no one’s board brand

[ElonMuskaBeats]

no one, if you spent less energy feeding the trolls, that would be more energy you could put into your little project. Just sayin’.

[BRINK]

no one, if you spent less energy feeding the trolls, that would be more energy you could put into your little project. Just sayin’.

Says the dude who started this thread and keeps coming back in attempts to add more insults because there's been much more positivity here than he anticipated. Project is going just fine, along with my many others. My time management is impeccable. But like I said ... this thread is literally selling boards for me ... time well spent! Try again.

[Uh Oh]

My time management is impeccable.

[ElonMuskaBeats]

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no one, if you spent less energy feeding the trolls, that would be more energy you could put into your little project. Just sayin’.

[close]

Says the dude who started this thread and keeps coming back in attempts to add more insults because there's been much more positivity here than he anticipated. Project is going just fine, along with my many others. My time management is impeccable. But like I said ... this thread is literally selling boards for me ... time well spent! Try again.

I started the thread but you didn’t need to respond ya doofus.

[Sick Duck]

no one is actually the definition of dad bod minus the kids (i think)

[Christ Puncher]

Nope ... they have done multiple posters with Tool for a few years ... Guess you have to go back further into eBay's "sold items" and try to prove how clueless you aren't.

Funny watching you Karens scramble for crumbs all over the internet just to try and disprove what I say or make me look bad.

Acting like y'all don't know how a collab works. Or how producing product with someone's artwork works. Acting like y'all haven't supported other brands and people doing the EXACT same thing.

@ChristPuncher But the journals aren't a collaboration ... never said they were. And I never claimed to be commissioning anything. So amazing that you are still trying, yet so wrong.

"maga twitter" etc.

[BRINK]

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My time management is impeccable I’m rich and smart.

[close]

[close]

Nailed it.

[somethingmustbreaknow]

proof that this brand is skater-owned? otherwise i am  O  U  T  !

[Shtonk]

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Am I really the only suburban sourdough daddy here? People getting all hard over dudes using garlic powder and frying avocado but not a peep on some dope crust and crumb...

[close]

Nah - I spent a long time making sourdough. I don't have time anymore, but hopefully soon. My house doesn't have anywhere suitable for proofing and our oven is janky, but my partner wants to start making croissants, so is planning on investing in a little fermentation chamber to control temperatures.

Before I stopped, I got real into perfecting high hydration (80+%) pure white flour loaves. I wanted to eventually attempt sourdough shokupan. I will when I get back into it I think.

Jayzuz that sounds specialised. What is suitable for proofing. I just let mine sit on the counter till I'm done with the cold folds and then whack it in the fridge for anywhere btw 8 to 24 hours. Sourdough Croissants sounds bonkers. I applaud your mastery

[lurkluke]

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Am I really the only suburban sourdough daddy here? People getting all hard over dudes using garlic powder and frying avocado but not a peep on some dope crust and crumb...

[close]

Nah - I spent a long time making sourdough. I don't have time anymore, but hopefully soon. My house doesn't have anywhere suitable for proofing and our oven is janky, but my partner wants to start making croissants, so is planning on investing in a little fermentation chamber to control temperatures.

Before I stopped, I got real into perfecting high hydration (80+%) pure white flour loaves. I wanted to eventually attempt sourdough shokupan. I will when I get back into it I think.

[close]

Jayzuz that sounds specialised. What is suitable for proofing. I just let mine sit on the counter till I'm done with the cold folds and then whack it in the fridge for anywhere btw 8 to 24 hours. Sourdough Croissants sounds bonkers. I applaud your mastery

I like high temps for my starter and folds/proofing (27c. Idk what that is in F). Then a cold proof in the fridge overnight. But I moved country and haven't had time to get a handle on different flour and humidity here (in summer in Melbourne in a non-aircon house my fridge proof ended up being 10 hours shorter due to house temperature.)

Having a fermentation chamber means consistent temps, and we eliminate that variable. Generally warmer means quicker or more developed fermentation, and cooler is slower. Science says warmer and as long as possible is best for flavour too. For me, I just find that as long as I know my variables I can adjust times and processes to suit.

[dstrytruitt]

Am I really the only suburban sourdough daddy here? People getting all hard over dudes using garlic powder and frying avocado but not a peep on some dope crust and crumb...

I was just speaking to a neighbor the other day about wanting to start making bread regularly, like being the "bread guy" of my general area. Not sure if I want to grease some pans or find a slightly used bread-maker on ebay or something. Fucking love bread. I used to buy the focaccia at Kroger and that shit was so good.

[Síota]

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no one, if you spent less energy feeding the trolls, that would be more energy you could put into your little project. Just sayin’.

[close]

Says the dude who started this thread and keeps coming back in attempts to add more insults because there's been much more positivity here than he anticipated. Project is going just fine, along with my many others. My time management is impeccable. But like I said ... this thread is literally selling boards for me ... time well spent! Try again.

[close]

I started the thread but you didn’t need to respond ya doofus.

Change the name of this thread to some doofus started a board brand so

[TheWineClub]

Where the show tho? It’s been almost a years worth of coming soon posts for it and still nothing. Could you at least drop who you’ve got had on the show so far?

[Bad Doored]

Where the show tho? It’s been almost a years worth of coming soon posts for it and still nothing. Could you at least drop who you’ve got had on the show so far?

Heard there were issues licensing music

[lucid beauty]

look at the livery on this thing. fuckin bad ass

[BRINK]

Where the show tho? It’s been almost a years worth of coming soon posts for it and still nothing. Could you at least drop who you’ve got had on the show so far?

Coming soon …

Can’t wait for you guys to struggle to cancel me weekly for another decade.

[BRINK]

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Am I really the only suburban sourdough daddy here? People getting all hard over dudes using garlic powder and frying avocado but not a peep on some dope crust and crumb...

[close]

Nah - I spent a long time making sourdough. I don't have time anymore, but hopefully soon. My house doesn't have anywhere suitable for proofing and our oven is janky, but my partner wants to start making croissants, so is planning on investing in a little fermentation chamber to control temperatures.

Before I stopped, I got real into perfecting high hydration (80+%) pure white flour loaves. I wanted to eventually attempt sourdough shokupan. I will when I get back into it I think.

[close]

Jayzuz that sounds specialised. What is suitable for proofing. I just let mine sit on the counter till I'm done with the cold folds and then whack it in the fridge for anywhere btw 8 to 24 hours. Sourdough Croissants sounds bonkers. I applaud your mastery

[close]

I like high temps for my starter and folds/proofing (27c. Idk what that is in F). Then a cold proof in the fridge overnight. But I moved country and haven't had time to get a handle on different flour and humidity here (in summer in Melbourne in a non-aircon house my fridge proof ended up being 10 hours shorter due to house temperature.)

Having a fermentation chamber means consistent temps, and we eliminate that variable. Generally warmer means quicker or more developed fermentation, and cooler is slower. Science says warmer and as long as possible is best for flavour too. For me, I just find that as long as I know my variables I can adjust times and processes to suit.

It brings me endless joy that this thread is derailing into a sourdough discussion given my bakery history …

[devils acrobat]

I thought for a second that no one started a bread brand. Any good name suggestions besides the obvious 'brbr' (brinks bread)?

[BRINK]

I thought for a second that no one started a bread brand. Any good name suggestions besides the obvious 'brbr' (brinks bread)?

The Hundredth Baker duh

[parasocial skater]

look at the livery on this thing. fuckin bad ass

fuckin bitchin

[Allen.]

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I thought for a second that no one started a bread brand. Any good name suggestions besides the obvious 'brbr' (brinks bread)?

[close]

The Hundredth Baker duh

Y’know what? Bravo.

[Cheshire Cat]

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look at the livery on this thing. fuckin bad ass

[close]

fuckin bitchin

Look at the subtle off-grey colouring. And The tasteful redness of it.
Oh my god, it even has a chrome tank.

[work_lurker]

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Am I really the only suburban sourdough daddy here? People getting all hard over dudes using garlic powder and frying avocado but not a peep on some dope crust and crumb...

[close]

I was just speaking to a neighbor the other day about wanting to start making bread regularly, like being the "bread guy" of my general area. Not sure if I want to grease some pans or find a slightly used bread-maker on ebay or something. Fucking love bread. I used to buy the focaccia at Kroger and that shit was so good.

I drive by a house on my way to work everyday and they have a "homemade sourdough sold here" sign in their front yard, and something about it just screams to me "don't buy this bread, you will pay too much and the quality will not be good".

Like, I'm not going to park my car, go up and ring their doorbell, and say, "I'd like to see the bread please?" because at that point you've already committed to buying it essentially. If you ring their doorbell and ask about the bread, but don't buy it, you're kind of a psycho.

But if I saw it at a farmer's market, or maybe down by the beach in the back of a truck with a nice quality sign, I would strongly consider paying too much for their bread.

[ThatIsNotCricket]

I was a baker at a kosher bagel shop in NJ for 8 years. Working on a memoir about it.

Does that memoir come with a free wall hanger as well? If so; where can I pre-order?

I hope you'll be able to juggle the memoir, the new show and the board brand, man. Shit's not easy. Tom Petty tried something like that with the Wilburys and the Heartbreakers - nearly killed the fucking guy.

[ThatIsNotCricket]

By the way, if you're looking for some help with your memoir; I'm available. I sketched out some ideas for a title already.

My Bread! - A baker's journey in building a healthier relationship with criticism
Bready For War - A baker's tell-all reckoning with those that have wronged him on the internet
Bread's All, Folks! - A baker's loving, last goodbye to his 2010's skateboarding talkshow
On The no one - A New Jersey baker's challenging path into the Californian skate industry
Bread Basket Case - A middle-aged man revisits his time as a New Jersey baker, looking for clues to the difficulties in his current life in California
B.R.E.A.D. x B.R.I.N.K. - A baker's hard, naked look at how over the past decades bread has shaped him, and he has shaped bread (black & white photo-reportage)
Bread Sentence - A Californian journalist-writer-artist-producer-entrepreneur-brand manager-model faces the inevitability of his return to the New Jersey bakery where his life began

[BRINK]

By the way, if you're looking for some help with your memoir; I'm available. I sketched out some ideas for a title already.

My Bread! - A baker's journey in building a healthier relationship with criticism
Bready For War - A baker's tell-all reckoning with those that have wronged him on the internet
Bread's All, Folks! - A baker's loving, last goodbye to his 2010's skateboarding talkshow
On The no one - A New Jersey baker's challenging path into the Californian skate industry
Bread Basket Case - A middle-aged man revisits his time as a New Jersey baker, looking for clues to the difficulties in his current life in California
B.R.E.A.D. x B.R.I.N.K. - A baker's hard, naked look at how over the past decades bread has shaped him, and he has shaped bread (black & white photo-reportage)
Bread Sentence - A Californian journalist-writer-artist-producer-entrepreneur-brand manager-model faces the inevitability of his return to the New Jersey bakery where his life began

Like I said, my time management is impeccable. 3 chapters of the book are done.

Wilburys are way underrated IMO

The book comes with a free bookmark. .10 cent value.

TBH you are nailing it with those titles and synopses ... might have to bring you on as an advisor.

@Allen Only people who actually remember the name of the old brand will get it. Thank you.

[lucid beauty]

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look at the livery on this thing. fuckin bad ass

[close]

fuckin bitchin

the B&O hertiage units are sick- i never caught one in the wild. there's a legit old B&O power unit thats sitting abandoned out in the woods by my house. i guess someone bought their stock when they went bankrupt but idk how it ended up here

[dstrytruitt]

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look at the livery on this thing. fuckin bad ass

[close]

fuckin bitchin

[close]

the B&O hertiage units are sick- i never caught one in the wild. there's a legit old B&O power unit thats sitting abandoned out in the woods by my house. i guess someone bought their stock when they went bankrupt but idk how it ended up here

[BRINK]

www.instagram.com/reel/C7uJUHSN1S9/?igsh=MzRlODBiNWFlZA%3D%3D

[slappies]

Hey, fuck you no one.