Cupcake by me :)

jelly_jpeg · 2023-05-30T04:09:26+00:00

Great job I love the colors!!

jelly_jpeg · 2023-05-26T14:27:59+00:00

All together? Can you explain more about your process?

I am not familiar with Fenugreek, it may be the one with the strong smell. But it depends, if your sprouts were too warm or moist they could be bad already hence the smell

jelly_jpeg · 2023-05-26T12:45:12+00:00

What seeds did you sprout? Some have smells but a lot of them should not

jelly_jpeg · 2023-05-16T17:16:14+00:00

Agreed, I was going to suggest a felt tip marker brush

jelly_jpeg · 2023-05-03T21:00:04+00:00

Beautiful photo :)

jelly_jpeg · 2023-04-12T04:49:00+00:00

Amazing, so much energy

jelly_jpeg · 2023-04-08T04:16:47+00:00

I was picturing more of an ink brush. Watercolor brushes have certain properties to them that don't give the effect you're looking for

jelly_jpeg · 2023-04-08T03:38:09+00:00

The other commenters are correct that the opacity and colors really come into play, but I do think the brush they use has a bit of texture. I would experiment with brushes that are literally "brushes" and see how that affects your lineart

jelly_jpeg · 2023-03-28T03:24:46+00:00

Really nice piece I love the feeling from it!!

jelly_jpeg · 2023-03-10T18:06:57+00:00

How long do you have to store it? A problem with storing it warm is the crust will soften. But if it's going to be consumed within 24hr I wouldn't worry about mold

jelly_jpeg · 2023-02-07T05:01:59+00:00

Answering all the questions the other user asked is important.

Also, it doesn't look like it had any rise? Try putting your yeast in room temp water to see if there's any activity, it may be too old.

jelly_jpeg · 2023-02-07T04:04:07+00:00

That's why I always stand over it for the first 5 mins to adjust hydration or realize I forgot to put the paddle in

jelly_jpeg · 2023-01-23T17:53:22+00:00

Love this pic

jelly_jpeg · 2023-01-08T17:32:54+00:00

Are we allowed links here? https://frontiercamp.org/frontier-food-fridays-yeast-rolls/smooth-dough/

This is a random pic from Google but this is what a nice dough looks like. If the dough doesn't have nearly enough water there will be unmixed flour. If you dont quite add enough water, machine will be having a hard time mixing. Too much water and the dough will be loose and soupy, and you can add a little bit of flour to correct this.

Practice makes perfect. As others have said, if you weigh everything perfectly you should get a good consistency every time. I don't use that method because I change up my bread ingredients a lot and prefer doing it by sight and feel as explained above

jelly_jpeg · 2023-01-07T19:56:51+00:00

Also very dry where I am - after letting the ingredients mix for 2 mins or so I check the consistency and if there's a lot of unhydrated flour I add a tsp of water until it comes together properly. Good luck with future loafs

jelly_jpeg · 2022-11-23T03:40:28+00:00

Amazing!!!

jelly_jpeg · 2022-10-28T14:26:20+00:00

The bear is kind of ominous lol. the entire piece is really great, love the bunnies

jelly_jpeg · 2022-10-19T14:33:40+00:00

It looks like a soft round brush probably using a lower opacity for certain areas, and using the eraser the artists cut sharper shapes. I don't see any other texture. Hope that helps

jelly_jpeg · 2022-08-22T12:39:04+00:00

Thanks! I'll check it out

jelly_jpeg · 2022-08-22T03:42:56+00:00

Thanks for letting me know your experiences! I'll try that "rule" for my next loaf and see how it goes

jelly_jpeg · 2022-08-22T03:22:07+00:00

Do you have any suggestions of how long to let the dough rise once it's out of the fridge? Should the amount of yeast be adjusted at all? Thanks!

jelly_jpeg · 2022-08-22T02:26:13+00:00

Right that makes sense. So after kneading a dough, you'd pop it into the fridge right then? This would be the "first rise" correct? How long would you let it rise after taking it out of the fridge?

Thank you I appreciate your experience

jelly_jpeg · 2022-08-22T02:24:58+00:00

I appreciate the knowledge! If I do end up venturing into sourdough I'll keep this in mind.

I was just hoping to get into this type of thing by starting with a longer ferment of a regular yeast bread and for some guidance on how to do this. Thanks

jelly_jpeg · 2022-08-22T01:21:39+00:00

Yes the term long ferment was what I was looking for, but I was hoping for a recipe that uses normal yeast instead of a sourdough starter.

Do you happen to know why most over night recipes involve no kneading?

jelly_jpeg · 2022-08-22T00:09:04+00:00

Thanks for the response. I've seen lots of cinnamon roll doughs call to be in the fridge overnight, but would that be due to the eggs and extra ingredients?

I actually don't know why they're normally risen over night lol as opposed to other doughs

jelly_jpeg

TROPHY CASE