#350g
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2nd batch of sourdough! Lots better than the first, actually got some crumb structure this time (bc the starter is finally ready for bread)
#it's 70% hydration 20% starter and 16h bulk fermentation & 6h of proofing#I think I like the 70% hydration for now#it's still enough moisture to get that open structure but easy to work with#(hydration is the thing that makes the crumb structure open&tender so kind of the higher hydration dough u have the better the bread but th#problem with high-hydration dough is that it's real hard to work with so gotta build some skills before can move onto those#like some professionals even make 100% hydration doughs)#(the percentage is like how much water you have in comparison to the flour: 100% is like if u have 500g of flour you also have add 500g of#water or like 70%: 500g flour and 350g of water)#this is just a 250g of flour one tho bc I live alone and don't want waste/my freezer full of bread#idk if these interest anyone but idc it's my blog I'm going to be posting abt sourdough#should make up a tag for these#elvis bread#it's that one ^^ for now until (if) I can come up with a better one bc my starter is named Elvis#sourdough#april 2024#2024
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my beloved boy Aegaeon... (this is who i needed the knickers for)
he needs 2 more slots to reach his full bejeweled potential but i dont have 300g rn
#xenos chatting#or 350g or however much itll be im not sure if it increases again#flight rising#flightrising#dragon share
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trick or treat!! :3
Da-Capos for you!
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had our boys weighed at the vet last week. cremble is 420g, bone broth is a miniscule 385 grams, and even chibi, the biggest boy by far, is only 530g. grayson looked over at me and was like "do you think we were weighing our other boys wrong?? there's no way they were that much bigger." (butch, the "runt" of our first group, usually weighed in around 500g. jesse & sandwich were more like 750g, and lunchbox later topped out at 800g! fully twice the weight of lil bone broth!!)
so we went & looked through old photos of the wild brunch and. uh. nope those were just some massive fucking rats holy shit. sandwich was like forearm-sized, two FULL handfuls. our current boys are so gd scoopable in comparison - part of that is temperament but i think part of it is just logistics!
#keeping it fun and funky fresh#personal#the wild brunch#also remembering our rescue rat domino who absolutely would have been at least as massive as sandwich#(he was built as big if not bigger)#but he'd been malnourished & had health problems upon health problems. so he was hard to keep over 500g#when he clearly should've weighed half again as much#with lunchbox a lot of it was fat. he was a perfect sphere of rat. tho still incredibly strong & agile! and soooo sleek#but sandwich was Just Fucking Huge#and these boys are JUST FUCKING TINY!! OH MY GOD!#like. peach bellini got down to 350g once when he was like. dying. basically.#and these lil guys are just hanging around there normally!! they have even a little chub!#i love them so much.
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me: hm i've got some time this weekend before notn maybe i'll grind through some den unlocks so i can flip my lore lair to all-hibeden and save food money
the den unlocks:
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sorry to all the teenage boys i ever made fun of for eating habits im currently eating raw shredded cheese from the bag like its ambrosia
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—Jehoon x Kellogg's 37 second CF Did you sleep well? You look down... For a satisfying morning – that's why I prepared Kellogg's protein. Mmm. It's your first time tasting protein that's this delicious, right? Morning proteins – now more tasty and more light. Tomorrow morning let's recharge together as well 😉
#the scene where he frolicks cuteeee#after watching this i wouldn't mind spending 9 euros/dollars for 350g bag of cereal at all😭😭😭#up:Brands#br:Kellogg's#t:Video#lee je hoon#이제훈
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The Collagen Type I & III Supplement is formulated with optimal ratios of collagen peptides to support world-class results and skin hydration. Key ingredient: Collagen Peptides (Collagen Type I & Type III Bovine). Packaged in the USA with globally sourced ingredients at FDA-registered and GMP-certified facilities, it undergoes third-party laboratory testing. This supplement is corn-free and lactose-free. Ingredients: Collagen Peptides (Grass-Fed Hydrolyzed Collagen Type I & Type III Bovine) Please note: Relevant product and manufacturing certificates can be found in downloadable assets after you start designing Please note: This product is shipped only to the United States and its territories Please note: This product is not eligible for publishing on Etsy, Amazon, and TikTok Shop US. More info here
.: Packaged in The USA with globally sourced ingredients .: Packaged at FDA-Registered and GMP-Certified Facilities .: 3rd Party Laboratory Tested .: Corn Free .: Lactose Free .: Design printed on a sticker label .: Please note: This product is shipped only to the United States and their territories .: Please note: This product is not eligible for publishing on Etsy, Amazon, and TikTok Shop US.
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Nature Secrete Argan Exfoliating Lightening Soap (350g)
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For more information about Nature Secrete Argan Exfoliating Lightening Soap (350g) please visit https://gabbysbeautysupplies.ca/products/nature-secrete-argan-exfoliating-lightening-soap-350g
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Simple Protein Snack Strawberry
#youtube#Simple Protein Snack Strawberry 🍓🍓 300g Strawberries - 350g Vanilla Yo Pro Yogurt - 50g MilkyBar Mix all ingredients together and plac
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The Cyprus, a renowned bakery brand specializing in delectable and wholesome treats, is excited to invite passionate distributors to become Atta Cookies Dealers. Their Almond Cookies are a perfect blend of traditional recipes and modern taste preferences, offering a unique and healthy twist to the cookie market. For more information, you can visit GetDistributors and feel free to contact us!
#ASSOCOM FOODS PRIVATE LIMITED#Cookies - Atta Cookies 350g distributors#Honey Oats Cookies 300g distributorship#Almond Cookies 350g distributors wanted#distributors required for Ajwain Cookies 350g#Greater Noida#India
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Anish Kapoor, “Fold I,” 2014, color etching on two sheets of 350g Hahnemuehle, mounted dimensionally, 61 ¾ x 47 3/16 x 5 1/16 inches
Carolina Nitsch Contemporary Art, New York
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I wrote all my thoughts in the tags oops
I have this 1-off xyy natural primal leap year g1 that I was planning on keeping but someone inquired about it. What's a reasonable price to ask for it? My tastes have changed more recently so I guess I'm not 100% against parting with it, I'm just not sure what's a reasonable price to ask.
#like a billion dollars#nah idk frankly it depends yknow#trying to game it and get the most you can is tricky because#you might scare away someone who was willing to pay a decent amount#rn the lowest 1st gen unbred primal goes for a simple 25g#and its hard to track how much a guy is worth based on dob#but if it was me i’d start at 500g and if that doesnt go anywhere then 350g
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Accidentally bought this dragon for 350g bc I read it as 35g might just keep her but idk anyone wanna help me scry this cutie
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evolution of another mostly blue unicorn barf combo for the drum carder.
(blending from stash rather than hitting the dyepots for immediate color gratification)
69g sapphic /75g aroace /90g brokenblue /115g blurple
basically 350g of 1/5 jacob : 1/5 corriedale : 1/4 merino : 1/3galway
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For ✨️Elain's cookie exchange✨️ here is one of my favourites cookie recipes because it's so easy and I think even at christmas you can be fruity: lemon cookies 🍪🍋
Just as I am fruity for Elain 😜😘
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Ingredients:
350g flour
110g sugar
130g butter
1 egg
a pinch of salt
1 tsp baking powder
Peel and juice of one lemon
For the frosting glaze:
90g powdered sugar
13g lemon juice
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Mix the flour and baking powder in a bowl and form a well in the middle.
Halve the lemon and squeeze out the juice.
Now add the finely chopped butter, sugar, vanilla sugar, eggs, salt and lemon juice into the well, mix all the ingredients and knead into a smooth dough.
Then wrap the dough in cling film and put it in the fridge for about 2 hours.
Preheat the to 200 °C (180 °C fan oven) and line a baking tray with baking paper.
Roll out the dough on a floured work surface not too thin, cut out circles or other shapes and place them on the prepared tray. (Or roll the dough into small balls if you're lazy or don't have a cookie cutter)
Bake the cookies in the preheated oven on the middle shelf for about 15 minutes, making sure that they do not get too dark. Then take it out, let it cool down.
For the glaze, mix the lemon juice with the powdered sugar
Enjoy~
Love this idea @elainarcheronweek 🫶✨️
#elainscookieexchange#elain archeron#pro elain archeron#pro elain#happy holidays#winter solstice#acotar
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