Everyone at work today like, "so where& #39;s my croissant?" and I& #39;m just tryna figure out how they all know about them https://abs.twimg.com/emoji/v2/... draggable="false" alt="😂" title="Face with tears of joy" aria-label="Emoji: Face with tears of joy">https://abs.twimg.com/emoji/v2/... draggable="false" alt="🤨" title="Face with raised eyebrow" aria-label="Emoji: Face with raised eyebrow">

In other bread news, today& #39;s test will be the less glamorous but more functional Pain de Mie (a simple "sandwich bread"-type loaf) https://abs.twimg.com/emoji/v2/... draggable="false" alt="🍞" title="Bread" aria-label="Emoji: Bread">https://abs.twimg.com/emoji/v2/... draggable="false" alt="✨" title="Sparkles" aria-label="Emoji: Sparkles">

Me: *sees brown sugar while reaching for regular sugar*
My brain: okay but what if you do brown sugar instead and sub half the plain flour for rye?

I& #39;ll tell ya, the hardest part of recipe testing is strictly following a formula the first time and holding all your ideas in until the next batch https://abs.twimg.com/emoji/v2/... draggable="false" alt="😂" title="Face with tears of joy" aria-label="Emoji: Face with tears of joy">https://abs.twimg.com/emoji/v2/... draggable="false" alt="😩" title="Weary face" aria-label="Emoji: Weary face">