Hee, yay. You're so much faster at that than I am.
I find it hard to muster enough courage to tell my boss I have to cancel a shift I told her I'd do.
Usually? Me so much too. I've got no idea what got into me to make me able to do that.
I would have blown something up, but that's just me.
I tend to also, which is why I was so surprised. Actually, that's not fair. I'm not that bad, I'm just thinking that I am because the last time I tried to bake something, I burned it. I figured it'd be passable, I just didn't expect it to be really good. Which was yay. I'm going to have to make some for myself now.
Or if I was really lucky the bread would have just come out flat or resembling coal
Yeah, that's what happened to me a lot. But then, my dad found this thing that said "yeah, if you use filtered/distilled water, the yeast works a lot better", which makes sense, because the chlorine and stuff in water to kill germs would impede the function of yeast, being a bacteria (I think) and all. So since we started using good water, the bread is a lot less flat. Though this one was sort of flat anyway because I had to fix how it was in the tube after it had been rising, which more or less punched it down. Making it pretty dense, but good, as I'm not so much a fan of bread that's mostly air.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2007-01-23 05:23 am (UTC)Hee, yay. You're so much faster at that than I am.
I find it hard to muster enough courage to tell my boss I have to cancel a shift I told her I'd do.
Usually? Me so much too. I've got no idea what got into me to make me able to do that.
I would have blown something up, but that's just me.
I tend to also, which is why I was so surprised. Actually, that's not fair. I'm not that bad, I'm just thinking that I am because the last time I tried to bake something, I burned it. I figured it'd be passable, I just didn't expect it to be really good. Which was yay. I'm going to have to make some for myself now.
Or if I was really lucky the bread would have just come out flat or resembling coal
Yeah, that's what happened to me a lot. But then, my dad found this thing that said "yeah, if you use filtered/distilled water, the yeast works a lot better", which makes sense, because the chlorine and stuff in water to kill germs would impede the function of yeast, being a bacteria (I think) and all. So since we started using good water, the bread is a lot less flat. Though this one was sort of flat anyway because I had to fix how it was in the tube after it had been rising, which more or less punched it down. Making it pretty dense, but good, as I'm not so much a fan of bread that's mostly air.