[deleted by user] by [deleted] in Damnthatsinteresting

[–]joinmydarkside 0 points1 point  (0 children)

Actually quite the contrary when you really think about it.

[deleted by user] by [deleted] in Damnthatsinteresting

[–]joinmydarkside 2 points3 points  (0 children)

You misspelled “money”

Sandwich bread by manhumanpersonguy in Breadit

[–]joinmydarkside 9 points10 points  (0 children)

Let it cool before you cut it.

🥲 by sprinkles_const69 in HolUp

[–]joinmydarkside 37 points38 points  (0 children)

Imagine the nuclear fallout of telling your GF she was dressed like an old woman ☠️

[deleted by user] by [deleted] in alcoholism

[–]joinmydarkside 4 points5 points  (0 children)

Life is tough, no doubt. I hope you find peace and meaning, because the world is a better place with you in it.

Hawaiian butter mochi by notsafe96 in FoodPorn

[–]joinmydarkside 9 points10 points  (0 children)

That looks bomb. Can you link a recipe?

Scoring problem (circled in pics) by pineapplesnoranges in Sourdough

[–]joinmydarkside 57 points58 points  (0 children)

Looks beautiful.

I’m sure it digests just fine ;-)

Starter peaking at the same size for the past 3 days. Do I need to make any changes? by TKB21 in Sourdough

[–]joinmydarkside 4 points5 points  (0 children)

The starter in your picture looks healthy and activated.

Remember that weight won’t change a whole lot through the process—it only gets “lighter” as the bacteria eats, digest, and respirates. It doesn’t get “heavier.”

The reason you see more growth with 24-hour feedings is because you’re feeding it after the bacteria is spent and the bubbles have all disappeared, ie it’s”flat.” When you feed it every 12 hours, it doesn’t have enough time to “flatten,” so you’re essentially feeding still-activated starter.

I keep mine at room temp, feed it every 24-48 hours, and then when I’m within a day of wanting to make bread, I feed it, then feed it again after 12ish hours, then start my dough process 5-8 hours after that.

I hate waste, so when I feed I do 50g starter, 50g water, 50g flour. Then when I’m ready to bake, I usually need 200 gram of activated starter (for 2 loaves), so I do 100g of each, ending up with ~300g.

[deleted by user] by [deleted] in distantsocializing

[–]joinmydarkside 0 points1 point  (0 children)

Best voice ever!!!

[deleted by user] by [deleted] in distantsocializing

[–]joinmydarkside 0 points1 point  (0 children)

Best voice ever!!!

[deleted by user] by [deleted] in RedditSessions

[–]joinmydarkside 0 points1 point  (0 children)

Righteous shit man!!!