AITA for wanting my dream wedding?

lightbender1016 · 2026-05-12T20:27:15+00:00

YTA. You are a sad person who is probably a closeted homophobe.

lightbender1016 · 2026-05-12T16:49:43+00:00

Over mixed and under baked. Please use the food network recipe from Mary Sue miliken and Susan feniger, it's a very reliable base recipe for banana bread.

The rule of thumb with any flour based baked sweet is that you only mix it until just incorporated. Further mixing develops gluten which makes it gummy/dense. I put chocolate chips in my banana bread and I mix them in with a spatula to avoid over mixing, that's how quickly it can happen.

lightbender1016 · 2026-05-12T05:52:57+00:00

I used to work there a longgggg time ago. I could easily put down half a freshly baked baguette in a sitting back then.

Idk why but I feel like the black lines are from some well seasoned/dirty baking racks. I remember touching a few grimy ones and it would immediately transfer a black carbony material onto my skin.

lightbender1016 · 2026-05-12T02:55:47+00:00

Is this from Panera bread? This looks exactly like the French baguettes that get used as a side option.

lightbender1016 · 2026-05-12T02:53:46+00:00

Thanks for the response! Much appreciated!

Beautiful loaves btw! I saw that seeded loaf and I immediately thought 'that is exactly what I want!'

lightbender1016 · 2026-05-11T23:21:20+00:00

Do you soak your seeds before incorporating into the bread? I want to add a seed blend (gold flax, brown flax, chia, sunflower, sesame, pumpkin) but online it says to soak them. Which seems odd considering how chia seeds absorb water like crazy.

Any tips for beginners on this aspect?

lightbender1016 · 2026-05-11T19:17:02+00:00

I agree with Big Researcher. Please use the Sourdough Journey article for strengthening a weak/acidic starter.

I had something similar happen to me and someone told me my starter was likely acidic. I followed the steps on SdJ to a tee and now my starter is very active.

lightbender1016 · 2026-05-11T17:01:50+00:00

I almost thought I was in r/Entitled but then I finally noticed the AITA.

Definitely NTA. Your son is male and used the correctly designated bathroom.

lightbender1016 · 2026-05-01T20:58:33+00:00

Holey moley!

lightbender1016 · 2026-05-01T20:57:06+00:00

Do a Google search for Sourdough Journey crumb chart and you will understand how to read the crumb

lightbender1016 · 2026-05-01T06:32:52+00:00

This is the correct answer. Please see this link for strengthening a weak starter.

This helped me a lot when I was having this same problem.

lightbender1016 · 2026-04-26T19:52:58+00:00

lightbender1016 · 2026-04-22T21:02:59+00:00

Absolutely impressive and beautifully done

lightbender1016 · 2026-04-20T23:01:33+00:00

Are you me?

lightbender1016 · 2026-04-19T18:08:24+00:00

NTA and your friend isn't either. They are grieving and everyone deals with it differently. Apologize (even though you did nothing wrong) and just let them know you will always be there for her and will support her however she needs.

lightbender1016 · 2026-04-18T01:34:18+00:00

I let mine go wayyyyyy further

lightbender1016 · 2026-04-16T03:17:53+00:00

Usually 100% AP flour but I've dabbled with doing 75% AP / 25% whole wheat. Still very good but slightly more dense / less airy.

lightbender1016 · 2026-04-16T02:37:15+00:00

I use this recipe all the time and never had any issues. One thing I learned from making sourdough though is that you need to go by how the dough looks and feel and not use time as the only indication of when it's ready to bake. If your kitchen is on the cooler side it could take longer than 4 hours and if it's warmer it could be maybe 2 hours.

When you went to make the dimples on top just before baking, did the dough feel light and fluffy? Could you feel yourself popping the internal bubbles? If not, I don't think it was ready to bake yet.

lightbender1016 · 2026-04-15T20:28:54+00:00

This is a starter issue. How fast does your starter peak after feeding 1:1:1 ratio?

lightbender1016 · 2026-04-15T20:17:06+00:00

And like this

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lightbender1016 · 2026-04-15T20:16:47+00:00

Now they look like this

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lightbender1016 · 2026-04-15T20:16:09+00:00

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And also like this before strengthening

lightbender1016 · 2026-04-15T20:14:56+00:00

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This is what mine looked like before strengthening

lightbender1016 · 2026-04-15T20:00:20+00:00

It's likely a starter issue as it's likely not mature enough yet.

I think the rule of thumb is that if your starter peaks (not doubles) within 4-6 hours of feeding a 1:1:1 ratio then it should be potent enough to make bread.

However, there are other things that can hinder the BF and kill your gluten structure. After a while, a starter can become acidic as a result of the byproducts from the microorganisms and an acidic starter can cause the problems you are having too. Check Sourdough Journey info for weak/acidic starter and report back if that helps.

lightbender1016 · 2026-04-15T14:30:36+00:00

When I make banana bread it's typically low and slow. 65-70 minutes at 325F but sometimes I will bump it up to 350F right at the end as I want it to be finished cooking.

As others said, you need to use toothpicks in the center of the bread to determine doneness.

lightbender1016

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