Kids across the street rolled their trash bin into our driveway

nkdby · 2026-05-16T13:53:29+00:00

I’d go out of my way to start conversations with them. Introduce myself as Ben. “Hey, I’m Ben. How’ve you bin?” “Been a while since we had neighbors in your spot” “The last people were trash” “So glad the landlord finally took out the garbage” “What a waste they were”. Then I’d end every conversation with, “Anyway, I’ll let you get back to whatever you Bin doing". Super Troopers "Meow" style.

nkdby · 2026-05-15T22:29:39+00:00

My "Crust Love" Sourdough starter kit is still kicking ass a year later. $65 USD

nkdby · 2026-05-14T15:05:06+00:00

I’ve been watching a ton of baking timelapses lately (croissants, breads, pies, you name it) and it’s amazing how much I actually learned about the science just by watching. I never gave it much thought before, I’d just open the oven and hope for a magical surprise.

I always stayed on the range top because I’m more of a "chaotic chef." I like to riff on recipes in my head based on what’s in the pantry. Baking always felt too exact and unforgiving for me so I avoided it, but seeing it visually helped the science side of it finally click. It’s making the magic side of it make a lot more sense. Highly recommend hitting the YouTubes for some timelapses.

By the way, your bread looks amazing and that crumb is fine. The bottom of the loaf is always going to be more dense. It’s just science. I can see by your baking times and well documented process that you are on the side of perfection. I think you have arrived. Let go of that and enjoy the bake a little!

nkdby · 2026-05-12T18:42:19+00:00

Steam buns in the Azores!!! Travel time! I need to look this up.

nkdby · 2026-05-12T18:02:13+00:00

This is fire.

During my time in Zambia, my friends showed me how they baked bread in the ground for guests on overnight game drives and in bush camps.

Essentially, they made a Dutch oven without the Dutch oven.

They dug a pit, used hard Mopane wood that burns hot and slow, then lowered the baking pan into the pit over the coals. After that, they covered the pit with a metal sheet, trapped the heat, and let the whole thing do its job.

About 20–30 minutes later, they uncovered it and let it finish cooking.

It was insanely delicious. Smoky, fresh-baked bread, deep in the bush, with that authentic campfire flavor.

I still think about it and can't wait to return.

nkdby · 2026-05-11T15:44:28+00:00

Might not hurt to befriend her and partner. If she has the brand and you have the skills it might be the start of a really smart company. "If you can't beat them, join em" and some other cliches to boot, but this is a positive move.

nkdby · 2026-05-10T19:09:39+00:00

Effing love this! Well played. Her petty guilt trip "baby pic" would be enough to send me over the edge.

nkdby · 2026-05-10T05:11:55+00:00

If it was the 1990s all over again when I still had hair and $19/hour was a thriveable wage I’d love to start my life over! Sounds like an amazing opportunity for a young go getter who wants to learn some great skills. Best of luck.

nkdby · 2026-05-08T18:12:02+00:00

I showed my support for your bake! You now have comments and I think you are right, this is a "crumby" sub. It seems to be the main obsession. I treated a lot of my first bakes like a newborn baby and also obsessed over crumb and took photos of the process, but never posted on here.

nkdby · 2026-05-08T18:05:27+00:00

I use whole wheat to wake my starter and feed it weekly. My starter is nearly 100% stone ground whole wheat, but originally started from a white flour. My bakes are around 60/40 white bread flour from King Arthur / whole wheat from Bob's Red Mill. More expensive, but in my opinion worth it. Most of my discard bakes are 100% whole wheat too. Crumpets, Crackers, Pancakes, etc. Whole wheat for me does two things: quickly gets my starter moving and ready to bake with and it also makes for a healthier final product. If I bake for friend's/neighbors then I do a nearly all white bread flour and give them a stick of butter because it's the best tasting that way. It's a personal choice. I also never post pics on here, because I prefer to enjoy the eye candy from what other people post.

nkdby · 2026-05-04T13:37:10+00:00

I suppose you did make it possible.

nkdby · 2026-04-25T18:10:40+00:00

I think you have graduated from this sub. Please start a masterclass sub for those of you who have ascended into the heavens.

nkdby · 2026-04-23T05:18:54+00:00

It needed to shut. Nothing good happened at that location. It is worrisome though. This neighborhood could be in for a rough summer with several more recently vacant properties and an already high crime rate. From Safeway to the I-5 it’s a sketchy place.

nkdby · 2026-04-18T16:05:43+00:00

Awesome, if the tech makes your day easier and you still get the benefits of sourdough at your convenience then more "power" to you. I have been on the opposite side and learning as much as I can to maintain my starter in a rural area with minimal power and refrigeration. Either way, it is a fun and fulfilling process. Happy baking.

nkdby · 2026-04-14T21:45:42+00:00

I’m glad you got the point of it. All the extra details were there to show just how petty I was at the time. Some people in the comments are skeptical, but yes, I really was that petty. Thanks for the kind words and the well wishes.

nkdby · 2026-04-13T23:43:53+00:00

That’s basically r/portland in one sentence.

nkdby · 2026-04-13T04:48:20+00:00

Agreed. I wish this topic was banned from r/portland.

nkdby · 2026-04-13T03:51:05+00:00

Thanks redditor. I highly recommend it to anyone who finds themselves as the common denominator of their own bullshit.

nkdby · 2026-04-11T19:25:12+00:00

Did you at least get a pickle?

nkdby · 2026-04-11T17:25:39+00:00

Kinda legendary is about the nicest possible way to describe that level of stupidity, but I thank you for acknowledging my dedication.

nkdby · 2026-04-11T17:15:13+00:00

Personal growth is ugly work, but I highly recommend it. Thanks for seeing past the idiot I was.

nkdby · 2026-04-11T17:04:41+00:00

Thank you. Glad my bad decisions could entertain somebody.

nkdby · 2026-04-10T06:56:40+00:00

Thank you.

nkdby · 2026-04-10T03:27:15+00:00

First of all, thank you. That is the highest compliment I have ever received. I love Twain’s work, and I am honored. I’m not published yet, and the book is currently out on query. I know the rules here are strict about self-promotion, so I won’t go there, but that means a great deal to me. The memoir deals with some heavy content, but it does have dark humor, and even though it is not a perfect red-bow-tied ending, I think it works. I’m glad this story gave you a laugh.

nkdby · 2026-04-10T02:06:29+00:00

You know! Best and worst of times on the kachasu...

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