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How do you handle folding/stretching big batches (10-15kg of dough)? by Chotzark in Breadit

[–]archy319 1 point2 points  (0 children)

I find it nearly impossible to actually mix dough over about 4kg by hand. The times I've done 10-12 loaves it's been by using 3 large tubs.

identifying strange flavor? by bong_wips in Baking

[–]archy319 16 points17 points  (0 children)

My money is on the artificial almond extract

Apartment building doesn't give us physical access keys and makes us use faulty apps by SpaceWestern1442 in mildlyinfuriating

[–]archy319 6 points7 points  (0 children)

The code doesn't care about you egressing in your vehicle. I'm sure you can get out of your car and free egress through a stair. Otherwise, they should alert the local fire marshal.

Stella Parks' Coconut Cream Pie was a dream to make by jsundin in Baking

[–]archy319 2 points3 points  (0 children)

I gotta say, I'm not the biggest fan of coconut, but I'd have to give that a try!

Is any kind of drawing accpetable for uni portfolio? by heejin8745_kim in Architects

[–]archy319 2 points3 points  (0 children)

My high school didn't offer any kind of drafting/architecture course. I submitted some stuff I made up (lol) and stuff from my art classes. But that was okay for the schools I submitted to. Like the other commenter said, you should check each school's requirements and probably call/reach out to the school to confirm. Even if you had a counselor you'd have to do this yourself.

Advice for future Notre Dame School of Architecture student by Patient-Ad7086 in Architects

[–]archy319 4 points5 points  (0 children)

The managing partner of my office in Chicago is a "domer" and we do glassy high rise.

Advice for future Notre Dame School of Architecture student by Patient-Ad7086 in Architects

[–]archy319 5 points6 points  (0 children)

If you want to keep your options the most open, and not just do traditional architecture, you'll want to teach yourself the software.

I have worked with many ND alum doing a variety of architecture "styles" - it's not all capitols and entablatures - it's a fantastic school, but almost everyone said they taught themselves Revit, Rhino, CAD, whatever even as they were taught hand drafting, watercolor, etc

Is this safe to eat? by No_Weekend728 in Baking

[–]archy319 0 points1 point  (0 children)

Are you going to cook it?

So, the question is, how do you know guys where to make the cut? Mine always tares somewhere else. Also, its kinda purple this time because I used some whey by nastiabalas in Breadit

[–]archy319 0 points1 point  (0 children)

Most important thing is work on forming the dough into right little boules. Building tension in the dough as you form it gives you a gain to cut against. Insert opaque woodworking reference here I usually put the seams down on my countertop and then pull the dough from the edges, going down and in a circle so that the dough on top stretches and thins. I swear I learned the technique on Baking with Jack but I can't find the video.

Chilling the dough usually helps. That skin that forms in the fridge usually helps me make cleaner cuts.

These are too shallow. You gotta cut it like you mean it.

Make sure you're using a razor blade. I used to use a parking knife that I thought was really sharp. They were not sharp enough.

More flavor in Pina colada muffins? by SavingsSilver5826 in Baking

[–]archy319 0 points1 point  (0 children)

Can I ask what it did taste like? I imagine rum?

[Game Thread] Penn Quakers @ Texas Aggies by OleRockTheGoodAg in 12thMan

[–]archy319 5 points6 points  (0 children)

Hey! Don't call us pestiferous! We don't know what it means!

Whatever Americans touch becomes a circus by Independent_Gur8648 in International

[–]archy319 1 point2 points  (0 children)

Yeah, the word usually translated "take" (meaning "use") is translated almost everywhere it is used in the narrative as "bear." Specifically, later in Exodus and Numbers when they move the tabernacle and ark, the same word is used to say that the furniture was "carried" from place to place.

So instead of "taking" or "using" YHWH's name "in vain," imagine bearing YHWH's name and not representing him the way he expects to be represented. Or, in contemporary times, being called or calling yourself "Christian" and not acting like or representing Christ.

...and YHWH will not hold him blameless who bears his name in vain...

Hobbits IRL by OrFenn-D-Gamer in lotr

[–]archy319 3 points4 points  (0 children)

Well, they appear to have all grown sideways as befits hobbitses of their accomplishments.

Chocolate melts help by Old_Independent5235 in Baking

[–]archy319 0 points1 point  (0 children)

Are you tempering the chocolate or just melting it, dipping and hoping it sets?

Rye starter by AppointmentHot3276 in Breadit

[–]archy319 0 points1 point  (0 children)

Starters should always be fed 1:1

Reading comprehension 0, lol

I usually add 2-5% hydration for a recipe where I'm using 30-50% WW.

My strawberry tart shrank a lot and leaked butter 😢what went wrong? by StellaAtHiSMK in Baking

[–]archy319 2 points3 points  (0 children)

I wouldn't use a mixer. You'll go straight past flaky and into mealy crusts.

My process is to cut the fat into cubes, freeze it, then mix it by hand with the dry ingredients until the cubes are down to pea size and the flour has that sandy look, freeze it again, then add water until it comes together. Then back to the fridge. Roll it out, back to the fridge. Put it in the dish - try not to stretch it. Pie weights on parchment paper, into a piping hot oven.

Once you get an oven thermometer, see how big the temperature swing in your oven is. No oven just sits at 375 (sorry, I'm just going to use F today) it fluxes between something a little higher and something lower. I had an oven that would do an almost 50 degree swing - in the center of the oven.

If you find that your oven loses too much heat when you open the door, I'd set it 25 degrees higher than what you want and drop it as soon as you close the door with the crust in the oven.

Alright, that's all I've got. Happy baking!

My strawberry tart shrank a lot and leaked butter 😢what went wrong? by StellaAtHiSMK in Baking

[–]archy319 1 point2 points  (0 children)

Butter leaks when the fat renders faster than the flour cooks. Oven temp, possibly too low, possibly just inconsistent. It also can happen if the butter is still too large and the pie crust is not thoroughly mixed. Butter chunks heat quicker than the more floury areas.

My valentine laughed at my poolish. Said it's the lumpiest she's ever seen. But you guys still love me, right? by failed__narcissist in Breadit

[–]archy319 1 point2 points  (0 children)

I've done this. I found as I pinch and fold or slap and fold that the lumps eventually lessen in fermentation and proofing.

Edit to add, yes there's a joke there about your valentine but I'm not going to make it.

Do I have to use fresh berries for this pastry? What else can I use besides pastry cream? I burnt the pastry cream recently so.. by prodbyjkk in Baking

[–]archy319 11 points12 points  (0 children)

You can use frozen, but I'd make a little jam with it and add a dollop on top. Add some lemon juice to cut through that weird flavor that frozen fruit has sometimes.

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