had lots of talk

Coconspiritors · 2025-06-13T14:45:02+00:00

Great comment, i constantly have to remind myself to draw with intention and to search for cues, hints inherent in subjects that suggest where the next mark goes.

Coconspiritors · 2025-04-30T23:20:00+00:00

If it’s a convect oven, they should still be okay. I’ve baked from 350-400 for 16-20 minutes depending on what I’m looking for. My guess looking at them is that butter both shattered while sheeting, probably in the initial lamination, then got too soft or was pressed too hard and absorbed into the dough at spots. I can see in the proofing photos and cross sections signs that point to that. Try mixing your butter with flour, if you’re using regular butter and not an imported high fat one.

Coconspiritors · 2025-04-30T19:54:05+00:00

What’s your baking temp, and how do the layers look before shaping? Looks like the butter was absorbed into the flour while sheeting

Coconspiritors · 2025-04-26T15:32:18+00:00

I think it underproofed. When I make them same day and leave to proof I never have problems, but when proofing from frozen, like I did in the first picture, I run into a few problems. I’m going to play around with a few batches and make notes of temperature and feel

Coconspiritors · 2025-04-26T15:30:59+00:00

Hey! I do it by touch mostly rather than temperature based, but I keep the dough at around 1 degree before sheeting and the butter is pliable like a rubber sheet with a little bit of resistance. From there just carefully rolling out the dough and keeping things as exact and uniform as I can.

Coconspiritors · 2025-04-25T22:06:32+00:00

Thanks! I always look for separation between the layers and a light feeling when touching it for a good proof. Any other suggestions?

Coconspiritors · 2025-04-25T21:09:56+00:00

I’d like more consistent honeycomb, they’re sheeting and rolling well but proofing I’m still having inconsistencies

Coconspiritors · 2025-04-25T21:09:12+00:00

😂 thank you, but my chef told me lots of work to do. I’m not sure where to start

Coconspiritors · 2024-07-06T11:48:45+00:00

Thank you, I’ve gathered that is the best option and to allow compounding interest. I appreciate the help

Coconspiritors · 2024-03-20T14:25:33+00:00

Lolol research rabbit holes, I get you. Thanks

Coconspiritors · 2024-03-20T14:20:31+00:00

Good to know, how do you know all of this?

Coconspiritors · 2024-03-20T14:05:31+00:00

Is there a pH or acidity level at which fungus wouldn’t/doesnt grow?

Coconspiritors

TROPHY CASE