Login

u/jelly_bean_gangbang

r/DivorcedBirds r/antkeeping r/prisonhooch r/existentialcrisiscat r/BobsBurgers r/fruit r/whywouldyoutouchthat r/natureismetal r/woahdude r/BeAmazed r/FlockSurveillance r/DunderMifflin r/ants r/forbiddensnacks r/aww r/NewMods r/jumpingspiders r/animalsdoingstuff r/AnimalsBeingFunny r/oddlyspecific r/themayormccheese r/Minecraft r/Baking r/TunaFishing r/mead r/Bullshido r/OakIslandDiscussion r/nba r/ATBGE r/reddit_ukr r/FishingForBeginners r/GuerillaForestry r/DavetheDiverOfficial r/Sourdough r/DiveInYouCoward r/marijuanaenthusiasts r/shedhunting r/globetrade r/MemeVideos r/BeFascinated r/nevertellmetheodds r/Awww r/Invincible_TV r/internettoday r/DamnThatsTerrifying r/The_Elysium r/oceancreatures r/ABoringDystopia r/Aquaculture r/PferdeSindKacke r/BakaNewsJP r/horse_decimator_9000 r/420chillclub r/greebles r/Damnthatsinteresting r/Catswithjobs r/UmaRising r/jerseycity r/collapze r/morningsomewhere r/SeenOnTheInternet r/fermentation r/OceanDiscoveries r/Volcanoes r/theydidthemath r/NatureIsFuckingLit r/AnimalsBeingDerps r/Cool_as_Fuck r/Breadit r/RLCraftBedrock
▲ 10 r/NatureIsFuckingLit

🔥 The helmethead sea muppet (Australyichthys aegis) was formally described and named in August 2026 by researchers Graham Short, Ralph Foster, and Martin Gomon

u/jelly_bean_gangbang — 2 days ago
▲ 182 r/Breadit

Baked one of the best loaves of sourdough of my life over the weekend

- 150g 100% hydration starter

- 310g water at 78°F

- 500g bread flour

- 12g salt

- 4g olive oil

  1. Mix together starter and water with a whisk until starter is fully dissolved.

  2. Add flour and mix well. Cover, and leave sit at room temperature for 45 minutes.

  3. Add salt and oil. Mix well, re-cover, and leave sit at room temperature for 30 minutes.

  4. Do 4 sets of stretch and folds, 30 minutes apart.

  5. Do 2 sets of stretch and folds, 30 minutes apart.

  6. Allow bulk fermentation according to chart.

  7. Laminate the dough, and fold the left side into the middle. Fold the right side into the middle. Then roll up like a burrito and pinch the seems closed.

  8. Flour the top of the dough, and gently wipe away excess flour before transferring to your vessel for cold proofing.

  9. Cover the "bottom" with a little more flour, cover the bowl/banneton with tinfoil/cling wrap, and cold proof for at least 24 hours (you can do 12 hours if you're in a hurry).

  10. Preheat oven to 450°F with dutch oven inside.

  11. Turn over dough onto parchment, and place inside preheated dutch oven with 1 ice cube behind the parchment. Bake for 30 minutes.

  12. Remove lid, and bake for an additional 20-30 minutes or until desired golden brown crust.

  13. I also let it cool completely before slicing.

u/jelly_bean_gangbang — 10 days ago
▲ 526 r/Sourdough

One of my best loaves ever!

- 150g 100% hydration starter

- 310g water at 78°F

- 500g bread flour

- 12g salt

- 4g olive oil

  1. Mixed together starter and water with a whisk until starter is fully dissolved.

  2. Add flour and mix well. Cover, and leave sit at room temperature for 45 minutes.

  3. Add salt and oil. Mix well, re-cover, and leave sit at room temperature for 30 minutes.

  4. Do 4 sets of stretch and folds, 30 minutes apart.

  5. Do 2 sets of stretch and folds, 30 minutes apart.

  6. Allow bulk fermentation according to chart.

  7. Laminate the dough, and fold the left side into the middle. Fold the right side into the middle. Then roll up like a burrito and pinch the seems closed.

  8. Flour the top of the dough, and gently wipe away excess flour before transferring to your vessel for cold proofing.

  9. Cover the "bottom" with a little more flour, cover the bowl/banneton with tinfoil/cling wrap, and cold proof for at least 24 hours (you can do 12 hours if you're in a hurry).

  10. Preheat oven to 450°F with dutch oven inside.

  11. Turn over dough onto parchment, and place inside preheated dutch oven with 1 ice cube behind the parchment. Bake for 30 minutes.

  12. Remove lid, and bake for an additional 20-30 minutes or until desired golden brown crust.

  13. I also let it cool completely before slicing.

u/jelly_bean_gangbang — 10 days ago