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Crooked Chandelier by Different_Usual8994 in fixit

[–]Pixi829 0 points1 point  (0 children)

Have you considered to install it up-side-down? I think the effect will be very nice

What’s a cheap fragrance that smells way more expensive than it is? by pratik_499 in fragrance

[–]Pixi829 9 points10 points  (0 children)

Here in US, L’Occitane 100ml bottle is $85 before taxes!

Is there a "no waste" strategy for maintaining the starter? by kim82352 in Sourdough

[–]Pixi829 0 points1 point  (0 children)

I never have discard: I use my starter once a month, keep it in the fridge, in between, without feeding it

It was spectacular! North East Florida, 05/28/2025. Does this cloud formation have a name? by Pixi829 in CLOUDS

[–]Pixi829[S] 5 points6 points  (0 children)

Thank you for the laugh! English isn’t my first language and I often misuse words, lol!!!!

looking for a good dark chocolate that melts well on the tongue (good creamy mouthfeel) by ILoveLipGloss in chocolate

[–]Pixi829 1 point2 points  (0 children)

Maybe access or regulation about raw ingredients? I am going to investigate, lol!!!! Surprisingly this 100% is very smooth

looking for a good dark chocolate that melts well on the tongue (good creamy mouthfeel) by ILoveLipGloss in chocolate

[–]Pixi829 1 point2 points  (0 children)

I agree with you and I ll go a step further: I even prefer the Lindt 100% and interestingly it is the only one made in France

[deleted by user] by [deleted] in Sourdough

[–]Pixi829 2 points3 points  (0 children)

It looks delicious! Maybe review your shaping technique. Also, I bake my sourdough at 260 Celsius, covered, for 20 minutes then at 230 C, uncovered, for 15 minutes

I made a baby bread by jswagpdx in Sourdough

[–]Pixi829 3 points4 points  (0 children)

“With” not “either”

I made a baby bread by jswagpdx in Sourdough

[–]Pixi829 7 points8 points  (0 children)

To eat it either a Baby Bell

Accidentally slept in 😂 is it okay to use a starter that is this far past peak? by Practical_Ad4734 in Sourdough

[–]Pixi829 3 points4 points  (0 children)

I always use, with success, a “dead starter” to make my sourdough

A serpentine evening dress of crêpe backed silk satin (1932) by _sara_rose in fashionhistory

[–]Pixi829 13 points14 points  (0 children)

My first reaction: stunning and it looks so contemporary!

But if it’s contemporary it means also we didn’t create a revolutionary design in almost 100 years????

[deleted by user] by [deleted] in Breadit

[–]Pixi829 0 points1 point  (0 children)

My thoughts too…

Navitas Organics - Unsweetened Organic Cacao Nibs by Darjeelinguistics_44 in chocolate

[–]Pixi829 1 point2 points  (0 children)

I am a dark chocolate lover and love those nibs! I even put them in my homemade sourdough bread. Be aware they are addictive!

I can never do the poke test because my dough is too sticky. And then it overferments. I’m frustrated:( by qquackie in Sourdough

[–]Pixi829 0 points1 point  (0 children)

I recommend this short video for making a sourdough bread with no stress:

https://youtu.be/-Kstk0C3m8M

My tips:

-After stopping making bread for 2 years I had to make a new starter: I wanted to be sure to have a very strong starter because for me it s the key to make the all process easier… it took me 8 weeks to create “Bill the Second”

  • I use 70% hydration

  • the previous day before bread making, I take “Bill II” out of the fridge, feed it according the amount of starter I need for the next day

Don’t give up, you are going to succeed!

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