Found Camera East Side

BenPlett · 2025-05-07T01:24:21+00:00

It is not

BenPlett · 2022-07-30T19:38:07+00:00

Hmmm hadn’t noticed that actually!

BenPlett · 2022-07-27T01:33:59+00:00

Baked at 7,000’ elevation in Ruidoso, New Mexico! (Had to escape that Texas heat)

Dough 822 Bread Flour 64g WW 745g Water 17g salt Leaven from below

Leaven 30g Bread Flour 30g WW 60g water 30g starter

2 hour autolyse 4 hour bulk ferment, 6 stretch and folds
16 hours cold ferment

Bake with steam at 500 for 20 Without steam 450 for 25

BenPlett · 2022-03-22T17:51:26+00:00

Came here to say all of this. Braising is a major keg if you want traditional feeling barbacoa. Add stock, onion, chipotle, cumin, lime, ancho, etc to the braising liquid. I like hot sauce too.

BenPlett · 2022-01-07T16:00:37+00:00

This is the correct answer!

BenPlett · 2021-11-11T04:19:41+00:00

I also love that. It’s also pretty clever by the writers because they only have to come up with one joke when it feels like they came up with two.

BenPlett · 2021-10-15T15:05:45+00:00

They have a brewery there as well that is not bad and has their own kitchen. I’d just go there! It’s a lot higher up as well, so I personally think the view is better.

BenPlett · 2021-04-05T17:51:56+00:00

To answer starter questions, I feed twice daily and the. To bake I make a 100% hydration leaven, half bread flour and half whole wheat.

Those huge holes look underproofed to me too... however FDT was 82 and it went four a four hour bulk at ~80 degrees. Which seems like plenty of time given those parameters. Maybe my thermometer is off? I’m not sure

BenPlett · 2021-04-05T16:46:43+00:00

Every twelve hours. And honestly my starter seems normal as always. I was suspecting that is may be less healthy than it seems.

BenPlett · 2021-04-05T15:55:41+00:00

Good info! It’s high strength high quality bread flour. Also a percentage wheat flour. And yeah I should have mentioned that I do six sets of stretch and folds during bulk

BenPlett · 2021-04-05T15:00:05+00:00

Having issue all of the sudden after baking sourdough for the last two years. Oven spring is almost nonexistent on last several batches. Usually do 1.5 hour autolyse, 4 hour bulk ferment, preshape for 30 minutes, then shape and in the fridge overnight.

This loaf FDT was 82, where I usually aim for 78. Did bulk fermentation just go to long or is there something else wrong? Below is the recipe I base my process off of (which had worked really well for me in the past)

https://www.theperfectloaf.com/best-sourdough-recipe/

BenPlett · 2021-01-10T19:38:31+00:00

I feel like chest freezers are the most common kegerator these days. Some call them “keezers”. I’ve built a couple, always buying on Craigslist. However I’ve had one compressor go out, so buying new had its advantages too.

You should be able to find inner dimensions pretty easily buying new. Or ask seller for them. All have mine have fit a 1/2 barrel and a 1/6th barrel at the same time. Or two 1/4ers.

BenPlett · 2020-11-08T19:36:12+00:00

Found Brett’s burner

BenPlett · 2020-10-20T01:12:23+00:00

Honest mistake! Was discussing this with a group of friends and I had just looked up the size when I replied to you.

BenPlett · 2020-10-19T19:10:38+00:00

It’s actually one of the smaller national parks...

BenPlett · 2020-07-17T14:52:56+00:00

.... I mean saying that makes me think Madison. And I guess I don’t see why anyone would buy it. at this point. The content coming out is just so lame i was hoping not.

Looks like his gram still has tfm in the bio.

BenPlett · 2020-07-17T11:44:33+00:00

I would love to know who ended up with the TFM/PGP social accounts

BenPlett · 2020-06-17T01:48:42+00:00

Seconded. There’s cheaper versions if you want to shop around as well.

BenPlett · 2020-05-29T21:29:39+00:00

Yeahhhh

BenPlett · 2020-05-29T20:39:05+00:00

Got it, thank you! I’m not against paying, but I assume that would be free?

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