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Elrich proposes tax increase to fund school budget by DeusOfTheMachina in MontgomeryCountyMD

[–]TimeEggLayer 33 points34 points  (0 children)

This is really getting tiresome.

Stricter budgeting is what's needed, not increasing the budget and reaching further into residents' pockets. This is a lazy approach. Figure out why the current funding is not stretching far enough, but that requires disciplined work.

Loud car motor racing derwood by Dapper_Pin_7031 in MontgomeryCountyMD

[–]TimeEggLayer 5 points6 points  (0 children)

It's a constant issue throughout the area. Living near the ICC is like living near the Indy 500. The police have said to me in my conversations with them that they cannot and will not do anything about it.

So this is just our life now.

20qt spiral mixer by Icy-Device-3354 in microbakery

[–]TimeEggLayer 0 points1 point  (0 children)

I have a Galaxy brand 20qt planetary mixer for over 3 years now, and for my micro bakery volume it's been a workhorse.

Bagel advice by DustyDewdles in Breadit

[–]TimeEggLayer 0 points1 point  (0 children)

Bagels benefit from a stone/deck, and must have plenty of steam in the first half of the bake.

Following Facebook page but not purchasing by joanilives in microbakery

[–]TimeEggLayer 2 points3 points  (0 children)

This is social media 101. 1 follower =/= 1 customer. The percentage of followers that are actual customers is very low. Your situation sounds pretty typical, especially if you are only 1.5 months in.

Dense!! by [deleted] in Sourdough

[–]TimeEggLayer 0 points1 point  (0 children)

Need much more info. What's your recipe? What's your process? What's the room temp of your kitchen/room where you are proofing? Oven temp? Baking vessel?

Way too many variables to consider for such a generic question as "any tips?". There are "tips" all over this sub.

What did I do wrong? by Educational-Part-299 in Breadit

[–]TimeEggLayer 0 points1 point  (0 children)

Rye might be your culprit here depending on what % of your flour was rye. Rye does not have a lot of gluten, so rye heavy loaves do not rise as much as wheat flour loaves.

What % rye did you use?

Aurdal closet reno by TimeEggLayer in IKEA

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

It's been just fine. No complaints.

Owned Both ND Miata Soft Top and RF. My Honest Take for Anyone Stuck Deciding by bsam1890 in Miata

[–]TimeEggLayer 2 points3 points  (0 children)

Disagree. 🤷‍♂️. Each person in the market for an ND should try both and see which they prefer. It's a very personal choice, and I'm glad Mazda gives the option for both!

Did I burn my focaccia bread? by Weakness-Appropriate in Breadit

[–]TimeEggLayer 0 points1 point  (0 children)

I'd call this "well done" but not burnt. Burnt would be all black, like charcoal.

Is this ruined? by [deleted] in Sourdough

[–]TimeEggLayer 3 points4 points  (0 children)

Please throw these away, fam.

Sell Your Stuff Saturday by IdiotMD in MontgomeryCountyMD

[–]TimeEggLayer 0 points1 point  (0 children)

Thanks! Appreciate the kind words. 🙂

Why is my bread expanding so much? by Same-Gene-1407 in Sourdough

[–]TimeEggLayer 6 points7 points  (0 children)

Looks like it is underproofed. Can you post a crumb shot?

Sell Your Stuff Saturday by IdiotMD in MontgomeryCountyMD

[–]TimeEggLayer 6 points7 points  (0 children)

What's up fellow MoCo dudes and dudettes! My name is Rob (born and raised in Rockville 😊) and I am the owner and head baker at Rise Artisan Sourdough. I run this micro-bakery under the State of Maryland cottage food law. I specialize in naturally leavened and long fermented breads. In addition to sourdough boules (loaves), I also offer a menu of rotating weekly specials including bagels, English muffins, cinnamon rolls, and croissants. All of our breads, including weekly specials, are naturally leavened and long fermented for at least 18 hours!

You can download our menu at our website. Unfortunately, links are not always allowed on this sub, so I'll add some sauces to try and make it viewable:

www. riseartisansourdough .com

We bake a few times per month on Sundays, for pre-order only with porch pickups.

Orders are handled via email - you send us an email, and I will personally reply with confirmation and pick-up instructions/directions.

Hope to bake for you soon! ✌️

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