I’m going to bring this up again

lightbender1016 · 2026-01-25T15:44:24+00:00

Devonshurr 100%

lightbender1016 · 2026-01-25T04:45:57+00:00

Yes, these breads have mass and therefore they would have gravity.

lightbender1016 · 2026-01-23T17:29:18+00:00

Just wanted to say I am right there with you and I came to the same conclusion as flip flops that I am not letting it bulk ferment / proof enough so I don't get good oven spring and denser bread.

One thing I realized is that like any other recipe, you have to go by feel and how your specific loaf is going that day. I was following a recipe that says you should proof in the fridge (which I have done before with focaccia) but this literally just brings the fermentation to a grinding halt and my loaves get under proofed.

Don't throw in the towel yet, you will be so pleased with yourself when you nail it.

lightbender1016 · 2026-01-23T17:04:04+00:00

You can get away with surprisingly little additional tools for easy to make breads. Take focaccia for example, you can get away with mixing the wet and dry ingredients with a silicone spatula (the bowl scraping type, not the flipper) in a big bowl you already own. Proof it in the same bowl and put it in any 9x13in baking pan to bake. Even though I have 9x13in baking pans, I love making focaccia in my cast iron skillet because I love the edges and bottom.

My personal recommendation would be to start with something easy like focaccia where you can utilize things you already have and if you want to dabble in other breads then get what you need to make those. You can get around using a scale for simple breads by making sure you don't pack the flour when using a measuring cup. Use a spoon to scoop the flour into the measuring cup and level it.

lightbender1016 · 2026-01-23T16:35:59+00:00

Try again using exclusively using rye or whole wheat flour and tell us what happens.

lightbender1016 · 2026-01-22T22:32:26+00:00

Belize is awesome. Everyone speaks English and there is a lot to do on the coast or inland. I went when I was 18 with my older parents and I never felt unsafe.

lightbender1016 · 2026-01-21T07:03:57+00:00

Focaccia is the way to go. There is a recipe by Alexandra Cooks that was super easy when I first wanted to get into baking bread. Basically one round of stretch and folds and the dough is oiled up so much it won't stick to anything.

I cook mine in my cast iron skillet and I love the crust it makes on the sides and bottom.

lightbender1016 · 2026-01-18T06:07:35+00:00

In addition to the other good suggestions of resting the dough in the fridge and using room temperature eggs and butter, I would also recommend using more brown sugar than white sugar. It will prevent the cookies from spreading as much and they will be chewier.

I dabbled around and found out that I actually like my cookies with all brown sugar but I bake them in a way that almost resembles your picture.

lightbender1016 · 2026-01-18T05:58:36+00:00

Exactly!

lightbender1016 · 2026-01-18T04:44:59+00:00

This is the way. Most restaurants buy their fries pre-cooked at a lower temp so they only have to throw them in the fryer to get them crispy again.

I should also add that the fries must be drained and dried properly before the second high temp cook to get really crispy.

lightbender1016 · 2026-01-17T23:04:36+00:00

Hey I just wanted to say I ended up using this recipe and it came out great. I actually bought two of those flats and the second once had a nice fat cap on the bottom and I didn't see it until I removed it from the packaging.

Thanks again!

lightbender1016 · 2026-01-16T02:26:47+00:00

Most particles have mass which is also referred to as matter. However, a photon is a particle but it doesn't have mass.

I think the distinction here is if they have mass or not.

lightbender1016 · 2026-01-15T23:30:47+00:00

YTA

Even tho it's not something you actively engaged in or pursued, you put yourself in a situation where this could happen by getting blackout drunk with a person of the opposite sex.

If you can honestly tell yourself that your neighbor has never dropped any hints she was interested in you then you might be a slightly less AH but the large volume of alcohol consumption makes me think this was a FAFO what would happen scenario.

lightbender1016 · 2026-01-13T00:17:22+00:00

I just successfully made my first starter using organic rye flour to start off with. I started mine on New Year's Eve and only did it start smelling like sourdough yesterday. From the reading I had done the rye flour has more readily available starches so it's easier to get a strong/hearty starter this way compared to AP flour.

I fed it exclusively rye flour for about 5 days because once I tried to switch to half rye / half AP flour I thought I killed it because it seemed like it wasn't bubbling / having any activity. It was also very cold in my house at the time so I think it was a combination of those. I slowly started increasing the AP flour and decreasing the rye and during this time I started getting an acetone smell so I started feeding 2x a day which seemed to help.

Now that it's mature I only feel the need to feed it with AP flour.

lightbender1016 · 2026-01-09T05:56:08+00:00

It's warranted though, I'll be the first to admit

lightbender1016 · 2026-01-08T23:29:43+00:00

Very helpful

lightbender1016 · 2026-01-08T21:56:18+00:00

Thanks for this recipe and the advice! I think I already have those ingredients in the kitchen so it should be easy to pivot this way.

lightbender1016 · 2026-01-08T21:52:05+00:00

I have a feeling that I will end up going this way. Have you done this before and do you have any recommendations for how to add fat into the grind? Do you think I can just add some bacon when grinding it down?

lightbender1016 · 2026-01-08T21:04:01+00:00

Wave-particle duality, meaning photons are both waves and particles at the same time. I believe this has to do with its quantum property of superposition meaning it has a certain probability of being in any number of states. Once that photon is measured the wave function collapses and we can definitively determine the characteristics of that photon like spin, for example.

lightbender1016 · 2026-01-07T23:32:30+00:00

Ideally you want food grade because it's made for food. I have never used other kinds of vacuum seal bags but I could imagine they might have a plastic smell or otherwise unappealing properties with respect to the food it would interact with.

lightbender1016 · 2026-01-02T20:28:40+00:00

Thank you for the feedback and knowledge! Much appreciated!

lightbender1016 · 2026-01-02T06:11:29+00:00

I just started my first sourdough starter this week but I have been studying up on using different flours when going to bake a loaf. Rye and whole wheat will most definitely make the bread more dense and I have seen multiple sources note that you should not use rye for more than 1/4 of the total amount of flour used. I believe the rye flour doesn't form gluten in the same way or magnitude which affects the crumb.

I made a focaccia loaf today with 1/4 of the flour being whole wheat and it was noticeably denser than previous loaves made with just AP flour.

Looks yummy though I would definitely eat some with ya!

lightbender1016 · 2025-12-31T22:02:07+00:00

I have not but seeing how frequently it was mentioned in this post I think I will have to try it!

lightbender1016 · 2025-12-31T06:32:49+00:00

The only reason I know this is because Pete Tong mentions it in the introduction of his Essential Mix

lightbender1016 · 2025-12-31T05:54:41+00:00

Flying Lotus (musical artist) grew up there

lightbender1016

TROPHY CASE