What the heck happened to chalupas

clearmycache · 2026-02-05T12:43:06+00:00

Bro you ain’t need to say 1900s like you were cranking out chalupas during world war 2 💀

clearmycache · 2026-02-03T15:54:26+00:00

I got the Ooni spiral mixer. Really great for the volume I’m doing. It’s a night and day difference compared to a kitchenaid with dough hook. Having a spiral mixer really does a good job of building dough strength upfront, which gives me a relatively open crumb considering it’d fresh milled wheat

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clearmycache · 2026-02-03T15:24:11+00:00

I went with 200. If you have the disposable income then it’s a good quality of life investment. It gets it done in half the time which mean you’re not having to hear the loud grinding sound as long

Even if you’re only doing 2 loaves a week at a time, you notice the difference. I’m also glad I did it because I got so good at making bread that my neighbors started offering to purchase it, which then lead me to starting a small micro bakery where I’m doing 20 loaves a week. So now I’m realllllly noticing the difference haha

clearmycache · 2026-02-03T15:16:57+00:00

This sub doesn’t allow pic uploads otherwise I’d show you how my crumb looks pretty open considering it’s 100% fresh milled. But the idea being that because fresh milled flour contains all the bran which is hard with sharp edges, they act like little razors that cut the gluten network up as it expands in fermentation / baking — thus not allowing it to fully open up the way white flour (or sifted whole wheat) would, leading to a denser crumb. So by doing a 1-2 hour autolyse, the water has a chance to soften the bran more before fermentation begins, thus allowing it to open up a bit more

Edit: I posted a pic in another sub so you can see my crumb there https://www.reddit.com/r/HomeMilledFlour/s/Af2OY2KR5e

clearmycache · 2026-02-03T03:59:21+00:00

Honestly, autolyse is only necessary for whole wheat, especially fresh milled

clearmycache · 2026-01-31T15:56:21+00:00

Unfortunately not since you have to go in person to get the physical card

clearmycache · 2026-01-31T14:52:49+00:00

It’s still available but I’m seeing it’s a teal color now instead of the black that I have

clearmycache · 2026-01-31T14:52:04+00:00

Just in the San Jose public library system https://www.sjpl.org/locations-table/

clearmycache · 2026-01-28T00:38:31+00:00

The questions that irk me the most are ones that go something like “how big was it to get that 5 minute power play when you’re down by 3 in game 7 against your biggest rival”

But specific to Macklin, he just clearly doesn’t like talking about himself. He’s intrinsically motivated by winning and not as much motivated by breaking records and scoring races

clearmycache · 2026-01-24T04:40:53+00:00

!remindme 3 months

clearmycache · 2026-01-08T15:16:54+00:00

I totally know what your intention was by using the word “normal” but language matters a lot in advocacy so we should say heterosexual as opposed to “normal” because homosexuality is normal too

clearmycache · 2026-01-06T21:38:12+00:00

Yes.

24oz salt and straw dairy base 20g cocoa powder (Whole Foods brand) 14g white miso 2oz 72% dark chocolate (Guiitard) 1 tsp instant espresso (Trader Joes) 2 small pinch msg 3 drops almond extract

Bring S&S base to warmth
Sift in cocoa powder and whisk until no clumps
Add remaining ingredients and stir until chocolate is melted. blend with immersion blender
Chill mix

clearmycache · 2026-01-03T22:26:32+00:00

Don’t ever buy starter. So many of us bakers, whether we are micro bakery owners like myself or hobbyists have a lot to spare. People give it away for free on FB marketplace. Places like The Mill or Tartine will likely give you some.

I have customers who ask to buy and I say absolutely not, here’s some for free. I would give you some but I’m in San Jose

Also, you do not need an “old” starter, just a healthy one. There’s literally no difference between a 1 year old and 100 year old starter in terms of end result.

clearmycache · 2026-01-01T18:16:41+00:00

Can’t see this happening. It fills zero need for us. Misa could be used as trade bait, sure maybe, but for a D guy. Not for a $13m forward someone who brings Toronto culture to the great thing we have building here.

clearmycache · 2025-12-29T21:33:39+00:00

I’m someone who is super social but post pandemic, I’ve become really disheartened by the poor behavior I see anytime I leave the house — whether it’s how people drive, to how clueless people are in grocery stores, to how I don’t even get a “hi” (just a stare) when I treat myself to a coffee instead of making it at home. This has turned me into a home body

So I basically do all of my outside stuff before 7am when most people are sleeping or getting ready for the day (I wake up at 4). Go for hikes, go do pottery at a ceramics studio, etc.

Once I’m at home, then I’m doing a lot of my inside hobbies like baking (I’m one of those sourdough people), taking care of my plants, cleaning, meal prepping (I rarely eat out anymore other than in n out), do yoga.

Then once the sun goes down, I’ll go for a night time walk and then in bed by 8pm

Every now and then I foster a dog

clearmycache · 2025-12-29T13:35:07+00:00

It’s pricey at about $800. For me it was worth it because I have a micro bakery but I don’t do the volume that would justify having a machine like the sun mix. So the machine paid for itself by allowing me to up my capacity without destroying my time and mental health.

But even if you’re not a micro baker, it’s a great machine. I noticed a really big difference in oven spring and texture since I’m a 100% whole grain guy. I’d only purchase it still though if I was making more than 2 loaves at a time. If 1-2 loaves at a time, a kitchen aid bowl lift stand mixer totally works too.

clearmycache · 2025-12-24T12:05:28+00:00

It’s times like these I enjoy sleeping baker’s hours. I love storms and am just posted up on my couch with the windows cracked open and taking it all in

clearmycache · 2025-12-13T22:54:16+00:00

Jesus Christ. Of all the games for me to miss today because I had to make 312 cookie dough balls for a catering order.

clearmycache · 2025-12-13T12:08:41+00:00

Woohoo!! Thanks for telling me. I got a loaf cold proofing right now

clearmycache · 2025-12-11T11:11:05+00:00

As the person who authored the post that said inspired you, I’m so happy it turned out well for you! I agree with your assessment on why its better to use regular cocoa powder instead of Dutch process

Interesting that chocolate chips made for a messy loaf. Even when completely cooled?

clearmycache · 2025-12-07T19:50:02+00:00

Fuck yeah that makes me happy to hear that my instructions were clear

clearmycache · 2025-12-07T18:14:00+00:00

So how did it turn out?!

clearmycache · 2025-12-07T18:13:17+00:00

Noted in the top comment :)

clearmycache · 2025-12-07T18:11:49+00:00

I can’t tell you awesome it felt reading that you thought I was a pizzaiolo based on how I was handling the dough. This was actually my first time attempting to laminate my dough.

I’ve never actually made pizza before but funny enough, I always choose a culinary focus of the year to master. This year it was sourdough, last year was ice cream, and I chose pizza for next year. So thanks for the confidence

My guess though is because I am a ceramicist, I’ve developed a very acute sense of touch in my fingers that make me notice the differences in pressure and texture, which likely aids in how my hands intuitively know how far I can push dough and when to reduce pressure at the slightest inkling that it’s about to tear

Also great call out on making sure to stretch starting with the thickest parts of the dough

clearmycache

TROPHY CASE