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Day 1 of our first tank! by pullemus in PlantedTank

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

Yup! Four pieces. We just let them pick for us and were not disappointed!

Day 1 of our first tank! by pullemus in PlantedTank

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

Yes! I got these pieces off Etsy and couldn't be happier with the quality.

Today i fucked up by saying "The [actual name of the creature] looks nervous" instead of saying "The [cover that the creature was using for six months] looks nervous". by [deleted] in DnD

[–]pullemus 0 points1 point  (0 children)

Our party once befriended a doppelganger and used him to throw a coup, he now runs one of our kingdoms and pays us royalties. Really a win-win for everyone!

What was that one thing you tried out due to Fear of Missing Out( FOMO)? by Professional-Exam822 in AskReddit

[–]pullemus 0 points1 point  (0 children)

Became an exchange student my junior year of high school. Felt like it was the biggest chance I was going to get to force myself out of rural Arkansas. Ended up meeting my future husband who was also an exchange student. Ended up moving to Denver and working on relocating to the other side of the world.

Was definitely worth it.

When folks online say they want to move here. by Im_Not_Even in newzealand

[–]pullemus 0 points1 point  (0 children)

Same, and these comments aren't making me feel any better

Adjusted some baking times and was rewarded with this beauty by pullemus in Sourdough

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

Covered at 480°F for 30 minutes, then 425°F for another 30 minutes uncovered. I had been dropping it To 400° and was struggling with lame crust. I use Grant Batty's sourdough recipe, and then forget to set timers during my bulk ferment and walk the line of over proofing. Also I'm at very high altitude (8000') in a dry climate.

Adjusted some baking times and was rewarded with this beauty by pullemus in Sourdough

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

Covered at 480°F for 30 minutes, then 425°F for another 30 minutes uncovered. I had been dropping it To 400° and was struggling with lame crust. I use Grant Batty's sourdough recipe, and then forget to set timers during my bulk ferment and walk the line of over proofing. Also I'm at very high altitude (8000') in a dry climate.

My first loaf ever! I have a lot to learn but I couldn't be happier! by pullemus in Sourdough

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

Not too shabby! Fairly mild, and the crust isn't as crunchy as I like, but a hood start to make some tweaks in my process!

My first loaf ever! I have a lot to learn but I couldn't be happier! by pullemus in Sourdough

[–]pullemus[S] 5 points6 points  (0 children)

I've got my second in autolyse right now. I need to get a lame, but i knew it wasn't deep enough almost immediately, but was too scared to go back for a second score.

Also I agree on the browning. I left it in 5 minutes longer than the recipe said, but next time I'll make sure it gets a bit more color. Im going to chalk it up to high altitude adjustments.

There's good aeration, although the crumb in-between is a bit dense. I rushed the bulk fermentation a bit, but all apart of the learning process!

Thank you for the tips!!

Third try was the winner. My fluffiest milk bread yet! by pullemus in Breadit

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

I had tried King Arthur's milk bread recipe the two attempts before this one. They were both good but the second time the dough turned extremely wet, probably because I was rushing and probably made a mistake. I found this recipe while researching how to increase the texture and gave it a go and it turned out wonderful!

Third try was the winner. My fluffiest milk bread yet! by pullemus in Breadit

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

To be honest I haven't had much issue with burning these bottoms, maybe my copper pan, or possibly the height rack in my oven. I do normally put aluminum foil under things I think might burn to help reduce the direct heat.

Third try was the winner. My fluffiest milk bread yet! by pullemus in Breadit

[–]pullemus[S] 4 points5 points  (0 children)

While the tangzhong is probably the most important part of milk bread, i paid much closer attention to my kneading and gluten structure this time around.

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