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location West Virginia, United States
age 33
visits member for 2 years, 6 months
seen 11 hours ago

1d
answered Cleaning silver with aluminum
2d
reviewed Reject A proper way to cook Mi Goreng noodles?
2d
revised Smoke alarms go off now that we have a gas stove didn't when we had electric
added 134 characters in body
2d
answered Smoke alarms go off now that we have a gas stove didn't when we had electric
2d
comment Kutya- Ukranian Christmas recipe
Bulgur would be a better substitute for whole wheat berries than just wheat germ. Bulgur wheat has the germ, the starch, and most of the bran found in the whole berries. It's parboiled, so soaking would not be necessary and the amount of simmering required would be reduced as well. It's also relatively easy to find in grocery stores compared to whole wheat berries.
2d
reviewed Approve How to a prevent spoon from falling into soup?
2d
answered Putting cure in fry sausage?
Dec
24
reviewed Approve Can I use a Wok ring on a gas range?
Dec
22
reviewed Approve What is a nutrient for yeast?
Dec
22
reviewed Approve Oven Spring when first stage of recipe includes a ten hour first rise
Dec
22
reviewed Approve Making culinary foams for cocktails
Dec
22
reviewed Edit What I can use to replace black beer on roast recipe?
Dec
22
revised What I can use to replace black beer on roast recipe?
Removed noise words, clarified reasoning, grammar
Dec
22
revised How do I make my sourdough bread dough stretchy and not have it tear?
addressed issues brought up by OP in comments
Dec
22
revised How do I make my sourdough bread dough stretchy and not have it tear?
addressed issues brought up by OP in comments
Dec
22
answered How do I make my sourdough bread dough stretchy and not have it tear?
Dec
22
reviewed Approve What is the 'cleanest' way to roast eggplants indoor?
Dec
22
comment How do I make my sourdough bread dough stretchy and not have it tear?
If the recipe is online, can you please post a link? I've made sourdough breads all over the spectrum, from ciabatta with 90% hydration to bagels with 50% hydration... I've never seen a working recipe that calls for so much flour that it can't all be used. That's why so many recipes caution you from using additional flour during kneading and shaping, most doughs will take it up.
Dec
22
comment How do I make my sourdough bread dough stretchy and not have it tear?
What do you mean by "Then I kept adding flour and mixing in one direction until it didn't mix with a spoon anymore."? Are you working from a recipe or formula? If you are looking for a specific texture of bread, it is important to only use as much flour as is called for in the recipe.
Dec
22
reviewed Approve Can meat freeze from the inside out?