• benderbeerman@lemmy.world
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    2 days ago

    Wow, y’all are ruthless (i wonder where Ruth went!)

    My first 2 or 3 loaves ever kinda looked a bit like this way back when I first started too.

    Failure or the first step to success. Otherwise, it’s just luck.

    • chiliedogg@lemmy.world
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      1 day ago

      The thing that improved my baking more than anything else was to start measuring by weight instead of volume. It’s more precise since you don’t have to worry about how compacted something is, and you can also just pour ingredients directly into a bowl with a scale instead of having to pull out and then clean 7 types of measuring cup.

      If the recipe calls for X cups of flour, just use a chart to convert that to weight. I even have a scale (forget the name) with Bluetooth on it where I can save recipes to my phone and as I add ingredients it fills up little bars and dings when to stop and move to the next ingredient.

    • CultLeader4Hire@lemmy.world
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      22 hours ago

      I’ve never made anything like this and I’m still very new at baking, this is a bread catastrophe. This is like someone glanced at a recipe once and called it done

      • benderbeerman@lemmy.world
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        18 hours ago

        Get good, kid… you can’t even legally call yourself a baker until you’ve cooked up a couple Frisbees that would be considered lethal weapons in Australia