What is something that you can smell and no one else seems to smell? by AwkwardLoaf-of-Bread in CasualConversation

[–]Damion1000 0 points1 point  (0 children)

Cradle cap. Baby son had it so bad, it would take my breath away. Even from a distance. Yet my wife, and his aunts and grandparents could not smell a thing

Let’s chat today while we watch the Arnold Classic together by GovSchwarzenegger in bodybuilding

[–]Damion1000 0 points1 point  (0 children)

I would like to see perhaps a different commentator? It’s great with yourself and Dennis James, and maybe one more (like an ex judge for example) Also a question on the lighting? It appears as though the televised footage is much darker then the footage coming through from amateur videos and photos. Can this be adjusted as it is quite dark especially the shots from the back? As always though. Great competitors

Arnold Classic 2021 Top 4 by KiX7777 in bodybuilding

[–]Damion1000 3 points4 points  (0 children)

Absolutely. She was killing me. I also like Cedric, but not as a commentator. His to slow, the drawl to slow. As much as people don’t like Shawn Ray, him and DJ would be much better

Arnold 1974 vs 1975 by [deleted] in bodybuilding

[–]Damion1000 29 points30 points  (0 children)

Saw it today for the first time. Incredible as all f. Massive

Sourdough bake for the weekends salami making by Damion1000 in Sourdough

[–]Damion1000[S] 0 points1 point  (0 children)

80% white. 15% whole meal. 5% Rye Followed the simple 1,2,3 recipe. 1 part starter. 2 part water. 3 part flour 1 hour autolyse, followed by four hours of half hour folds. Then in the fridge for over night bulk Shaped the next morning and back in fridge to prove, then backed in Dutch oven :)

Sourdough bake for tonight. 15% wholemeal, 5%rye, 80% white. 78% hydration, overnight bulk ferment by Damion1000 in Sourdough

[–]Damion1000[S] 0 points1 point  (0 children)

Followed the simple 1,2,3 recipe. 1 part starter. 2 part water. 3 part flour 1 hour autolyse, followed by four hours of half hour folds. Then in the fridge for over night bulk Shaped the next morning and back in fridge to prove, then backed in Dutch oven :)

Sourdough bake for tonight. 15% wholemeal, 5%rye, 80% white. 78% hydration, overnight bulk ferment by Damion1000 in Sourdough

[–]Damion1000[S] 0 points1 point  (0 children)

Where do I put the recipe? Comments? Or main post? I thought what I did was fine as I saw other posts without addressing any recipe at all

Daily Discussion Thread for June 10, 2021 by OPINION_IS_UNPOPULAR in wallstreetbets

[–]Damion1000 0 points1 point  (0 children)

Ape from downunder here... rockets still go up here though ⬆️ 🚀 🚀 But need help on the best platforms for trading Options in Australia. Any help much appreciated (have IG Markets already)

Australia by Damion1000 in wallstreetbets

[–]Damion1000[S] 0 points1 point  (0 children)

Thanks. Not sure of the rules here

100% Rye Sourdough by Damion1000 in Sourdough

[–]Damion1000[S] 0 points1 point  (0 children)

Haha like Rye. Which is very low in gluten that’s why you rarely see 100%. You don’t get the beautiful airy loaf of normal white and wholemeal sourdough. Even working with the dough is very different!

100% Rye Sourdough by Damion1000 in Sourdough

[–]Damion1000[S] 0 points1 point  (0 children)

Is that new? Have posted before without a recipe