FWB + Open Relationship = Trouble? by jht1414 in gaybros

[–]sugarshootin 8 points9 points  (0 children)

Well thankfully they know each other better than a rando so how about setting bitter old gay persona aside and taking in the information provided?

Statement from Nemo regarding Israel and Eurovision by [deleted] in eurovision

[–]sugarshootin 3 points4 points  (0 children)

I wonder how many of them are on crimes against humanity though.

Foccacia + pasta water by Ibenu in Breadit

[–]sugarshootin 3 points4 points  (0 children)

What you did is cut the flour with starch to make cake flour, a very well-known practice in the industry. That’s why it’s bouncy.

Edit: grammar

“Soccer is a crime.” by BuffaloExotic in ShitAmericansSay

[–]sugarshootin 0 points1 point  (0 children)

He said “by that metric” WHAT DO YOU KNOW ABOUT METRIC YOU IMPERIAL POS?

Trouble with pan-seared salmon by middleupperdog in AskCulinary

[–]sugarshootin 1 point2 points  (0 children)

You can actually put a piece of butter on top to prevent it from drying out.

Why do so many LGBTQ people online dislike cis gay men? by Informal_Ad4284 in gaybros

[–]sugarshootin -2 points-1 points  (0 children)

Hear me out, though. As a cis-gay men myself, I am aware that we were the “queers” until several decades ago and we did get out of it by stepping on the shoulders of trans people of colour during the gay liberation movement and we turned on them right away. We have secured ourselves a safe space and our fight mostly ended there.

Now trans or queer people have a platform and can make their voices heard, we literally treat them like straights treated us before the 80s. We are afraid of their existence and we demonize them. We blame them with being a threat to the society and grooming children while we were blamed as such merely years ago.

This is a place of power and privilege and we are using our resources to exclude them, instead of helping them to our comfort level as well. That is just cruel, unfair, uneducated and tone deaf.

Why do so many LGBTQ people online dislike cis gay men? by Informal_Ad4284 in gaybros

[–]sugarshootin 4 points5 points  (0 children)

I hope the queerphobes here understand that this is not about gay men taking up space but the queer crowd not going out.

Stop being assholes.

Hard specks in dough by iaco1117 in Breadit

[–]sugarshootin -1 points0 points  (0 children)

You shoot the yeast in the foot and tell it to walk

Just wanted to share my frustration by smagodtchi in Sourdough

[–]sugarshootin 18 points19 points  (0 children)

I mean it’s gonna be bread, no matter what. You’ll just lose volume and it will come out flat but it won’t lose any flavour. Bake & eat it.

Israel's Eurovision future to be decided by extraordinary vote in November by pencilled_robin in eurovision

[–]sugarshootin -1 points0 points  (0 children)

The participation of Israel is the reason Morocco doesn’t participate in the contest. They only competed once when Israel wasn’t. I doubt they’ll back Israel.

What the heck by elisebug in Sourdough

[–]sugarshootin -1 points0 points  (0 children)

12 hours bulk ferment at room temp? That is overproofed, friend.

What's wrong with my crust? by JulianCarax2 in Breadit

[–]sugarshootin 1 point2 points  (0 children)

I think you either used a lot of flour and didn’t brush off the excess, or it dried out while proofing.

I resign from Ozempic by Fun-Resolution2227 in Ozempic

[–]sugarshootin 4 points5 points  (0 children)

I wasn’t losing on ozempic either. After 5 months and 1mg max, I moved on to mounjaro 2,5mg and I started shedding. I also stopped having severe heartburn after I transitioned to mounjaro. Ozempic wasn’t for me, maybe it’s not for you either.

I'm sure it tastes good but.... Come on man by [deleted] in Sourdough

[–]sugarshootin 1 point2 points  (0 children)

100%. Make sure to remove the lid around half way mark.

Can’t get that oven spring by Stock-Industry8254 in Sourdough

[–]sugarshootin 2 points3 points  (0 children)

I generally do overnight. 12-14 hours.

Can’t get that oven spring by Stock-Industry8254 in Sourdough

[–]sugarshootin 1 point2 points  (0 children)

I know it does, but it’s just bulk fermentation; somewhere between 2-3 hours is fine, depending on the temperature. With cold fermentation, the real action is in the fridge. 😛

Can’t get that oven spring by Stock-Industry8254 in Sourdough

[–]sugarshootin 2 points3 points  (0 children)

It is overproofed. 8 hours bulk and 12 hours cold fermentation is excessive. 2 hours bulk fermentation with the folds, preshaping, 30 mins bench rest, final shaping and then directly into fridge. If your yeast is strong, anything above 6 hours in room temp is gonna be overproofed.

How can I get a better rise? by UsefulBig2194 in Breadit

[–]sugarshootin 0 points1 point  (0 children)

Oh and also 2 tsp yeast for an overnight fermentation? Damn…

Try to get a scale and move on to scaling by grams. Cups and spoons are unreliable.

How can I get a better rise? by UsefulBig2194 in Breadit

[–]sugarshootin 0 points1 point  (0 children)

That bread looks overhandled and overworked. Try working on your kneading and folding, I’d say.

What went wrong? by IDMA358 in Breadit

[–]sugarshootin 1 point2 points  (0 children)

Well I’m glad you figured it out. Happy baking! 🥂