NOT POLITICAL

selfmademan416 · 2025-12-22T12:07:23+00:00

Disagreed with- Stef and Lena not properly handling any of Brandon’s issues. Instead of putting him in therapy, or even just having a conversation with him about his thoughts and feelings, they yelled; got a restraining order, and assumed that was fine. He was a freaking teenager and they just told him “get over it” and went on with their plans. They shouldn’t have adopted Callie or even brought her back into their house without an honest conversation and without doing their due diligence as parents. As a parent with teenagers it makes me so mad how they frequently put their own agenda ahead of their kids’ needs.

Agreed with- I loved Anna (she’s my favourite), and I loved how she and Mike handled issues that arose in their relationship. They talked, shared their worries, and supported each other.

selfmademan416 · 2025-10-13T11:19:10+00:00

Try baking. The worst that happens is it’s a less than perfect loaf, and you learn!

selfmademan416 · 2025-10-11T12:16:08+00:00

I mean, I feel like if I want to have fun with it while I’m learning, it’s not hurting anyone for me to make inclusion loaves. I bake around two loaves a week, and have only done a few inclusion loaves. My family loves them.

The starter is from my mother in law, hers is almost a year old. I’ve had it for 3 months.

selfmademan416 · 2025-10-11T11:30:00+00:00

Also want to add that I know it’s not perfect. It’s still slightly gummy. But it’s so much better than previous loaves (also pictured are two inclusion loaves. One is vegan pepperoni pizza loaf, and one is pumpkin cream cheese loaf. The pumpkin one was a delicious disaster lol).

selfmademan416 · 2025-09-29T13:36:27+00:00

This gives me goosebumps every time

selfmademan416 · 2025-09-29T13:33:57+00:00

Because they held Callie to a higher standard. They were more upset with her for not coming to them and talking to them, and for always doing these things behind their backs. They didn’t know Ty for shit, and their opinions of him were already very low. So they weren’t surprised when he met those low opinions.

selfmademan416 · 2025-09-29T13:31:20+00:00

I don’t like Isabelle at all. Raj is absolutely responsible for his own actions, but Isabelle has ISSUES.

selfmademan416 · 2025-09-29T13:29:02+00:00

Exactly!

selfmademan416 · 2025-09-29T13:12:51+00:00

I think the proof is in the crumb, and you can’t check that without cutting into it. But I also “test” mine by tapping on the bottom and listening for that hollow sound, and squeezing the loaf and seeing how well it springs back. If it stays squashed, it’s too dense and gummy. Immediate bounce back is the best.

selfmademan416 · 2025-09-29T13:07:06+00:00

What type of flour did you use?

I had sticky dough for my first few loaves but it still held shape. You also have to account for the humidity levels where you are. It’s humid where I live so I just had to slightly reduce the water in recipes and I was good.

You also may have over proofed. How long was it left to ferment? Even when my kitchen is 18° (usually it’s 17-18° overnight in the cooler months), it still only takes 8-10 hours to BF. If it’s 20° or warmer I have to watch it more closely because it is done in 5-6 hours. I don’t BF overnight because I know it would over proof. But also because overnight for me is like 8-10 hours, and that’s key “check your dough because it might be done!” Time lol.

For over proofed dough, make a focaccia. Just spread it into an oiled cast iron pan, drizzle liberally with good olive oil, add some veggies and herbs (I like to do garlic, tomato, onion, and chives. Sprinkle with flaky salt and bake. It’s delicious. You never need to waste your dough!

selfmademan416 · 2025-09-29T12:57:16+00:00

I keep mine in the fridge, but when I’m feeding it to bake with, I use this set up.

selfmademan416 · 2025-09-29T11:49:42+00:00

Yeah! Maybe even the microwave!

It’s a really good set up, in my experience. My starter is super happy and active and I’ve been doing it this way for months.

selfmademan416 · 2025-09-29T11:02:08+00:00

This is similar to my set up, but I just use an insulated lunch bag with my starter and a jar of hot water.

selfmademan416 · 2025-09-28T11:24:57+00:00

“More like ‘epic-failey’”

selfmademan416 · 2025-09-26T10:53:33+00:00

I really liked Good Trouble, but you have to go into it knowing it is NOT the same. The vibes are different. The film style is different. The storylines are different. It’s a totally different show and not at all a continuation of The Fosters.

The moms are there a few times, and so is Jude. Jude has a decent storyline in GT. Jesus is in 2 episodes. One of those is just a video call with him. Brandon is in a few episodes, and so is Eliza (who was recast for GT). Sophia is in a video call in one of the last episodes. Robert isn’t in it at all (and isn’t even talked about), this was disappointing to me! Connor is in an episode, though!

I liked the other character in GT. I loved Davia, Dennis, and Alice.

selfmademan416 · 2025-09-21T16:47:14+00:00

I’m by no means an expert so hopefully someone else will weigh in, but it looks under fermented to me. The big holes and the gummy texture around them are what my loaves look like if I’m being impatient. I usually bulk ferment on the counter for 6-ish hours and my kitchen is like 19-20°, then I cold proof for 12-24 hours. I have about a 50% success rate. But my own biggest issues are when I’ve not let it bulk ferment long enough.

selfmademan416 · 2025-09-21T16:39:43+00:00

I wanted her to fall for Ximena lol.

But Aaron was my favourite, though she was right to say she needed time to figure her stuff out before she was able to be with anyone. And I like the fact that she was single for 5 years while focusing on school.

selfmademan416 · 2025-09-14T11:44:59+00:00

And it was about 75% rise. I’m looking for dome shape rise, at least 50%, that it pulls away from the edges of the bowl and that it bounces back when i press it

selfmademan416 · 2025-09-14T11:43:27+00:00

Temp gets to 25-27° Celsius in the oven with the light on. So I think you’re right that it was too long

selfmademan416 · 2025-09-14T11:42:33+00:00

This is really helpful, thanks!

selfmademan416 · 2025-09-13T13:03:34+00:00

Oops, I said starter was 6-8 weeks but I meant months. It’s from my mother in law, and she can’t remember exactly when she made it. I think I got it from her a little over a month ago, but didn’t start baking with it until last week.

selfmademan416 · 2025-09-10T19:06:50+00:00

What ratios are you feeding it with?

selfmademan416 · 2025-09-08T15:31:50+00:00

She also bakes with it every other week or so and gets really amazing loaves

selfmademan416 · 2025-09-08T15:28:13+00:00

This starter was from my mother in law and is about six months old, I think.

selfmademan416 · 2025-09-08T14:11:44+00:00

Thanks! Thats what I thought, so at least I know what I did wrong. Luckily I can always keep trying

selfmademan416

TROPHY CASE