>>20806810>>20806876Are you a nice girl? I only want to marry a nice girl.
>>20807158Extra sour sourdough can be made in a billion ways. The most common is just a really long ferment (think at least 2 days warm) or if you have a strong enough starter goop you can just add malic acid or vinegar to increase sourness as a kind of cheat. It'll also make it rise faster but not actually by a whole lot. I'm unaware of any twice baked styles of bread that aren't some type of cracker so IDK what you're talking about there but just making super sour sourdough and slightly underbaking it is pretty simple.
>>20807203No, I am a big strong man and that's too much bread.
>>20807692Per pint of ice cream: about 1 1/3 cup of shredded carrot, 2 tablespoons brown sugar, 2 tablespoons, 1/2 teaspoon xantan gum, 1/3 teaspoon vanilla paste, 1 cup of whole milk + however much you need to fill the pint cup.
Scald the milk and melt the brown sugar in a saucepan and as soon as the brown sugar is dissolved add in the carrots and vanilla paste, stir to distribute and reduce the heat to medium low. You want a very gentle boil, if the heat is too high the carrots will discolor heavily, some amount of saturation loss and browning is inevitable but it'll end up looking more saturated once it's frozen. The carrots need to be simmered covered over low heat until they're very close to falling apart but not quite, applying about 2 ounces of weight should be able to break the carrot shred. Generally this will take about 15 minutes of simmering but the time varies depending on your carrots. Once that's cooked transfer the hot goop to a blender and add in just enough milk to make it blend smooth, probably about 2 tablespoons. Mix the two tablespoons of white sugar with the xantan gum to ensure an even distribution. Blend the carrot milk goop and pour in the xantan gum and sugar slowly so to make sure they don't clump. (optional: add in half a teaspoon of pumpkin spice during the blending with the white sugar) Once that's fully blended and smooth you can add in the rest of the milk to make it reach a full pint of liquid then turn it into ice cream. If you have an ice cream machine use that. If you don't but you do have a stand mixer you can get a bunch of dry ice and crush it up to be tiny bits. You put the unfrozen carrot cream into the stand mixer (metal mixing bowl required) and spoon in bits of dry ice while mixing with the paddle attachment until it's frozen into a soft serve consistency. From there the ice crystals should be pretty fine so just transferring it to a container to fully freeze should be fine. I don't really recommend this method due to the timesink and needing to get dry ice but it does result in pretty good ice cream.