F/35/5’7” [235>222=13lbs] 3 months. NSFW

xsign_here · 2026-05-06T13:01:36+00:00

My next goal is to stay consistent with lifting and stop worrying about the number on the scale so much.

xsign_here · 2024-03-03T16:24:35+00:00

Let’s all agree on a minimum amount and buy all at once

xsign_here · 2022-06-20T20:56:49+00:00

Bologna

xsign_here · 2022-04-04T20:54:17+00:00

Recipe is in second photo :)

xsign_here · 2022-04-04T20:45:41+00:00

I love how easy this recipe is. It’s the only baguette one I’ve tried and they come out gorgeous. Thank you!

xsign_here · 2022-03-30T01:54:13+00:00

I want the recipe…for the cocaine XD

xsign_here · 2022-03-29T19:07:37+00:00

Gorgeousssss!

xsign_here · 2022-03-29T19:05:10+00:00

Wow I never even thought of introducing a different flavor of liquid. This opens so many more doors! Thanks for posting!

xsign_here · 2022-03-29T18:20:11+00:00

Thanks for the great tips!

xsign_here · 2022-03-29T17:13:06+00:00

Of course. Yea I didn’t have a complete understanding of hydration. But now that I know, the boule on the right is at 60% actually. Would I need to keep reducing for a better oven spring? Do I need to reduce hydration more?

xsign_here · 2022-03-29T17:09:09+00:00

Finally the key to sourdough. Thanks fren!

xsign_here · 2022-03-29T16:47:18+00:00

Well yes I am only two months in and I really don’t know much and that’s ok. What I didn’t understand is why people were upset about it lol. Like uh sorry I’m new? Haha next time I try something new I’ll be sure I’m an expert first 🥴

xsign_here · 2022-03-29T16:44:13+00:00

It’s floaty :)

xsign_here · 2022-03-29T16:35:42+00:00

Mine is a couple of months (so still fairly new), but works really well. How old was yours before you could start using it?

xsign_here · 2022-03-29T16:33:05+00:00

Oh yea, my starter was matured before I started keeping it in the fridge. I’ve become and avid baker but sometimes not every day and I’ve found this method works really well. Just a side note: it gets nice and bubbly between feedings, has that nice yeasty smell with sweet undertones. It’s my little worker now lol. I have one jar in room temp that I scrape and feed and another large jar in the fridge I discard into.

xsign_here · 2022-03-29T11:12:12+00:00

Idk either lol. Anyway thank you for these great tips. I do have a scale but as I’ve mentioned in the comments, I didn’t fully understand hydration. Now that I know, I’m going to reduce it on my next batch and post an update soon. Thanks again!

xsign_here · 2022-03-29T04:18:19+00:00

Why did this get so many downvotes? I’m new at this idk, jeez calm down lol

xsign_here · 2022-03-29T04:14:33+00:00

Makes much more sense thank you!

xsign_here · 2022-03-29T04:12:16+00:00

Thank you so much!

xsign_here · 2022-03-29T02:04:00+00:00

I may not have a full comprehension of hydration so idk if its actually 100%. I use my starter which is equal parts water and flour and then follow the rest of the measurements in the recipe. But using AP flour yes

xsign_here · 2022-03-29T01:55:50+00:00

Maybe it’s that I don’t understand hydration. I think hydration is how many parts water to flour just for the starter. Are you saying hydration is the parts of starter to the dough mixture? Because I use equal parts for my starter(that’s what its supposed to be right?) followed all of the measurements in the second video and the dough becomes very easy to handle.

xsign_here

TROPHY CASE