What is your go to comfort food/favorite thing to make?

https://www.tiktok.com/t/ZP8f53jeH/ Keeping Up With The Kardoughshians: Sourdough Edition 🫙🍞 Episode 3: The Venom Stage If you know, you KNOW 😂 #sourdough #sourdoughstarter #bakingtok #homesteadtok #fermentation #startertok #fyp

I just downloaded this app and have no clue what I'm doing yet but I promise you.... I'm going to learn! Any tips would be much appreciated I am a full blown newbie

🫙✨ Day 3 of the 1:1:1 method and we have officially entered the sourdough multiverse. ✨🫙 Dough-nald Trump will be making bread great again before we know it! 😂 If you’re watching my starter and thinking: “Ma’am… that jar looks like it belongs in a Marvel movie” First of all: you’re correct. Second of all: WELCOME TO THE MULTIVERSE. 😂 We are officially in the Venom stage. It smells questionable. It looks… alive. It’s not dry. It’s not runny. It’s giving symbiote energy. And before anyone panics in my comments about: 👉 “You’re underfeeding it” 👉 “You need to weigh it in grams” 👉 “You have to discard half” 👉 “My cousin’s neighbor’s baker said—” Let me explain in normal human language: Right now this jar is a bacterial battle royale. The stink = bad bacteria dying. The gross = good yeast moving in. That’s why days 3–5 are: Funky Ugly Concerning Emotionally challenging 😭 And that is EXACTLY what it’s supposed to do. We are doing a tiny, no-waste starter, so yes — we’re feeding: 🥄 1 tbsp flour 🥄 1 tbsp water Because we’re not feeding a horse. We’re growing a culture. You don’t need a scale. You don’t need to throw half away. You don’t need to summon the sourdough elders. You just need: ✔️ Thick pancake batter consistency ✔️ Patience ✔️ Emotional strength for the smell In a day or two it might look “dead”. It’s not. It’s just evolving into its final form. 😈🍞 Trust the process. Trust the jar. Trust the multiverse. More updates soon before it crawls out and asks for a social security number.

People think baking is just “throw some stuff in a bowl and vibe.” No. No, Susan. This is a full-contact sport. Non-bakers don’t realize: • Dishes will somehow triple. You used one bowl. Now the sink is a crime scene. • “Rest time” doesn’t mean you rest. It means you stare at dough like a worried Victorian mother. • The kitchen goes from clean to war zone in 12 minutes. • Flour will end up places flour has no business being. • You will question all your life choices at least once per bake. • One tiny mistake means you’re emotionally attached to a loaf that might be trash. Here’s the part nobody tells you (this is the gold 👇): 👉 Temperature matters more than ingredients. Your yeast, your butter, your eggs, your room, your oven — all of it affects the final result. Cold kitchen? Slow rise. Too hot? Overproofed, collapsed dough. That’s why the same recipe can work one day and fail the next. Baking isn’t just following a recipe. It’s learning to read the dough. Also: baking is 10% skill, 20% math, and 70% vibes and prayer. But when it works? When that bread comes out perfect? Suddenly you forget the chaos, the mess, the emotional trauma… and you do it all again tomorrow. If you know, you know. 😌🍞