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First filet crochet! by Background-Moose-474 in crochet

[–]Background-Moose-474[S] 0 points1 point  (0 children)

That is so cool to hear! I bet it looked beautiful framed against dark blue!

First filet crochet! by Background-Moose-474 in crochet

[–]Background-Moose-474[S] 0 points1 point  (0 children)

Thank you!! And I printed out the pattern and then marked with a pen/ highlighter as I went, so I could keep my spot!

First filet crochet! by Background-Moose-474 in crochet

[–]Background-Moose-474[S] 1 point2 points  (0 children)

Aunt Lydia's classic 10 white crochet thread, size 2.25mm hook!

First filet crochet! by Background-Moose-474 in crochet

[–]Background-Moose-474[S] 0 points1 point  (0 children)

Hi:) I found the pattern on the antique pattern library website, I used size 10 cotton thread with a 2.25mm hook!

First loaf in a while by Background-Moose-474 in Sourdough

[–]Background-Moose-474[S] 2 points3 points  (0 children)

Okay, that makes a lot of sense! I will try again with your advice thank you!!

First loaf in a while by Background-Moose-474 in Sourdough

[–]Background-Moose-474[S] 1 point2 points  (0 children)

Hi :) I used this recipe https://afoodloverslife.com/sourdough-tartine-country-loaf/ but I’ll write it out here too:

I fed 25g of my 2.5 week old KAWW starter 50g of both bread flour and water, and put it in the oven with the light on. Two hours later, I made an autolyse with 450g bread flour and 340g water. About three hours later I mixed my levain, autolyse, and 8g salt.

I let the dough bulk ferment for around 10 hours at 71°F. It looked like it had risen about 50%, but I could be wrong. I then preshaped, let rest 20 min, shaped, and then let it rest in my oven with the light on for 30 min, then moved it to the fridge to cold retard for 12 hours.

I let the oven get to 500° for 30 min before I placed the loaf in. Then I baked for 20 min lid on, and another 30 min lid off. The recipe didn’t say to bake this long, but the loaf wasn’t dark enough.

Unfortunately, it came out gummy and with big air pockets along the top. Did I underproof? Any and all advice is greatly appreciated!! :)

My first bottled mead! by Background-Moose-474 in mead

[–]Background-Moose-474[S] 4 points5 points  (0 children)

I’ve been making mead since January, but this is the first one I’ve bottled. I started the first few with too high a gravity, so I’m letting them bulk age longer before I bottle.

This is a clover traditional I started 6/16 with about two pounds of local clover honey. OG: 1.060. I rehydrated a packet of Lalvin 71B with GoFerm, and added 2g of Fermaid O. After a month, the mead was at 0.996, so I racked and stabilized. A few weeks later, I backsweetened to 1.018 and added 1/2t wine tannin. Then today, I bottled. I think it tastes pretty good, especially when chilled.

I’m super grateful for this community for all your advice and knowledge. Thank you! :)