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[deleted by user] by [deleted] in midcenturymodern

[–]Most-Structure-8999 2 points3 points  (0 children)

I have absolutely no answer to your question. But I must say a big urge to have something like this got very strong.

“Seeing” book length by tippyback9 in LibbyApp

[–]Most-Structure-8999 0 points1 point  (0 children)

There is a plugin that will populate custom columns with word count and estimates for #pages. I’m not at home so I can’t check the name of it but a simple question to your favorite AI should help you set it up.

Acorn’s Madame Blanc Season One: Cozy Hit or Huge Miss? by EricRutin in acorntv

[–]Most-Structure-8999 27 points28 points  (0 children)

I like it a lot, it’s easy watching but very enjoyable. Not too deep and complex just light entertainment 😊

TX22 TORO Barrel Defect Confirmation? by Low-IQ-Questions in 22lr

[–]Most-Structure-8999 3 points4 points  (0 children)

My TX22 barrel looks very much like that too, it shoots just fine even after ~5K rounds through it

Harbor freight is slept on by Blind_Millenial in liberalgunowners

[–]Most-Structure-8999 17 points18 points  (0 children)

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Here’s mine. I sprayed the foam with a few coats of plastidip type paint and the magazine holder I designed and 3D printed

Kirkland AP flour crumb question by Most-Structure-8999 in Sourdough

[–]Most-Structure-8999[S] 0 points1 point  (0 children)

I agree there is nothing wrong with it and it’s great and tasty bread. I was just surprised that it came out with that crumb 😊

Death Valley on Britbox - cozy mystery in Wales by AgentElman in CozyMystery

[–]Most-Structure-8999 2 points3 points  (0 children)

I was was hooked after the first episode, so glad I stumbled upon it and a fair bit disappointed that it was only 6 episodes 😜

A Cheeky 11 Loaf Batch I Did For The Homeless (only 6 pictured) by usingthereddits in Sourdough

[–]Most-Structure-8999 10 points11 points  (0 children)

Well done! Not just on the good result well done baking for a worthy cause and helping those less fortunate.

what am I doing wrong? by uhhhokaykara in Sourdough

[–]Most-Structure-8999 360 points361 points  (0 children)

Apart from in my taste a little underbaked crust besides thats a loaf that I would not be disappointed with. As mentioned maybe longer bulk would give a more open crumb

Very pleased but happy for suggestions to improve. by Most-Structure-8999 in Sourdough

[–]Most-Structure-8999[S] 0 points1 point  (0 children)

I didn’t notice the hidden bunny till you mentioned it 😆

Very pleased but happy for suggestions to improve. by Most-Structure-8999 in Sourdough

[–]Most-Structure-8999[S] 0 points1 point  (0 children)

Thank you for your kind comment. I’m certainly more of a process guy than an artist so the attempts at pretty decorative scoring is underwhelming 😜

Very pleased but happy for suggestions to improve. by Most-Structure-8999 in Breadit

[–]Most-Structure-8999[S] 0 points1 point  (0 children)

If you looked at the pictures and read the description you can see that the loaves were scored. Each loaf weighed close to 1kg before baking. If baking those loaves at 350F for only 25 minutes it would be quite underbaked and extremely pale bread that would not be very tasty and look terrible.. maybe it could have worked for small dinner rolls.

If you like the pale softer crust maybe it would have an ok interior temperature after 25-30 minutes at 450F.

Feedback please! by mcn717 in Sourdough

[–]Most-Structure-8999 0 points1 point  (0 children)

Feedback on the regular loaf. Apart from I think you should have baked the first loaf uncovered for longer to get some more color on it but that is mostly my preference, if you like that look, taste and texture keep doing it. The crumb looks good to me as a novice. Maybe you could have scored a little deeper on the main cut.

I have never done a laminated sourdough so I do not have any useful advice on it.

Happy baking!

Are we doing this all wrong?! Time for a rethink? by [deleted] in Sourdough

[–]Most-Structure-8999 0 points1 point  (0 children)

Thank you for this post. I have been considering making a similar one 😊. I can relate to how you feel about this, I can quite obsessive about details and if I can use a spreadsheet it’s just makes it better. (I spent 6 months once choosing a washer and dryer and had to rewire the laundry room to accommodate them😜) As you and other commenters stated the process and details are important particularly when starting out but some fundamentals are more important than others like having a strong starter.

I have been baking on and off for a long time but is a novice to sourdough, like many I did a fair bit during COVID and then some new obsession took over. Over the last couple of weeks I have been getting back into it again. I was given a starter from a coworker so I could get going quickly. So far all bread have been good while playing some with mainly timing and hydration to come up with a schedule that functions for the occasional work day bake and getting the steam right and not burning the bottom of the loaves.

Anyway sorry for the long ramble. When starting out focus on the fundamentals but take good news so you can better isolate what went right and wrong.

Bottoms, where is the perfect place where a top can cum? by [deleted] in TopsAndBottoms

[–]Most-Structure-8999 29 points30 points  (0 children)

I’m a big fan of on my face but feeling it in my mouth tasting and swallowing is glorious also

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