▲ 527 ▼ Impressively inept (thelemmy.club) submitted 4 days ago by Viking_Hippie@lemmy.dbzer0.com to c/microblogmemes@lemmy.world 90 comments fedilink hide all child comments
[–] qyron@sopuli.xyz 19 points 4 days ago (3 children) For nearly 20 years, now. Why buy if I can make it? permalink fedilink source parent hideshow 6 child comments replies: [–] FenrirIII@lemmy.world 8 points 4 days ago (3 children) Because I'm lazy and clumsy. permalink fedilink source parent hideshow 6 child comments replies: [–] qyron@sopuli.xyz 12 points 4 days ago Lazy, I can understand. Being clumsy is not. I've taught basic bread making to a guy while he was in the process of getting sloshed and he achieved it. permalink fedilink source parent [–] Duranie@leminal.space 5 points 4 days ago (1 child) The best thing that happened to me in terms of bread making was learning that you could chuck ingredients in a bowl, mix them well, then throw it in a large Tupperware container and put it in the fridge. Magic happens overnight, something something fairies, and POOF! The next morning you have a usable dough! Every Hanukkah I make about 15 loaves of challah for dinner and to give to family. Using the fridge this way has made my life so much easier. permalink fedilink source parent hideshow 2 child comments replies: [–] electric_nan@lemmy.ml 2 points 3 days ago (2 children) For real? No kneading? permalink fedilink source parent hideshow 4 child comments replies: [–] qyron@sopuli.xyz 3 points 3 days ago (1 child) For real. The flour only needs to be fully hydrated and mixed in with the yeast and salt. Leave to rise in a cool place and the yeast does all the heavy lifting for you. Modern bread is forced to rise; traditional bread making relied on time to allow the dough to rise and mature, so to speak. permalink fedilink source parent hideshow 2 child comments replies: [–] froh42@lemmy.world 1 point 3 days ago (1 child) I'm not making bread but got into making pizza. I have a dough box which fits into. my fridge. I measure good flour, water, salt and yeast, give it a but in my household kitchen machine of kneading so it doesn't warm up too much and then put it away. Maybe I'll try with practically no machnine kneading next time, just run the machine until everything is mixed well. permalink fedilink source parent hideshow 2 child comments replies: [–] Duranie@leminal.space 1 point 3 days ago I love my KitchenAid for certain things but for dough I'll usually use a dough whisk. It's a simple stick with a couple hard loops on it. Strong enough to thoroughly mix dough, but takes less time to clean than anything else, except maybe my hands lol. Aside from holiday challah, I probably make focaccia more than anything else. And depending on my mood I'll load up the focaccia with some dollops of sauce, veggies, meat, and cheese for something closer to a Detroit style pizza. permalink fedilink source parent [–] Duranie@leminal.space 1 point 3 days ago (1 child) The other commenter already gave you the right answer, but I wanted to chime in that once I got over my fear of making dough, I realized the rest of it is just variations and technique. Bread, pizza crust, bagels - I make focaccia more than anything, but it's all doable if the time and energy are available to you. permalink fedilink source parent hideshow 2 child comments replies: [–] electric_nan@lemmy.ml 2 points 3 days ago Well I have the time, I guess, but no energy! That's why that comment was so appealing to me. I bake a bunch around Xmas, but that's it. Takes all day, multiple cycles of kneading and proofing :/ permalink fedilink source parent [–] AbsolutelyClawless@piefed.social 2 points 3 days ago Bread maker, if you have a bit of extra space. We got one barely used off of marketplace for €35 (~65% cheaper than new). I throw ingredients in the basket and let it do its thing for 3 hours. permalink fedilink source parent [–] UnequalExchange@lemmy.world 2 points 3 days ago (1 child) bake me a space shuttle! ...please! ....Im not buying that! Too expensive! permalink fedilink source parent hideshow 2 child comments replies: [–] qyron@sopuli.xyz 4 points 3 days ago (1 child) Too dangerous. You'd eat it while using it. I can guess your plan. You want to go the moon and try that cheese. permalink fedilink source parent hideshow 2 child comments replies: [–] UnequalExchange@lemmy.world 1 point 3 days ago (1 child) Even though Im allergic to cheese....I kinda do wanna try that moon cheese though permalink fedilink source parent hideshow 2 child comments replies: [–] qyron@sopuli.xyz 2 points 3 days ago Go for it. You can have my share. permalink fedilink source parent [–] West_of_West@piefed.social 2 points 3 days ago That was part of my reasoning too. More cost effective to bake. Also fresh bread knocks out store bread. permalink fedilink source parent
[–] FenrirIII@lemmy.world 8 points 4 days ago (3 children) Because I'm lazy and clumsy. permalink fedilink source parent hideshow 6 child comments replies: [–] qyron@sopuli.xyz 12 points 4 days ago Lazy, I can understand. Being clumsy is not. I've taught basic bread making to a guy while he was in the process of getting sloshed and he achieved it. permalink fedilink source parent [–] Duranie@leminal.space 5 points 4 days ago (1 child) The best thing that happened to me in terms of bread making was learning that you could chuck ingredients in a bowl, mix them well, then throw it in a large Tupperware container and put it in the fridge. Magic happens overnight, something something fairies, and POOF! The next morning you have a usable dough! Every Hanukkah I make about 15 loaves of challah for dinner and to give to family. Using the fridge this way has made my life so much easier. permalink fedilink source parent hideshow 2 child comments replies: [–] electric_nan@lemmy.ml 2 points 3 days ago (2 children) For real? No kneading? permalink fedilink source parent hideshow 4 child comments replies: [–] qyron@sopuli.xyz 3 points 3 days ago (1 child) For real. The flour only needs to be fully hydrated and mixed in with the yeast and salt. Leave to rise in a cool place and the yeast does all the heavy lifting for you. Modern bread is forced to rise; traditional bread making relied on time to allow the dough to rise and mature, so to speak. permalink fedilink source parent hideshow 2 child comments replies: [–] froh42@lemmy.world 1 point 3 days ago (1 child) I'm not making bread but got into making pizza. I have a dough box which fits into. my fridge. I measure good flour, water, salt and yeast, give it a but in my household kitchen machine of kneading so it doesn't warm up too much and then put it away. Maybe I'll try with practically no machnine kneading next time, just run the machine until everything is mixed well. permalink fedilink source parent hideshow 2 child comments replies: [–] Duranie@leminal.space 1 point 3 days ago I love my KitchenAid for certain things but for dough I'll usually use a dough whisk. It's a simple stick with a couple hard loops on it. Strong enough to thoroughly mix dough, but takes less time to clean than anything else, except maybe my hands lol. Aside from holiday challah, I probably make focaccia more than anything else. And depending on my mood I'll load up the focaccia with some dollops of sauce, veggies, meat, and cheese for something closer to a Detroit style pizza. permalink fedilink source parent [–] Duranie@leminal.space 1 point 3 days ago (1 child) The other commenter already gave you the right answer, but I wanted to chime in that once I got over my fear of making dough, I realized the rest of it is just variations and technique. Bread, pizza crust, bagels - I make focaccia more than anything, but it's all doable if the time and energy are available to you. permalink fedilink source parent hideshow 2 child comments replies: [–] electric_nan@lemmy.ml 2 points 3 days ago Well I have the time, I guess, but no energy! That's why that comment was so appealing to me. I bake a bunch around Xmas, but that's it. Takes all day, multiple cycles of kneading and proofing :/ permalink fedilink source parent [–] AbsolutelyClawless@piefed.social 2 points 3 days ago Bread maker, if you have a bit of extra space. We got one barely used off of marketplace for €35 (~65% cheaper than new). I throw ingredients in the basket and let it do its thing for 3 hours. permalink fedilink source parent
[–] qyron@sopuli.xyz 12 points 4 days ago Lazy, I can understand. Being clumsy is not. I've taught basic bread making to a guy while he was in the process of getting sloshed and he achieved it. permalink fedilink source parent
[–] Duranie@leminal.space 5 points 4 days ago (1 child) The best thing that happened to me in terms of bread making was learning that you could chuck ingredients in a bowl, mix them well, then throw it in a large Tupperware container and put it in the fridge. Magic happens overnight, something something fairies, and POOF! The next morning you have a usable dough! Every Hanukkah I make about 15 loaves of challah for dinner and to give to family. Using the fridge this way has made my life so much easier. permalink fedilink source parent hideshow 2 child comments replies: [–] electric_nan@lemmy.ml 2 points 3 days ago (2 children) For real? No kneading? permalink fedilink source parent hideshow 4 child comments replies: [–] qyron@sopuli.xyz 3 points 3 days ago (1 child) For real. The flour only needs to be fully hydrated and mixed in with the yeast and salt. Leave to rise in a cool place and the yeast does all the heavy lifting for you. Modern bread is forced to rise; traditional bread making relied on time to allow the dough to rise and mature, so to speak. permalink fedilink source parent hideshow 2 child comments replies: [–] froh42@lemmy.world 1 point 3 days ago (1 child) I'm not making bread but got into making pizza. I have a dough box which fits into. my fridge. I measure good flour, water, salt and yeast, give it a but in my household kitchen machine of kneading so it doesn't warm up too much and then put it away. Maybe I'll try with practically no machnine kneading next time, just run the machine until everything is mixed well. permalink fedilink source parent hideshow 2 child comments replies: [–] Duranie@leminal.space 1 point 3 days ago I love my KitchenAid for certain things but for dough I'll usually use a dough whisk. It's a simple stick with a couple hard loops on it. Strong enough to thoroughly mix dough, but takes less time to clean than anything else, except maybe my hands lol. Aside from holiday challah, I probably make focaccia more than anything else. And depending on my mood I'll load up the focaccia with some dollops of sauce, veggies, meat, and cheese for something closer to a Detroit style pizza. permalink fedilink source parent [–] Duranie@leminal.space 1 point 3 days ago (1 child) The other commenter already gave you the right answer, but I wanted to chime in that once I got over my fear of making dough, I realized the rest of it is just variations and technique. Bread, pizza crust, bagels - I make focaccia more than anything, but it's all doable if the time and energy are available to you. permalink fedilink source parent hideshow 2 child comments replies: [–] electric_nan@lemmy.ml 2 points 3 days ago Well I have the time, I guess, but no energy! That's why that comment was so appealing to me. I bake a bunch around Xmas, but that's it. Takes all day, multiple cycles of kneading and proofing :/ permalink fedilink source parent
[–] electric_nan@lemmy.ml 2 points 3 days ago (2 children) For real? No kneading? permalink fedilink source parent hideshow 4 child comments replies: [–] qyron@sopuli.xyz 3 points 3 days ago (1 child) For real. The flour only needs to be fully hydrated and mixed in with the yeast and salt. Leave to rise in a cool place and the yeast does all the heavy lifting for you. Modern bread is forced to rise; traditional bread making relied on time to allow the dough to rise and mature, so to speak. permalink fedilink source parent hideshow 2 child comments replies: [–] froh42@lemmy.world 1 point 3 days ago (1 child) I'm not making bread but got into making pizza. I have a dough box which fits into. my fridge. I measure good flour, water, salt and yeast, give it a but in my household kitchen machine of kneading so it doesn't warm up too much and then put it away. Maybe I'll try with practically no machnine kneading next time, just run the machine until everything is mixed well. permalink fedilink source parent hideshow 2 child comments replies: [–] Duranie@leminal.space 1 point 3 days ago I love my KitchenAid for certain things but for dough I'll usually use a dough whisk. It's a simple stick with a couple hard loops on it. Strong enough to thoroughly mix dough, but takes less time to clean than anything else, except maybe my hands lol. Aside from holiday challah, I probably make focaccia more than anything else. And depending on my mood I'll load up the focaccia with some dollops of sauce, veggies, meat, and cheese for something closer to a Detroit style pizza. permalink fedilink source parent [–] Duranie@leminal.space 1 point 3 days ago (1 child) The other commenter already gave you the right answer, but I wanted to chime in that once I got over my fear of making dough, I realized the rest of it is just variations and technique. Bread, pizza crust, bagels - I make focaccia more than anything, but it's all doable if the time and energy are available to you. permalink fedilink source parent hideshow 2 child comments replies: [–] electric_nan@lemmy.ml 2 points 3 days ago Well I have the time, I guess, but no energy! That's why that comment was so appealing to me. I bake a bunch around Xmas, but that's it. Takes all day, multiple cycles of kneading and proofing :/ permalink fedilink source parent
[–] qyron@sopuli.xyz 3 points 3 days ago (1 child) For real. The flour only needs to be fully hydrated and mixed in with the yeast and salt. Leave to rise in a cool place and the yeast does all the heavy lifting for you. Modern bread is forced to rise; traditional bread making relied on time to allow the dough to rise and mature, so to speak. permalink fedilink source parent hideshow 2 child comments replies: [–] froh42@lemmy.world 1 point 3 days ago (1 child) I'm not making bread but got into making pizza. I have a dough box which fits into. my fridge. I measure good flour, water, salt and yeast, give it a but in my household kitchen machine of kneading so it doesn't warm up too much and then put it away. Maybe I'll try with practically no machnine kneading next time, just run the machine until everything is mixed well. permalink fedilink source parent hideshow 2 child comments replies: [–] Duranie@leminal.space 1 point 3 days ago I love my KitchenAid for certain things but for dough I'll usually use a dough whisk. It's a simple stick with a couple hard loops on it. Strong enough to thoroughly mix dough, but takes less time to clean than anything else, except maybe my hands lol. Aside from holiday challah, I probably make focaccia more than anything else. And depending on my mood I'll load up the focaccia with some dollops of sauce, veggies, meat, and cheese for something closer to a Detroit style pizza. permalink fedilink source parent
[–] froh42@lemmy.world 1 point 3 days ago (1 child) I'm not making bread but got into making pizza. I have a dough box which fits into. my fridge. I measure good flour, water, salt and yeast, give it a but in my household kitchen machine of kneading so it doesn't warm up too much and then put it away. Maybe I'll try with practically no machnine kneading next time, just run the machine until everything is mixed well. permalink fedilink source parent hideshow 2 child comments replies: [–] Duranie@leminal.space 1 point 3 days ago I love my KitchenAid for certain things but for dough I'll usually use a dough whisk. It's a simple stick with a couple hard loops on it. Strong enough to thoroughly mix dough, but takes less time to clean than anything else, except maybe my hands lol. Aside from holiday challah, I probably make focaccia more than anything else. And depending on my mood I'll load up the focaccia with some dollops of sauce, veggies, meat, and cheese for something closer to a Detroit style pizza. permalink fedilink source parent
[–] Duranie@leminal.space 1 point 3 days ago I love my KitchenAid for certain things but for dough I'll usually use a dough whisk. It's a simple stick with a couple hard loops on it. Strong enough to thoroughly mix dough, but takes less time to clean than anything else, except maybe my hands lol. Aside from holiday challah, I probably make focaccia more than anything else. And depending on my mood I'll load up the focaccia with some dollops of sauce, veggies, meat, and cheese for something closer to a Detroit style pizza. permalink fedilink source parent
[–] Duranie@leminal.space 1 point 3 days ago (1 child) The other commenter already gave you the right answer, but I wanted to chime in that once I got over my fear of making dough, I realized the rest of it is just variations and technique. Bread, pizza crust, bagels - I make focaccia more than anything, but it's all doable if the time and energy are available to you. permalink fedilink source parent hideshow 2 child comments replies: [–] electric_nan@lemmy.ml 2 points 3 days ago Well I have the time, I guess, but no energy! That's why that comment was so appealing to me. I bake a bunch around Xmas, but that's it. Takes all day, multiple cycles of kneading and proofing :/ permalink fedilink source parent
[–] electric_nan@lemmy.ml 2 points 3 days ago Well I have the time, I guess, but no energy! That's why that comment was so appealing to me. I bake a bunch around Xmas, but that's it. Takes all day, multiple cycles of kneading and proofing :/ permalink fedilink source parent
[–] AbsolutelyClawless@piefed.social 2 points 3 days ago Bread maker, if you have a bit of extra space. We got one barely used off of marketplace for €35 (~65% cheaper than new). I throw ingredients in the basket and let it do its thing for 3 hours. permalink fedilink source parent
[–] UnequalExchange@lemmy.world 2 points 3 days ago (1 child) bake me a space shuttle! ...please! ....Im not buying that! Too expensive! permalink fedilink source parent hideshow 2 child comments replies: [–] qyron@sopuli.xyz 4 points 3 days ago (1 child) Too dangerous. You'd eat it while using it. I can guess your plan. You want to go the moon and try that cheese. permalink fedilink source parent hideshow 2 child comments replies: [–] UnequalExchange@lemmy.world 1 point 3 days ago (1 child) Even though Im allergic to cheese....I kinda do wanna try that moon cheese though permalink fedilink source parent hideshow 2 child comments replies: [–] qyron@sopuli.xyz 2 points 3 days ago Go for it. You can have my share. permalink fedilink source parent
[–] qyron@sopuli.xyz 4 points 3 days ago (1 child) Too dangerous. You'd eat it while using it. I can guess your plan. You want to go the moon and try that cheese. permalink fedilink source parent hideshow 2 child comments replies: [–] UnequalExchange@lemmy.world 1 point 3 days ago (1 child) Even though Im allergic to cheese....I kinda do wanna try that moon cheese though permalink fedilink source parent hideshow 2 child comments replies: [–] qyron@sopuli.xyz 2 points 3 days ago Go for it. You can have my share. permalink fedilink source parent
[–] UnequalExchange@lemmy.world 1 point 3 days ago (1 child) Even though Im allergic to cheese....I kinda do wanna try that moon cheese though permalink fedilink source parent hideshow 2 child comments replies: [–] qyron@sopuli.xyz 2 points 3 days ago Go for it. You can have my share. permalink fedilink source parent
[–] qyron@sopuli.xyz 2 points 3 days ago Go for it. You can have my share. permalink fedilink source parent
[–] West_of_West@piefed.social 2 points 3 days ago That was part of my reasoning too. More cost effective to bake. Also fresh bread knocks out store bread. permalink fedilink source parent
