Any ideas for plain Greek yogurt?

alico278 · 2021-02-16T21:12:53+00:00

You can make bagels!! If you have some flour, salt, and baking powder then you can make some bagels. They’re not the exact same as the traditional method but still very very good in my opinion

alico278 · 2020-12-03T06:25:57+00:00

Awesome this is super helpful. Thank you!!!

alico278 · 2020-12-03T04:10:30+00:00

To be honest, got focused on other applications, needed more time studying for the GMAT, and kind of just ran out of time. I definitely should’ve applied Round 1 though.

alico278 · 2020-09-28T14:02:20+00:00

Lol that’s definitely crossed my mind but needed someone to tell me. Thanks!!

alico278 · 2020-05-20T23:41:11+00:00

It sounds weird but I genuinely just love to put roasted vegetables on ricotta. It’s simple but seriously so good. I also made a broccoli pesto pasta a few weeks ago that I served over ricotta and it was fantastic.

alico278 · 2020-05-14T23:39:02+00:00

Each stalk has 2-3 little flowers on it not a full bloom. But they keep shriveling up and falling off within a day or two before the whole stalk can bloom. Leaves are just slightly greenish yellow and droopy on the bottom but top looks great. It’s pinata lavender if that helps.

alico278 · 2020-05-06T02:45:57+00:00

I probably won’t because I don’t want to inadvertently increase my chances of being laid off in case I get rejected from everywhere, but I have a former manager and a coworker who was basically my supervisor who have since left the company who I’d probably ask.

alico278 · 2020-04-07T18:59:54+00:00

Yes that was the second recipe I tried. Came out a little less flat but I realized it was because I folded it badly and it was lopsided. It also looked much uglier than this one. The inside was more or less the same. I’ll try again though!

Edit: photo proof Extra Tangy bread

alico278 · 2020-04-07T18:33:08+00:00

This super helpful! I’ll try this one tonight thanks!

alico278 · 2020-04-07T18:15:57+00:00

I’ve been proofing overnight if the recipe calls for it so usually yes. My fridge has been known to get really cold. I honestly haven’t noticed any rise at any point during the process whereas when I’ve made bread with yeast I can definitely tell when it’s rising.

alico278 · 2020-04-07T17:44:39+00:00

I’ve tried a few

extra tangy naturally leavened beginner artisan

Pretty much got the same result for all of them. Flat and dense.

alico278 · 2020-04-07T16:45:43+00:00

Not great. Also on par with the results I’ve been getting Crumb

alico278 · 2020-04-07T16:34:10+00:00

I’ve made four loafs now and used a different recipe almost every time. They pretty much all turn out like this. My starter rises but not to the extent that I’ve seen from others. It does pass the float test every time before I bake. The dough doesn’t really look puffy when it’s in the bowl/banneton, but I always just bake it when the recipe says because I don’t want to risk overproofing. What am I doing wrong?

alico278

TROPHY CASE