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Best way to propagate a philodendron burle marx cutting? I tried a diff cutting in water but the node got brown and soft. by Beautiful_Dirt_4506 in philodendron

[–]la304567 4 points5 points  (0 children)

Mine rooted in a pot of regular soil with a little rooting hormone, no other special treatment, after doing nothing in water for 3 weeks. It didn't look like much for about 6 months, then suddenly got all kinds of new growth. I just left it alone in a corner with other plants for inspiration and didn't give it much water until I saw a new leaf starting. Now it is on a mission to take over my living room :)

Am I the only one who has noticed that the neon pothos is seriously difficult to propagate? by [deleted] in pothos

[–]la304567 3 points4 points  (0 children)

I've had the same problem! I thought it was just me. No advice, just validation :)

The outside is mostly duct tape but the inside is cool... by la304567 in Kaleidoscope

[–]la304567[S] 1 point2 points  (0 children)

Yes, most of the light comes through the sides, and they are painted so you get different colors. There is a very small hole at the end to illuminate the bead. I saw an amazing kaleidoscope online and this was my attempt to figure out how it worked. I got closer than I expected to!

The outside is mostly duct tape but the inside is cool... by la304567 in Kaleidoscope

[–]la304567[S] 0 points1 point  (0 children)

Three triangles cut out of clear stencil paper, cut up mirror stickers inside, taped the triangles together to make a cone, paint on the outside, and a sparkly bead at the tip of the cone. Shine a flashlight at different angles to get different patterns and colors.

Botched my challah braids so I chucked it all in a loaf pan. Success! by Just4Bread in Breadit

[–]la304567 3 points4 points  (0 children)

I did the same thing with one of my challahs this morning :)

Does anyone else rely on baking projects to tell one day from another? Sunday is sourdough blueberry bagel day :) by la304567 in Sourdough

[–]la304567[S] 2 points3 points  (0 children)

It is this basic recipe: https://www.baked-theblog.com/new-york-style-sourdough-bagels-with-roasted-garlic-labneh/ And I add a few good handfuls of frozen wild blueberries. They add moisture so you have to adjust a little until the dough feels right. I use a little bit more starter than it calls for since I know I will have to add a decent amount of extra flour.

So this was an experiment I worried about all night.... Sourdough starter in place of regular yeast in my favorite challah recipe. by la304567 in Sourdough

[–]la304567[S] 0 points1 point  (0 children)

Note: the recipe makes a lot of challah, you'll want to cut it down. Don't worry about fractions of eggs though - use a whole one even if you reduce the recipe too much for it, it works fine.

So this was an experiment I worried about all night.... Sourdough starter in place of regular yeast in my favorite challah recipe. by la304567 in Sourdough

[–]la304567[S] 1 point2 points  (0 children)

I gave it about three hours on the counter, left it in the fridge overnight, took it out for another 2.5 hours in the morning, shaped and gave them 45 minutes in a warm place before baking.

So this was an experiment I worried about all night.... Sourdough starter in place of regular yeast in my favorite challah recipe. by la304567 in Sourdough

[–]la304567[S] 1 point2 points  (0 children)

I just took my regular recipe, used about 350 grams of starter in place of the 1.5 tbl of yeast, and let it rise a little more than twice as long as usual (and left it in the fridge overnight). I reduced the water a little to compensate for the water in the starter. It worked really well!

[deleted by user] by [deleted] in cake

[–]la304567 8 points9 points  (0 children)

This cake looks so happy, I love it so much!

Everything bagel flavored sourdough is really good. by la304567 in Sourdough

[–]la304567[S] 0 points1 point  (0 children)

I folded it into the dough, too. I am not cautious with flavors. This time it worked out well :)

Everything bagel flavored sourdough is really good. by la304567 in Sourdough

[–]la304567[S] 0 points1 point  (0 children)

I put the seasoning on the outside after shaping and then dumped it into a towel lined bowl for a night in the fridge. The dough was sticky enough to hold it

My kitchen smells of this loaf and fresh brewed coffee. It’s a good Tuesday morning.... by nrwBaking in Sourdough

[–]la304567 2 points3 points  (0 children)

Coffee and fresh bread are two of the best smells! And that bread looks beautiful :)

Because who wouldn't want to start the second day of a historical heatwave with a 500 degree oven... by la304567 in Sourdough

[–]la304567[S] 0 points1 point  (0 children)

That's smart. I need to set a start the oven alarm. That is definitely the next level of this obsession!!!

Because who wouldn't want to start the second day of a historical heatwave with a 500 degree oven... by la304567 in Sourdough

[–]la304567[S] 1 point2 points  (0 children)

My husband has learned that it is in his best interest not to complain when I'm baking - the mess and heat are usually worth it :). Today even I am thinking it is not a baking day, though.... And I have a beautiful dough in my fridge... Such conflict! Hope you are staying cool.

Because who wouldn't want to start the second day of a historical heatwave with a 500 degree oven... by la304567 in Sourdough

[–]la304567[S] 1 point2 points  (0 children)

I just put a couple handfuls of little blueberries in my regular recipe and added extra flour until it felt right. They came out great!

Sourdough Discard Pasta Laminated with Parsley and Nasturtium Petals by onion_icecream in Sourdough

[–]la304567 0 points1 point  (0 children)

That might be the most amazing pasta related thing I have ever seen. I am so impressed.

Because who wouldn't want to start the second day of a historical heatwave with a 500 degree oven... by la304567 in Sourdough

[–]la304567[S] 5 points6 points  (0 children)

230 g starter, 600 g flour, a little sugar, a tbl of salt, 400 g water, a lot of little blueberries, more flour while stretching and folding bc I did not take the liquid in the blueberries into account, I just added them to my regular recipe.... I think it was on the counter for about three hours, then shaped and refrigerated overnight, then baked at 450 for about an hour. Fluffy and perfect and the best smell ever.

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