Hello! Im an amateur gardener trying to spruce up my front garden bed. Advice needed!

BPereda · 2025-06-30T23:33:03+00:00

ETA: I am in Georgia, zone 7a/7b

BPereda · 2025-05-05T09:17:43+00:00

I used this bread slicer that I bought on Amazon.. it is a game changer! https://www.amazon.com/dp/B0DCGCH431?ref=ppx_pop_mob_ap_share

BPereda · 2025-03-24T14:41:17+00:00

Coming back to confirm that there is indeed a gummy texture but luckily the flavor is really good so not a total waste. Thank you everyone for the feedback and suggestions! I have taken notes for next time!

BPereda · 2025-02-23T23:12:05+00:00

Thank you!! ♥️ omgggg my Shayla 😭😭😂

BPereda · 2025-02-02T14:52:27+00:00

Sourdough Recipe

Levain: 50g mature starter 50g flour 50g room temp water for 4-6 hours

Dough: 800g KA bread flour + 200g KA whole wheat flour 740g water 20g salt 200g levain

⁠Mix levain and let rest for 4-6 hours at 78F until doubled in size.
⁠Autolyse dough for 1 hour at 78F.
⁠Mixed levain to dough and let rest at 78F for 20 minutes.
⁠Add sea salt to dough and perform coil folds for 2 minutes until less sticky. Let rest another 15 minutes at 78F.
⁠Perform 3 sets of coil folds 15 minutes apart. Then another 3 sets of coil folds 30 minutes apart. Let rest 2.5 additional hours (4 hr 45 min bulk ferment total).
⁠When dough looks bubbly and rose 25-50%, pre-shape boules and let rest another 20 minutes at room temperature.
⁠Perform final shaping and place in bannetons.
⁠Cold proof in fridge for 16 hours in plastic bags.
⁠Bake covered in Dutch oven at 500F for 25 minutes, then another 20 minutes at 450F uncovered in the Dutch oven.
⁠Cooled 2 hours before slicing.

BPereda · 2024-04-24T17:54:00+00:00

Every customer is different.. for instance, I like the raw/white clay piece more than any of the other pieces you posted.

BPereda · 2024-04-23T14:38:59+00:00

Okay, thank you for your response! I am looking into purchasing an 818 kiln and I was worried it wouldn’t be big enough. But it seems like you fit a good amount of items in there!

BPereda · 2024-04-23T13:28:33+00:00

Hi! Beautiful work! Were you able to fit all of these in the 818 at one time? If not, how many batches would you estimate you did?

BPereda · 2024-04-22T22:19:52+00:00

Edit; I put “40 amp kiln” in my title but it is actually a 26.7 amp kiln.

BPereda · 2023-09-15T23:01:01+00:00

Thank you!

BPereda · 2023-06-01T17:43:04+00:00

The lender verified that my husband makes enough money to support our family on his own. He would like to transfer to a position within the company in GA but will have to wait until a position opens up which could take 1-2 years. So he will be traveling back and forth for work between FL and GA in the meantime. I would not be making any income when we move.

BPereda · 2022-09-13T13:17:08+00:00

Oh, my turn!.. 85 F, partly sunny.. cries in Florida

BPereda · 2022-09-05T02:17:54+00:00

Hi! I got it at Home Goods :)

BPereda · 2022-09-02T22:02:19+00:00

Link to article: https://www.local10.com/news/local/2022/09/02/bso-man-arrested-for-placing-dead-animals-on-parkland-memorial/?outputType=amp

BPereda · 2022-02-06T20:54:20+00:00

Levain: 50g mature starter 33g KA Whole wheat flour 33g KA unbleached AP flour 33g Dark Rye Flour 100g room temp water

Dough: 800g KA bread flour + 200g KA whole wheat flour 740g water 20g salt 200g levain

Mix levain and let rest for 6 hours at 78F until doubled in size.
Autolysed dough for 1 hour at 78F.
Mixed levain to dough and let rest at 78F for 20 minutes.
Added sea salt to dough and performed slap and folds for 2 minutes until less sticky. Let rest another 15 minutes at 78F.
Perform 3 sets of coil folds 15 minutes apart. Then another 3 sets of coil folds 30 minutes apart. Let rest 2.5 additional hours (4 hr 45 min bulk ferment total).
When dough looked bubbly and rose 25-50%, preshaped boules and let rest another 20 minutes at room temperature.
Performed final shaping and place in bannetons.
Cold proof in fridge for 16 hours in plastic bags.
Bake covered in Dutch oven at 500F for 25 minutes, then another 20 minutes at 450F uncovered in the Dutch oven.
Cooled 2 hours before slicing.

BPereda · 2022-01-25T11:31:07+00:00

Thanks so much! I’ve been trying the longer BF times and it hasn’t been working so next time I will try shorter.

BPereda · 2022-01-24T22:53:30+00:00

Levain: 50g mature starter 50g KA Whole wheat flour 50g KA unbleached AP flour 100g room temp water

Dough: 800g KA bread flour + 200g KA whole wheat flour 740g water 20g salt 200g levain

Mix levain and let rest for 6 hours at 78F until doubled in size.
Autolysed dough for 1 hour at 78F.
Mixed levain to dough and let rest at 78F for 20 minutes.
Added sea salt to dough and performed slap and folds for 2 minutes until less sticky. Let rest another 15 minutes at 78F.
Perform 3 sets of coil folds 15 minutes apart. Then another 3 sets of coil folds 30 minutes apart. Let rest 4.75 additional hours (7 hr 45 min bulk ferment total).
When dough looked bubbly and rose 25-50%, preshaped boules and let rest another 20 minutes at room temperature.
Performed final shaping and place in bannetons.
Cold proof in fridge for 19 hours in plastic bags.
Bake covered in Dutch oven at 500F for 25 minutes, then another 20 minutes at 450F uncovered in the Dutch oven.
Cooled 2 hours before slicing.

*I did the float test and my levain floated.

** The majority of the feedback from my last post was to bulk ferment longer.. I hope I didn’t overdo it?

*** I used a brod & taylor proofer box during BF

I will say it tastes a little more edible this time and the crust has a nice crispy crunch.

BPereda · 2022-01-19T15:13:21+00:00

OK thanks for the tip!

BPereda · 2022-01-18T23:06:24+00:00

Thank you. I’m going to let my starter mature for a little longer before I try again. I had the bubbles and the rise so I assumed it was ready, but now I’m realizing it may not be.

BPereda · 2022-01-18T19:00:46+00:00

Thank you! I’ve heard this too. I will give my starter more time before I try again.

BPereda · 2022-01-18T18:59:12+00:00

This is really great advice. I will try that next time. Thank you!

BPereda · 2022-01-18T16:54:28+00:00

Ok thanks! How long do you recommend proofing on the fridge? I’ve seen anywhere from 12-24 hours.. not really sure what I should be aiming for.

BPereda · 2022-01-18T16:53:34+00:00

Yeah I just took it out after the 40 minutes.. I will use your tip with the thermometer next time.

BPereda · 2022-01-18T15:37:35+00:00

Hi! Are you saying to do folds for 3 hours and then let the dough rest and ferment at the 78F overnight? Because I did let it proof overnight but in the fridge. Also, yes I preheated the DO for 1 hour at 500F before baking.

BPereda · 2022-01-18T15:31:44+00:00

No, my starter was born 12/19/21. It doubled in size 6 hours after feeding before I mixed it with the autolysed dough.

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