Used one for years, until my partner found baking. For convenience, use the premix flours, for better bread do your own mixes. They are consistent, it won't be artisan but it will be better than shop & most modern ones have other functions. Definitely slice & freeze excess so you don't waste any. :)
The rest of the world feels exactly the same. 🤗😭
If you have a govt that essentially reflects your interests, but is not doing the things you need it to? Demand more, be loud, use your voice. You absolutely DON'T fix this by voting them out for a govt that not only won't do them, but will actively fuck you over in every possible way.
My partner lost his job today. We knew it was coming, but it’s still going to be tough. I need to hustle extra hard until he finds a new job. If you’re an editor and have ever wanted to commission me to write something, now is a GREAT time to get in touch! kimkellywrites@gmail
As my oven doesn't have a stop point I stuff a corner of an oven mitt into the opening at the top of the door.
Potentially you could just crack open the oven so it cools very gradually and pop the loaf back in there on a rack instead of the pan. It's not a perfect solution but it should prevent sweating and still reduce airflow around the loaf, and let it cool more slowly. I do this with cakes etc.
How the fuck is it the last day of September already? 🤷🏻♀️
Working with Taylor & Francis is simply unethical by this point. It’s unfortunately difficult to have AI use revoked from existing contracts but at least try, complain, if you have a book with them. And otherwise do not even consider.
