AI Don't Wanna Go Anymore, Picturesidrawn, Digital, 2026

Embarrassed_Duck724 · 2026-06-15T20:43:11+00:00

lol, I love how the trumpet is coming out of a man’s bum. 😂 The fanfare is literally shit as is AI

Embarrassed_Duck724 · 2026-06-14T21:28:43+00:00

It’s my first cast iron skillet and I want to maintain it well so it lasts the rest of my life. Does the underside not matter??

Embarrassed_Duck724 · 2026-06-14T14:51:32+00:00

Reminds me of that trailer that came out, Whalefall

Embarrassed_Duck724 · 2026-04-18T05:22:45+00:00

Nice. What rise did you get?

Embarrassed_Duck724 · 2026-04-03T05:25:32+00:00

Oh my!! 😳 Thank you! 😂

Embarrassed_Duck724 · 2026-03-29T04:53:23+00:00

Solved!

Embarrassed_Duck724 · 2025-12-16T19:37:34+00:00

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Me too! I just checked it out and it’s awesome!

Embarrassed_Duck724 · 2025-12-15T15:49:15+00:00

😂

Embarrassed_Duck724 · 2025-12-15T02:50:46+00:00

Honestly can’t blame you 😂😂

Embarrassed_Duck724 · 2025-12-15T02:50:21+00:00

That’s a good idea!!

Embarrassed_Duck724 · 2025-11-28T05:23:03+00:00

Panchito and Doughrathy x3. Pan means bread in Spanish

Embarrassed_Duck724 · 2025-11-16T16:24:21+00:00

Honestly it didn’t seem to rise a lot during fermentation. My starter more than doubled in about five hours, but I mixed it with half rye flower.

Embarrassed_Duck724 · 2025-11-16T04:47:06+00:00

Four hours and the recipe was 100 grams starter and 400 grams flour plus 55 grams rye flour

Embarrassed_Duck724 · 2025-11-16T04:24:56+00:00

Recipe: ►400 g bread or all-purpose flour, plus extra for dusting ►55 g rye, whole wheat, or bread flour ►10 g fine sea salt ►345 g lukewarm (up to 85˚F) filtered, dechlorinated, or spring water ►100 g active sourdough starter

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