If this is to be believed, does it make an employee a "Krispy Kreme Krew?"
Furthermore, their big ol pipeline was canned by their best buds down south.
Oh this should be good 🤔🙄
Right, but this is a Canadian community about the recent Canadian election. The voting system is assumed.
In my riding, if you only had the option of liberal or conservative and a 100% turnout we would still have elected the same blue brick for the 4th time.
Usually this just means I get to vote for whatever party I like the platform enough of/like the leader.
Screams AI to me lol
Generic toothpaste, not any "super organic, green healthy" nonsense. I want fluoride and lots of it.
It's even worse, they literally think they will never need it, so they shouldn't pay for someone else's.
I took this as an important part of the message. At the end of the day, the anti T chameleon is protesting against its own tail.
Not date them, breed ala handmaids tale
I love how it's just pet pics and nature haha
Excellent! When pixelfed was growing I was going to join but abstained as there was no .ca instance yet. On and hoping to be active!
Find me @noveda for occasional bread/baking or dog content haha
They might not be the most consistent, but I'm learning a lot! Recipe will come with the final total product photo tomorrow!
Starting my 3rd double recipe of Country Loaf for the weekend, goal is 4-5 or 16-20 loaves!
It's gonna be a busy production weekend for me. Putting that starter on double duty! Aiming for 8 loafs a day for the weekend, starting with an overnight retardation.
Recipe:
High quality bread flour: 375g
Garlic powder: 5g
Italian Seasoning: 5g
Water: 225g
Oil: 40g
Poolish: 200g (it's what I had on hand, I'm would normally have only used 100g)
Active Dry Yeast: 5g
Salt: 15g
1. Mix water with poolish and Oil
2. Mix salt in wet and combine with dry
3. Knead till a ball forms (skin will tear easily)
4. Rest in warm environment for 30 mins.
5. Knead into smooth ball, rest for 30 mins
6. Flour (or semolina) rolling surface and expand to two, 10 inch rounds. See tips after recipe
7. Build your pizzas and bake at 425 for 20ish mins
Pizza shaping tips!
-wet dough is harder to handle, but way easier to shape.
-equal parts semolina and flour is an awesome dust for your bench.
-tossing your pizza in the air is a great method to expand a soft and supple dough. It’s also real fun.
-let your dough balls rest for 15-20 mins before expanding.
-place your dough ball on the dusted bench and press from the inside out. Try to avoid breaking the skin!
-always rotate the dough while expanding it. Envision a circular rope around the outside of the crust that you are trying to stretch but not break. If you do this right you will be able to actually feel the gluten strands forming a circle around your dough.
Recipe:
3 ripe bananas
1/3 melted butter
1 cup white sugar
1 egg
Vanilla
1-1/2 cups A.P flour or cake and pastry
1 tsp baking soda
Salt
1. Preheat oven to 350° f
2. Mash bananas and add wet.
3. Add dry, mix until just combined with no flour lumps. If using c+p flour sift first.
4. Transfer into parchment lines or well seasoned loaf pan.
5.Bake for 1h-1:30h depending on your oven. Start checking after an hour.
6.let cool in pan!
Gone all weekend, so no bread for me!
Cured Egg yolks by separating and submerging in a mixture of soy sauce, mirin, white sugar and red chilli flakes. 24-48 hours in the mix before use!
Tartine Country Loaf:
90% AP flour
10% ww flour
75% water
20% poolish
2% salt
Cornstarch to dust/prevent sticking.
Baked in a dutch oven at 450 for 40 mins, removing the lid after 20 mins.
view more: next ›
Isnt it not a bhj if the format is edited?