Some people will feed them several days before baking. Either way, ignore times given in recipes and go by how much volume it gains no matter how long it takes. You can do a process of feeding and then letting it rise for a fixed period of time before you discard and feed again. The yeast that's fastest to feed and reproduce will become the majority in your starter and that will build strength.
Looks a bit underproofed to me. A new sourdough starter is often a bit weak.
"Link aggregator" is more appropriate than news aggregator.
"You mess with one of us, you mess with all of us."
Really seems like you should've gone with the single hamburger
If I saw that in America I'd think it used to be a Starbucks.
Like a Dragon: Ishin! is 75% off on the PS Store
Fucking clickbait.
The point being that it wouldn't be "this guy is banned from the park," it would be "please alert the police if you see him."
Maybe I just enjoy the haters.
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Shitty arm rests though.