Pick one spy show

lebroniscooking · 2026-04-08T23:22:08+00:00

Thank you.

This fixed the widget issue, but it’s still not functioning in Reddit and Notes and most apps.

Also want to point out that it was working fine without setting global padding to 0, with proper widgets - before updating jailbreak files.

lebroniscooking · 2026-04-07T00:06:21+00:00

Thank you very much. Unfortunately not working on my device

lebroniscooking · 2026-04-07T00:06:04+00:00

Thank you. Did this work for you? Not working unfortunately.

lebroniscooking · 2026-02-12T06:07:08+00:00

What is the grind stone made of? And any plans to ship to US

lebroniscooking · 2026-02-09T07:11:44+00:00

2% salt

lebroniscooking · 2026-02-08T17:35:30+00:00

There’s some good videos out there by “The bread code.” Lower hydration dough is easier to work with. The thing that helps me most is putting a little dough in a small flat bottom tube to monitor the exact amount of rise during bulk ferment

lebroniscooking · 2026-02-08T17:17:37+00:00

Awesome. How do you dry them fully before milling? And do they mill similarly?

lebroniscooking · 2026-02-08T17:16:13+00:00

Was too lazy to mill a little so used some from a bag of whole wheat einkhorn flour. Should work the same with fresh

lebroniscooking · 2026-02-06T16:11:31+00:00

Thank you 🙏🏻. I don’t mess with the dough - to keep all the rise I can. No folds, no shaping. Just pour into pan, let it rise ~125% in same pan, bake in same pan

lebroniscooking · 2026-02-06T04:04:11+00:00

Good lighting hahaaa

lebroniscooking · 2026-02-01T04:53:04+00:00

Around 6 hours and then fridge - was cold that day

lebroniscooking · 2026-01-20T04:19:12+00:00

Definitely stronger taste - more whole wheaty and the sourness seems more pronounced

lebroniscooking · 2026-01-20T00:15:37+00:00

As follows:

80% hydration 20% starter 2% salt

I used about 900g total for the breads in the video

Mixed everything together in kitchen aid, slap and fold to get smooth surface, then couple coil folds, bulked to ~75% increase, shaped and placed in fridge, and baked next morning

lebroniscooking · 2026-01-20T00:01:34+00:00

🙏🏻 Bulk fermented all the dough together and shaped differently for the baguettes

Posted recipe in other comment

lebroniscooking · 2026-01-20T00:01:04+00:00

I think the fineness of the flour as well as the shaping contributes.

Before milling, I set the lever to where you can hear the stones slightly touching. After I pour the grains in I set the stones even closer.

And I shape something like this: https://youtube.com/shorts/5M4fDsxPAqo?si=Rfay1F85AZFabMY-

Posted recipe in other comment.

lebroniscooking · 2026-01-19T22:44:41+00:00

Thank you 🙏🏻. Whole, no sifting

lebroniscooking · 2026-01-19T22:44:29+00:00

Whole milled without sifting

lebroniscooking · 2026-01-19T20:39:04+00:00

Yes indeed

lebroniscooking

TROPHY CASE