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Cake day: June 16th, 2023

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  • ChickenLadyLovesLife@lemmy.worldtoMicroblog Memes@lemmy.worldJD Vance
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    1 day ago

    I was a teen in the ‘80s and I never heard the origin of “Joy Division”, just knew the band. DJs on the radio (or on MTV) back then never discussed bands’ names or what they meant, so it wasn’t easy to know about that stuff. I also never knew what “Dead Kennedys” meant although that’s pretty obvious if you just think about it. Hell, I never knew Freddie Mercury was gay despite the band name “Queen”.

    I also thought Boy George was a woman, but everybody did.














  • ChickenLadyLovesLife@lemmy.worldtomemes@lemmy.worldHe's just loafing
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    8 days ago

    We can get decent bread at bakeries in the US (sometimes), but it’s not like having a process that is fine-tuned to your personal tastes, and even at these places what you buy can be a couple of days old. There’s nothing like fresh bread that has just barely cooled off enough to eat.

    We have LiDL here, too, and although their bread is just heated-up frozen dough it’s still pretty good. Better than anything prepackaged, that’s for sure.


  • My schedule is levain in the afternoon, stretch-and-fold after dinner, bulk ferment to around midnight, proofing in the banettons until around 4 AM, then into the fridge for most of the next day and I bake after dinner. It’s that 4 AM alarm that I’m managing to completely ignore lately. An extra hour or two of fermenting isn’t fatal, but it does reduce the height of the finished loaf a bit.




  • I recommend not getting into baking your own sourdough. I started during COVID because we couldn’t get bread or even yeast at the store, just 50-pound bags of bread flour online. Now I’m stuck doing the whole process every fucking week because the bread is just so much better than anything you can get at the store.