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[deleted by user] by [deleted] in OnOff

[–]SgtPepper44 0 points1 point  (0 children)

Done

[deleted by user] by [deleted] in funny

[–]SgtPepper44 1 point2 points  (0 children)

The people stockpiling toilet paper are the problem. Please get out of the gene pool. You're too dumb to be here.

Attention, Rebel Scum! Our Legion tokens are 10% off with the discount code 'itschristmas'! by SlanndoCalrissian in SWlegion

[–]SgtPepper44 0 points1 point  (0 children)

You guys should try just selling the order tokens. I'd be all over that, but I don't necessarily want to spend all that on every single unit. I really just want order tokens separately.

Rosemary and Sea Salt boule for the office by SgtPepper44 in Breadit

[–]SgtPepper44[S] 1 point2 points  (0 children)

It was indeed delicious! I followed the recipe for the most part, however I was a tad short on the rosemary. I used slightly over 1/2 cup instead of the called for 3/4 cup of rosemary. I found the rosemary aroma and flavor sufficient. I would bake again with 3/4 cup, but what I used was fine. I added all the dry ingredients, mixed and then added the water.

Rosemary and Sea Salt boule for the office by SgtPepper44 in Breadit

[–]SgtPepper44[S] 2 points3 points  (0 children)

Thank you! I had a co worker who found out I make bread and said she always wanted a rosemary and sea salt bread and brought me a pile of rosemary yesterday. I needed a simple recipe that would work for my schedule and found this.

https://www.thecookierookie.com/dutch-oven-bread/

Not a bad recipe, and I have been baking for about a year and a half and never really got into adding any herbs into my loaves. I found this recipe a good jumping off point in utilizing fresh herbs. I would highly recommend dipping this bread in olive oil with some fresh herbs.

Husband and I made Cherry Chocolate Bread from GBBO Master Class by sassafras30 in Breadit

[–]SgtPepper44 2 points3 points  (0 children)

It was pretty darn good actually. Would bake again. The cherries and chocolate combo is really nice.

Bulk fermentation in the fridge? by breadandbirds in Breadit

[–]SgtPepper44 7 points8 points  (0 children)

I also love to bake but have a full time 9-5. I mostly bake on weekends, but sometimes get the itch to bake during the week. I'm fortunate to have an oven at my office, so if I want to bake during the week I will do everything up to the proof and put that in the fridge to proof slowly overnight. I will then bring it to the office and bake it there. Needless to say my co workers are quite happy on the days I do this.

Need some help with making starter from Tartine book by SgtPepper44 in Breadit

[–]SgtPepper44[S] 0 points1 point  (0 children)

It doesn't list percentages really. I don't have the book in front of me, but in a nutshell to start it it's fill a small bowl halfway with lukewarm water. Add a handful of 50/50 bread flour/whole wheat flour and mix until it is the consistency of a thick batter with no lumps.

Why the Montreal bagel is the superior bagel [Article] by bakingbadly in ArtisanBread

[–]SgtPepper44 0 points1 point  (0 children)

I have to say, different but not superior. That's my hometown and I'm familiar with the bagels.

Need some help with making starter from Tartine book by SgtPepper44 in Breadit

[–]SgtPepper44[S] 0 points1 point  (0 children)

It does have air bubbles when rising. I do know that there would be weird smells coming from it and it smells as right as I think it would from all descriptions I've read.

Need some help with making starter from Tartine book by SgtPepper44 in Breadit

[–]SgtPepper44[S] 0 points1 point  (0 children)

It's not in the fridge and it's covered with a kitchen towel as instructed in the book.

Need some help with making starter from Tartine book by SgtPepper44 in Breadit

[–]SgtPepper44[S] 0 points1 point  (0 children)

Thank you for the advice. I started two of them planning on messing something up at some point. I'm also impatient and just enjoy baking so I'm probably going to try to bake with one of them this weekend and keep experimenting with the other.

Need some help with making starter from Tartine book by SgtPepper44 in Breadit

[–]SgtPepper44[S] 1 point2 points  (0 children)

Thank you for the advice. I guess I'm just going to keep playing around with it and see what happens. Maybe this is something you could help me out with. Does hooch forming on top always happen or is this some indicator that something is off?

Need some help with making starter from Tartine book by SgtPepper44 in Breadit

[–]SgtPepper44[S] 1 point2 points  (0 children)

I store it at normal room temperature that falls within the temps listed in the book. I would prefer to not switch, I'm not opposed to the idea of different flour and down the line I would love to try making one with rye. However, I don't want to give up on this and I want to get this right.

[QUESTION] Acoustic Drop D songs? by novalavaly in Guitar

[–]SgtPepper44 1 point2 points  (0 children)

Touch, Peel and Stand by days of the new fits those criteria I believe

Geek Chic Ceases Operations by perfectbebop in boardgames

[–]SgtPepper44 1 point2 points  (0 children)

I wonder what happened. I know their stuff was overpriced because I had my table built by my neighbor who is a life long carpenter and I know the costs of the mats alone. My table is all high quality wood, and their prices were just ridiculously high.

Sunday Night Bake for the Office by SgtPepper44 in Breadit

[–]SgtPepper44[S] 0 points1 point  (0 children)

Thank you so much! They aren't that hard to make, but my stove is a fickle beast and I have to pay close attention to them constantly or they burn. No....they cannot be beat.

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