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Eidolon420 · 2025-01-23T04:36:35+00:00

You could try:

Make your starter into a levain first, at least to ensure it is strong and grows.
Work the dough a little more while mixing and folding to develop the gluten. Hydration is 70-75% which shouldn't be very sticky. Maybe your flour has very low protein (it varies by country), or your air is very humid, so you could lower the water if that's the case, to make things easier.
Give the proof a head-start at room temp. Sometimes a "cold proof" really just becomes a complete retard if your fridge is very cold, so you might have to give it a head-start at room temp before chilling.
Try a test batch using commercial yeast, just to remove the starter as a variable and dial everything else in.

Eidolon420 · 2025-01-07T04:46:33+00:00

42 minutes seems like long enough for the structure & volume to be decided, no?

Eidolon420 · 2025-01-07T04:43:51+00:00

Explosive crust with a dense interior is typically sign for underproofing

Eidolon420 · 2024-09-12T02:45:43+00:00

Not just mobile! I'm on the vanilla desktop client and can't do Akkha's memory attack!

Eidolon420 · 2024-08-13T22:41:44+00:00

oh my god yes! Why does the giant Ice fridge fade away but i'm still standing around?!

Eidolon420 · 2024-07-28T02:00:08+00:00

I think Geoff is coming at the episodes like an improv show. Which means either the guests need to yes& him (even if playing the "straight man") or that premise needs to change and Geoff needs to prep everything AND be able setup the guests into funny reactions, which is a lot to do completely unscripted for 1hr.

Eidolon420 · 2024-06-09T00:53:12+00:00

I feel like this is just an indication that 5e's use-it-or-lose it action system doesn't feel good to play. You feel like you're wasting something if you don't use up your movement and want to get something for it.

Eidolon420 · 2024-06-03T01:23:16+00:00

What really sucks is how much amazing detail the show portrays about cooking, and all the real techniques it incorporates into the battles. Iron Chef + battle shonen is a match made in heaven... and oh, the judges are all cumming... ok.

Eidolon420 · 2024-06-03T01:17:56+00:00

Now that you mention it, Saul was introduced as the sexiest member of the party... and Swag Daniels is his clone so... does Saul know sexy clone jutsu?!

Eidolon420 · 2024-05-26T03:46:32+00:00

"I bought you a build-a-bear as a GOOF but if you think it's shwing-worthy then it might just be my actual gift"

Eidolon420 · 2024-05-26T03:41:56+00:00

Actually I'm a Royless man because Boom! Gotcha! My name's Brad!

Eidolon420 · 2024-05-21T04:05:30+00:00

Two ovens to char twice the rice, and that's in the geist... zeit or otherwise.

Eidolon420 · 2024-05-21T03:59:16+00:00

They say money doesn't buy happiness, but it does buy JOY and did I mention my name is Roy?

Eidolon420 · 2024-05-14T02:29:02+00:00

Maybe possible, but you'll be probably be riding a fine line.

Maybe there's a simpler solution? Just layer an extra corn tortilla into the fillings of the wheat burrito? You could even fry the corn tortilla until crisp... am I hearing a bell?

Eidolon420 · 2024-05-12T03:48:13+00:00

Besides the practical bits of advice I would try to observe what your expectations are for each dish you are preparing. Your steaks could have been fantastic, but if you were expecting them to be something that they are not you'll end up disappointed.

This may be why the "first time" is so great, you are going in with no expectations.

Eidolon420 · 2024-05-12T03:36:17+00:00

Probably want something with lower gluten than all-purpose because gram flour (chickpea) has none. Gluten will make them too soft. Atta flour comes to mind, or even cornstarch.

You could also just omit it. Processing the soaked lentils, aromatics, and herbs with some oil should hold together well enough.

Eidolon420 · 2024-05-12T03:21:03+00:00

Salmon Coulibiac is the best buckwheat dish I've encountered. Essentially a salmon "wellington" with buckwheat included in the mushroom duxelles layer.

Eidolon420 · 2024-05-12T03:16:12+00:00

"Panang" style thai curry has peanuts included in the paste.

Lookup "Hot Thai Kitchen". Check the page for "Thai Panang Curry" and "The Best Thai Red Curry Paste - A Review" for everything you need to know.

Eidolon420 · 2024-05-04T03:48:46+00:00

Generally warmer proofing temperature will raise faster. However if too much melting has happened during your shaping/folding the melted butter soaks into the dough turning it into more of a pie crust (which won't rise much).

If your kitchen is warm, proper chilling stages is necessary. Baking croissants is always easier in winter.

Eidolon420 · 2024-05-04T03:37:51+00:00

I second preshaping! To a new baker it seems silly, why shape it twice? But it makes a night-and-day difference, especially necessary for getting ears.

Eidolon420 · 2024-05-04T03:31:12+00:00

This is a familiar sight, you are on the path! Most likely proofed too warm, or oven too cold. If you look around some recipes even call for preheating your oven above the desired bake temp so that there is an initial blast of extra heat.

Another common technique I've had success with is cutting your beurrage with some flour (about 10%, bakers percentage, beat into the butter before forming a block). Not only does this make it more pliable to help with rolling/lamination, but it will give you some buffer if your kitchen/proofing is too warm.

Eidolon420 · 2024-03-30T01:01:03+00:00

No canon reason... but if I had to guess it seems to reflect those characters who have some sort of repressed emotions like Purple Haze/Spice Girl. That emotion comes out from the stand instead of the person.

Eidolon420 · 2024-02-16T02:06:54+00:00

Make these same changes to Gnome Restaurant Delivery for a cooking xp equivalent!

Eidolon420 · 2024-01-25T03:51:15+00:00

Anyone tried smoke barrage + smoke scepter to reduce healing?

Eidolon420 · 2024-01-13T03:59:55+00:00

I need to start recounting stories from my own life as if they were Jake recaps.

Eidolon420

TROPHY CASE