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pelespirit@sh.itjust.works

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My rent doubled in less than a decade (slrpnk.net)

submitted 2 weeks ago by ByteOnBikes@slrpnk.net to c/whitepeopletwitter@sh.itjust.works

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[–] Milksteaks@midwest.social 2 points 2 weeks ago (1 children)

Yeah theres kwik trip around here but I 100% dont shop there since the owners donate to gop candidates and are pro life and dont even sell condoms at their stores. Besides that though I've been making my own bread on and off for about a decade now, flour and yeast is much cheaper and tastier than a manufactured loaf anyway.

One trick I've learned to make a good loaf is the windowpane test which you cant really do with a bread machine. You grab a little chunk of kneaded dough roll it in a circle wait a few mins for it to rise then grab 4 corners and pull it apart. If its translucent and you can see light through it without it tearing it's ready to rise then bake

[–] SolarMonkey@slrpnk.net 2 points 2 weeks ago

Yeah fair. I don’t have many options here, unless I want to pay 2-3x as much as a normal grocery (and I think probably zero options that don’t donate to conservative shit, realistically). We only have piggly wiggly locally, and those are so freakin expensive for almost everything (probably because they know they have a truly captive market in the people who can’t go that far, and everyone else is pushed there by sheer distance to the next option - if you run out of sugar, you’ll pay the extra $2 to save an entire hour) The closest real grocery store is 20 min by highway, and it’s also not very good.

I’ll keep that window trick in mind, thanks! Won’t work for baked-in-situ, since that’s all timer based, but I’m thinking that’s the full source of the failures anyway (it rises, but it’s pretty dense and then collapses a bit. My slices no longer look like Batman, but they still fall a half inch or so during baking.. I’ve had to tone down the yeast, which alters the flavor and texture I’m sure)

Anyway, it’s cheap enough that I don’t mind trying a thousand iterations to find the lazy method that works, even if that does include just using the dough setting and transferring to my silicone bread pans. It’s fully edible, great for croutons, it’s just dense and a bit overly sweet most of the time. I wish I had the brain for fully hand-made bread, but I’d never remember to do the next steps on time to have it turn out properly.