520
Impressively inept
(lemmy.nz)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 27 Aug 2026
520 points (98.7% liked)
Microblog Memes
12071 readers
2405 users here now
A place to share screenshots of Microblog posts, whether from Mastodon, tumblr, ~~Twitter~~ X, KBin, Threads or elsewhere.
Created as an evolution of White People Twitter and other tweet-capture subreddits.
RULES:
- Your post must be a screen capture of a microblog-type post that includes the UI of the site it came from, preferably also including the avatar and username of the original poster. Including relevant comments made to the original post is encouraged.
- Your post, included comments, or your title/comment should include some kind of commentary or remark on the subject of the screen capture. Your title must include at least one word relevant to your post.
- You are encouraged to provide a link back to the source of your screen capture in the body of your post.
- Current politics and news are allowed, but discouraged. There MUST be some kind of human commentary/reaction included (either by the original poster or you). Just news articles or headlines will be deleted.
- Doctored posts/images and AI are allowed, but discouraged. You MUST indicate this in your post (even if you didn't originally know). If an image is found to be fabricated or edited in any way and it is not properly labeled, it will be deleted.
- Absolutely no NSFL content.
- Be nice. Don't take anything personally. Take political debates to the appropriate communities. Take personal disagreements & arguments to private messages.
- No advertising, brand promotion, or guerrilla marketing.
RELATED COMMUNITIES:
founded 3 years ago
MODERATORS
I bought some instant yeast and my bread still keeps turning out super firm, it gets a nice crust but it wont rise and I dont know what im doing wrong
The yeast might be dead
Test the yeast. Put it on lukewarm water with a pinch of sugar, stir gently and wait. If it froths after a bit, it's good.
Simple, no kneading, recipe.
Dump the flour in a bowl, mix in the yeast.
In a jar, pour some warm water (if it burns your wrist or your fingers, it's too hot), mix in the salt, stir until dissolved.
Pour half the water onto the flour. Stir with a wooden spoon, turning the water into the flour. You are aiming at just hydrating the flour. Keep adding water until you no longer find dry flour in the blow. The end result should be a shiny dough. It can have some clumps; ignore it. Cover it and let it rest for about an hour.
After an hour, go back, wet your hands, grab the side of the bowl and pull a handful of dough from the side of the bowl, up. Pull it up as if you're trying to pick it up, allow it to stretch a bit, and fold it into the center of the bowl. Pull, fold, turn the bowl a bit, repeat until you went around it. Leave it be again. Repeat every 30 minutes, for 2 hours. The dough will develop the gluten with each visit and the dough will feel heavier each time and harder to stretch.
After two hours, dust your hands and roll the dough into a ball, still in the bowl, then leave it rest for a bit.
Pre-heat your hoven at 180ºC, line a pot or a tall side oven dish or tray, cut the dough in half. Form one half into a rough ball again, put it in the tray and slide it in the oven. Crank the hear up to 200ºC. Let it cook until golden brown on top. Somewhere around 30 minutes should suffice. Tap it slightly to test the crust.
Take the pan out of the hoven, dump the bread uncerimoniously on your table. Tap the bottom; it should sound hollow. If not, throw it back into the oven.
When the first loaf is done, repeat with second. Be extra careful to not burn yourself on the hot pot or just use another.
Try it and give feedback.