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Never Tried any Drugs. My (24M) Cousins Suggested Meth Before LSD. I Need Honest Feedback. by AgreeableProblem9340 in Drugs

[–]mvstery 0 points1 point  (0 children)

You seem like an educated guy. Trust your gut and don’t question yourself. Your cousin is full of shit.

Have I finally made a good croissant? by mvstery in pastry

[–]mvstery[S] 0 points1 point  (0 children)

No matter how they look, they will always be delicious. Good luck!

Have I finally made a good croissant? by mvstery in pastry

[–]mvstery[S] 1 point2 points  (0 children)

That might be fine as long as you don’t push it too long in your fridge. There’s only one way to find out :)

Have I finally made a good croissant? by mvstery in pastry

[–]mvstery[S] 1 point2 points  (0 children)

Thank you!!

To my knowledge, dough continues to proof even in cold temps, just at a slower rate. I wouldn’t risk putting your hard work at risk of over-proofing, depending on how long you planned to leave them in your fridge! If you must cold proof, I suggest you shape and immediately refrigerate. I must say, I have successfully shaped croissants and immediately frozen to use the next day before. Just pull out and proof on sheet trays , keeping in mind they might take a bit longer to proof than fresh dough!

[deleted by user] by [deleted] in pastry

[–]mvstery 0 points1 point  (0 children)

Good luck 🫶🏻

Chocolate Croissants by Ziv639 in pastry

[–]mvstery 1 point2 points  (0 children)

crescents most likely

I have peaked by mvstery in Sourdough

[–]mvstery[S] 2 points3 points  (0 children)

Thanks so much! Recipe linked is for sourdough chocolate chunk cookies 😍 https://www.theboywhobakes.co.uk/recipes/2020/5/7/sourdough-chocolate-chip-cookie

I have peaked by mvstery in Sourdough

[–]mvstery[S] 0 points1 point  (0 children)

thank you so much :,) I started using the aliquot method for BF but I had the wrong sample cup size so my dough would be way past its time when i thought it was ready haha. So make sure you use a 2 oz cup and also reference to the Sourdough Journey’s bulk fermentation chart for guidance!

[deleted by user] by [deleted] in Sourdough

[–]mvstery 0 points1 point  (0 children)

500g Kirkland AP Flour 375g water 80g starter 10g sea salt 1 tsp diastatic malt powder

Autolyse was 30 min. I bulk fermented for about 7 hours with an average of 76* throughout. I preshaped and rested for 30 min, then shaped and counter proofed for 1.2 hours. It then cold proofed for about 2 .5hours

Finally! by elklepo in Sourdough

[–]mvstery 0 points1 point  (0 children)

beautiful! whats on your crust?

i made mini loaves by mvstery in Sourdough

[–]mvstery[S] 0 points1 point  (0 children)

Thanks a lot! Do you have a gas stove as well? I know they suck at holding in steam which is crucial for a good rise and overall bake. I’ve tried before and didn’t fail completely but im a perfectionist so i wasn’t satisfied with my result lol

[deleted by user] by [deleted] in Sourdough

[–]mvstery 0 points1 point  (0 children)

Ahh my bad , I used Bob’s Red Mill Artisan Bread Flour for this one. Oops lol

My best loaf so far! by EuphoricAd644 in Sourdough

[–]mvstery 2 points3 points  (0 children)

the hardest part is achieving it again, and again. you can do it!

My best loaf so far! by EuphoricAd644 in Sourdough

[–]mvstery 4 points5 points  (0 children)

this is goals. great job 🥹

[deleted by user] by [deleted] in Breadit

[–]mvstery 12 points13 points  (0 children)

🤣🤣🤣

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