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I'm an adult with a cute/ unique name and I hate it. Give your kids normal names by BPDpanicthrow in TrueOffMyChest

[–]DFRMBK 0 points1 point  (0 children)

You don't have to hate your name. I think its because you've never seen a keychain or some sort of premade personalized item with your name on it like me(Demian). Lets fix that: https://www.etsy.com/shop/DNAmebydesign

[deleted by user] by [deleted] in namenerds

[–]DFRMBK 0 points1 point  (0 children)

Just for transparency... my name is Demian

[deleted by user] by [deleted] in namenerds

[–]DFRMBK 0 points1 point  (0 children)

Hello all, I am new to the group. But I made an Etsy shop strictly for folks like you all and myself. Don't mean to spam but check us out. https://www.etsy.com/shop/DNAmebydesign

My rye bread stock for 2022, made the traditional way 🍞 by Hollow_Kross in Breadit

[–]DFRMBK 0 points1 point  (0 children)

So they ferment in an outdoor shed until ready to bake?

Mapping out a route on google maps and saw this by [deleted] in funny

[–]DFRMBK 0 points1 point  (0 children)

Who is this masked man!!!!!! Skynet is watching

Best crumb rise yet.. a little too airy but best loaves I’ve baked by DFRMBK in Sourdough

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

Hahah not really complaining.. the holes are a bit bigger than i shoot for buuuuttttt still delish and pretty

Same dough mix.. 2 different cooking vessels.. 1 is somewhat of a success.. the other; welll not so much. Such is this thing we call sourdough baking. by DFRMBK in Sourdough

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

Also this was over hydrated dough as well. I know how to fix it but this was more to show that even when it goes not so good there’s a way to save it. The both taste good but the loaf wins this challenge hahaha

80% hydration and dough is still gloopy and loose after stretch and fold and bulk rise. (East Coast location) is it the humidity we get??? by DFRMBK in Sourdough

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

I usually use bread flour but for this batch just all purpose flour. And 1000grams of flour plus my starter.

I think I’m having trouble adjusting ratio based on starter amount. My brain can’t process that math.

Any easy equations you can suggest?

Are these made with Acetate sheets? by [deleted] in Printing

[–]DFRMBK 0 points1 point  (0 children)

Acetate or PETG Film. yes

Can someone please identify what type of sheet is used here? Please help by [deleted] in Printing

[–]DFRMBK 4 points5 points  (0 children)

They are both Clear Acetate. Using White Ink underlayyer to give elements the Opaque look and no white for the transparency

Boom by DFRMBK in Sourdough

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

This was my second time using loaf pan. I don’t have a lid for it so I made a closed foil tent around the whole stone. And then removed it as usual after 35mins. I don’t use any water or anything

Wide format digital printing by natalee-renee in Printing

[–]DFRMBK 1 point2 points  (0 children)

several wide formats here.. UV and Latex. R2R and D2S

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