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   💜 AdoraBeryl 🩷 (rasp@raru.re)'s status on Tuesday, 19-Dec-2023 06:20:55 JST 💜 AdoraBeryl 🩷

   Its like... I've baked enough that for some things I can just... bake ya know? I don't need a recipe for normal bread anymore for sure

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     💜 AdoraBeryl 🩷 (rasp@raru.re)'s status on Tuesday, 19-Dec-2023 06:34:01 JST 💜 AdoraBeryl 🩷

     in reply to

     • Shadow Heart

     @Sh4d0w_H34rt fair

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     Shadow Heart (sh4d0w_h34rt@mstdn.social)'s status on Tuesday, 19-Dec-2023 06:34:02 JST Shadow Heart

     in reply to

     @Rasp there are a few things I make that's the same, the hundreds of egg custards for example.

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     💜 AdoraBeryl 🩷 (rasp@raru.re)'s status on Tuesday, 19-Dec-2023 08:31:27 JST 💜 AdoraBeryl 🩷

     in reply to

     • Mechawatts

     @mechawatts how long are you proving it for and what what temperature?

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     Mechawatts (mechawatts@toot.community)'s status on Tuesday, 19-Dec-2023 08:31:29 JST Mechawatts

     in reply to

     @Rasp I'm gonna ask you, because 1) you seem like you'd know and 2)capitalism broke search:
     Got any advice for someone who's very basic bread dough doesn't rise when proving? It does the first and second rise fine, but after shaping it, it barely rises above the tin.

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     💜 AdoraBeryl 🩷 (rasp@raru.re)'s status on Tuesday, 19-Dec-2023 08:37:19 JST 💜 AdoraBeryl 🩷

     in reply to

     • Mechawatts

     @mechawatts hmmm are you using any kind of fats? and what kind of flour?

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     Mechawatts (mechawatts@toot.community)'s status on Tuesday, 19-Dec-2023 08:37:20 JST Mechawatts

     in reply to

     @Rasp 90 to 120 minutes, at about 80°F | 26°C, inside a plastic bag.

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     💜 AdoraBeryl 🩷 (rasp@raru.re)'s status on Tuesday, 19-Dec-2023 08:52:29 JST 💜 AdoraBeryl 🩷

     in reply to

     • Mechawatts

     @mechawatts yeaaaaah the butter is probably the issue but I'd also consider using more yeast

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     Mechawatts (mechawatts@toot.community)'s status on Tuesday, 19-Dec-2023 08:52:30 JST Mechawatts

     in reply to

     @Rasp 50g unsalted butter, 7g salt, 8g yeast, 400g bread flour, 220ml (ish) water

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     💜 AdoraBeryl 🩷 (rasp@raru.re)'s status on Tuesday, 19-Dec-2023 23:21:13 JST 💜 AdoraBeryl 🩷

     in reply to

     • Jamie Blumberg

     @jamie_blumberg it takes made practice

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     Jamie Blumberg (jamie_blumberg@hachyderm.io)'s status on Tuesday, 19-Dec-2023 23:21:14 JST Jamie Blumberg

     in reply to

     @Rasp That is really cool 🥺. I can do that for some types of general cooking like for stir frying veggies and whatnot but I’ve never developed a talent for baking.