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9h ago
inI was wrong about sourdough starters being too high maintenance
Karen's starter is holding your schedule hostage now lol.
12h ago
inRealized I was over-proofing my focaccia for 2 years, thanks to a bakery class in Portland
The part about "longer meant better flavor" is a common myth, but time isn't the real thing you're watching here, it's temperature and how active your starter or yeast is. Three hours in a warm kitchen can be way past ready, while three hours in a cold one might not be enough, so the dough's feel matters more than the clock. That poke test the instructor showed you is the actual guide, and the timer just keeps you from forgetting to check.
8d ago
inOur neighborhood swap shelf finally caught on, 40 items moved last month
Whoa, a working rice cooker? That's wild. People actually leave stuff that still has a plug on it? I figured it would just be a graveyard of chipped mugs and half-used candles. Maybe I need to start one in my alley, but I'm betting mine would just collect dog poop and a single sad sneaker.