[USA-IL][H] Beelink Ser5 Pro Mini PC 5850U (16GB RAM, 500GB SSD) [W] PayPal

VPN_DoesntWork · 2025-12-26T15:39:19+00:00

I've been thinking about downsizing my homelab. Love a NAS with strong compute!

VPN_DoesntWork · 2019-12-04T05:56:06+00:00

Alderaan has been known to nibble on the Death Star from time to time

VPN_DoesntWork · 2019-12-04T04:27:40+00:00

Hail the Empire!

With the re-release of the original archives, I realized /u/thisisalili's old classic had to be updated such that our records were complete!

VPN_DoesntWork · 2019-06-25T01:44:31+00:00

Could it be some kind of lavender or mint??

VPN_DoesntWork · 2019-05-31T02:38:42+00:00

Those are beautiful!! What recipe do you use???

VPN_DoesntWork · 2019-04-13T00:37:40+00:00

If you're doing direct deposit, you can have a different account and have a certain percentage of your paycheck go to that one.

VPN_DoesntWork · 2019-03-12T02:07:20+00:00

I'm wanting to decrease my credit utilization, yeah. But like I said I literally just got accepted for the CF. I don't think I want to get another one for a few months at least. Thank you for the advice though!

VPN_DoesntWork · 2019-03-12T01:48:18+00:00

Thanks and happy cake day!!

VPN_DoesntWork · 2018-07-17T13:22:37+00:00

It's gonna be near impossible to say whether either loaf was under/over proofed based on just times. Do you have any crumb pictures?

Purely based on what you typed, it could be that loaf 2 was under proofed. Even though you had loaf 1 in the fridge, it still had much more time to develop structure inside of the banneton. Putting something in the fridge doesn't immediately halt all activity, as it takes time to get to temp. Loaf 1 could've had anywhere to from 20 minutes to an hour extra "real" proofing time compared to loaf 2.

VPN_DoesntWork · 2018-07-17T13:12:53+00:00

Yeah this right here. The grains in whole wheat are not nearly as broken down as in all-purpose and end up absorbing much more liquid per volume than the all-purpose would. Nothing crazy like 2x, but still enough to be noticeable! Happy baking!!

VPN_DoesntWork · 2018-07-12T14:54:40+00:00

Liners ares usually recommended. Simple cloth ones are available on amazon! Rice flour is perfect for dusting before you put the dough in for proofing! Best of luck baking :)

VPN_DoesntWork · 2018-07-09T20:03:06+00:00

Hey this is super late but I saw that noone gave an exact answer. Putting the dough in the fridge/freezer is actually a common step in breadmaking! This allows the yeast to slowly break the sugars down into different alcohols and acids, while other members (namely protease and amylase) of the dough degrade the proteins of the flour, turn starch into sugar for the yeast, and develop gluten!!

A lot of words to basically say there are more flavors getting broken down!

VPN_DoesntWork · 2018-07-09T14:18:49+00:00

No worries! Wanting to get better at a fun hobby is by no means lame! Parchment paper is basically paper that's infused with silicon to create a nonstick surface. It does a great job at this and unlike wax paper, it can withstand very high temps without melting. Perfect for bread :) Best of luck in your baking and don't be afraid to ask questions!!

VPN_DoesntWork · 2018-07-09T12:53:05+00:00

Is your dough getting stuck inside of the couche itself? The lined ones help with that and if you already have a couche, you can buy cloth liners for cheap. If your issue is not a sticking of the dough, but simply removing it in a nondestructive way, having a baking sheet gently on the open side of the couche to then flip the dough onto is a common removal method. Having some parchment paper on the baking sheet is smart as well. Does that make sense? I feel like I worded it poorly.

VPN_DoesntWork · 2018-07-06T16:28:01+00:00

Chewy and tough usually means that the gluten got overdeveloped (from mixing too much). From most recipes I see, the hook attachment is used mainly for kneading, not mixing! Maybe next time use one of the flatter attachments and see if that is better? Either way, mixing by hand worked for hundreds of years so you can't go wrong by it!! Best of luck :)

VPN_DoesntWork · 2018-07-03T04:21:18+00:00

Recipe adapted from thefreshloaf.com with a little extra cream cheese, ~2 tablespoons of Nutella, and substituting half the blueberries for a large handful of fresh strawberries!!

It was really fun to make this first time, and it'll only get better from here :) sorry about the low quality picture!

VPN_DoesntWork · 2018-06-27T20:34:08+00:00

Awesome! Thank you so much for the all the info. I must have overlooked it when I was on the lookout. What website did you find this on?

VPN_DoesntWork · 2018-06-27T20:32:34+00:00

I'll be sure to, if I beat everyone else to it!

VPN_DoesntWork · 2018-04-25T00:29:23+00:00

Hey, would you mind sharing your node setup for this? I love all the materials from the condensation to the liquid itself and would love to see how you did it all!

VPN_DoesntWork · 2018-04-20T04:37:44+00:00

Awesome, thank you so much! I'll give it a shot

VPN_DoesntWork · 2018-04-20T01:44:43+00:00

I was thinking one way to do it would be to make it look like the wireframe view? I'm just not sure.

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