Game of Thrones Daily
if i look back, i am lost
Lint Roller? I Barely Know Her
official daine visual archive
he wasn't even looking at me and he found me
Show & Tell
shark vs the universe
NASA
ellievsbear
hello vonnie
Mike Driver
2025 on Tumblr: Trends That Defined the Year
JVL
Misplaced Lens Cap
pixel skylines
TVSTRANGERTHINGS
#extradirty
d e v o n
Origami Around
No title available
seen from United States
seen from Germany
seen from Türkiye
seen from Colombia
seen from United Kingdom
seen from Malaysia
seen from Türkiye
seen from Türkiye
seen from Vietnam
seen from Germany
seen from United States
seen from Russia
seen from United States
seen from France
seen from Australia
seen from France
seen from Malaysia
seen from Germany
seen from Colombia
seen from Japan
@luna-hana
the things we go through as kids that we dont realize the severity of until we’re adults and can see them through an adult lense… that shit is harrowing. and sometimes you’ll like, tell a funny story and realize half way through that oh, this isnt actually very funny at all, this is horrible, or even worse you don’t realize and other people are like dude that was bad. bruh. life is wild
for someone who loves sleep so much you’d think that i’d sleep earlier
Anyone willing to part with his bag? I tried looking for it everywhere.
the plague: stay inside
everyone: i must bake Bread, immediately
maybe if there was any fucking yeast on the shelves at the grocery store!!
yeast recipe: mix flour and water into a somewhat liquid. cover, leave on counter. Every day, add a spoonful of flour to the mix, occasionally water if it gets too thick. When the mixture begins to bubble, yeast is active. Keep in fridge, use as much as you need in recipe, literally the yeast left on the edges of the container are enough to make more yeast. Keep feeding it every day :)
Not a joke - this is how you make bread starter for sourdough, and how people worldwide make bread at home to this day.
The wild yeast found in flour and in the air of your home can be cultivated by just.... leaving wet flour paste and a sprinkle of sugar out as free real estate.
Yeast moves in, you feed it a bit more every day, and that’s a bread starter!
Mine is about two months old and going strong. Some bakeries pride themselves in having bread starters over a century old. The wild yeast gives bread a complexity and depth of flavor that gives sourdough it’s iconic flavor.
—-
When the yeast is hungry it starts to smell like wine or acetone.
When it’s eating well and happy, it smells like vinegar and fresh bread.
Keeping it cold slows its metabolism, so you can put it in the fridge if you don’t make bread every day.
In the fridge you only have to feed it every 2 days or so. Left out at room temperature, you have to feed, and take a piece off for baking every day.
Yeast is killed at temps over 85 degrees Fahrenheit, but it can withstand short periods of being frozen, so the cold fridge is fine.
As long as you have flour on-hand, it’s basically infinite ready-to-bake bread.
——
So far I’ve used my bread starter, mixed it with flour and water, and made:
Dumplings (rolled dough flat and stuffed with minced veggies)
Bread loaves (duh)
Fried dough balls
Elephant ears (that cinnamon-sugar ❤️)
Pizza crust
Plus eggs and butter = cakey bread
reminder that KK Slider is a good boy
Due to corona we have 3 days of the week now:
1• Yesterday
2• Today
3• Tomorrow
Welcome to the ADHD lifestyle
I want to try so many little hobbies. Candle making, soap making, basket weaving, wood carving, book binding, baking, weaving, I want to try them all.
After watching a Ghibli movie: holy sh i t I’m so inspired I’m so MOTIVATED I’m gonna clean my entire house and write 300 novels, maybe even cook a meal for my family, or start my own business, or go on an adventure, or perhaps learn an instrument, or—
can we criminalize dating sims calling you out for playing dating sims please
Coming from a state champion baker:
If y’all use a decent box mix and use melted butter instead of vegetable oil, an extra egg, and milk instead of water, no one can tell the difference. I sure as hell can’t.
Also, if you add a little almond extract to vanilla cake, or a little coffee to chocolate cake, it sends it through the roof.
This concludes me attempting to be helpful.
yo I can vouch for this I’ve done this for the last few cakes I’ve made and holy crap it makes suuuuch a difference the cake is still fluffy, but it also seems more dense, and it doesn’t dry out like at all you can leave it uncovered on the counter all day after being cut into, and it won’t get all crusty and dry this is an amazing way to take your cakes to the next level
Does this count as cake hacks?
It’s absolutely a cake hack! I’m reblogging this from myself bc I just made a cake using these tips and lemme tell you, that almond extract goes a LONG ASS WAY. Seriously, I used just ¼ tsp (about 1.2 ml for metric bakers) of almond extract in an ordinary 13x9 pan, one box of mix, and you can SMELL it. It’s all you need.
It’s fluffy, dense, and moist. I used these hacks last time I made a cake with my ma and she side eyed me the whole time we put it together, but when she had a bite? Couldn’t stop raving about it. This is a godsend for mediocre and/or lazy bakers like me.
As a pastry chef I can 100% confirm.
i think his funniest tweet is the pic of just the oval office but it has a gamer chair
I’m voting for him
this man is going places i’m voting for him
Spooky Shopkeeper: The price may be more than you expect to pay.
Me: Yes, I know how US taxes work, too.
Goosebumps for adults
Fuck all customers except whoever left us an anonymous store review saying they drive by three other locations to come to ours because they’re bisexual and everyone who works here is hot
just remembered i had a friend in salt lake who worked in a hotel where they hung up pictures of the tin man to discourage people from having sex
