u/Ellifonk
r/WhatsWrongWithYourCat r/vegancirclejerkchat r/CrimeCats r/DesignMyRoom r/Sourdough r/danglers r/AuDHDWomen r/CatWasHere
I just crashed out on my family. I can't take their lack of care anymore.
My brother thinks he's a better person than me because he takes less walks than me and therefore he probably kills less ants than I do when I go outside. He thinks the risk of me murdering at least one small insect when I go for a walk is 99.9% and therefore I am just as bad as they are if not worse. I've lived as a vegan for 9.5 years and I have had to put up with so much. They all just don't care. I am so done with them and my life.
u/Ellifonk — 18 days ago
▲ 4 r/DesignMyRoom
Update: I added a rug and more decorations
Thank you for all the kind suggestions on my previous post. I'm planning to also paint the upper cabinets green.
u/Ellifonk — 2 months ago
▲ 117 r/Sourdough
I think I'm starting to get the hang of this
2500 g flour (mix of whole wheat, spelt and bread flour)
1875 g water
500 g starter
50 g salt
Mix flour, water, and starter and rest for 30 min.
Add salt and rest 30 min.
4 sets of stretch and folds 30 minutes apart.
Bulk fermented around 2 hours.
Pre shaped and split the dough into 4 (this was the biggest one) and rest for 30 min.
Final shape and refrigerate for about 3 hours
Preheat dutch oven at 260°C and lower to 250°C and put bread in for 20 minutes. Take off lid and bake for 15 minutes.
Then the bread was still not done inside so I lowered to 230 and baked for another 10 minutes until it was 94°C inside.
u/Ellifonk — 2 months ago
▲ 4 r/AuDHDWomen
Just got my autism and other specified adhd diagnosis
Apparently the issues I have couldn't completely be explained by autism so I was also given the other diagnosis and I am now waiting for treatment. I guess I am one of you now officially.
u/Ellifonk — 3 months ago
▲ 22 r/Sourdough
Second ever loaf, tasted amazing
500g bread flour
140g starter used ~1 hour after peak
348g water
11g salt
Autolyse for about 40 minutes.
Mixed starter in and rested for 30 minutes.
Added salt and rested for 30 minutes.
Followed by 3 sets of stretch and folds every 30 minutes and lastly a coil fold.
Bulk fermented 4 hours and then shaped.
Cold proofed 10 hours and then scored.
Preheated dutch oven in 260C for an hour and then lowered to 250C and baked with lid on and some ice cubes for 25 minutes. Removed lid and baked for 20 minutes until internal temperature was 99C.
Cooled for 1.5 hours.
u/Ellifonk — 3 months ago