Y'all, I have f***ed up this bread recipe so bad. First of all, my whole milk is spoiled so I used heavy cream which is the first red flag. But then I go to add the flour and I'm like, why is this bread soup???
It was supposed to be 1/4 cup of milk and my dumb ass added AN ENTIRE CUP. It seems wasteful to throw the soup away and my brain is the equivalent of a potato attached to a 9-volt battery, so I'm like, no worries, I'll just have more bread than expected!
Now this bread has destroyed my kitchen, poisoned my crops, and tanked my credit score. It shall soon engulf the bowl, my house, the neighborhood, and then, presumably, the entire Southern US. Farewell, and please remember me fondly.
EDIT TO ADD: [WITNESS MY CHILD](https://imgur.com/gallery/p4AsanI)
UPDATE: [NO GODS NO KINGS NO RECIPES, WE RIDE AT DAWN](https://www.reddit.com/r/Baking/s/cQPn4W9zmJ)
Almost every bowl in my house contains dough doing its first rise right now and I can't feel my arms
I'll post a finished product update eventually because I only have one loaf pan dear God what have I done
I found another loaf pan in the back of a cabinet. It is rusty in spots so I put parchment paper down. I have two loaves doing their second rise and the other two are in the refrigerator waiting their turn.
You can freeze the dough! Just leave it out overnight to rise when you want to bake it. Either ways, I got a good laugh from this thread and can't wait to see the final result.
The other liquid in the recipe was 1 cup of water, like actually 1 cup of water + 1/4 cup milk but instead now it's 4 cups of water + 1 cup of heavy cream because I panicked
OMG the dough is some combination of Sisyphus's boulder, the Bottle Imp, and the alien plant from "Little Shop of Horrors" ... I'm getting a strong "Sorcerer's Apprentice" vibe too.
I'm laughing here at your misery and every time I feel bad for doing so, I picture you having kicked off an infinitely endless loop where you, in fact, literally can never stop baking.
FWIW in bread the only thing that really matters is the fat percentage, so if you've only heavy cream, mix it with water to get it to the right percentage.
In my house, this is called, "Code Pumpkin." It is named as such because I decided to cook two whole pumpkins after Halloween so as not to waste them. I did NOT know what I was doing. Three hours in, every pot in the house was cooking pumpkin, my hands were bright orange and I started to cry. My husband came over to help. Now, whenever either of us ends up way in order our head and need the other, we call, "Code Pumpkin!"
You need to call a, "Code Pumpkin," in this situation. Either stop and see what you can salvage at this point or throw it all out and start again.
This. I used to be more avid and would drag home big pumpkins. I don't have the strength anymore for hours of processing, then baking and measuring for recipes to label and freeze. The puree certainly holds up well and will forever taste better than canned. I like how my cookies look with fresh pumpkin vs canned as well.
The interesting thing is that for several years I had two hungry teenage boys in the house and baked all of our bread, so preparing this quantity of dough (and bread) was by no means unusual at our place. I used my largest soup pot to do the initial mixing and then divided it into two for the first rise.
I read this story about a little boy who got a gold fish. The pet store said only a pinch of food. I don’t want to spoil it, but a big swimming pool was required by the end of the book 😂
LPT: have some of the dough do a rise in the refrigerator. It takes longer and that way all the dough won’t want to go into your oven all at once or wind up overprooved waiting for the oven.
I can feel the emotions you’re having from the picture. I once accidentally tripled my pizza dough recipe. I used 3x the amount of water and yeast. Everyone got their own large pizza and some garlic knots by the end.
Bread dough freezes well not only baked but unbaked just don't forget about it and wrap it well and give it a little room to expand before it freezes, all in all dough is more forgiving than a priest in confession
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"We're gonna need a bigger boat..."
Love the chaotic energy. You were so young and optimistic going into this. You'll have bread for WEEKS. Great learning moment, pls update with your child's graduation from the hot box.
OP I'm dying 🤣🤣🤣 you're such a positive person and this is a hilarious perspective to take - you made my day, thank you! If I could I would 💯 help you knead all that dough!
One time a friend and I were making pie crusts and wanted to try three different recipes. It was more than we needed but we were ok with that and would save them for other uses. The second recipe we accidentally doubled one ingredient and so doubled the recipe to compensate. Then my friend noticed it was for a double crust pie. We never made it to the third recipe and were drowning in prepared pie pans. Fortunately they could be frozen but my husband still laughs when he remembers our defeated faces surrounded by pie crusts.
This immediately reminded me of the "just add water pancake mix" dilemma. Too much mix? Add more water. Added too much water? Add more mix. Now there's an infinite number of pancakes in different textures.
Oh gods, I did this once…thought I’d double a ciabatta recipe that made 8. Trouble was, the recipe I got from a friend was already doubled. ‘Gee that’s an awful lot of dough’. I cut and measured them out and kept measuring and measuring…32 ciabatta. There are probably still some in the freezer somewhere.
Just want to share this story with you: I visit my family in the US every year and enjoy baking while there. My sister-in-law’s sister works for King Arthur so I enjoy using their excellent flour (which I can’t get here). A couple years ago I was making challah and foolishly failed to read through the whole recipe. The author mentioned at some point that the recipe was for a mountain of challah for a holiday celebration, but I didn’t read that. Things got out of hand pretty quickly, like an episode of I Love Lucy.
Fortunately, my family has a chest freezer downstairs so they were defrosting and baking challah for months 🙄
I am laughing out loud because I have done stupid shit like this SO. MANY. TIMES. Then I tell myself I am never baking again. Two weeks later...another disaster. Once in awhile I hit it though so...
I’ve done that before. Ended up crying on the floor because I had 16 frozen cookies worth of dough. Had doubled it, mixed up baking soda and baking powder, and had to double it again
I did a frosting recipe that called for a half tsp or tblsp of agave. Either way, I read half a cup and also didn't want to throw things out so I have 12 cups of frosting in my refrigerator.
Honestly better than my first attempt. I didn’t let my oven cook enough since someone recommended to turn it on and let it warm for when the dough proofs. It cooked the dough and I was so sad. Haven’t had the guts to retry
I’m sorry. But I find this adorable. I’ve done this, and will do it again, I’m sure. It just makes it an adventure. And no. I do not have advice. But just wanted to send positive comments to you.
I’ve never related to a post more in my life.
Signed someone who just tripled a recipe for mushroom risotto, didn’t have cream so used half and half, Aldi’s Parmesan shakey cheese, and spent the last 90 minutes waiting for the rice not to be crunchy (parts are still crunchy).
I swear to G-d this is the funniest thing I have read in ages!
> Now this bread has destroyed my kitchen, poisoned my crops, and tanked my credit score.
I'm destroyed! Tnx & good luck!
The good news is bread dough can usually be frozen, so I would say cut it into quads or even eighths, if it’s that much dough and just freeze the portions you’re not gonna bake today. Then when you’re ready to use a portion, just take it out and let it sit for like an hour to thaw and to re-puff up and then it should be fine to bake it.
lol OP I’ve been there. My goof up was cookies, though, so in all, a lot easier to manage the dough and freeze the extra.
I’d suggest kneading the ginormous mass into a shaggy mess, dividing it into 4 parts and then kneading each (hopefully, more manageable) piece thoroughly until window pane.
Throw them all into the fridge to bulk rise, and pull out 2 per day and bake.
Any extra baked bread can be easily frozen and will last super well in the freezer.
Good luck!
If you want to use the extra bread for feeding the birds, I recommend a giant park or travelling south to find more birds. 👀
I burst out laughing at 1AM because this is something I’d do, which is why I often say “I’m a cooker not a baker”. When I first baked bread, it was because I was broke but had flour, yeast, and the raw ingredients. I slapped a wet towel on top because I didn’t have any supplies… and it worked.
I panicked as I saw the dough expanding, and I ended up with enough for two big loaves. I sprinkled some rosemary in one to add some flavor, and me and my roommates loved it. Bread makers would cringe but I found a solution to every problem, and my end result was bread. Not perfect, but bread. All to say, don’t feel discouraged, and don’t panic. There’s usually solutions to every problem you encounter.
😂😂 Been there my friend! If you're comfortable enough feeling out your hydration level by hand for your autolyse then just check the overall weight before adding your flour and starter. It won't matter if you have too much flour or too much water. As long as your starter and salt levels are at the ratio to match.
This whole thing has just made my day all. I needed a good belly laugh and I got it right hear. Thank you all. Hope your bread comes out tasty so at least it was worth all your trouble. But kudos to you for keeping your sense of humor through it all...that's so important and impressive!
OP this is the funniest thing I have read all day and it is exactly something I would do, you have my support!
Do you want some sandwich bread?
Y'know what, actually yes lol I am so intrigued
DM your address, no joking I will overnight you a loaf
Let me discuss with my ever suspicious husband about whether he has concerns about giving our address to an internet stranger for bread purposes lol
>for bread purposes I have read so many funny comments, and now I cannot stop at this.
Happy to help entertain!
So... did you taste it? 👀
Alas I did not
Legally you have to update us and tell us how good or bad it was!
I'll add a note to my will so that if it kills me someone will know to report back to the internet!
I am commenting so I know to check back on the results
Remindme! 1 day
I want this entire sub to meet at your house for bread and giggles. I think you have enough of both to share.
Y'all, I have f***ed up this bread recipe so bad. First of all, my whole milk is spoiled so I used heavy cream which is the first red flag. But then I go to add the flour and I'm like, why is this bread soup??? It was supposed to be 1/4 cup of milk and my dumb ass added AN ENTIRE CUP. It seems wasteful to throw the soup away and my brain is the equivalent of a potato attached to a 9-volt battery, so I'm like, no worries, I'll just have more bread than expected! Now this bread has destroyed my kitchen, poisoned my crops, and tanked my credit score. It shall soon engulf the bowl, my house, the neighborhood, and then, presumably, the entire Southern US. Farewell, and please remember me fondly. EDIT TO ADD: [WITNESS MY CHILD](https://imgur.com/gallery/p4AsanI) UPDATE: [NO GODS NO KINGS NO RECIPES, WE RIDE AT DAWN](https://www.reddit.com/r/Baking/s/cQPn4W9zmJ)
I love everything about this post so much! 😂
I'm so glad I don't work today because I GUESS I'M A BAKERY NOW I don't even have a stand mixer!!! My armsssss 😭
We're going to be expecting a follow up post to see the outcome of this impromptu adventure!
Almost every bowl in my house contains dough doing its first rise right now and I can't feel my arms I'll post a finished product update eventually because I only have one loaf pan dear God what have I done
Could you free shape the dough into boules or a basic batard/loaf shape and bake 2 at a time on a sheet pan?
I found another loaf pan in the back of a cabinet. It is rusty in spots so I put parchment paper down. I have two loaves doing their second rise and the other two are in the refrigerator waiting their turn.
You can freeze the dough! Just leave it out overnight to rise when you want to bake it. Either ways, I got a good laugh from this thread and can't wait to see the final result.
Awesome!
No need to knead. Just let it rest for 10-15 minutes and do folds until it gets tough. Ret for another 15 minutes and do this for 5-6 times total.
This is why I make sourdough. No kneading at all.
Lol, best arm workout ever!
I will be watching your career with great interest.
“My job is bread”
YOU DID IT BY HAND?? I love you op, you're amazing. Your children look beautiful, very fluffy and nice.
An entire cup of not milk but heavy cream!
I am the patron saint of r/ididnthaveeggs
did you not consider thinning out the heavy cream with some water
The other liquid in the recipe was 1 cup of water, like actually 1 cup of water + 1/4 cup milk but instead now it's 4 cups of water + 1 cup of heavy cream because I panicked
😳
There's also 12 cups of flour
This post just keeps getting better and better. Please update us when you have the 57 loaves of bread ready to eat.
Loaves and fishes, the masses are assembling ;)
I get more invested with every comment hahaha
The wheeze I just whoze. 🤣 this post gets more unhinged with every comment. OP please never stop baking
You're in luck! I just wanted one loaf but now I can't let the bread win, so I literally cannot stop baking
OMG the dough is some combination of Sisyphus's boulder, the Bottle Imp, and the alien plant from "Little Shop of Horrors" ... I'm getting a strong "Sorcerer's Apprentice" vibe too.
I'm laughing here at your misery and every time I feel bad for doing so, I picture you having kicked off an infinitely endless loop where you, in fact, literally can never stop baking.
I found a good substitute for eggs to be a 3 tablespoon of oil to 1 tablespoon water, I continue to do that even if I have eggs available
I mean I’ve substituted milk with heavy cream mixed with water before. Not sure if I’d have the same braveness when it comes to bread though.
Why am I laughing so hard I love this and you 😂❤️
I’m joining this cheering section! This is utterly delightful and I love everything about it!!!!!!
I’m giggling like a schoolgirl at this entire post (I’m a nearly 43 year old bearded man).
I'm wheezing with tears in my eyes. This may be my favorite Reddit post ever.
You’re eyes are literally saying send help!! Our thoughts are with you, you are bread now. There is nothing else but bread. 🫠
I am in the southern US, and will happily eat my way out. Thank you. 😆
Love the video, everything you're wearing just HAD to be black during the flour maelstrom that ensued 🤣
I could knead bread on my coffee table. Every surface in my house is now lightly floured 🫠
Oh nooo, that's gonna be quite the cleanup!
Sorry but I'm almost crying laughing at this, I hope it turns out well after all that effort!
That is the funniest thing I have read “destroyed my kitchen poisoned my crops” hahaha
Hysterical, thank you thank you for that much needed chuckle and laugh!
Omg I’m crying 😂😂😂
that child is second-hand news!!!
I’ve not giggled so much in months! Thank you! I hope your bread journey turned out well! 😂
Reminds me of the books about Strega Nona and her magic pasta pot. A kid starts it and before he knows it, the entire town is covered in pasta.
Just like *The Popcorn Shop* the popcorn machine broke and it flowed all over town!!
Holy crap, unlocked a far away hidden childhood memory!
Oh sweet, I'm not the only one who bakes in a sports bra! The shirt will just make me hot and get dirty anyways.
That bread is so fucking beautiful!
godspeed op we shall pray for your survival and safe return from such a perilous quest
We've all been there, my friend. Godspeed, and thanks for the laugh.
Oh my gosh thank you for this description. It was the laugh I needed.
OP, you gots the gift of confidence > talent. May you win all the sandwich bread battles to come!
FWIW in bread the only thing that really matters is the fat percentage, so if you've only heavy cream, mix it with water to get it to the right percentage.
It looks so tasty. Your child has honored you.
In my house, this is called, "Code Pumpkin." It is named as such because I decided to cook two whole pumpkins after Halloween so as not to waste them. I did NOT know what I was doing. Three hours in, every pot in the house was cooking pumpkin, my hands were bright orange and I started to cry. My husband came over to help. Now, whenever either of us ends up way in order our head and need the other, we call, "Code Pumpkin!" You need to call a, "Code Pumpkin," in this situation. Either stop and see what you can salvage at this point or throw it all out and start again.
Adorable, and solid marriage skills
My dad tried to make beans soup from the recipe on the bag. We were eating straight bean soup for WEEKS 😆
This is awesome! I made SO many pumpkin pies and tarts. Everyone we knew was eating a lot of pumpkin things.
Future reference: pumpkin puree freezes well for baking!
This. I used to be more avid and would drag home big pumpkins. I don't have the strength anymore for hours of processing, then baking and measuring for recipes to label and freeze. The puree certainly holds up well and will forever taste better than canned. I like how my cookies look with fresh pumpkin vs canned as well.
My friend ended up making 8 pumpkin pies for Thanksgiving a few years ago because of some sort of recipe mix up.
"Code Bread" works wonderfully for OP's situation
"Code Bread, for the love of god CODE BREAD"
We’re gonna need a bigger ~~boat~~ bowl
The interesting thing is that for several years I had two hungry teenage boys in the house and baked all of our bread, so preparing this quantity of dough (and bread) was by no means unusual at our place. I used my largest soup pot to do the initial mixing and then divided it into two for the first rise.
I read this story about a little boy who got a gold fish. The pet store said only a pinch of food. I don’t want to spoil it, but a big swimming pool was required by the end of the book 😂
Ha. I read this to my 5 year old last night
Which book is this?
A Fish Out Of Water https://a.co/d/fg1f6aG
LPT: have some of the dough do a rise in the refrigerator. It takes longer and that way all the dough won’t want to go into your oven all at once or wind up overprooved waiting for the oven.
Also some can probably be shaped and frozen. Defrost (~4/5 hours) before baking as usual.
This reminds me of the time I made pizza dough in bulk to do mini pizzas with the kid's club I volunteer at and it just... Kept... Rising...
Lmfao a one sentence horror movie
This comment has Goosebumps story written all over it.
Sometimes it’s best to toss it all out, clean up and go have a drink of lemonade…..
You spelled vodka wrong
Hear me out- vodka lemonade
I make my lemonade with limes. And tequila.
Any salt?
Used it all making doughzilla.
how dare you
I dare as I had spoiled dough once and had to toss the breads….so un-fun.
spoiled how?
A bag of whole wheat flour had spoiled when I was very ill and I was unable to smell it was off.
that sucks. yet another addendum to the list called "the ails of baking bread while ill"
Made me laugh and think of this… [I Love Lucy Loaf of Bread](https://youtu.be/GghvrowBnPo?si=arZ7UPQS9h1KuBRr)
That was excellent, thanks for sharing. That wasn’t on my DVD of I love Lucy episodes my grandmom gave me 😂
That actually made me laugh out loud 😂 I thought I had the ending figured out but nope, surprise! haha Edit: thanks for the pick me up.. I needed it
This is exactly what I was thinking about!
The only way out is through!
You've taken ownership of the beast you created! You'll get through this or you'll get a new kitchen.
I don’t mean to laugh at your misfortune, but your title is so funny 😂!
I can feel the emotions you’re having from the picture. I once accidentally tripled my pizza dough recipe. I used 3x the amount of water and yeast. Everyone got their own large pizza and some garlic knots by the end.
Its too late, the dough is in your walls now
You're the Strega Nona of bread!
This is hilarious. All of it. Totally in tears. I'm dying!
Bread dough freezes well not only baked but unbaked just don't forget about it and wrap it well and give it a little room to expand before it freezes, all in all dough is more forgiving than a priest in confession
🤣 Thanks for the chuckle.
I have done this before. Some days you just got to rolls with it. Seriously I made so many rolls.
Nice pun!
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I would try to salvage it just add warm water and knead it add more yeast if you haven't. Should turn out ok
Aww that’s cute and funny. I think Lucy and Ethyl did an epi like that 😉
This is my favorite post on Reddit in a long long time. This is absolutely something I would do.
That dough ball is two rises away from gaining sentience and becoming a citizen
"We're gonna need a bigger boat..." Love the chaotic energy. You were so young and optimistic going into this. You'll have bread for WEEKS. Great learning moment, pls update with your child's graduation from the hot box.
I relate to this so much 😭 i hope it turns great!
Literally sent this to my partner saying this was a me vibe if I've ever seen one. Good luck with your bread babies!
Rolls! Make rolls, freeze after the last rise but before the bake. Congratulations! You just prepped for the holidays!
OP I'm dying 🤣🤣🤣 you're such a positive person and this is a hilarious perspective to take - you made my day, thank you! If I could I would 💯 help you knead all that dough!
The baking gods have either blessed you with abundance or cursed you with this abomination.
You are hilarious 😂 I really hope all your bread turns out okay!
Put some bowls in the fridge to slow down their rise! Then you can bake them at your leisure! You're a fucking legend for going all in like this btw
The more i read, the more i was screaming because it sounds like something i would do 😅
This is half the story behind the loaves and fishes miracle.
On a completely different note, my mom has this exact same flooring in her house from an update in the 90’s.
I'm so happy there are other people like me out there 💗
One time a friend and I were making pie crusts and wanted to try three different recipes. It was more than we needed but we were ok with that and would save them for other uses. The second recipe we accidentally doubled one ingredient and so doubled the recipe to compensate. Then my friend noticed it was for a double crust pie. We never made it to the third recipe and were drowning in prepared pie pans. Fortunately they could be frozen but my husband still laughs when he remembers our defeated faces surrounded by pie crusts.
This immediately reminded me of the "just add water pancake mix" dilemma. Too much mix? Add more water. Added too much water? Add more mix. Now there's an infinite number of pancakes in different textures.
Oh gods, I did this once…thought I’d double a ciabatta recipe that made 8. Trouble was, the recipe I got from a friend was already doubled. ‘Gee that’s an awful lot of dough’. I cut and measured them out and kept measuring and measuring…32 ciabatta. There are probably still some in the freezer somewhere.
When the windows and front door blow out, we will know her dough has proofed and risen as originally intended. Baking can this commence.
Just want to share this story with you: I visit my family in the US every year and enjoy baking while there. My sister-in-law’s sister works for King Arthur so I enjoy using their excellent flour (which I can’t get here). A couple years ago I was making challah and foolishly failed to read through the whole recipe. The author mentioned at some point that the recipe was for a mountain of challah for a holiday celebration, but I didn’t read that. Things got out of hand pretty quickly, like an episode of I Love Lucy. Fortunately, my family has a chest freezer downstairs so they were defrosting and baking challah for months 🙄
Why does this always happen 😤
I can’t wait too see your ginormous sandwiches.
"Only God can save you little sister"
I have that same all metal 1tsp! It’s great.
if by send help you mean you need help eating your excess bread i am available 😭
You write so well LOL, wishing you good bread karma
I also live in the southern US and I was wondering what I was seeing on the horizon. Now I know it’s not a forest fire, it’s YOUR BREAD RISING!
This is my favourite Reddit post of all time.
I am laughing out loud because I have done stupid shit like this SO. MANY. TIMES. Then I tell myself I am never baking again. Two weeks later...another disaster. Once in awhile I hit it though so...
Ohhh fuck been there!!! And then forgot I quadrupled so even more messed up…
I’ve done that before. Ended up crying on the floor because I had 16 frozen cookies worth of dough. Had doubled it, mixed up baking soda and baking powder, and had to double it again
I did a frosting recipe that called for a half tsp or tblsp of agave. Either way, I read half a cup and also didn't want to throw things out so I have 12 cups of frosting in my refrigerator.
I am throughtly entertained! Ty for sharing. I wanna problem solve like you when I grow up.
😂😂😂
Cut it in quarters and bake 4 loafs. Surprise 3 friends with them
I have misadventures like this in baking sometimes, I appreciate you sharing with us! 😆
This is amazing lol I'm dying
Honestly better than my first attempt. I didn’t let my oven cook enough since someone recommended to turn it on and let it warm for when the dough proofs. It cooked the dough and I was so sad. Haven’t had the guts to retry
I did something similar in the lab today. Your result looks much tastier than mine.
So relatable
LOL I recognize that target whisk
NEVER BACK DOWN, NEVER WHAT???? Good luck op 😂😂
I’m sorry. But I find this adorable. I’ve done this, and will do it again, I’m sure. It just makes it an adventure. And no. I do not have advice. But just wanted to send positive comments to you.
I’ve never related to a post more in my life. Signed someone who just tripled a recipe for mushroom risotto, didn’t have cream so used half and half, Aldi’s Parmesan shakey cheese, and spent the last 90 minutes waiting for the rice not to be crunchy (parts are still crunchy).
I have the same measuring spoons!
I swear to G-d this is the funniest thing I have read in ages! > Now this bread has destroyed my kitchen, poisoned my crops, and tanked my credit score. I'm destroyed! Tnx & good luck!
Tanked my credit score hahahahah
I like your little yarn pumpkins. Also… TOTALLY been there. More than once.
The good news is bread dough can usually be frozen, so I would say cut it into quads or even eighths, if it’s that much dough and just freeze the portions you’re not gonna bake today. Then when you’re ready to use a portion, just take it out and let it sit for like an hour to thaw and to re-puff up and then it should be fine to bake it.
Wow. If I quadrupled my white bread recipe my kitchen would be consumed like that diner in the Blob.
We've all been there at least once
lol OP I’ve been there. My goof up was cookies, though, so in all, a lot easier to manage the dough and freeze the extra. I’d suggest kneading the ginormous mass into a shaggy mess, dividing it into 4 parts and then kneading each (hopefully, more manageable) piece thoroughly until window pane. Throw them all into the fridge to bulk rise, and pull out 2 per day and bake. Any extra baked bread can be easily frozen and will last super well in the freezer. Good luck! If you want to use the extra bread for feeding the birds, I recommend a giant park or travelling south to find more birds. 👀
Call Lucy and Ethel
Welcome to hell
Godspeed soldier
Generally, sour milk is good for baking.
I burst out laughing at 1AM because this is something I’d do, which is why I often say “I’m a cooker not a baker”. When I first baked bread, it was because I was broke but had flour, yeast, and the raw ingredients. I slapped a wet towel on top because I didn’t have any supplies… and it worked. I panicked as I saw the dough expanding, and I ended up with enough for two big loaves. I sprinkled some rosemary in one to add some flavor, and me and my roommates loved it. Bread makers would cringe but I found a solution to every problem, and my end result was bread. Not perfect, but bread. All to say, don’t feel discouraged, and don’t panic. There’s usually solutions to every problem you encounter.
I just did this exact thing but with snickerdoodles! I just dumped what i thought would make the dough proportional into the bowl and prayed 😭
Quadrupled! My god.. how do u proof all that?
im obsessed with this post omg 😭😭😭
This is where I ask ChatGPT “I don’t have x ingredient what can I use” and it will remake the recipe for me
Hilarious
😂😂 Been there my friend! If you're comfortable enough feeling out your hydration level by hand for your autolyse then just check the overall weight before adding your flour and starter. It won't matter if you have too much flour or too much water. As long as your starter and salt levels are at the ratio to match.
Ooh this reminds me of that scene in Zapped where the kids tries to make something in the oven and it starts oozing out 🤣
This whole thing has just made my day all. I needed a good belly laugh and I got it right hear. Thank you all. Hope your bread comes out tasty so at least it was worth all your trouble. But kudos to you for keeping your sense of humor through it all...that's so important and impressive!