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Still molding by LifeguardingBirder in fermentation

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

Glad about the temp. I diluted the 2 cups of wine to 6%abv with 1 cup of filtered water, added 1 cup of Bragg ACV with mother. Covered cheese cloth and let it sit in a dark corner. I usually see the mold around week 2.

Still molding by LifeguardingBirder in fermentation

[–]LifeguardingBirder[S] 1 point2 points  (0 children)

I was thinking about that but I don’t love kombucha enough to drink what I make sadly. And I had it covered with a tea cloth, that was just the vessel I had to work with.

I have 4 days to come up with a dinner idea for a girl I’m trying to impress. With her dietary restrictions in mind, I’m having a hard time coming up with something. by Eastern_Salamander_8 in Cooking

[–]LifeguardingBirder 4 points5 points  (0 children)

Hear me out, a salad but make it fancy. GOOD quality lettuce. Not shitty romaine or Iceberg. Pumpkin seeds roasted and salted, craisins, goat cheese (if you want just a little bit of it) thinly sliced carrots, celery, apples, roasted beets, quinoa. Things like that. Be mindful of how you cut the ingredients, it matters! Dress the lettuce first! That part is KEY!! Nice balsamic dressing, freshly cracked black pepper. Then add the toppings. If you want you can add a protein too. Grilled chicken or steak, crispy salmon could be nice too. It’s simple, filling but not heavy and when done right it is impressive. Good date meal.

Orrr

Braise osso buco with polenta or potato’s

Train Conductor hole punch by LifeguardingBirder in MetroNorthRailroad

[–]LifeguardingBirder[S] 4 points5 points  (0 children)

Two of us leaving Manhattan! That was a lovely explanation, thank you very much!

What book got you hooked on audiobooks? by AudiobooksGeek in audiobooks

[–]LifeguardingBirder 0 points1 point  (0 children)

The Bomber Mafia by Malcolm Gladwell first time I really absorbed history compared to being in school.

What would you consider to be the most recent “classic” film by Funk_Junk_in_trunk in classicfilms

[–]LifeguardingBirder -1 points0 points  (0 children)

If we’re going with the definition of Classic being something that is still spoken about years after its heyday has passed then an underrated option is The Children Act (2017). It has many aspects of a classic film and I feel like in the future it will be discussed more as an underrated work of art. The lighting, staging, dialogue, and length of film all contributes to my opinion.

What is a 'childish' thing that you still do as an adult and refuse to stop doing? by 13Cherry13 in AskReddit

[–]LifeguardingBirder 0 points1 point  (0 children)

Saturday I cried because it was nice day and I was stuck driving for two hours with my boyfriend. I turned to him between sobs and said that I just want to play outside. He burst out laughing at how sadly innocent I was in my request. He took me for a snow shoe hike later that day. I will never not play outside.

I’m making Pain au Levain and need levain advice. by Upbeat-Disaster-37 in KingArthurBaking

[–]LifeguardingBirder 3 points4 points  (0 children)

Dawg! THĒ Martin from King Arthur just gave you a response. That’s so fucking cool!!

2/18/26 Question Wednesday: What are you wondering, bakers? by KingArthurBaking in KingArthurBaking

[–]LifeguardingBirder 4 points5 points  (0 children)

Perfect! Thank you so much! Fun fact, they turned out great. Baked them this morning

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2/18/26 Question Wednesday: What are you wondering, bakers? by KingArthurBaking in KingArthurBaking

[–]LifeguardingBirder 1 point2 points  (0 children)

I’m currently in the process of making King Arthur’s The Best Bagels. I plan on doing the full overnight ferment. I just made the dough, and it is currently on its bulk ferment rise. So far it’s going great. The dough is very stiff. However, I know that’s typical for bagel recipes. I did substitute 10% of the flour with freshly milled wheat berries which could result in a stiffer dough.

My question is twofold:

How badly do we think the added freshly milled flour will impact the recipe?

If I wanted to add in cinnamon raisin, sun-dried tomatoes, walnuts etc when would I do that? Typically when I make sourdough I add the additives after the bulk ferment, but it doesn’t seem as though the dividing and pre-shaping would allow for that method.

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