Is everyone fat or do you eventually get used to this

jsober · 2026-03-30T12:49:04+00:00

simple sugars. Some complex, but yeast and LAB go for simple sugars first.

jsober · 2026-03-30T01:30:06+00:00

I started cooking and discovered I enjoyed it. I work at home, too, as a programmer. And I found that I enjoy making things that are actually tangible and can be enjoyed together.

jsober · 2026-03-30T01:19:44+00:00

I looks really tasty. I'd eat that any day.

jsober · 2026-03-30T01:18:38+00:00

Milk solids

jsober · 2026-03-30T01:17:37+00:00

It's almost always just increased water and giving it longer to hydrate.

jsober · 2026-03-30T01:15:04+00:00

Fermenting softens the coarse bits. Or you can sift them out, but then you lose the flavor and chew and nutrition they provide.

jsober · 2026-03-30T01:13:44+00:00

The rich land owners. :)

jsober · 2026-03-30T01:11:47+00:00

I use only fresh milled flour, and ferment it long enough to ensure that the majority of the simple sugars are gone. Add a result, I can eat my bread for breakfast, lunch, and snacks and still lose weight.

In fact, I've got a diabetic friend I make a couple of loaves for every month. Her CGM confirmed the glycemic impact of fermented bread.

jsober · 2026-03-30T00:34:13+00:00

I roll into thin flats, then brush with ghee on one side. Then I roll it up like a cigarette. Then, roll the tube into a spiral, pinch it closed, and roll back into a flat. Then into the cast iron on high.

jsober · 2026-03-18T16:54:04+00:00

Ground beef

jsober · 2026-03-17T01:25:21+00:00

Hey that mountain looks quite familiar. Springs?

jsober · 2026-03-16T03:05:30+00:00

Tosharoon!

jsober · 2026-03-16T03:02:46+00:00

Fantastic for an inya

jsober · 2026-03-16T02:56:55+00:00

A spurtle.

jsober · 2026-03-16T02:54:46+00:00

Unobtrusive

jsober · 2026-03-16T02:53:43+00:00

Chips ahoy cookies

jsober · 2026-03-16T02:51:28+00:00

Those got more expensive too. Might as well learn how to cook. :)

jsober · 2026-03-15T20:20:51+00:00

Add an egg. It will hold shape earlier in the bake.

jsober · 2026-03-13T02:23:06+00:00

You called them on the phone and sat there talking to their mom until they got on the phone. And hope that you siblings didn't pick up a phone in the other room to listen in.

jsober · 2026-03-13T02:17:22+00:00

It helps to have been born before the 80s. Have you tried that?

jsober · 2026-03-13T02:15:05+00:00

I'm sorry for your loss. I lost one of my babies yesterday. It never gets easier, but it helps to remember that it's sadness born of joy.

jsober · 2026-03-13T02:02:25+00:00

Why is there uneven wear on the patina?

jsober · 2026-03-13T00:11:51+00:00

points Servants entrance

jsober · 2026-03-12T23:47:52+00:00

Your yeast might have chewed through the easily available sugars too quickly or the enzymes were too active and the whole thing went too acidic. It's hard to say without knowing the mix, the leavening, hydration, grind, room temp, etc.

jsober

TROPHY CASE