Got this and the above pic from @sewcraftyme 
I could go for a cordless bat. 
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Kinda surprised this hasnât been posted yet.
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I think I have lost a library book. I donât see it mixed up with other books and have literally been all over this room. Body hurts from looking lierally high and low.
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Squirrel forgot where they stashed the nuts again.
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Iâm still a bit hesitant to dive into it. Once the rage settles, maybe someone can give a proper review of the show.
TLotR is much beloved, if this is something not worth my time, Iâd happily live without this stuck in my memory and keep the rest of the series intact in there. 
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what can I say 
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Well here I am getting more concerned about the state of the world. So what do I do? Buy wheat berries and beans. Thatâs apocalypse food after all. I even bought a grinder.
I got to say, after baking a 4 loafs of bread, it doesnât taste that bad. But if I let it sit for a day or 2, it gets hard as a rock. Itâs no wonder why people in the past wanted fresh baked bread.
Though, now I need to become a chemist in order to make the bread taste good. Rise and proof and throw ingredients in that hopefully taste good. Water or milk? Oil or butter? Eggs? baking soda or yeast? Who knows. Iâll be trying everything under the sun until I can figure out an easy recipe that tastes good.
Though I did happen across a great no-knead pizza dough recipe. Reminds me of pizza hut but I digress.
Europe is looking pretty bad. Chinaâs economy has a theoretical crash incoming. Small countries are in serious debt with energy and food shortages. USA seems like it will be moderately bad. And I canât figure out what is happening in some other countries but we will all find out how bad things are during the snowing months. Especially since we are eating last yearâs crops.
Anyway! I hope nothing serious happens and this blows over and I just get to eat a lot of flour and beans for the next few years.
Any bread recipes out there for the beginner baker?
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I do.
Water vs Milk
Water gets you a crusty, airier bread with a large open crumb texture which does tend to go stale and dry quickly. Milk will result in a softer crust and a more even structure with smaller air bubbles which wont dry out as quickly.
Butter or Oil
Only difference is flavour to a rather small extent, but the more fat you add the longer the bread will last, to a point. Fat doesnât evaporate so the bread wont seem to dry out as quickly and it will slow down the staling process. Recepiewise though keep in mind that oil is 100% fat while butter is usually about 80% fat and 20% water, so while substituting one for the other alter things accordingly.
Eggs
No. Unless youâre making cake.
Baking soda, powder or yeast
Baking soda is only the base, which is only used in recipes including other acidic components like butter milk or lemon juice. Baking powder has both base and acid and usually does not start reacting until heat is added, where as soda will start the process the moment itâs mixed with an acid.
Both chemical leavening and yeast can be used for bread but results in markedly different flavours and textures. Yeast breaks down sugars to produce carbon dioxide as Iâm sure you know, but also other rest products which provides deeper and more complex flavours to your bread. This is why letting your dough rise slower for longer in a cooler environment can be a good choice, if youâre not in a hurry.
Finally, freeze your bread. If youâre going to bake more bread than you eat in a day or three put your bread in the freezer and itâll last nigh indefinitely. Make smaller loaves, thereâs no reason you canât take a 2 loaf recipe and just make 4 loaves if that is the amount of bread youâre more likely to get through in a reasonable time. But you may want to keep a closer eye on the baking time in this case, the smaller the pieces of bread youâre baking the higher you can bring the oven temperature and the lower the baking time. It may take a little experimentation.
Easy rye rounds
Ingredients
50g butter
5dl Milk
50g (fresh) Yeast or ~14g of dry yeast, half if you want a longer rise in fridge.
1.5 tsp salt
2 tbsp Syrup, molasses, honey or sugar
1 tsp Anise seed
2 tsp Fennel seed
450g Fine Rye flour
300g Wheat flour, All purpose works fine, but bread flour is good too.
Melt the butter and warm the milk up in a pot until about 37ish C, better to be slightly lower than too hot. Either crush the spices in a mortar or mill them. Stir in your dry yeast or if youâre using fresh âbakersâ yeast then break it apart in a big bowl and add a small part of the liquid to dissolve it in, then add the rest of the liquid along with salt, sugar of choice and the spices.
Add all the rye flour and most of the wheat and combine to a kneadable dough, knead for 10ish minutes if doing by hand 5 in a machine until it doesnât stick to the sides of the bowl anymore. Let rest for 30 minutes in a covered bowl or until about doubled in size.
Note that this is a rye dough so youâre not going to get as supple and smooth a result as with a pure strong wheat dough, that youâre most likely seeing in most online fancy videos so donât try to reach that result. Iâll be a little stickier and you wont be getting any âgluten windowsâ so donât worry about it. It will still rise well, if not as high.
Flour a work surface and get your dough out on it, lightly kneed to redistribute yeast colonies and air bubbles. Split the dough into 4 pieces and form them into round balls and then flatten them out into round flat pieces about 17cm in diameter, put it on a baking sheet with parchment paper or grease the sheet if you have none. Should fit 2 per sheet. Poke a finger through the center and make a hole about 4cm wide, use a fork or anything else with small tines to poke a series of holes evenly distributed over the surface. Cover with a towel and set aside to rise another 30 minutes.
Turn your oven on at 225 C in time so that it is pre-heated by the time the 2nd rise is done. Bake the bread, in the center of the oven for about 12 minutes. Let the bread cool down on a rack under a towel.
This bread will keep a fair bit of time, Iâd say itâll be perfectly fine for a week at least. Not that itâs likely to remain uneaten for a week. But due to itâs flat nature itâs also great for freezing as it thaws quickly. Do let me know how it turns out if you have a go at it.
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Thanks best friend. Iâll go to the store to buy anise seeds and fine rye flour today. Iâll try to make the recipe this weekend.
Iâll send a pic of the results!
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Book found. Safe in ziploc bag, in the last place it should ever be. This is the result of too many 
caches ><
@Enki bet a sloth would never forget where the treasure be.
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I donât know what game that is, but you can tell by the glowing border that less than 10% of players got that achievement.
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Itâs Shatterline, which looks like a pretty good game actually, but the joke is I canât actually play it cuz all i get is server connection errors when actually trying to get into a game. Hopefully theyâll get their shit sorted out soon.
I was only memeing about the fact that I got 100% of the achievements while thereâs only 1 achievement, and itâs obtained by playing through a 5 min story intro the game 
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I originally wanted to roll strings of dough and spell out âFragglesâ but decided it wouldnât fit. Since they were already dough strings, I just braided the bread.
My yeast exploded out of my little cup but that was fine. But I think I killed the yeast when I poured cold milk because it wouldnât rise. Oops. Tastes good though.
PS. Anise seeds tastes like a pharmacy smell.
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I love anise because I love licorice.
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Cold wont kill the yeast, just slow it down, dough does rise in the fridge after all. What ever caused the explosion sounds like a more likely culprit. Also judging by the ragged edges in your cut you didnât let the bread cool down properly before cutting it. I get it freshly baked bread is hard to resist, but giving it time to settle and for internal steam to be reabsorbed helps with preventing it from drying out.
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Well, as some of you know by now today is my birthday and Iâll take a day off of making posters in SFM and chill out for today.
Have a good week, folks! 
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Hmmmm. I have active dry yeast so I proofed it in warm water with sugar. But I still put 14grams of it as you instructed. The little volcano was too fresh I guess.
I actually donât recall how long I waited before cutting into it. Do I wait an hour?
Also, I bought some linen bread bags to help it not dry out. I feel so fancy.
@carvalho20ptc Happy Birthday to you! 
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