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I bake better sourdough than you & there's nothing you can do about it (TSINAH)
Poast new message in this thread
Date: May 24th, 2025 6:49 PM Author: opaque field https://i.imgur.com/bZ59IR3.jpeg (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959446) |
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Date: May 25th, 2025 6:55 PM Author: trip toaster bawdyhouse For once, a food thread where the food actually looks great (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48961154) |
Date: May 24th, 2025 6:51 PM Author: diverse fighting clown tanning salon Yeah, plus I don't have a jar of blue stuff, so you win twice (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959453) |
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Date: May 24th, 2025 6:52 PM Author: opaque field that "blue stuff" is dish detergent
humans use dish detergent to clean their dishes. I understand this is different from your culture. |
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Date: May 24th, 2025 6:56 PM Author: diverse fighting clown tanning salon The point I was making, retard, is that you're a horrible photographer (still). This would be 10x more visually appealing if you took a moment to declutter behind it and align the camera so we're not looking at the grid at an angle. I don't understand why you put this much work into baking your own bread but won't take a minute to take a good photograph. Detergent in the background of a food photograph is one of the worst elements possible, because literally nobody wants detergent in their food. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959463) |
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Date: May 24th, 2025 6:57 PM Author: opaque field I don't give a fuck about "staging" my photos like some faggot. Unless you're a woman, you can focus on the food rather than its setting. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959466) |
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Date: May 24th, 2025 7:28 PM Author: diverse fighting clown tanning salon You're a weirdly level of schizo fag if you care enough about your culinary "accomplishments" to photograph them and seek validation from internet strangers, but don't care enough to even bother with the first thing about photography. Okay enjoy your soap bread I guess. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959539) |
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Date: May 24th, 2025 7:29 PM Author: opaque field it's okay to admit you don't wash your chopsticks & tupperware
try not to take it out on me, though. okay? |
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Date: May 24th, 2025 7:33 PM Author: diverse fighting clown tanning salon It's okay to admit you're a careless fag who put DISH SOAP in a food picture and are now furiously trying to justify it. I know you're wildly committed to doubling down on your bullshit, it's part of your schtick. Enjoy your dish soap bread. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959549) |
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Date: May 24th, 2025 7:39 PM Author: opaque field it's not dish SOAP you fucking chink, it's dish DETERGENT. there's a difference and I get it: backwoods bucktooth chinks don't have any intuitive understanding of soap vs. detergent. But come on, it's 2025 and you've had internet access for at least a decade now. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959558) |
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Date: May 24th, 2025 7:43 PM Author: diverse fighting clown tanning salon Oh you put dish DETERGENT in your food picture, that's way better why are you such a weird fag (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959564) |
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Date: May 24th, 2025 10:05 PM Author: Appetizing Market 180 subthread. first thing i noticed was the blue soap too (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959899) |
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Date: May 25th, 2025 4:44 AM Author: Black black woman pisswyrm 180 subthread but im on tsinahs side. a bottle of soap isnt out of place in a kitchen photo and doesnt need to be staged out. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48960154) |
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Date: May 25th, 2025 7:51 AM Author: Appetizing Market i'm against him. i take food photos of our shabbos dishes every week (i poasted our turd shabbat photos on friday - https://xoxohth.com/thread.php?thread_id=5729291&mc=7&forum_id=2 ). it literally takes two seconds to rotate the pot/item to an angle (and/or hold the camera at an angle) that doesn't have trash in the background.
he doesnt need some fancy camera rig lightbox setup like he's a pro food photog, but it's embarrassing and tacky as fuck not to make such a very minimal effort - we're talkign 2 seconds of effort. |
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Date: May 25th, 2025 7:59 AM Author: razzle-dazzle rusted indian lodge cumskin Please don't lecture anyone on aesthetic sensibilities when the last picture in your selected showcase could've been straight out of a disco fries thread. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48960224) |
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Date: May 25th, 2025 8:04 AM Author: Appetizing Market ? the photo composition is perfect. it's just turd slop.
so you agree that the other 4 photos are good? |
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Date: May 25th, 2025 9:12 AM Author: razzle-dazzle rusted indian lodge cumskin making your food look good is 10x more important than ur faggy "it's not framed well! clutter!" bullshit
TSINAH's bread looks better & more inviting than ur turdslop, therefore he wins. end of discussion. |
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Date: May 25th, 2025 9:33 AM Author: Appetizing Market Low iq schtick? I’ve poasted breads from all over on xo. Retarded to compare Indian slop to bread for appetizing aspect. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48960324) |
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Date: May 25th, 2025 9:38 AM Author: razzle-dazzle rusted indian lodge cumskin someone should beat you to death with a baseball bat on live television (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48960331) |
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Date: May 24th, 2025 7:08 PM Author: Chartreuse gas station I want to see a cross section or I don't care, making a good looking rustic loaf isn't that hard but if you got the crumb right it would be impressive (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959497) |
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Date: May 24th, 2025 7:09 PM Author: opaque field https://i.imgur.com/gWBnIsq.jpeg
you should be able to "infer" the crumb just by looking at the outside of the crust, however. If you zoom in, you can see the amount of blistering on the crust, which is caused by both the steam in my oven (which is a bitch because I don't have a steam oven & instead use lava rocks + an inverted 8" basin + cooking steel) and the level of dough fermentation.
Here, the dough is fermented just about perfectly; this was made from a homemade starter (which I began on 4/22) and no additional yeast. Accordingly, the final dough had to ferment for approximately 10 hours at room temp. |
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Date: May 24th, 2025 7:17 PM Author: Chartreuse gas station not bad, but also not terribly impressive, all dough has to rest for a long time that isn't a big deal, looks good though I just like a less dense crumb and you really can't infer that from a round rustic loaf, steam probably helps though, do you just use a dutch oven? (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959516) |
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Date: May 24th, 2025 7:24 PM Author: opaque field I don't use a dutch oven. I use the following:
https://www.amazon.com/dp/B0DHF6C2RS (baking steel)
https://www.amazon.com/dp/B09M6DQJDX (basin)
https://www.amazon.com/dp/B07SXC698V (trays)
I put lava rocks in the trays (4 trays) which I preheat on the steel + parchment. Once preheated, I move the loaf to the steel and invert the basin over the loaf, trays, and steel after adding a bit of water to the trays. The trays produce steam for 20 min, after which I remove the trays and finish the loaf.
Artisan sourdough made in this fashion almost necessarily has a dense crumb at perfect fermentation. To get larger holes like in baguettes requires a different dough manipulation technique. Here, I just use stretch-and-folds to develop gluten. With baguettes, I use stretch-and-folds + the envelope method to help shape the baguettes during gluten formation. |
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Date: May 24th, 2025 7:35 PM Author: Chartreuse gas station why not just get a cloche instead of all that steel (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959550) |
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Date: May 24th, 2025 7:37 PM Author: opaque field I'm essentially using the basin as a cloche. I'd still use the steel, anyway, because baking steels produce the absolute best results in a home oven. I've used pizza stones, the grill, cookie sheets, cast iron dutch ovens, ceramic baking dishes, etc. and literally nothing produces the oven spring I've seen with the method I use. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959553) |
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Date: May 24th, 2025 7:38 PM Author: Chartreuse gas station like I said, looks good but I think I've acheived the same results in the past (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959555) |
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Date: May 24th, 2025 7:42 PM Author: opaque field it's by no means hard. It just takes work & experience, both of which anyone can obtain over time. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959563) |
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Date: May 24th, 2025 7:57 PM Author: Chartreuse gas station but acheiving the loaf I dream of is harder than that, I've never managed it at home, it always comes out just slightly too dense and glutenous (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959595) |
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Date: May 24th, 2025 7:59 PM Author: opaque field I can tell you this was precisely the bread I dream of: Slightly nutty taste with glorious holes and enough strength to hold extra thick bacon, lettuce, and tomato.
The best part about summer is that I will have fresh tomatoes in about two months. |
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Date: May 24th, 2025 8:00 PM Author: Chartreuse gas station see I want my ideal loaf to be best with just butter or maybe a little olive oil, a little chew in a thin slice but mostly airy and crispy, almost like it was toasted but it wasn't (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959601) |
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Date: May 24th, 2025 8:08 PM Author: opaque field I don't like "light" bread like that, but you might be better off baking foccocia if that's what you're looking for (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959617) |
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Date: May 24th, 2025 8:25 PM Author: Chartreuse gas station wtf, foccacia is dense as fuck, do you know what "light" means? it isn't just holes it runs throughout (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959652) |
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Date: May 24th, 2025 8:39 PM Author: opaque field all of the foccocia I've ever had (most recently at The Fed in Clarkston) has been light and airy. I'm talking about small holes spread evenly throughout and an extremely light, almost angel cake-like crumb. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959684) |
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Date: May 25th, 2025 4:55 AM Author: Black black woman pisswyrm hank is right. it took me years to achieve this: https://imgur.com/a/fIw8An2
yours is very dense right now. but for starter you just started a month ago it looks very good. even now i feel like getting a good loaf is a bit of a crapshoot. |
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Date: May 25th, 2025 8:59 AM Author: opaque field extremely solid bread.
I'll show this weekend's results tomorrow-- I need to start my dough today. I re-activated the starter from the fridge on Thursday & Friday, gave it a normal feeding yesterday, and it's looking magnificent today. I'll just take 100g out and add 50g each of flour and water today and in about 7 hours I'll make the dough. It'll be ready to bake in the morning. |
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Date: May 25th, 2025 9:01 AM Author: razzle-dazzle rusted indian lodge cumskin wtf r u ppl doing with all this bread (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48960279) |
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Date: May 25th, 2025 9:04 AM Author: opaque field consuming it in one fashion or another. I turn a lot of mine into croutons, bread crumbs, and bread pudding (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48960283) |
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Date: May 25th, 2025 10:42 AM Author: Black black woman pisswyrm waffles made with the discard are 180 a trillion (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48960418) |
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Date: May 25th, 2025 9:04 AM Author: yellow swashbuckling parlor double fault Weird sloth foot in the background needs to be removed (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48960282) |
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Date: May 25th, 2025 10:45 AM Author: Black black woman pisswyrm im indian saar (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48960427) |
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Date: May 25th, 2025 10:49 AM Author: yellow swashbuckling parlor double fault tbh i always assumed you were some scots-irish prole southern trash but that hand is neither human nor white. you have a chode penis if human (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48960436) |
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Date: May 25th, 2025 10:51 AM Author: Black black woman pisswyrm its not my hand actually (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48960440) |
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Date: May 25th, 2025 10:54 AM Author: yellow swashbuckling parlor double fault I will sleep soundly tonight (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48960444) |
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Date: May 24th, 2025 7:39 PM Author: razzmatazz station CR, this isn’t world beating sourdough by any sense of the definition. This is COVID shrew who did it a few times level. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959557) |
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Date: May 24th, 2025 7:41 PM Author: opaque field LJL okay, let's see your best bubba (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959561) |
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Date: May 25th, 2025 10:38 AM Author: razzmatazz station I can drive 5 minutes and pay $8 and have something that makes yours look like the striver slop it is. Or i can pay $5 more and have it delivered to me in a limo. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48960414) |
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Date: May 25th, 2025 1:35 PM Author: opaque field pic? (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48960764) |
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Date: May 25th, 2025 6:58 PM Author: trip toaster bawdyhouse Fuck that. Too dense. Regret my initial post praising this fucking loaf of brick-dense bread! (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48961162) |
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Date: May 24th, 2025 7:11 PM Author: Excitant Pit And this gives you power over me? (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959505) |
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Date: May 24th, 2025 9:34 PM Author: unholy vigorous useless brakes dysfunction Preparing your own food is for peasants, I get sourdough from the bakery wtf is this (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959845) |
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Date: May 24th, 2025 9:35 PM Author: opaque field the "bakery" is 20 greasy mexicans pouring industry-milled flour into giant vats in a Guadalajara Sysco facility (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959847) |
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Date: May 24th, 2025 10:06 PM Author: Appetizing Market very oriental poast (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959905) |
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Date: May 24th, 2025 9:35 PM Author: Flatulent curious principal's office main people I hate that backsplash (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959848) |
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Date: May 24th, 2025 9:36 PM Author: opaque field not my choice (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959849) |
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Date: May 24th, 2025 10:30 PM Author: Appetizing Market u should powergoy and renovate ur landlord's kitchen (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959926) |
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Date: May 25th, 2025 9:05 AM Author: opaque field I already did his lawn
Almost all weeds are gone & my new turf type tall fescue is growing in |
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Date: May 25th, 2025 6:35 PM Author: Appetizing Market Back splash is next. Get to work. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48961130) |
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Date: May 24th, 2025 10:06 PM Author: Appetizing Market my nyt no knead bread is just as good, and doesn't require dealing w a SD starter. i've poasted pics before and uve seen htem (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959902) |
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Date: May 24th, 2025 11:18 PM Author: pink house-broken meetinghouse Cr I make this all the time (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48959963) |
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Date: May 25th, 2025 8:05 AM Author: Appetizing Market cr. shabbos guests always think it's sourdough too. i tell them no and it's the easiest fucking recipe in the world. they're beyond impressed. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48960226) |
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Date: May 25th, 2025 6:47 PM Author: hairraiser locale That one lacks the sour flavor of sourdough you dumb kike. There’s nothing special about that shitty bread. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48961144) |
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Date: May 25th, 2025 10:43 AM Author: yellow swashbuckling parlor double fault looks good imo and I am a bit confused as to what the hysterics are about itt (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48960421) |
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Date: May 25th, 2025 1:36 PM Author: opaque field it's xo
of course some pumo with a 6-pack and a cool haircut is also going to be an expert artisan bread baker, too |
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Date: May 25th, 2025 6:40 PM Author: hairraiser locale I’m sorry but I don’t think you do brother
https://ibb.co/G4Yw1qrx |
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Date: May 25th, 2025 7:01 PM Author: trip toaster bawdyhouse 179 (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48961167) |
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Date: May 25th, 2025 7:06 PM Author: opaque field that's pretty solid.
wait till you see what I've got going on tomorrow. |
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Date: May 25th, 2025 8:03 PM Author: hairraiser locale excited to see it! (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48961272) |
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Date: May 26th, 2025 2:03 PM Author: opaque field I had to do another round of feeding since my starter isn't where I want it. I'm moving it outside today since it's a perfect 70 degrees; hopefully it'll be nice in about 5 hours so that I can start bulk fermentation tonight (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48962672) |
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Date: May 26th, 2025 2:08 PM Author: hairraiser locale Your thread inspired me to go and revive my starter, might do that today. I've been making naan/flatbreads in my Ooni lately so just been focused on that. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48962676) |
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Date: May 27th, 2025 7:02 PM Author: opaque field I decided to over-ferment this one by about 6 hours:
https://imgur.com/a/EWKNi5f |
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Date: May 27th, 2025 9:53 PM Author: hairraiser locale Your shaping needs a lot of work (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48966393) |
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Date: May 28th, 2025 9:55 AM Author: opaque field no, that one was just overproofed. You'll see how perfect my shaping is on the next one. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48967135) |
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Date: May 28th, 2025 10:26 AM Author: hairraiser locale 👍👍 (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48967240) |
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Date: May 28th, 2025 9:57 AM Author: cream out-of-control windowlicker stead that looks so fucking good my guy. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48967143) |
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Date: May 31st, 2025 4:09 PM Author: opaque field NEW LOAF: https://i.imgur.com/9u1ztQx.jpeg (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48977266) |
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Date: May 31st, 2025 4:13 PM Author: hairraiser locale excellent ear! poast the crumb (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48977276) |
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Date: May 31st, 2025 4:18 PM Author: opaque field I will once it cools down a little (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48977289) |
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Date: May 31st, 2025 4:33 PM Author: opaque field https://i.imgur.com/aD4FqiN.jpeg (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48977311) |
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Date: May 31st, 2025 4:34 PM Author: hairraiser locale Very nice my friend! I like it a little more airy but that’s a perfectly proofed bread. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48977313) |
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Date: May 31st, 2025 4:18 PM Author: yellow swashbuckling parlor double fault Cook a vegetable if you want to impress us (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48977288) |
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Date: May 31st, 2025 4:35 PM Author: diverse fighting clown tanning salon Your photo skills are marginally better congrats (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48977316) |
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Date: May 31st, 2025 10:40 PM Author: Appetizing Market * light years better (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48977953) |
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Date: May 31st, 2025 11:38 PM Author: cream out-of-control windowlicker stead Can I call you penny? Bc at this point, your my favorite loafer. (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#48978007) |
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Date: June 16th, 2025 3:50 PM Author: opaque field YESTERDAY: https://imgur.com/a/Owzilnx (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#49021264) |
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Date: June 24th, 2025 10:28 PM Author: opaque field I am your better: https://imgur.com/a/OIVf9AL (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#49047639) |
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Date: June 25th, 2025 12:01 PM Author: opaque field (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#49048670) |
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Date: July 12th, 2025 8:56 PM Author: opaque field https://i.imgur.com/oO6eG1q.jpeg (http://www.autoadmit.com/thread.php?thread_id=5729636&forum_id=2Elisa#49096697) |