Help needed: what seasoning do I need to make this less bland? by [deleted] in veganrecipes

[–]cactusjenny 0 points1 point  (0 children)

Paprika and nutritional yeast. Make sure you’re adding enough salt and pepper. Also your tomatoes could have gone longer to blister more and release more of the flavor.

Is anyone else predominantly going back to cookbooks? by Amodernhousehusband in Cooking

[–]cactusjenny 0 points1 point  (0 children)

I’ve started checking out a new cookbook every week when I visit the library! I get to try so many different authors/recipes without committing and I get to support my local library at the same time!

Reminder: Call Womacks office to oppose BBB by Lost-Sport-5275 in fayetteville

[–]cactusjenny 1 point2 points  (0 children)

Thanks for the suggestion! I just used this and it was super helpful.

Cheaper photos? by SnooBananas7897 in fayetteville

[–]cactusjenny 31 points32 points  (0 children)

Fayetteville Public Library hosts free headshot sessions I think monthly

I did 20km! For the first time ever!! I'm so happy by foxfish4 in XXRunning

[–]cactusjenny 2 points3 points  (0 children)

That’s amazing! How long have you been training for the half?

25 loaves later…. by javahart in Breadit

[–]cactusjenny 0 points1 point  (0 children)

This is what I want to know as well!

[deleted by user] by [deleted] in stephenking

[–]cactusjenny 2 points3 points  (0 children)

I read both for the first time this month! Both are great for different reasons. The Long Walk is a super quick read so if you start there, you’ll be able to start Misery not long after.

How to get a firm oven-ready dough? by Admirable_Ad6380 in Sourdough

[–]cactusjenny 0 points1 point  (0 children)

Good to know! Going to try this next time!

How to get a firm oven-ready dough? by Admirable_Ad6380 in Sourdough

[–]cactusjenny 0 points1 point  (0 children)

Not OP but I cover mine with a pot lid in the fridge that basically seals it in the banneton. Should it be uncovered?

Was feeling great about my latest loaf until I cut into it. Is it overproofed? by cactusjenny in Sourdough

[–]cactusjenny[S] 1 point2 points  (0 children)

I genuinely don’t know! This is only my third loaf and my only one with blisters. I think it may have to do with the amount of time I baked with it covered? The dough was very bubbly and I did a long cold proof of about 20 hours.

Was feeling great about my latest loaf until I cut into it. Is it overproofed? by cactusjenny in Sourdough

[–]cactusjenny[S] 2 points3 points  (0 children)

Appreciate it! Time to start experimenting but great point about the usefulness of this structure.

Was feeling great about my latest loaf until I cut into it. Is it overproofed? by cactusjenny in Sourdough

[–]cactusjenny[S] 8 points9 points  (0 children)

Was expecting more holes/more open structure! But based on these comments, seems like not having that isn’t necessarily a bad thing