that’s good to know! i think it’s the lack in cooking skills that they have that made me think it was red flag behavior bc the finished product looks iffy
i think the whole process and seeing the finished product not look appetizing is what gave me the concern.
does it not get affected that it’s sitting in plastic? i may just be judging the sear job then
I got mastitis 2 weeks after my birth but thought it was food poisoning bc the symptoms seemed to match and **both my husband and I's mothers have passed so no instinct to reach out and question otherwise and i was OUT for the count for like a day and a half at least, and that was even with realizing what was happening to my body. And to think she knowingly has it, and has other children that need to be taken care of and is just nonchalant about trying to heal the "natural way" is super negligent.
I thought the SAME thing. That looks like pink eye, not an allergy that he is claiming. Probably got some cow poop in it with how careless he is
I did the same thing with my first. I heard from a couple of different sources that the comparison of disposables vs how often you would have to watch the newborn sized cloth could actually be worse for the environment with how much you run the double wash and dry cycles. With that and living in CA, I used it as my excuse to just by disposable until I was mentally ready for the transition and financial investment hahha
he lacks self awareness on a whole different level. Exposure therapy to your child who clearly felt fear as a new cow was approaching and pretty much just told Martha to get over it, Best Dad Award goes to Dan
OMG yes, as someone that incubates chickens/turkeys/ducks with my husband, when you ACTUALLY care about your animals, you should be having at least an 80% success hatching rate. Did they even watch the temp of the incubators? make sure it was humid at all and had water on hand? Did they even attempt candling the eggs? Do they. Does Dan even realize that people actually listen to what he says and how dumb he sounds giving FALSE information?? ughhhhh
I use the mix blend essential oil rollers from DoTerra and love them personally. The smell lingers onto my clothes and sticks quite well. All my friends and family tell me I smell like a hippie which is a sign that its working??? hahaha
Hi there, I also waited 26 years to have sex because I chose to wait until marriage for religious/God honoring reasons. I am hear to let you know that your emotions and thoughts are valid. It isn't easy. It wasn't supposed to be because frankly, sex is a super deep and spiritual experience for those involved. But I promise you its worth it; the waiting. There were times with my partner where I would think "we're dating to marry" or "we're engaged" so its headed that way, what if we just....
but I'm so glad we didn't; I really believe it has made our sex life that much more exciting, healthy and connected bc we waited for each other, together. And I really believe you will get that experience too one day, with God's timing, not yours.
DM if you want to talk further, only here to be an encouragement. :)
i can only find einkorn flour in amazon to be honest! it helps makes the sourdough more rich and dense. if you’re saying you do a very similar process then the flour ratio is one thing i think that could be a game changer. i know the ice cube vs just dumping water creates steam regardless so that wouldn’t be causing your issue.
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what type(s) of flour are you using? sounds like that could be causing the thickness when being incorporated with the starter/water mix. Message me if you have questions about my recipe! :)
Good luck!!!!
Pan by Han Sourdough Bread Recipe
Servings: many Time: ~14 hours total Difficulty: moderate
EQUIPMENT
a kitchen scale
a dough scraper
large glass bowl
A medium size mixing bowl
cling wrap
a scoring blade or very sharp knife
a banneton bread basket
parchment paper
a 3.5qt dutch oven
The Starter kit I purchased
INGREDIENTS:
425 grams of room temp water
200 grams sourdough starter
325 grams of your bread flour choice, I use this King Arthur’s Unbleached Bread Flour
325 grams of Einkorn (for flavor and crumb)
15-20 grams of salt. I recommend celtic salt, amount is dependent on taste preference
sprinkling of gluten free flour; I use Otto’s Cassava Flour
WHAT YOU DO:
Ideally, I either start my loaf in the morning or in the evening. This recipe takes about 12 hours from start to finish in my experience.
Add water and starter to your large glass mixing bowl, and stir with hand or a danish dough whisk until just combined. Next measure out your flours in a separate bowl.
Mix in flours with starter/water mix with hands or scraper until you have a sticky ball.
Place the towel over the bowl and allow the ingredients to incorporate naturally. Set a timer for 3 minutes
Sprinkle some of your Celtic salt or salt of choice over the sticky ball and cover with a towel. Set a timer for 30 minutes.
When the timer is up, remove the towel and do a stretch and fold, turning the bowl each time 90 degrees (4 stretch and folds).
Repeat steps 4 & 5 for a total of 3 stretch and fold cycles, totaling 2 hours from beginning to end.
After the last stretch and fold, take your cling wrap and tightly wrap the bowl making sure to not leave room for oxygen to enter.
Allow dough to proof for 10 hours (proofing time can change depending on the temperature of your house. As short as 8 hours and as long as 14 depending on temperature)
You will know that it’s ready if the dough has risen and almost touched the cling wrap.
~ 10 hours later, your dough is ready to bake
Dust a dry cutting board or countertop with the gluten free flour and scrape your proofed dough onto the surface for shaping.
Stretch and fold each side (one at a time) all the way across the surface of the dough. Stretch it out one more time, this time folding the dough into third like a brochure. Tuck all of the creases underneath the dough ball.
Sprinkle your bread basket with a small amount of the gluten free flower and set your shaped dough upside down inside the bread basket. Cover the basket with a towel.
Allow the dough to double in size (about an hour)
After the bread has sat to double 30 minutes in, preheat your oven to 450°F and place your dutch oven with the lid on in your oven to heat up.
When it’s ready to bake after it's doubled in size, flip your bread upside down onto a piece of parchment paper that’s big enough for you to grab the paper by the corners without touching the dough.
Take your scoring blade or sharp knife and score (cut) ¼ inch deep lines (about 4 lines) from top to bottom of the bread to allow the steam to leave while baking.
Then, take ⅛ cup of lukewarm water and pour it into your hot dutch oven.
Gently lower the load using the corners of the parchment paper. Place the lid back on top of the dutch oven and close the oven.
Bake at 450°F for 30 minutes, then remove the lid and bake for another 10-15 minutes at the same temperature depending on how brown you would like your loaf to be.
Remove dutch oven from the oven and place on a heat safe surface to cool.
Let it cool for at least an hour. (When you cut into hot bread, you cause the steam to escape too fast and can cause the bread to be drier later on)
Now enjoy!!!
i actually use my own recipe that i’ve tweaked to work for my environment. i can try to find a way to attach it here (new here) if you elaborate on where you’re having some trouble, i can try to pin point it!
I’ve had many occurrences involving demonic spirits growing up because my mom actively practiced witchcraft and invited them into my home as child. that being said, im a believer in Jesus now and when it came to ridding spirits like that, smudging oil on the doors/windows, opening up those windows and doors, and demanding the presence to leave in the name of Jesus had done the trick. one thing people and movies don’t talk about enough is that in scripture, it talks very often about when spirits are present, they are obligated to obey the name of Jesus. and demanding them to leave in the name of Jesus had to be obeyed. praying for peace and deliverance at your school xx
RIGHT?
what in the caucasian?
ballerinafarmsnark