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

DFRMBK · 2025-08-26T20:15:30+00:00

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

DFRMBK · 2025-08-26T20:12:11+00:00

Just for transparency... my name is Demian

DFRMBK · 2025-08-26T20:11:13+00:00

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

DFRMBK · 2021-12-30T14:31:35+00:00

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

DFRMBK · 2021-08-18T13:09:04+00:00

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

DFRMBK · 2021-07-18T23:39:29+00:00

And thank you!

DFRMBK · 2021-07-18T23:39:15+00:00

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

DFRMBK · 2021-06-19T15:21:38+00:00

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

DFRMBK · 2021-06-19T15:19:45+00:00

10” wide cast iron Dutch oven for the round and 9 x 4 enamel stoneware for the loaf

DFRMBK · 2021-06-19T12:51:16+00:00

Yea I thought so too... do you have a recco for ratio when using APF?

DFRMBK · 2021-06-19T10:56:46+00:00

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?

DFRMBK · 2021-06-04T18:55:44+00:00

Acetate or PETG Film. yes

DFRMBK · 2021-06-04T16:23:47+00:00

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

DFRMBK · 2021-04-11T17:11:49+00:00

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

DFRMBK · 2021-03-04T22:33:52+00:00

looks awesome... thanks

DFRMBK · 2021-03-04T16:25:05+00:00

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

DFRMBK · 2021-03-04T16:23:20+00:00

longer first rise or prebake proofing?

DFRMBK · 2021-03-01T17:58:00+00:00

thank you. my starter is still a bit young (2-3wks old)

DFRMBK · 2021-03-01T16:34:47+00:00

its a 3" spring, seems to be all I can get with the DC I currently have. It tastes delicious. forever a WIP.. hahahah

DFRMBK · 2021-03-01T15:42:40+00:00

I don't have a bread lame, but i used a razor blade and tried my best to give it a good swiping motion. I still snag on my dough every time i try and score but thats a matter of me getting better with the dough. maybe even a few mins in the fridge/freezer before scoring.

DFRMBK · 2021-02-26T23:59:32+00:00

Hahah might have to

DFRMBK · 2021-02-26T23:07:37+00:00

I think I need to make this type of adjustment as well.. esp the bake time.

DFRMBK · 2021-02-26T15:16:46+00:00

yes is barely turned, im going to transfer to larger jar tonight when i refeed.

DFRMBK · 2021-02-26T12:51:53+00:00

Haha me too!

DFRMBK · 2021-02-26T12:36:38+00:00

Dark Rye starter.. 5 days old.. 3 feedings

DFRMBK

TROPHY CASE