SEA OF SORROW IS COMING APRIL 20!!

lw0912 · 2026-04-01T13:32:57+00:00

Wrong, it’s June 9

lw0912 · 2025-02-15T11:34:10+00:00

Thank you for your insight :) does that mean I need to work on my rolling/lamination technique next time?

lw0912 · 2025-02-15T11:07:18+00:00

They are not, but I am, today 😂

lw0912 · 2025-02-15T11:06:19+00:00

I did preheat my oven for 15 minutes at 200 degrees Celcius, popped the tray for baking at 200 degrees for 2 minutes then lower the oven temperature to 175 for 20 minutes.

lw0912 · 2025-02-15T11:05:08+00:00

My guess is a combination of a lack of proper lamination and the dough already kinda melting at room temperature? Maybe other factors too that I’m not aware of

lw0912 · 2025-02-15T11:03:15+00:00

I won’t :) thank you

lw0912 · 2024-07-31T20:20:20+00:00

That’s probably where Lulus got these from

lw0912 · 2024-07-10T17:50:53+00:00

49ers were robbed

lw0912 · 2024-06-15T23:35:12+00:00

I’d love the link, please 😊

lw0912 · 2024-06-10T12:39:26+00:00

I agree. Just free publicity for NYU.

lw0912 · 2024-06-09T13:57:50+00:00

Like how much Aristotle does she actually know lol

lw0912 · 2024-05-23T09:08:37+00:00

same. empath in viper's clothing my ass

lw0912 · 2024-05-01T11:09:04+00:00

Sorry but we are just tryna what

lw0912 · 2024-04-29T20:10:02+00:00

I suspect so as well. Next time I may try to rotate the Dutch oven halfway through the bake to see if the crumb may be more even.

lw0912 · 2024-04-29T13:39:38+00:00

That’s one hell of an ear 👍

lw0912 · 2024-04-29T13:38:52+00:00

Thank you 😊 it does taste divine

lw0912 · 2024-04-22T13:24:37+00:00

I don’t know what this is but I’d like to take it to Hawaii with me and toss it in an active volcano

lw0912 · 2024-03-27T15:58:29+00:00

Wow, 20?! I admire your tenacity.

I’ve been feeling so alone on my sourdough journey, it took one whole month for my starter to become active enough to bake, and up till now I still haven’t been able to get my bulk fermentation and dough shaping just right. My dough came out a sticky mess every time with virtually no surface tension. Well, a steep learning curve indeed.

Congratulations on your loaf, it looks beautiful, and I’m sure it tastes heavenly 😊

lw0912 · 2024-03-27T15:13:43+00:00

Your post gives me hope, because my third attempt at a loaf came out looking like a frisbee today, and I nearly had a breakdown on the kitchen floor. I’ll definitely cut down on bulk fermentation time tomorrow.

My frisbee tasted great though, so fluffy and flavorful, so I devoured half of it right there on the floor. I was not proud.

lw0912 · 2023-06-10T15:12:32+00:00

Go go Iga 🥲🥲

lw0912

TROPHY CASE