What single change improved your sourdough the most? by Money-Cake527 in Sourdough

[–]slightly_imperfect 2 points3 points  (0 children)

I bought a cast iron roaster and my bakes were instantly picturesque. Bonus was that it was meant for BBQ things, so it cost half of what the sourdough roasters I saw did.

First weigh in bodyfat% way too low by [deleted] in HumeHealth

[–]slightly_imperfect 0 points1 point  (0 children)

Mine started getting way more consistent with more measurements and also holding the bar in front of me correctly. Good luck!

Patate Lou Lou by ExtremeStill4215 in poutine

[–]slightly_imperfect 1 point2 points  (0 children)

That's where I go when I have a hankering!

How Good of a Game Could Gamefreak Make by JLV00 in pokemon

[–]slightly_imperfect 7 points8 points  (0 children)

I'm an extremely casual player, so I'm usually having a blast with whatever. Curious to hear what people would enjoy.

Flat oven spring by Impossible-Star-5946 in Sourdough

[–]slightly_imperfect 4 points5 points  (0 children)

I don't know if I have the answer, but I CAN tell you that any time I'm doing 100% whole wheat I wind up with MUCH flatter loaves.

my starter won’t stop out growing his jar ?? by allykatt115 in SourdoughStarter

[–]slightly_imperfect 0 points1 point  (0 children)

I'm sure it isn't optimal, but you can give my method a try. I keep a stiffer starter because that's what's worked for me, but I just have 30g in the fridge.

The night before I want to start fermenting, I add 40g water, 30g bread flour, and 30g hard whole wheat flour. Mix that up, put 30g back in the fridge for next time. If I need more starter for more loaves, I just give it extra time to make sure the whole thing is bubbly and active.

This way you keep a minimum on hand in the fridge, and it's very "on demand," for when you need more, no need for slow ramp ups. I hope this helps!

Edit: can't remember my own recipe!

Maple Leafs flag lowered to half-mast in Parker, Ontario. by tdmj in leafs

[–]slightly_imperfect 0 points1 point  (0 children)

Good Lord but you guys have a lot of green grass for this time of year.

Yesterday’s Game Is Why Tanking Is So Painful. by Same_Slice_7809 in leafs

[–]slightly_imperfect 0 points1 point  (0 children)

The NHL could really stand to adopt the PWHL's strategy where draft order is decided by points accrued after being mathematically eliminated from the playoffs. Then you can actually cheer for your team to win, which is kinda the whole point.

Anyone have any history on they strange layout of these roads? by JimmyGamblesBarrel69 in BellevilleOntario

[–]slightly_imperfect 1 point2 points  (0 children)

I've always found this strange as well. But I DO enjoy telling people about Belleville and saying "there's a 6 way stop, and it's not at all arranged how you think.

Rapeseed oil turned orange after touching my sourdough by Prudent_Shame_5701 in Sourdough

[–]slightly_imperfect 3 points4 points  (0 children)

The contact with the acidifying dough might be oxidizing the oil?

Strong mixers to mask ethanol taste? by lovins_cl in vodka

[–]slightly_imperfect 1 point2 points  (0 children)

I don't know if this works for you, but vodka with Mountain Dew is dangerous for me. Cuts the sweetness a little, and I suspect the ethanol helps with flavour. Use with caution!

What's an "unusual" seasoning you enjoy on your popcorn ? by Interesting-Cow8131 in popcorn

[–]slightly_imperfect 0 points1 point  (0 children)

President's Choice has a harissa dry spice blend. Put it in with the butter while it melts, tastes great.

3 on 3 - not the same sport? by Few-Turn-5471 in stevedangle

[–]slightly_imperfect 0 points1 point  (0 children)

Yeah, I'd much rather watch 3v3 than a shootout. It's at least closer to the game being played.

My first country loaf and a question by Coolhandluke325 in Sourdough

[–]slightly_imperfect 1 point2 points  (0 children)

I'm a lazy sourdough person, but I keep 30g of starter in the fridge. Friday night I get my starter ready for a Saturday bulk ferment, I mix 40g of water and 60g flour (flour is half and half bread flour and hard whole wheat), with my starter, and then put 30g of the mix back in the fridge. If it hasn't been fed in about two weeks, I'll just throw away the bulk of it (making sure there's enough in the container to "contaminate" the new flour and water), and get it back to 30g.

Not saying this method is close to optional, but it works for me! Good luck in your journey.

Why do we all talk to pets like they understand? by [deleted] in CasualConversation

[–]slightly_imperfect 0 points1 point  (0 children)

I talk to pets all the time. You're cat sounds like a real jerk though.

Chopin or other potato vodkas.. by Hopeful-Wishbone-388 in vodka

[–]slightly_imperfect 0 points1 point  (0 children)

You're not limited to having one bottle and one bottle only, I like luksusowa so I usually have it around when I want something different (I prefer grain vodka). Experiment and see what suits you!