Mostly Foldgish, some snails and bunches of plants.
The Bullfrogs are volunteers and don't show up every year, but hopefully, with this big ol girl around, we will get to hear her suitors songs soon.
Trabic
joined 2 years ago
Yup, just coming back for the spring.
Having a moat around it is the only way I've found to keep it (mostly) under control.
7 significant digits, are we sure ChatGPT isn't just reading Where's Waldo in your house?
As usual there is a Relevant XKCD
If it works for you do it your way.
That being said, a no-knead (with a couple of folds) is my default sandwich loaf:
It works fine with all sorts of variations:
3 hours or so on the countertop instead of overnight works great.
100% white flour, drop the water to 75%, but really do at least 20% whole wheat for the flavor.
50% whole wheat go with 80% H2O.
Any kind of whole grain works, oat meal (soak the flakes, or cook the steel cut), cooked rice, etc, or leave it out entirely I'm not the boss of you.
Add a little neutral oil and it will be a little softer and maybe keep better.
"Things police claim" =|= "Facts"
Same question, it does:change my decision, Im just curious.
Nice shot, pretty bird.
Was actually my first post on another instance. I've made it since with 50/50 OJ and proper rosehip tea and it was excellent.
The Idea comes from Ken Forkish's "Evolutions in Bread"
The Earl Grey brings a nice depth and just a hint of citrus, kind of like bay leaf where you almost can't taste it but you know when it's not there.
I've made versions with herbal teas that worked really well, especially a dried cranberry-pecan one where I used orange juice and rosehip tea. I don't remember where the idea came from, but I've heard that yeast like vitamin c and that had a nice citrus flavor, I posted it somewhere if I can find a link I'll post it (I think I miss r/breaddit most of all)
It also works well with a 2 or 3 hour room temperature bulk ferment if that is more convenient.
I hope you like it as much as I do.
Ingredients: 70% Bread Flour. 30% Whole Wheat (emmer this time) flour.
20% chopped dates soaked in earl grey tea, drained well reserving liquid. 15% chopped nuts, lightly toasted. 2.5% NaCl. 0.7% instant yeast.
80% H2O, use the soaking liquid from the dates as half the water.
Method: Mix all the flours and water, cover, let rest/autolyze for 30 minutes.
Fold/pincer in the yeast and salt. Cover and Rest 10-15 minutes.
Fold in the dates and nuts. Cover Rest another 10-15 minutes, until the dough relaxes a bit.
Fold one more time, then cold bulk for 8+ hours.
Shape and room temperature proof 1 hour.
Put loaf into cold Dutch oven, put Dutch oven into COLD oven and set 230c
Cook in Dutch oven 30 minutes covered.
Uncover and turn oven down to 220c for 30 minutes.
It always needs five more minutes, even if it already had five more minutes
Let cool if you can.
En Guete!
You're half crazy, Daisy, all for the love of snow.
80% hydration, instant yeast. Tested out the cold oven, cold dutch oven technique. Results, pretty good crumb even if it did spread a bit
Next time I might cut the H2O down to 75% and or give it a second fold
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Love the variety pack of beans!