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JUDE DUARTE (The Folk of The Air)   like or reblog if you save © enchantedits

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So uh, i started watching the second campaign again

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And don’t thank me yet. After all, you’re only truly saved if you leave this place. Those who stay will die.

POISON IVY in HARLEEN #2 - #3

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Dungeons and Dragons is such a powerful game. It can make a 6’3” man blush like a cherry when he pretends to kiss his wife’s pretend character.

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a take: I actually really like the word “sapphic” and I think folks should use it more in everyday conversation

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“Many of you are writing about race, racism and white supremacy right now. Please use this chart to correctly identify Black Americans. Accuracy in how we identify folks is paramount always but especially right now.”

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HEY ARTISTS!

Do you design a lot of characters living in not-modern eras and you’re tired of combing through google for the perfect outfit references? Well I got good news for you kiddo, this website has you covered! Originally @modmad made a post about it, but her link stopped working and I managed to fix it, so here’s a new post. Basically, this is a costume rental website for plays and stage shows and what not, they have outfits for several different decades from medieval to the 1980s. LOOK AT THIS SELECTION:

OPEN ANY CATEGORY AND OH LORDY–

There’s a lot of really specific stuff in here, I design a lot of 1930s characters for my ask blog and with more chapters on the way for the game it belongs to I’m gonna be designing more, and this website is going to be an invaluable reference. I hope this can be useful to my other fellow artists as well! :)

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Avatar: The Last Airbender Character Posters | Katara

I will never, ever turn my back on people who need me.

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Heaven

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The only fool I see is YOU.
The Hunchback of Notre Dame (1996)

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fuck personality tests reblog this with the position u sleep in and how u like ur eggs cooked

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With all the events going on recently I think it’s time to post this image againbc i’m tired of this shit 

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me: pls talk to me pls !!pls pls!!!

me: *can’t hold a conversation*

me: *has nothing interesting to say*

me: *is bad at replying*

me: pls :) talkto me

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me reading any of my own writing: what the fuck are you talking about

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sohla el-waylly in Pastry Chef Attempts to Make Gourmet Choco Tacos Part 1

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I made sourdough! + pics

Like many others right now I took under the responsibility of making sourdough during quarantine. Yes, a responsibility, as this isn't your impulsive break and bake cookies or a simple one-day endeavor. I raised bacteria like my own children and only fed them the best unbleached all purpose flour. FOR FOUR WEEKS. FOUR. It was a long and tiring journey, as my body was unwilling to get up at a decent hour every morning to feed my children and feed them before bed. At times I wanted to give up, quarantine depression kicking my butt, yet I persevered.

Finally, the float test worked. Hallelujah! Praise the bread Goddess! I have cultivated a proper culture for my sour wheat sponge!

Now this is the first place where I might have gone wrong. After succeeding the float test, I continued to feed it for a few days in hopes to bake with my boyfriend, as the recipe I wanted to follow makes two loaves. But mother goose refused to let her grandchildren freeload on her flour for another week so I had to complete the journey alone. So, I didn't repeat the float test because I forgot, so for all I know my starter could have been not ready that day.

First step: make actual bread. I made the autolyse, which is basically the first step to the starter but you just add actual starter halfway into the process. The measurements in which you make the initial dough vary from recipe to recipe, seemingly for the same amount of dough, and my two brain cells can only work so hard. So, going by Bon Appetite's recipe, I could have messed it up here as well. 1000 grams of flour looks like a metric fuckton of flour. I stared at my little kitchen scale and the Mt. Everest of flour for several confused minutes wondering if something was wrong or if I was getting up over my head. The latter proved true as the day went on.

After mixing massive amounts of flour, water, then smaller parts starter, and salt, it got to hang out for a while on my countertop, loosely covered. Did it rise? Was it supposed to? I don't know, I played minecraft almost an hour longer than I should have and had a mini aneurysm thinking I messed it up already. Ah how naive I was to think purely existing near this process couldn’t have already screwed my loaves up.

Dear god whatever you do, don't put high-hydration bread dough on your countertop to slap and fold (or as I coined it, Aries kneading, even thought I am not an Aries nor did I enjoy it one bit) as this shit sticks to everything. You scoop this massive lump with your baby hands and lift, only to slap to down with the velocity of an earth bender in hopes it folds over itself and continues to congeal into a more workable texture. Spoiler! It didn't. It was sticky and unpleasant to touch till I set it metaphorically aflame (as thankfully no ovens were harmed in the making of my sour bricks).

Things looked up as I went into the proofing process. Three hours of letting it fester in a warm oven, every 30 minutes lifting the dough to fold over and create gluten strands. Warm. Fold. Repeat. And hey! An hour and a half in, the dough was looking like dough! Due to heavy amounts of canola oil it was almost easy to lift and fold without feeling like a fly on a glue trap!

Finally, I was onto shaping. Here’s another problem: BA used these fancy bread baskets and overall made perfect, easy breezy loaves. I was armed with loaf pans and spite. So I made due with a second recipe, which involved seemingly no flour and lots of oil. While BA used flour, and no oil. A conundrum. A decision. I don't like decisions. So in a fit of panic with a handful of dough I ended up doing both, shaping and resting in oil, then flipping onto a bed of flour and folding up the bottom to seal the loaves.

(Ignore of awful attempt at scoring, there isn't a sharp knife in this house and it drives me insane)

If anything, I don't think this is where I went wrong, with all other factors in play. I'm sure I could have tossed my unshapen globs in a loaf pan and fired that boi up and still gotten sub-par results. I think my biggest mistake is that I have no self control.

See, after you shape, you let it bulk proof. You basically let it sit in its basket or pan till it gets nice and big and proofed. 1-3 hours, said the pan recipe. BA said 12 hours. I settled for a totally even 2-ish hours and popped my babies in. No dutch ovens. No fancy volcanic rock and water underneath to create steam. Just hope.

Loaf one, Bricksly.

Loaf two, Pickle Brick.

In the end the bread came out great, 10/10 would never do again since I didn’t have to cognizance to dedicate 4 weeks to anything else ever again. Sure, it was almost two pounds each of bread, dense as a brick and on the inside, a gumminess that seemed like something one should not ingest, and instead possibly use as wall insulation.

But thankfully, copious amounts of butter can fix anything. It’s a good toast bread, not so much a sandwich bread. I’m just glad I was able to make something edible with how little I know about bread-making! Especially my first try being a more tedious recipe.

Fill free to send me questions or share your bread making stories! It’ll be a while before I can try making it again (mother goose says I'm not allowed in the kitchen anymore, pfft) but I’d love to chat about it all!