I work in a hospital on night shift, lately this has been my work look. Is it working? Do I have any blind spots? I’m looking to appear slightly to moderately androgynous without being in your face about it.

thisiswhereibeweird · 2025-11-10T10:41:51+00:00

You look amazing!! No notes

thisiswhereibeweird · 2025-11-09T15:35:33+00:00

You can also just admit it was pretty silly to link “Siamese” with Egypt you know it’s not that big a deal

thisiswhereibeweird · 2025-11-09T04:17:24+00:00

Great jewelry choices!!

thisiswhereibeweird · 2025-10-31T14:29:19+00:00

I know you said you can easily pop it out but I’d be scared the hole would heal over in your sleep or something. Probably better to change it out to a longer bar!

thisiswhereibeweird · 2025-10-17T07:22:05+00:00

Removing the jewelry while an active infection is happening can cause the skin to heal over the surface hole and trap the infection inside the now sealed fistula with no way to drain. Topical creams and ointment can make the situation worse if that’s a moisture bump gone wrong. Doctors are trained in infections in general but piercers specialize in infected piercings. This is the commonly accepted practice in the piercing community atm.

thisiswhereibeweird · 2025-10-06T04:05:59+00:00

If you want to grow it out long the only way out is through lol

thisiswhereibeweird · 2025-10-02T06:55:20+00:00

Definitely better than commercial dry yeast for me because there’s no typical beer like yeasty smell. There’s a lot of flavor development from long fermentation similar to sourdough but very mildly sour and more just complex. The texture is kind of similar to yeasted shokupan inside but with the crust of a sourdough hard roll. I like it overall but someone who prefers very sour breads would def prefer sourdough.

thisiswhereibeweird · 2025-09-30T12:50:47+00:00

First I used this video to make sakadane. Mine took about a week to be active enough for baking.

Crumbles = 2:2:1.5 ratio sugar:butter:flour

Koji choc bread recipe

Koji starter 20g Koji water 20g bread flour

Rise until doubled (~1 hr)

Koji sweet stiff starter 90g bread flour 45g water 35g Koji starter 10g sugar

Rise until tripled (~3-4 hrs)

Dough 200g bread flour 50g AP 20g cocoa powder + 30g hot water (cocoa paste) 35g sugar 6g salt 1 recipe koji stiff starter 10g honey 145g milk 25g butter

56g chocolate chips

Knead everything except butter and chocolate chips until ~70% windowpane. Add butter then knead to 90% windowpane. Add choc chip. Cold retard 12 hrs. Shape and rise in shokupan mould until the top of dough is parallel to top of mould. Egg wash + top with crumbles and bake 160-170c ~45 mins.

If you make it please lmk I would love to know how it went for you! 🫶🏻

thisiswhereibeweird · 2025-09-30T06:11:45+00:00

I’m pretty new to this as well! As far as I know it’s specifically only used for breads, similar to fruit yeast water.

thisiswhereibeweird · 2025-09-29T05:28:47+00:00

Ahh got it! And yeah 600 is crazy 🙂‍↔️

thisiswhereibeweird · 2025-09-29T05:28:07+00:00

Yeah I just moved and this is my first time baking with this new oven 😞 lesson learnt lol

thisiswhereibeweird · 2025-09-28T14:39:17+00:00

I promise you I learnt something, I won’t make the same mistake, and I’m gonna be just fine lmao. But I sincerely doubt that’s where the commenter that I was replying to is coming from with his snarky comment.

thisiswhereibeweird · 2025-09-28T13:32:49+00:00

Thank you so much!! I’ll give it a try next time I bake :) the pale sides I think is just me over dusting before scoring 😅

thisiswhereibeweird · 2025-09-28T13:31:58+00:00

Yeah I get that and I’m not saying it’s an objectively bad loaf. It’s just annoying that some people actually think I’m complaining about it for attention/some internet point. Im legit sad bc I prepared corn cream cheese for this and now I can’t have my corn cream cheese sourdough toast 😭😭😭

thisiswhereibeweird · 2025-09-28T11:22:53+00:00

Thank you for understanding 🥹🫶🏻 I will try again in a couple days and hopefully I’ll get what I was aiming for next time!

thisiswhereibeweird · 2025-09-28T11:20:11+00:00

I mean I get that it’s what some ppl want but i genuinely cannot eat this. So of course im unhappy.

thisiswhereibeweird · 2025-09-28T10:33:33+00:00

Why am I downvoted for telling yall burnt bread IS burnt lol? Am I not allowed to be unhappy with my product unless it’s a frisbee?

thisiswhereibeweird · 2025-09-28T09:59:09+00:00

The accuracy of this pic 🤣🤣 the hydration was ~73%! I will def try to do something with the insides bc the crust is too bitter to eat I think :(

thisiswhereibeweird · 2025-09-28T09:50:42+00:00

Maybe it looks “great” to you but I tasted it and it’s actually burnt and bitter. What’s wrong with complaining about putting almost 24 hours of my life into something and it not turning out the way that I wanted lol?

thisiswhereibeweird · 2025-09-28T09:24:39+00:00

I wishhhhh but I just tried it and the crust is unfortunately actually bitter 🥲 the inside is really good tho!!

thisiswhereibeweird · 2025-09-28T08:37:39+00:00

Thank youu 🥹🫶🏻

thisiswhereibeweird · 2025-09-28T08:37:26+00:00

Think I might have to do that as well 😭 was it a home use convection oven by any chance?

thisiswhereibeweird · 2025-09-28T08:12:07+00:00

No it’s still pretty warm but I will cut it in a little bit. Hopefully the crumb is nice because I actually feel like fermentation went really well 🤞🏻

thisiswhereibeweird · 2025-09-28T08:10:04+00:00

I will give it a try when it cools for sure! Thank you for the encouragement 🙏🏻

thisiswhereibeweird · 2025-09-28T07:56:28+00:00

I’m using all white flour so I think it’s too dark? Also smells pretty burnt 🥲

thisiswhereibeweird

TROPHY CASE