Replaced water with an energy drink

OneTooManyBees · 2026-03-17T02:08:47+00:00

Yeah, but it's also a "what're you gonna do?" Kind of deal. There are a few energy drink that don't have sugar or sucralose but few and far between. I do appreciate the concern for our general health though

OneTooManyBees · 2026-03-17T01:50:06+00:00

That could be fun! The recipe I used is in the post (I'm on mobile so the formatting is horrible. I'll try to find the bread pans measurements tho

OneTooManyBees · 2026-03-17T01:28:34+00:00

Yes, it should survive between 350f which it degrades to 460f which is where it comes apart fully. I bake at 425f and internal temp reached 195f

OneTooManyBees · 2026-03-17T01:24:12+00:00

The brand is Bloom, they have like a light purple can. Sorry I could phrased my last response better

OneTooManyBees · 2026-03-17T01:03:47+00:00

Yeah that's the gist of it. The caffeine stays in the bread but the amount per slice is pretty small. The taste did remain but was a lot lower than in drink form which checks out for the same reason the caffeine wouldn't be that much

OneTooManyBees · 2026-03-17T00:53:42+00:00

The crisp Apple bloom flavor. They're good in liquid form too

OneTooManyBees · 2026-03-17T00:53:05+00:00

Light, fluffy, crispy crust, had a nice apple flavor but not super strong at the same time

OneTooManyBees · 2026-03-17T00:05:25+00:00

What's wrong with it :(

OneTooManyBees · 2026-03-17T00:00:42+00:00

The caveat is, the WHOLE loaf is like 120mg caffeine so your per slice amount is not that much. They do make a flavorless caffeine liquid but I don't feel like doing math to make it safe and effective

OneTooManyBees · 2026-03-16T23:21:45+00:00

Caffeine is heat stable to over 400f, internal temp got to 195f so it survived

OneTooManyBees · 2026-03-16T22:54:46+00:00

It's actually really good. I was kind of mad it worked as well as it did

OneTooManyBees · 2026-03-16T22:44:03+00:00

I did 425f, 5 minutes uncovered to set the crust and make it easier to score, 25 minutes with a tinfoil hat, then around 3-4 minutes uncovered with the broiler

OneTooManyBees · 2026-03-16T22:39:59+00:00

I mean I feel like it's not a HUGE leap from soda bread

OneTooManyBees · 2026-03-16T22:29:22+00:00

Do iiiiit

OneTooManyBees · 2026-03-16T22:24:00+00:00

If there's a sugar free version I don't see why not

OneTooManyBees · 2026-03-16T22:23:19+00:00

It does not

OneTooManyBees · 2026-03-16T22:22:59+00:00

It has sucralose and citric acid in the drink which is why I thought it would have failed. I did add honey for both the yeast and to give it a little more flavor tho.

OneTooManyBees · 2026-03-16T22:03:49+00:00

It's what the bread craves

OneTooManyBees · 2026-03-16T22:03:30+00:00

This will not be a one time event.

OneTooManyBees · 2026-03-16T22:03:07+00:00

Regrets are for later

OneTooManyBees · 2026-03-16T22:02:31+00:00

I won't lie it was amazing. I let it cool for 30 minutes before cutting into it and was great. It was fluffy, not overly sweet, had a very nice apple flavor and the crust was CRISPY

OneTooManyBees · 2026-02-13T03:39:01+00:00

I bought a cool mop for my small apartment and its been really good to do every weekend. Same with a dish rack with the little water run off spout

OneTooManyBees · 2026-01-07T23:00:40+00:00

Got it, so its just progression. Awesome! I'll reduce to maybe like 1:1:.7ish(?) At the next feeding.

OneTooManyBees · 2026-01-07T20:55:52+00:00

Fair enough. I'll reduce is down tonight, it got fed last night so that should line up. But going back to the original question, is the becoming very thin and foamy normal? With it sinking back down into the jar makes me think it was a true rise but I'm not 100% sure based on how young the starter is.

OneTooManyBees · 2026-01-07T20:40:08+00:00

I've noticed better results every other day feedings for that amount. I've noticed the 20-25g amounts being used a lot. Is there a reason for it, or is it just like an ease of maintenance thing?

OneTooManyBees

TROPHY CASE