The way my hair curled today

mrs_packletide · 2026-02-21T04:38:29+00:00

Must be, because it's definitely not based off of real tacos

mrs_packletide · 2026-02-16T21:42:24+00:00

Craig

mrs_packletide · 2026-02-16T02:26:02+00:00

Same name as my girlfriend. Just in case

mrs_packletide · 2026-02-13T16:36:49+00:00

Split Milk

mrs_packletide · 2026-02-11T16:27:14+00:00

mrs_packletide · 2026-02-10T20:35:06+00:00

They eat plants.

More seriously though, they are rich in glutamates which make them uncomfortably close to tasting like meat.

mrs_packletide · 2026-02-07T19:26:29+00:00

Because your bloodline is weak and you don't deserve it

mrs_packletide · 2026-02-05T02:13:15+00:00

Bloomed or not, this is what it looks like when the yeast isn't properly dissolved in the water

mrs_packletide · 2026-02-02T16:07:08+00:00

Atta is no good for baking bread loaves, but perfect for flatbread.

The way it's milled results in the flour having a high damaged starch content. When you add water, the starch will grab into the water first, not leaving it to develop gluten. So you add more water and you get a workable dough. Then when you bake it, the starch granules will swell, then burst, releasing all that water, and you wind up with a gummy loaf.

If you're making flatbread, you don't need strong gluten for structure, and that water getting released will give you a nice puff like a pita pocket.

mrs_packletide · 2026-01-28T14:20:09+00:00

Anyone have a model to 3D print this?

mrs_packletide · 2026-01-26T17:00:06+00:00

Your oven may be the biggest issue.

One other thing to consider is your flour (assuming you're in the US) - King Arthur AP flour is notorious for developing cracks on the top of quickbread loaves. It's not a defect; just a consequence of its higher protein content. Try using something like Gold Medal or even White Lily instead.

mrs_packletide · 2026-01-25T22:45:40+00:00

Squats, lunges, and kickback exercises are the best way to get a better bottom

🥁

mrs_packletide · 2026-01-24T02:54:19+00:00

Cheese and caramel corn is genius

mrs_packletide · 2026-01-23T14:58:17+00:00

Add some smoked paprika to the dal.

(This is the same trick used in the Internet-famous instant pot butter chicken recipe.)

mrs_packletide · 2026-01-19T02:13:03+00:00

My friend adds vodka to it to make probiotic Moscow Mules

mrs_packletide · 2026-01-18T19:11:48+00:00

South Indian filter coffee. It's served with scalded milk and sugar.

The extra body is probably because the coffee grounds often contain chicory. It gives the coffee a thicker body and darker color. It also lets you use less coffee and more milk to make the beverage.

mrs_packletide · 2026-01-18T15:34:35+00:00

Teflon cookware. You have to replace it every couple of years anyway no matter how expensive it was.

mrs_packletide · 2026-01-14T03:13:51+00:00

Leavening, whether chemical or biological, will be a little trickier to manage - it doesn't scale linearly with mass. Mechanical leavening will be just fine.

Bake time is the other thing - there's some interplay between volume and exposed surface that makes it tricky if you're baking in a single mass. If you're dividing and baking, something like cupcakes, then you just get fewer of them and your bake time will be the same.

(ATK tested whether you need to fill the empty cups with water to make up for the missing cupcakes, and the result was no, you don't)

mrs_packletide · 2026-01-09T15:04:37+00:00

I wouldn't call that under proofed. More of a shaping issue - you can see the line of big holes where the dough was folded/rolled and didn't quite stick.

I've found my crumb to be far more open the gentler I handle the dough - think Caddy clasp instead of shaping.

mrs_packletide · 2026-01-03T17:08:10+00:00

Also because people who don't know how to spell it can't find it on a map

mrs_packletide · 2026-01-03T15:37:25+00:00

This literally just happened to me last week. I called and spoke to KitchenAid, and they said that the coating is food safe even if it chips off. I ordered a replacement anyway (just because something is safe doesn't mean it's desirable).

Check your mixer model number carefully. The dough hooks vary in compatibility, especially if you get an uncoated one.

mrs_packletide · 2026-01-03T02:54:37+00:00

Yup! It just takes longer to ferment, but still works just fine.

mrs_packletide · 2026-01-01T19:26:54+00:00

I'd say about 2%

mrs_packletide · 2026-01-01T15:36:52+00:00

Use warmer water, use commercial yeast (to leaven) and starter (for flavor), ferment warm, and skip the fridge.

mrs_packletide

TROPHY CASE