I was hungry and decided to go out into the kitchen but I back tracked like three steps outta my room cause demons n’ shit. But I was hungrs so I ran into the kitchen with my middle fingers in a cross chatting “fuck you” and now I’m +2 bread
But since you left I hardly make it through the day. My tears get in the way, and I need you back to stay..
banana bread and daisies babey 🌻🌿
Giant Cheese Pretzel by succulentbite
Regarding the Aish Baladi recipe. It didn’t taste at all like any that I have eaten but i have a couple of ideas about what went wrong. First of all my oven runs less hot than the stated temperature. At 500 degrees on the dial it was probably about 450, so the bread didn’t actually cook as quickly as it is meant to, meaning it hardened a bit. Secondly, this recipe calls for about a half an hour of proofing time, but after a half an hour it still wasn’t puffy. The second batch sat for 40 minutes and was starting to puff a bit. So it probably needs an hour of proofing.
Thirdly, it calls for all whole wheat, but the resultant flavour was very dark and bitter, and the dough quite heavy. All of the Aish Baladi I’ve eaten has been quite a bit lighter in colour and texture and I suspect they the bakers were using at least half white flour, or at least not the kind of whole wheat available to me here.
Some ideas for improvement next time.
i feel terrible about not having finished everyone’s ocs yet but i am working on them! ive had some personal biz goin on. anyways: bread pics
they look bad because it was our first time but it tasted super good!!!
every day i like to thank blagdog for pretty much singlehandedly taking on the mission to make 2012 les mis a thousand fucking times gayer
Pastry in Austria
I think I’ll call her Bertha
i love carbs ○ http://ift.tt/2DuxaVf
Look at this awesome fucking pretzel bread I made ❤❤❤❤❤ it turned out wonderful!!
Donuts are dowy bread gods😍🥰😂