#the bread of god is bread

[loverinstinct]

I made tumblr user oft-goes-awry’s grandmothers Cranberry Surprise to try and brought it to my chosen family’s Thanksgiving and it got DEMOLISHED

Common comments:

-this is incredible and so unique

-can I have the recipe?

-what is this?

-what’s the surprise? (I had no answer to this)

-omg this is so good

I made a few changes because I cannot not I’m so sorry:

-I didn’t use almond extract because I can’t stand it and don’t keep it in my house so I used vanilla, it was still good

-the crust was not malleable enough to “press” into the pie pan as instructed so I added like a tablespoon of molasses and put it through a food processor so it would stand up a little

I didn’t take a before picture, so here is just the after in the back of my car when I headed home

Please note: I thought this was going to be super sweet, and when I had a little lick of the filling as I made it I was very disappointed and concerned. I almost added so much more sugar. DONT DO THIS. I managed to refrain and it was literally perfect it would have been worse with more sugar.

And they look out so hard for the well being of the spiders AND the dolphins

[mutslutt]

baby's first forcemasc. hello

[lilybug-02]

New friend acquired!

Bug Fact: Colombian Lesserblack Tarantulas have pet frogs! The frog protects the spider's eggs from ants and in return, the frog is kept safe by the spider.

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Masterpost

[theshitpostcalligrapher]

oh my god i figured it out

okay so it took an accident of me not checking on it, but I FINALLY figured out why I wasn't getting enough loft on my bread:

I was NOT giving enough time for yeast/bacteria production.

So if I do my other bread recipe's 4 hour levain development, then follow the pullman's recipe and do about an hour and a half initial rise (with stretch and folds) with a one hour final rest and rise, I get something like this:

okay that rose in the oven but like. not a whole lot, yknow?

tried again, a little longer on the levain, but this time I tried to do the final rest/rise in the fridge overnight like when you have an overnight ferment on a classic sourdough

oh that's a lot better! but the recipe is for a PULLMAN'S loaf, it should be square as possible, am I using enough ingredients?

NO I WAS. I JUST WASNT GIVING ALL THE TIMES ENOUGH TIME

this time I let the levain (40-50g starter, 35g whole wheat flour, 35g AP flour, 70 mL water) develop for like six and a half hours in a proofer or a slightly warmed oven.

pour levain into a stand mixer if you've got one, bowl if you dont. Mix in sugar (35g) and warm water (400mL). Let that sit for the usual half hour in proofer.

add flour (600ish grams total, i often do about a third whole wheat to two thirds AP), 5g salt, 80-90g fat of choice (butter, margarine, etc). I put it in the stand mixer for around 10 minutes on low. (this is a REALLY old stand mixer so it CAN go real slow- do 7-8 min on lowest setting on a modern mixer, 15 min if you wanna do a hand knead)

cover and put in proofer. As usual I did 4 stretch and folds at half hour intervals, but on the final interval I forgot about the timer- it was left in the bowl for around a full hour after the last fold rather than the planned half hour.

by the time I checked on it, it rose WAY more than i was expecting it to. Decided to roll with it (lol), greased the pullman's pan (butter if no one's allergic, margarine otherwise), flattened, rolled up the dough, plopped it in and slid on the lid.

Did the final rest for two full hours in proofing temps, then baked at 350-60ish for a half hour with the lid slid on, 15 min with the lid off.

so, all in all: the ideal loaf of pullman's sourdough starts when you wake up and comes out around dark lunch.

not practical but hey! an interesting study to be sure

[bicth-and-in-that-order]

[sebdoesthings]

SICKENING. ABSOLUTELY SICKENING.

[calamitoustide]

baker james who gets up extremely early to start making his bread and insomniac regulus who’s up late enough to walk past his bakery every morning

[tumble-witch]

The Catwalker incident

[heartsings77]

[gatalentan]

LISA ANN WALTER ✏️ WGA STRIKE 2023 UTLA PICKET [x] (June 16 2023) SUPPORT WGA: INFO / ECF / SNACKLIST

[housecow]

i think my issue is that i had access to god tier food 24/7 in college and now that im 70 miles from that, in the middle of nowhere, nothing is good enough to eat 😭😭

[lululeighsworld]

it was literally their moment and they just let us watch

(if you need me i'll be marinating in this for the foreseeable future)

[galactaknightyaoi]

🏳️‍⚧️ DOUBLE HEADCANON ATTACK!!! 🏳️‍⚧️

Family HCs are already fun on their own but with transness added on they're even better. It's actual comedy gold. Also I've always wanted to draw some kind of Meta Knight VS Galacta Knight type thing, but I can't take anything seriously like that. So you get This.

What This is, is a way too high effort shitpost. It took a combined 2 and a half? Days, though most of it was just sketching. I'm proud of it! Anything for the bit.

Textless version + unfinished doodle under the cut

[lilybug-02]

This has happened to me way too many times for it be normal.

[tuba-david]

(shouting into the void) DOES ANYONE HAVE A GOOD SOURDOUGH RYE BREAD RECIPE? MY MOM IS WATCHING HER GLYCEMIC INDEX

[jessmalia]

Mal's Avatar: The Last Airbender rewatch: The beach 3.05