I never knew just tuck was something somebody could actually do and now I'm scared...
this post was submitted on 15 May 2025
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How about chaotic chaotic? I do four of these randomly.
What in the world is the bottle hack
Cutting off the top of a bottle and jamming the bag through the lid to seal it.
That sounds chaotic evil to me tbh
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(6 replies)
I learned how to do this and never went back.
Step 1: get some real bread
For real. I recently discovered that the bakery at the chain supermarket across the street from me sells giant loaves of sourdough for about a dollar less than even the "budget" brands in the factory-made bread aisle. Not going back.
They usually have a bread slicer too
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(1 replies)
Step Sigma: Bake your own bread
It's way easier than you think it is to make a basic loaf of yeast-based, white bread. I had the recipe memorized for a few months while I was first getting into it.
iiffy on amounts but it ain't many ingredients
Bread Flower
Yeast
Honey (because sugar is boring)
Salt
One Egg
Level 2: Add more honey, slightly less yeast and toss brown sugar, cinnamon and nutmeg in melted butter in it while rolling.
bonus round: add raisins
Hey, I really appreciate your comment and I hope you have all the fun in the world with the recipes that you like.
But I have to be honest, this is not the bread I'm talking about. I'm really sorry, I don't want to be your opponent.
I have baked a few breads and sugar or honey is not needed to get the yeast going. That's a misconception I've encountered before, talking to a US-American. What you described sounds lovely, but (for me) it goes into the direction of brioche, milk bread, Hefezopf (yeast braid) and other sweet breads bordering on cake.
Real bread is: flour, water, sourdough, industrial yeast (optional), salt, spices (optional// caraway, fennel, coriander).
The second trigger point: flour.
I'm again sorry to offload this unto you, but I have to speak my piece.
What is bread flour? The nomenclature is meaningless, but that's the fault of the market. I need to know from a flour, which grain it comes from (wheat, rice, maize, spelt, rye, dinkel) and how much of the rind is still in it (how dark it is or how white). Protein content is a bonus.
Just as a positive send off: I love raisins and sweet breads with raisins (Hefezopf).
Maybe it depends on climate, but bread left out where I am gets moldy way before it gets stale. The best solution is to keep it in the freezer (in a bag, and any of those methods but CE would probably be fine). Weeks later, the bread is still soft and send fresh. Bread thaws unbelievably fast. If I'm making a sandwich, I take two slices out and put them on a plate separated. Usually by the time I've got the other ingredients ready to go, the bread is thawed. If you're toasting the bread, it can go straight from freezer to toaster. If you're making sandwiches to take to work or school, you can just make them on the frozen bread.
This is the way. I rarely eat bread that isn't at least warmed, so the only issue with the frozen bread is the effort it sometimes takes to separate slices.
Could you repeat in baguette, please?
I do both lawful neutral and chaotic neutral at once. Am I paranoid?
Well for me it's the twist-tie until I get down to the last few slices then I just spin the bag and fold it back over itself.
Why the twist-tie wasn't listed is beyond me since I've never seen a store that didn't have them as the majority of closure mechanisms.
Also, bottle hack? I honestly have no idea what that's about.
I feel like this alignment chart doesn't consider how evil you could get. Leaving the bag open seems pretty tame for CE. I suggest the following:
- Lawful Good: bread box w/ the bag
- Neutral Good: bag clip
- Chaotic Good: twist and tuck
- Lawful Neutral: bread box w/o the bag
- True Neutral: original bread clip
- Chaotic Neutral: twist or tuck, not both
- Lawful Evil: bag is tied shut
- Neutral Evil: bag is left open
- Chaotic Evil: bag is torn open in the middle
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(4 replies)
No other neutral evil folks? Ah well, I haven't eaten bread in ages anyhow.
It is the optimal way. Lowest effort, fastest, same result, no additional stuff needed.
i have found that just tucking dries the bread just fast enough to not get mouldy, and dry bread can be just rehydrated by wetting it and putting it in an oven for a bit
using the bottle neck
stands up in his chair
brilliant...
I tie a knot AND twist and tuck. Where does that leave me?
