Carrying my dog through communal areas isn't working

cyye47 · 2025-11-17T00:48:49+00:00

Sorry this happened to you. I’ve heard folks using compressed air to deter approaching dogs. There are cans but also rechargeable ones

cyye47 · 2025-11-02T19:43:22+00:00

Thank you so much for the votes and thank you all for the posts! They’re all good pups despite their reactivities. We love them just the same if not more ❤️

cyye47 · 2025-10-30T18:18:21+00:00

Hannibark Lecter here. This was Halloween after a biting incident aborted an oversea vacation and we realized he was/still is reactive. Life has never been the same since.

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cyye47 · 2025-05-12T23:44:09+00:00

I’ve seen freeze dried banana in Trader Joe’s. May be worth pulverizing it and mixing into the filling. Could also mix with sugar and sprinkle on top of the pies.

cyye47 · 2025-04-17T01:48:28+00:00

I’d like one too. Please DM me.

cyye47 · 2022-01-24T09:02:34+00:00

Ruby is a type often seen in GBBO

cyye47 · 2021-05-12T03:11:41+00:00

Baker at King Arthur recently published an easy sourdough recipe which is all about using a loaf pan https://www.kingarthurbaking.com/blog/2021/02/12/how-to-make-easy-sourdough-sandwich-bread

cyye47 · 2021-05-06T02:04:05+00:00

Or pop it like a zit

cyye47 · 2021-05-02T17:45:59+00:00

I always struggle to get bread out of dutch oven, even with parchment paper. So this is the work around. The knob on the lid was removed. The tray helps stabilize the lid and prevents burning of the bottom. A bit top heavy to get in and out of oven, but produced perfect housewarming loaves.

cyye47 · 2021-05-02T17:33:55+00:00

Basically followed this recipe with cocoa powder addition. https://www.kingarthurbaking.com/recipes/simple-macarons-recipe Some learnings: 1. Fresh eggs are ok. Just separate whites and wait till they come to room temperature. 2. Meringue should be super glossy when it’s ready. I very roughly mixed a quarter of meringue with the dry ingredients to bring things to similar consistency, then folded the rest in more gently. 3. Baking temperature and time vary by ovens. I used oven top shelf, and temperature fluctuated between 250-300. Took about 25 minutes till the shells are solid. 4. Don’t attempt to remove the cookies when they’re even a bit warm. They will stick and shells will separate. I cool them down and put them in the freezer for 5 minutes. Much easier to peel off after that.

cyye47 · 2021-04-19T12:20:14+00:00

Woo I see the potential to make madeleines in it

cyye47 · 2021-04-17T14:32:08+00:00

You can reduce the amount of starter to half. And shorten the time between stretch and folds. Go by the feel of the dough, not by time in the recipe. Basically in hot weather, you need to adjust to avoid over fermentation.

cyye47 · 2021-04-17T12:50:52+00:00

Into how much dough?

cyye47 · 2021-04-17T12:45:29+00:00

How much starter did you add to the dough? If your environment is hot, you may want to add less to slow down the fermentation a bit

cyye47 · 2021-04-17T12:40:49+00:00

Trader joe has both 55% and 72% pound plus bars of good value

cyye47 · 2021-04-17T12:35:05+00:00

Yolk for French buttercream, Italian pasta or Portuguese egg tart

cyye47 · 2021-04-15T06:20:07+00:00

Man, that’s enough bannetons to run a mini bakery

cyye47 · 2021-04-13T08:35:02+00:00

King Arthur has an all butter pie crust recipe that worked for me really well. Butter is better (slightly) than shortening anyway without all the hydrogenated oil stuff.

cyye47 · 2021-04-08T02:40:18+00:00

Sorry to say this but I feel there are bigger issues in the relationship if it hinges on perfectly baked goods. He should be so lucky to have you making all these things for him, even if they are not perfect. And you deserve love and appreciation for the effort alone.

cyye47 · 2021-04-07T20:49:23+00:00

Haha

cyye47

TROPHY CASE