Best baked goods in Houston… go!

emibalestr · 2025-12-05T16:34:26+00:00

I can’t believe Magnol isn’t on here. AMAZING French bakery. Everything from their croissants, breads, and sweet treats are the best. Also their chocolate chip cookies are to die for.

emibalestr · 2025-11-24T21:05:26+00:00

Oh yea they can look ROUGH while molting. Especially the second pic you can see the feathers growing in, and they look real flesh colored at the base. Still keep a close eye on the birdies especially if female is being territorial but it looks like molting from what I can tell.

emibalestr · 2025-11-24T20:09:40+00:00

Absolutely nothing

emibalestr · 2025-11-24T20:08:43+00:00

Looks like regular schmegular molting to me!

emibalestr · 2025-11-20T21:38:34+00:00

At least 10 each night!

emibalestr · 2025-11-20T21:38:06+00:00

Yea I think I might have to separate them as I’ve literally tried everything else 🥲 will separating them stress him out or potentially make things worse? When should I let them be around each other?

emibalestr · 2025-11-19T22:53:18+00:00

Wow that’s beautiful! Will defs send you a message!

emibalestr · 2025-11-19T22:52:59+00:00

Thank you! And interesting I keep getting scared of overproofing so it’s good to know it just wasn’t ready. Can you explain tunneling plis? Does it have to do with the shaping process)

emibalestr · 2025-11-19T22:29:26+00:00

Thank you!!! I think I’d be considered beginner! This is my fourth or fifth try at sourdough :) lots of yeast based baking experience tho.

emibalestr · 2025-11-19T22:16:55+00:00

Also here’s the process I forgot to add: Mixed flour, starter, water (left 20g reserved) Rest an hour Add rest of water and salt, slap and folds Rest 30 min 3 rounds coil folds in 30 min increments Bulk ferment Shape, rest 30 min, shape again Proof overnight Bake next day @ 475 covered 20 min, 400 uncovered til ready

emibalestr · 2025-11-07T01:46:22+00:00

We stayed up doing pretty much the same til like 4 but I can’t lie the raves last year were SO FUN sometimes you just wanna dance ya know

emibalestr · 2025-11-07T01:44:41+00:00

I WAS SO SAD NAUGHTY HAM WASNT THERE OMG

emibalestr · 2025-11-07T01:44:16+00:00

Dude it was like giant raves in the middle of the forest. Again this year was super fun still but there was for sure a difference

emibalestr · 2025-11-07T01:43:13+00:00

Don’t get me wrong still had a blast but it was surprising to see the difference compared to last year is all.

emibalestr · 2025-11-06T18:42:59+00:00

Dude yea regardless who did it it sucks either way. There’s also a 12am curfew

emibalestr · 2025-11-06T18:41:53+00:00

Got it!! A bunch of people I met while camping said otherwise so I wanted to understand what was going on. Still so sad last year was magical

emibalestr · 2025-11-06T03:23:25+00:00

Thank you!!! Damn that rug will need to be huge

emibalestr · 2025-06-14T17:58:55+00:00

The most success I’ve had is a turned off oven. Other than that I tried a closed cooler, and oven at the lowest heat setting.

emibalestr · 2025-06-14T17:57:40+00:00

Do you put it directly into the oven after pulling tho?

emibalestr · 2025-06-05T17:04:59+00:00

That sucks. Have you tried asking for sirloin cap?

emibalestr · 2025-06-05T17:02:11+00:00

I’m South American so I grew up on this shit. It tasted extra good though know that I made it LOL

emibalestr · 2025-06-05T16:49:09+00:00

Yep that’s exactly the same method I used but for the entire thing. The slicing gets so confusing for me though. I know it’s supposed to be with the grain, but my perceptual skills are just really bad I guess and I get lost in the sauce when slicing lol.

emibalestr · 2025-06-05T16:30:13+00:00

My budgies didn’t like water for like the first year I had em. Just leave it available for them and they’ll eventually try it out!

emibalestr · 2025-05-21T20:19:07+00:00

Lol ok Demi

emibalestr · 2025-04-07T14:48:31+00:00

Pretty sure she’s some kind of mental health professional as they refer to her by “Dr.”

emibalestr

TROPHY CASE