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Rationale posted:Did you have to quit baking because all your cakes tasted like quickbread Aren’t you a plumber or some other trades man ? Nothing wrong with trades, but lol if you think that makes you qualified to talk poo poo like this.
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Nov 15, 2022 03:17
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Talk poo poo like what? I’m being lovely because I’m being treated lovely. And yeah I’m pipe trades drat zinger you got me. Who is job shaming anybody? I’m on like my hundredth donut and pk is giving me a bunch of poo poo and so I am making GBS threads back wtf
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Nov 15, 2022 03:30
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in'
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Pipe trades indeed. This is where your vast knowledge of commercial kitchens came from.
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Nov 15, 2022 03:34
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Rationale posted:Talk poo poo like what? I’m being lovely because I’m being treated lovely. Well, as stated nothing wrong with the trades. Nothing wrong with being a plumber and wanting to do something you desire that’s different , like I guess having a donut shop. A lot wrong with being super arrogant, not planning anything and refusing to plan when entering said industry that is completely different than what you have years of experience in. This thread is Zaurg wants to run a business , OP does not have a foothold in reality , is cocky, likes the attention his trolling gets. Not sure if we are in taze your balls territory (probably not yet), but I could see it coming. I guess since this is about donuts it would more be like glaze your balls, but I digress.
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Nov 15, 2022 03:44
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Rationale posted:Did you have to quit baking because all your cakes tasted like quickbread What are you even talking about? I'm talking about leavening agents and donuts, idiot: it's either yeast-raised or cake, the sweetness and texture don't figure into the distinction. Cakes, cookies, quick breads, and cake donuts use chemical leaveners, yeast breads and yeast-raised donuts use yeast I mentioned already why I stopped baking professionally, like sexism and the lousy pay You're being treated like poo poo because you acted like a shithead first. Quit the pity party
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Nov 15, 2022 03:44
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Is it doughnuts for yeast and donuts for leavening? Is sourdough something to pursue? Yeast-raised is the real craft, isn’t it?
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Nov 15, 2022 04:01
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Cronuts are the real craft.
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Nov 15, 2022 04:03
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Rationale posted:Is it doughnuts for yeast and donuts for leavening? The spelling is just autocorrect on my phone, there's no actual difference. Sourdough is NOT something you're ready to tackle. If you want simple yeast breads to practice with, start with pizza dough and French bread, they don't require as much time or practice. You can make yeast breads without a proofer, you just need some clean towels and a warm space If you're actually serious and don't have the time to learn from another person (which you should), you can start reading
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Nov 15, 2022 04:36
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Ignore the haters I would buy those donuts
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Nov 15, 2022 04:42
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I’m still confused about what competitive hugging has to do with doughnuts. I acknowledge thread moved on but I’m over here like…
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Nov 15, 2022 05:51
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Don’t got time to learn how to bake from a professional in real life just plenty of time to gently caress up donuts in your backyard for a year?
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Nov 15, 2022 07:07
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Rationale posted:
if this isn't some troll (if you are, you've annoyed me, hats off), the reason that you're getting pushback is that your willful ignorance comes off as incredibly arrogant to the people who have actual experience and are trying to help you as someone who worked as a line cook and managed the opening of a restaurant, when you post "who needs a basic plan, bingo bongo, it's so simple" all i can see is the many people i know who were ground down to nothing by the service industry and the utter thanklessness of their positions all that is to say, when your initial runway runs out, you should totally lean on friends and family to lend you operating capital. once you manage to get on your feet and pay them back fivefold they will surely be very grateful
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Nov 15, 2022 07:39
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Rationale posted:I don’t really have the time OK, so on the assumption that this thread is not a long con troll, you need to take a step back and rethink this. It is vanishingly unlikely that you can build a successful sustainable business if you’re rushing. To keep going now is almost the definition of the sunk cost fallacy, you need more haste less speed. Learn the basics from people who have made the mistakes you’re making already, in both cooking and in business. At this point you are just throwing money away when you could be learning how to make things properly from the start.
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Nov 15, 2022 09:23
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Scientastic posted:OK, so on the assumption that this thread is not a long con troll, you need to take a step back and rethink this. It is vanishingly unlikely that you can build a successful sustainable business if you’re rushing. Also if you don't have time to learn how to do your job, how will you have time to actually do your job when you open the place?
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Nov 15, 2022 09:29
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CarForumPoster posted:I’m still confused about what competitive hugging has to do with doughnuts. I acknowledge thread moved on but I’m over here like… It shows that I’m generally an exceptional person. The donuts are bad now, but they’re going to be good. I’m going to keep trying til it works. Hopefully that happens soon enough. Every skill I’ve learned came on in fits and starts. My thousandth donut will be better than my hundredth.
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Nov 15, 2022 11:12
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Bloody posted:Don’t got time to learn how to bake from a professional in real life just plenty of time to gently caress up donuts in your backyard for a year? Yeah I can gently caress up a batch of donuts in like two hours from getting up to sitting down. I’m working overtime and raising two young kids so working as a baker’s helper is basically out of the question. Later on down the line I’ll ask a few of my industry friends if they’d like to offer some insights into the process for a consultation fee, but I’m so green right now that’ll be a waste of time.
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Nov 15, 2022 11:21
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Elephanthead posted:Ignore the haters I would buy those donuts They’re not for sale they came out like crispy bagels I really need to buy dude man’s proofer and stop playing with this buttermilk recipe before too long.
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Nov 15, 2022 11:24
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Whoever said ask Krispy Kreme to give you a business plan analysis had the right idea Plus anyone who said start off by offering your donuts as a food truck item But I'm 99% sure you're just a troll at this point so I'm not sure why I'm posting in this thread
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Nov 15, 2022 12:02
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Rationale posted:It shows that I’m generally an exceptional person. Exceptionally stupid, exceptionally arrogant, setting yourself up for exceptional failure: sounds about right
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Nov 15, 2022 14:01
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Rationale posted:Is it doughnuts for yeast and donuts for leavening? I made my way as a sourdough specialist and I would encourage you to try it. It’s less predictable than commercial yeast and will be a “skill” in your arsenal in 8-12 months if you do a lot of research and take A LOT of notes. The big issue is timing, you need to feed the starter a ways out before you use it so it might require someone to monitor it the afternoon before. The best piece of advice with leavened bread products is that if you’re having a problem, go back as far as you can. If your naturally leavened products are failing, it’s probably your starter. When bread and pastries are correctly made, it barely feels like you’re doing anything to the dough, if it’s a messy frustrating struggle, you haven’t done something correctly. When I’m training I tell people good dough wants to be bread.
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Nov 15, 2022 14:09
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Powerful Katrinka posted:Oh my god, you really are retarded my brother or sister in Christ I am a New Englander born and bred, so this is basically Are Word. (lol r word) I am imploring you to stop saying this.
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Nov 15, 2022 15:17
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I got the tude now posted:I made my way as a sourdough specialist and I would encourage you to try it. It’s less predictable than commercial yeast and will be a “skill” in your arsenal in 8-12 months if you do a lot of research and take A LOT of notes. The big issue is timing, you need to feed the starter a ways out before you use it so it might require someone to monitor it the afternoon before. The best piece of advice with leavened bread products is that if you’re having a problem, go back as far as you can. If your naturally leavened products are failing, it’s probably your starter. When bread and pastries are correctly made, it barely feels like you’re doing anything to the dough, if it’s a messy frustrating struggle, you haven’t done something correctly. When I’m training I tell people good dough wants to be bread. I love that bit about how it’s supposed to be easy. Fuckin resonates with my soul. Does local climate have a huge bearing on the quality of sourdough you can produce? Is there something special about San Francisco that I can’t replicate in the Ohio Valley? I notice that just about every doughnut shop that posts a prep video seems to use scrap dough in their raised yeast dough mixture is that just to cut waste or is there a sort of sourdough-lite reason to do that? I’m excited to get this proofer and try to keep up with the yeast. I still haven’t used my big mixer and I’m beginning to thirst. Gonna bite of fifteen pounds of dough and see how much of it I can make into delicious treats. I might buy a pig to eat all the dough I’m about to ruin
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Nov 15, 2022 15:41
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Rationale posted:
hell yeah
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Nov 15, 2022 16:25
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Rationale posted:I love that bit about how it’s supposed to be easy. Fuckin resonates with my soul. Wrt climate, yes and no lol. In a sourdough culture you’re creating an environment that facilitates the growth of naturally existing yeast and bacteria, which varies greatly geographically, but after you’ve fed a starter with consistenty (time, temperature, amount of water, starter feed, flour) it will be “your” starter. I wouldn’t pursue some “ancestral sourdough culture” because the yeast’s life cycle will elapse over a day, within three none of the original culture remains and only the microbes that thrive in the environment you’ve created will remain. I assume it’s a waste thing but if done correctly it will absolutely create a superior product unless the dough you’re adding is completely exhausted. Most preferments are made without salt, but it’s kind of an old school technique to just save some dough and use it to help leaven tomorrows dough. Preferments are useful because they not only taste good, but they have also developed a gluten network, meaning you will have to mix less as well.
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Nov 15, 2022 16:32
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Rationale posted:Yeah I can gently caress up a batch of donuts in like two hours from getting up to sitting down. I’m working overtime and raising two young kids so working as a baker’s helper is basically out of the question. Later on down the line I’ll ask a few of my industry friends if they’d like to offer some insights into the process for a consultation fee, but I’m so green right now that’ll be a waste of time. Did I say get a different job? No I said learn from a professional. There’s avenues other than ojt to learn from other people in real life. btw congratulations on the high school sports participation medals they look nice
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Nov 15, 2022 16:57
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GhostofJohnMuir posted:if this isn't some troll (if you are, you've annoyed me, hats off), the reason that you're getting pushback is that your willful ignorance comes off as incredibly arrogant to the people who have actual experience and are trying to help you I don't understand posts like this. "You're making a mistake, you're going to hurt yourself. You're not listening to advice, so let me make hilarious suggestions for self harm"
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Nov 15, 2022 17:21
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Whatever this thread’s future might be, can we not drop “retard” slurs in TYOOL 2022? No mods, no masters, but I doubt it’ll stay that way for long if the forum goes down that rabbit-hole.
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Nov 15, 2022 17:48
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Fine, I'll call him mentally deficient
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Nov 15, 2022 17:58
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It’s just that it seems like you’re not really mad at me for being stupid so when you use that sort of language it unfairly demonizes retards. Like, kids use special now the way they used to use retard so the problem isn’t what particular word you use it’s that you’re using ableist slurs. So you could say my approach is lazy or that I’m procrastinating on some aspects of the project but talking about my supposed disabilities when you don’t like the doughnuts is kind of low. Anyway I hope your pfeffernusse come out nice
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Nov 15, 2022 18:09
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DarkHorse posted:Whoever said ask Krispy Kreme to give you a business plan analysis had the right idea “I” said he should just get a folding table and set it up in the parking lot he already has access too. He doesn’t even knead the food truck. (Get it see what I did there)
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Nov 15, 2022 20:52
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I tried, guys.  https://forums.somethingawful.com/showthread.php?threadid=4017588
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Nov 15, 2022 22:02
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Thank you for your service o7
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Nov 15, 2022 22:17
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That's really hosed up. Jesus christ. Can't believe what this forum has become. Is there anything any of us can do?
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Nov 16, 2022 00:41
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Upgrade posted:That's really hosed up. Jesus christ. Can't believe what this forum has become. Is there anything any of us can do?
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Nov 16, 2022 01:24
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Upgrade posted:That's really hosed up. Jesus christ. Can't believe what this forum has become. Is there anything any of us can do? Greetings, folks. I was just made mod of BFC... less than an hour ago. I have some things to do and still need to get acquainted with mod rules/guidelines/tools, but I quickly noticed some reports from this thread. I will get to them in due time. Please keep things civil, and do know that the forum is no longer mod-free.
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Nov 16, 2022 02:08
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Upgrade posted:That's really hosed up. Jesus christ. Can't believe what this forum has become. Is there anything any of us can do? Oh teh noes! Let’s see some more hot (burned) donut action shots!
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Nov 16, 2022 02:48
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moana posted:He got probated for it, just took a little longer. Slam the report button on a post if you want things moderated, that's the best way to get attention on it. Im confused - not sure what that has to do with the admins refusing to make Zaurg a mod.
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Nov 16, 2022 03:13
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Rationale posted:It’s just that it seems like you’re not really mad at me for being stupid so when you use that sort of language it unfairly demonizes retards. This post is a bad look but you didn't start the use of the r-word in this thread and I already gave the other guy a sixer (I think... he was already probated for another reason, we'll see what happens there). Just stop using it. Now. Please post better. That goes for the whole thread. Almost all the pending reports to be handled were from this thread, which I had not previously read at all. If this thread continues to be a hassle I will deal increasingly harshly with offenders as things evolve and as I catch up on the vibe of the thread.
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Nov 16, 2022 03:40
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Wait what they made a market timer mod??? jk thank you in advance for all the thread title changes you have to catch up on
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Nov 16, 2022 04:04
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Bloody posted:Cool non vegetarian plain donuts And non-kosher/non-halal. Which might exclude a larger market than OP thinks. I got the tude now posted:These don’t look good enough to sell. I like a rustic product in general but that’s unacceptable. Color, shape are both unappetizing. Also have you weighed the product for oil retention? You need to know how much grease you’re selling people. They look rough, yeah. Even some powdered sugar or a coloured glaze would help make them a bit prettier. As it is, they're giving "unsold day olds from 90s-era Tim's" vibes. Rationale posted:Lard: it was worth a try but I probably won’t buy it again. It worked better than corn oil but not by much and I could smell pig as the fryer was heating up. No reason to make everything nonvegan nonkosher nonhalal and no living past fifty. Oh good, you're fixing one thing. Maybe. Cool. Rationale posted:Some of the color might be from the pumpkin pie spice that I added. I don't think the pumpkin spice is making those gray spots. That's burned.
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Nov 16, 2022 09:46
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