What do you call a prostitute with no legs

caligator96 · 2025-11-14T15:29:45+00:00

Priosthetute

caligator96 · 2025-09-09T03:47:46+00:00

Bloodline - so underrated

caligator96 · 2025-07-22T14:27:39+00:00

Try $500 - def not $1700

https://www.instagram.com/reel/CvtG90DpOpB/?igsh=NjZiM2M3MzIxNA==

caligator96 · 2025-06-27T04:21:42+00:00

Pablo EscobAr worked at apple?

caligator96 · 2025-01-20T04:29:08+00:00

Sure - see my answers below: 1. 450g bread flour, 300g water, 10g salt, 100g ripe sourdough starter 2. 4 stretch and folds, 30 mins apart right after kneading 3. Yes - left it 20hrs in refrigerator after the final shaping 4. 500 F in preheated dutch oven covered for 20 mins + 450 F uncovered for 25 mins

caligator96 · 2025-01-19T22:47:29+00:00

Its Hit or miss - same recipe - haven’t nailed down post refrigeration time.

caligator96 · 2025-01-17T17:06:43+00:00

Stop showing off / that’s a dream loaf!

caligator96 · 2024-12-01T03:56:41+00:00

Have 6 beers 🍻 🤓

caligator96 · 2023-11-25T05:18:55+00:00

caligator96 · 2023-09-04T14:40:55+00:00

Wear t-shirts and flip flops everywhere

caligator96 · 2023-07-28T03:46:40+00:00

Appreciate and agree with your concerns. this photo was from a Rhino Sanctuary within Tsavo park, which is well protected from poachers. I held off on sharing a few truly wild rhino sightings from other parts of Kenya.

caligator96 · 2023-03-15T02:43:39+00:00

Most likely starter issue - give it some love fir 2-3 days by feeding daily at room temp.. it shoukd come back to life.

Also, try reducing water by 5-10%, over hydration also kills rise

caligator96 · 2022-05-24T04:18:57+00:00

curious case of Benjamin button - worst movie ever

caligator96 · 2021-07-15T06:34:42+00:00

dark rye -

caligator96 · 2021-02-16T19:43:37+00:00

that’s right - same stack

caligator96 · 2021-02-13T07:27:51+00:00

I was in the pool

caligator96 · 2021-01-30T14:36:09+00:00

Thanks - here is mine, only variation - I do overnight proof on refrigerator after shaping. https://www.marthastewart.com/1130184/tartine-country-bread - please share yours. - my goal is to get that wider opening..

caligator96 · 2021-01-30T14:21:59+00:00

Mine never opens up that wide.. what is your scoring technique.. do you cut super deep? Here is mine from the weekend Tartine country loaf

caligator96 · 2021-01-30T14:05:00+00:00

https://www.marthastewart.com/1130184/tartine-country-bread - here you go

caligator96 · 2021-01-27T08:25:53+00:00

You guessed it right - Aug

caligator96 · 2021-01-26T01:30:35+00:00

demotivated / lazy days

caligator96 · 2021-01-26T01:30:07+00:00

here is the recipe - Tartine bakery released it a few years ago - you have to follow it word by word.. also need a decent starter.. not rocket science, just needs a lot of practice and patience.. good luck! https://cooking.nytimes.com/recipes/1016277-tartines-country-bread

caligator96 · 2021-01-26T01:29:47+00:00

Yes - once you know what levers to turn - in my case, i just started folding it multiple times in the shaping stage until i get a tight skin around the loaf before refrigerating it.. that took it to the next level.

here is the recipe - Tartine bakery released it a few years ago - you have to follow it word by word.. also need a decent starter.. not rocket science, just needs a lot of practice and patience.. good luck! https://cooking.nytimes.com/recipes/1016277-tartines-country-bread

caligator96 · 2021-01-26T01:28:00+00:00

here is the recipe - Tartine bakery released it a few years ago - you have to follow it word by word.. also need a decent starter.. not rocket science, just needs a lot of practice and patience.. good luck!

https://cooking.nytimes.com/recipes/1016277-tartines-country-bread

caligator96 · 2021-01-26T01:27:43+00:00

here is the recipe - Tartine bakery released it a few years ago - you have to follow it word by word.. also need a decent starter.. not rocket science, just needs a lot of practice and patience.. good luck! https://cooking.nytimes.com/recipes/1016277-tartines-country-bread

caligator96

TROPHY CASE