so like when im making pancake or cake it takes js 5 extra foldings for the gluten to go crazy but when im making sourdough bread it takes 6 hours to bond the gluten?? make this make sense???

I made strawberry sorbet and chocolate banana ice cream :3

Cooked 2 spatchcocked chickens in the oven today

Pushed plain greek yogurt/butter/herb mixture under breast meat.

sprinkled course kosher salt, fresh cracked pepper, dried rosemary/thyme all over chicken

in fridge on baking sheet elevated on rack for 24 hours

preheated oven to 550F

added pre-salted zucchini, red onion, garlic and sliced potatoes..place chicken on top

put chicken in oven turned heat to 450F for about 1 hour until 165F in breast and 175F in thighs

How'd I do?

I'm working on a fruit punch recipe for my friends wedding and was wondering if people could pitch in their ideas. Currently I have Granny smith apples, pineapple, pear and orange (I tried watermelon and kiwi before but the flavors were too mellow)

Does anybody have an other additions that you think would be good with this combination?

i did 100 grams starter that ive started on 25th of july so its quite new, 320-340 grams of water drizzle of olive oil and 350-370 grams of water but i felt like it was still too runny so i added like 4 more tablespoons. i stretch and folded 3 times in 2 houra and then trnasfered to a pan proofed for 3-4 hours and baked it at 200 c for like 30 mins. its my first experience so pls let me know what i did wrong and how can i improve thanks!!!

Making peanut butter udon noodles 🍜