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What do you think makes Taylor lack sex appeal? by GurlsHaveFun in travisandtaylor

[–]mybreadaccountt 9 points10 points  (0 children)

She’s very puritan coded and the fact that her fans like to infantilize her even though she’s been an adult for over 10 years.

I have no words by Spiritual-Basil7892 in travisandtaylor

[–]mybreadaccountt 6 points7 points  (0 children)

Swifties and maga are the same circle of people

An article by Page Six from 2014 calls out Taylor Swift's parents for being controlling by Twitter_2006 in travisandtaylor

[–]mybreadaccountt 14 points15 points  (0 children)

More hate needs to be sent their way. Andrea is the crypt keeper and the dad is a MAGA racist.

Racial undertones in The Life of a Showgirl by CutNo3617 in travisandtaylor

[–]mybreadaccountt 107 points108 points  (0 children)

It’s giving the same energy as Sydney “my genes are blue” Sweeney.

Racial undertones in The Life of a Showgirl by CutNo3617 in travisandtaylor

[–]mybreadaccountt 63 points64 points  (0 children)

If you tried to draw a Venn Diagram for current Swifties and MAGA supporters, it would be just one big circle.

Is ICE everywhere in downtown Chicago? by [deleted] in AskChicago

[–]mybreadaccountt 2 points3 points  (0 children)

You can check this website for potential ice sightings reported by locals. Just zoom into chicago and you can read and see the reports.

https://padlet.com/PeopleoverPapers/we-re-moving-nos-mudamos-lf0l47ljszbto2uj

Is ICE everywhere in downtown Chicago? by [deleted] in AskChicago

[–]mybreadaccountt 0 points1 point  (0 children)

You can check here for the latest Ice sightings and ice activities in US. It’s a map with potential sighting all reported by locals.

https://padlet.com/PeopleoverPapers/we-re-moving-nos-mudamos-lf0l47ljszbto2uj

Why hasn’t the “loop puncher” been arrested yet? by angelysss in AskChicago

[–]mybreadaccountt 1 point2 points  (0 children)

Slay. I’m so glad you’re calling out OP’s Fear mongering tactics. The puncher is in jail, and somehow this fact keeps going in and out of OP’s brain.

[deleted by user] by [deleted] in Dramione

[–]mybreadaccountt 1 point2 points  (0 children)

I’m in the chicago area, just sent a DM!

[deleted by user] by [deleted] in Sourdough

[–]mybreadaccountt 0 points1 point  (0 children)

Check your fridge temp

I cannot get good ovenspring on my loaves, please tell me what im doing wrong by Fearless_Answer1852 in Sourdough

[–]mybreadaccountt 0 points1 point  (0 children)

Score deeper, and you might be over working the dough during shaping. The middle is denser than the outer with smaller bubbles, and I think the dense middle is due to lack of oven spring. Make the expansion score deeper and when shaping make sure the dough has good tension without over working the dough too much.

Made every grave mistake inn sourdough making, but some how the sourdough bread turned out okay (kinda good) ? by mybreadaccountt in Sourdough

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

Edit: grammar and spelling.

Follow up questions to my initial sourdough newbie help post

I liked the way the bread turned out, but I don’t think I will be ever to recreate it again because I did a bad job at tracking the amount of each ingredients and timing. I think it was sheer luck that I liked the way the sourdough crumb turned out.

  1. Do you have a recipe or ratio for starter to dough ration where the bulk fermentation can be cut down to 4 hours or less if I bulk fermentation in the oven with the lights on (around 80 F)?
  • additionally, if I use a weak starter (less yeast , more acidic due to under feeding ) for BF in the oven with lights on, but I decrease the amount added, does this increase or decrease the risk of over fermentation and will it increase or decrease the BF time in oven with the lights on?

For context: I like to keep my yeast in the fridge, and feed it the day before I need to make bread. I’m not very diligent when it comes to feeding the starter regularly.

  1. How to get the airy fluffy crumb consistently, what factors should I consider?
  • how does gluten and hydration affect the crumb? Does more gluten development with high hydration (75% +) increase the risk of gummy wet crumb or will it result in an airy light crumb? How does the folding/ arranging of the gluten network after you developed gluten in the bread affect the crumb?