BlemboTheThird

The art is awful and the jokes are either literal nonsense or annoyingly simple. Same kinda stuff being said in this thread. Same reasons anyone dislikes a comic. Just doesn't resonate. I can't say why people decide some stupid shit works for them and other stupid shit doesn't.

I'm not even sure this counts as drama. These people are addicted to wallowing in negativity. Gives me r/questionablecontent vibes, a subreddit about a webcomic where people purport to hate it but continue reading it every day just so they can get mad about it.

Like, I strongly dislike the Far Side, but despite how frequently it gets upvoted I don't go into every comment section to talk about why. I just blocked the sub and scroll past it when it shows up in other subs. The behavior in these threads is pathetic.

AI is a flawless technology and they'll have fixed it by next month for sure this time

Good luck!

I'm gonna put the recipe I used into the spoiler here, in case you want something to compare against.

¾ cup milk

¼ cup butter

2 cups bread flour

2 cups all-purpose flour

2 teaspoons active dry yeast

¼ cup white sugar

¼ cup water (Optional)

1 large egg

¾ teaspoon salt

5 (1 ounce) squares semisweet chocolate, finely chopped

1 ½ teaspoons ground cinnamon

⅓ cup white sugar

¼ cup butter, chilled

¼ cup confectioners' sugar

¼ cup all-purpose flour

¼ cup butter, chilled

1 large egg, beaten (Optional)

1 tablespoon water (Optional)

Oh that's odd! ~~I've never had a recipe that didn't call for adding sugar to activate it. I guess it was relying on the tiny amount of sugar already in the milk?~~ If you're sure it's not rising enough, adding a tablespoon (or less) of sugar is definitely worth a try!

Edit: okay wow I'm sorry, it's been a while since I made that, so I went and double checked my recipe and I do not remember doing it the way it calls for! Apparently I mixed the active dry yeast in with the dry ingredients (including both sugar and flour) and then mixed a warm milk and butter mixture into that. Definitely unusual and not my normal breadmaking process!

Still, I think the amount of sugar in milk can naturally vary, so if your recipe has you proofing the yeast (unlike mine, I guess!) adding a little extra might help?

Hmm, maybe. I've made a lot of bread and never used instant yeast; active dry has always worked great for me. If you're already going over what the recipe calls for, my guess would be that you need more sugar in the water mixture. You also might first try using warmer water. It really shouldn't need more than like 3 minutes, 5 max. In my experience I've often gone slightly under the amount of yeast my recipes call for and never run into issues.

edit: also, the crumb looks good to me, obviously you have the firsthand experience but I'm not even sure the problem is it needing to rise more. I just meant, you know, making a bigger babka with more dough lol!

I'm so happy my advice about the oven and moisture helped!

I've only made babka a few times but I always figured the filling spilling is just a consequence of shaping the dough that way. Still seems like the effect was more pronounced for you than it has been for me. More flour should work, or slightly cutting back on whatever oil/butter you're using. Could be that's part of why I've seen some recipes that do it totally differently; after rolling they have you form it into a donut kinda shape, cut slits into the top, then bake on a cookie sheet. Personally I like the bit of crispiness and I think the method you're using is prettier.

You also might prevent it by making the babka a bit bigger, taking up the space the filling would otherwise burn on. I remember you mentioned in the previous post you had trouble fitting the ends in, but when I did it I just folded the ends under to make it fit, similar to how you might do a challah to hide where the braids come together.

Huh, I found a photo of one of mine to show how folding the ends underneath looks good on the finished product, but comparing our results I'm also wondering if I simply used less filling. Unfortunately it doesn't look like I took any photos to compare before baking.

How do you think DOGE and RFK Jr’s research priories will impact that?

At a guess, they'll stop tracking the data?

Only one lonely braincel

This isn't about trans people specifically, but the very existence of gendered bathrooms dates back to hilariously sexist 1800s ideas about how men and women should only be allowed to coexist at home. No surprise that religious fundamentalists continue to weaponize private spaces against anyone that doesn't fit their norms.

Same with people who blast music in public. There's a bike/pedestrian trail near me I use a lot and people are constantly riding or running while blasting the worst music imaginable to everyone nearby. Maybe someday I'll build up the courage to tell them to shut the fuck up... or at least teach them what headphones are. Maybe I could buy a bunch of cheap ones and just chuck them at the heads of anyone who apparently needs them.

My advice if you have a cold house: turn the oven on its lowest settings, let it warm up for a few seconds, then turn it off and let the dough rise in there. You can also cover the dough with a wet towel or put in a tray with some warm water to keep the air nice and moist; the yeast looooves that. But if you go with the towel method just be aware that if the towel is actually touching the dough it will get very sticky and you'll be picking chunks of dough out of the towel