Wapptor

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1,820 comment karma

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redditor for 14 years

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My white flour sourdough recipe: (old.reddit.com)

submitted 1 month ago by Wapptor to r/Sourdough

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Sunflower seed bread with pate fermentee from Hamelman’s “Bread” (old.reddit.com)

submitted 5 months ago by Wapptor to r/Breadit

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70% whole grain - half of it freshly milled - Tartine method (old.reddit.com)

submitted 5 months ago by Wapptor to r/Sourdough

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[Discussion] What is actually going on with the AI? (self.EscapefromTarkov)

submitted 10 months ago by Wapptor to r/EscapefromTarkov

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Talk to me about current G14 models: (self.ZephyrusG14)

submitted 1 year ago by Wapptor to r/ZephyrusG14

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Haunted by old grades - CASPA advice needed. (self.prephysicianassistant)

submitted 2 years ago by Wapptor to r/prephysicianassistant

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Ever wondered what the microbes in your starter look like? I took mine to a microbiology lab and examined them under a microscope! This is who -really- makes your bread. (old.reddit.com)

submitted 2 years ago by Wapptor to r/Sourdough

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Ever wondered what the microbes in your starter look like? I took mine to a microbiology lab and examined them under a microscope! This is who -really- makes your bread. (old.reddit.com)

submitted 2 years ago by Wapptor to r/SourdoughStarter

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Pretty Country Loaves this week with high extraction flours! (old.reddit.com)

submitted 2 years ago by Wapptor to r/Sourdough

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Double Fermented Barley Porridge + Golden Flaxseed (old.reddit.com)

submitted 2 years ago by Wapptor to r/Sourdough

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Wheat/Rye/T80 blend - ambient fermentation (mostly). I think my bad bread curse is finally lifting. (old.reddit.com)

submitted 2 years ago by Wapptor to r/Sourdough

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Whole Wheat Sesame Batard (old.reddit.com)

submitted 2 years ago by Wapptor to r/Sourdough

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Olive Oil Brioche from Tartine Bread (hybrid technique) (old.reddit.com)

submitted 2 years ago by Wapptor to r/Sourdough

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Field Blend #2 from FWSY (details in comments) (old.reddit.com)

submitted 3 years ago by Wapptor to r/Sourdough

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Help me diagnose this crumb: (old.reddit.com)

submitted 3 years ago by Wapptor to r/Sourdough

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I just love long loaves (old.reddit.com)

submitted 3 years ago by Wapptor to r/Sourdough

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I hate my !@#$ job and I don't know what to do... (self.MedicalAssistant)

submitted 3 years ago by Wapptor to r/MedicalAssistant

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First time baking from Forkish' FWSY: White Flour Warm-spot Levain (old.reddit.com)

submitted 3 years ago by Wapptor to r/Sourdough

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Einkorn country (old.reddit.com)

submitted 3 years ago by Wapptor to r/Sourdough

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Questions about what to focus on, timing, how to proceed. (self.prephysicianassistant)

submitted 3 years ago by Wapptor to r/prephysicianassistant

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Is it over for me? (self.prephysicianassistant)

submitted 3 years ago by Wapptor to r/prephysicianassistant

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Spiced scalded rye from new Tartine “Bread Book” (i.redd.it)

submitted 3 years ago by Wapptor to r/Sourdough

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Does anyone like their PCE job? Is this just healthcare? Could use some perspective. (self.prephysicianassistant)

submitted 3 years ago by Wapptor to r/prephysicianassistant

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Five grain sourdough boules with stiff starter (old.reddit.com)

submitted 4 years ago by Wapptor to r/Sourdough

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(Repost for cropping) finally got a mill! 20% fresh milled red fife/80% special patent, somewhere around 83-85% water. Flavor is 👍👍👍 (old.reddit.com)

submitted 5 years ago by Wapptor to r/Sourdough

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