If Google weren’t compromised I would be able to research why my cookies came out more like scones. As it stands, I must resign myself to sit and wonder; I don’t think my secret sources have any dark insights on baking. Granted, that’s why I trust them.
As soon as you clicked 'do not allow cookies' that's when everything went wrong.
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youll have to consult the wicked pages of shadowbaking
Oh shit! Is that you Grim. Fuck of course it is. Some version of the you I know anyway. Probably. Do you know any version of me. Did we kick ass and get murked by the batterbitch together,
I’m unfamiliar with this dark art. You must show me sometime.
What a morose prediction. D, is it? Last I heard, you were on a retreat—of what sort, you were not forthcoming. No murking yet. I’ll be sure to keep you updated…
I'll take that as a yes. Im not sure what the version of your Dave called you but yeah you can call me D. Sorry about the spoilers I figured even the alternate Roses out there must have been murked already along with my parallel selves.
Ahem.
Yes? May I help you?
Funnily enough, I was about to loop back to this as weighing in on your mishap had entirely lapsed my mind. Given from the context of your prior post that you were baking from scratch, I feel compelled to ask whether you were measuring in cups or grams using a food scale. If you attempted to measure your dry ingredients- namely your flour- using volume, the density of said mix may have been thrown off by an inadequate sifting process- or some such. Sugar has a textural impact on the spread and density of the crumb, so if you at all attempted to skimp on this ingredient in favor of an artificial sweetener, you may have inadvertently impacted the spread. Feel free to reach out to me on the matter if you'd ever like to chat. Er. To discuss, I mean.