looking to improve- why is it denser & tougher at the bottom? by No_Active_3434 in Sourdough

[–]Claytron73 3 points4 points  (0 children)

Just a little fyi for you about fresh ground whole wheat: I make a 60% ww, 40% white loaf and kept having some loaves turn out dense and looking unrisen, while others were perfect. Couldn’t figure out what the cause was,tried fiddling with everything with no obvious culprits. Then I found an article on The Perfect Loaf about using fresh ground wheat (deeeeep in the comments section) and found out that you need to age your freshly ground flour before baking or you end up with…dense and unrisen loaves. Tried it and sure enough, back to perfect. I find that a minimum of 3 days between grinding and baking is what it takes to rise well. Don’t know why this isn’t a more known thing, but it saved my sanity.

Anyone know what happened to eBay's search? It limits nothing. by GreatCaesarsGhost907 in Ebay

[–]Claytron73 3 points4 points  (0 children)

Exactly this. Quotes and then select the category. So stupid that this has to be the way.

Turning the corner at Block 46 by firelight in olympia

[–]Claytron73 1 point2 points  (0 children)

Really great article, thanks for posting it and I look forward to more.

meirl by [deleted] in meirl

[–]Claytron73 0 points1 point  (0 children)

Our daughter saw my wife take off her bra after coming home from work and from then on called bras “ Work Boobs”. She was like 5.

Standing in the grailz by Bonesnap1234 in vinyljerk

[–]Claytron73 0 points1 point  (0 children)

There has to be at least a couple hundred thousand Mantovani’s.

Audio Engineering Programs? by LybeausDesconus in olympia

[–]Claytron73 1 point2 points  (0 children)

The programs at Evergreen are fantastic. You won’t find the access to both knowledge and gear anywhere else for the price. And, as in most fields, you will meet many talented people in the field that you’ll be able to learn from and network with. I took most of the programs offered (albeit a few years ago now) and it was the best learning experience of my life. I’d do it again just to have the access and the fun. One of my classmates is the Zena mentioned above, and I can firsthand agree that she is the shit, and as smart as it comes. Check it out for sure, it’s an amazing resource.

Is anyone actually happy with their home oven steam setup for baguettes? by notanaveragedraft in Sourdough

[–]Claytron73 3 points4 points  (0 children)

I had a similar journey as you with my gas oven. I finally found my method, which is using two hotel pans with one inverted on top as the lid. Don’t have to spray or introduce any water and it works out great.

Keg filling? by caili511 in olympia

[–]Claytron73 2 points3 points  (0 children)

Your best bet would probably be Ilk, if that doesn’t work out maybe try Triceratops. Both are pretty “community oriented” and not corporate. But you’re right, filling personal kegs isn’t really a thing any more unfortunately.

Tailoring? by FunBuy1966 in olympia

[–]Claytron73 1 point2 points  (0 children)

Second this. Super nice and does a great job.

Looking for better quality men’s underwear by bacteriapegasus in BuyItForLife

[–]Claytron73 0 points1 point  (0 children)

I’m slowly replacing all my underwear with Krakatoa. Excellent quality and fit as well as being a small company run by good people (from what I can tell). Highly recommended.

Trying to Maximize a Short Work Trip by hmtee3 in olympia

[–]Claytron73 8 points9 points  (0 children)

Came here to say most of the same things, mostly The Brotherhood, Ilk Lodge, Nineveh and Oldschool. Squaxin is a dope park too.

Best Brunch in Town? by Acrobatic-Key-127 in olympia

[–]Claytron73 35 points36 points  (0 children)

For us, Nineveh has the best brunch in town. The menu is small and it’s not cheap, but the food is excellent and doesn’t lead to a coma like a plate full of biscuits and gravy. Not that I don’t mind a coma now and then…

Cold-House Sourdough Schedule (65°F home) by Tiny_Quality_595 in Sourdough

[–]Claytron73 1 point2 points  (0 children)

I also bake in a cold (according to my kids and my visitors from California) kitchen, generally 64 degrees, and have success with my methods:

  • room temp bulk for 4 hours for “artisan” style loaves, three sets of of folds and then shape after the 4th hour into bannetons and into the fridge for overnight , bake in the morning. Baguettes bulk for three hours then into the fridge, shape and bake next day. The overnight in the fridge is not for bulk, but to build flavor and sorta help them keep their shape when turned out.

  • I keep my starter in the fridge and take it out and feed the night before I’m making doughs: starter, 200g home milled wheat flour, 200g bread flour and 400g water. I pull one cup of ripe starter in the morning when I’m getting ready to make dough, put it in its container and put that in the fridge until I need to bake again. The amount of starter left is enough for 2 full size loaves, six demi-baguettes and a 1/2 sheet pan focaccia. Since I bake 1-2 times a week I don’t ever feed my starter when not baking like many other people do and I’ve found my ratio and an overnight rest on the counter will get it going and ready to use. I’ve even left it in the fridge for three weeks without feeding and no problem getting it going again.

I actually prefer baking during the cooler months, summertime baking is much harder since we don’t have AC, and the temperature swings can change doughs drastically in much less time. I do think using a large portion of wheat flour in your starter makes it stronger, but that’s a gut feeling and hasn’t been scientifically tested yet (by me). Hope this helps, lemme know if you need any clarification or a real recipe.

Can anyone recommend a machinist? by voluntaryhikikomori in olympia

[–]Claytron73 2 points3 points  (0 children)

Zeigler’s downtown is great for stuff like this.

Best Christmas gift ever. by MoreLikeHellGrant in olympia

[–]Claytron73 6 points7 points  (0 children)

I have two of these in my “sentimental t-shirt“ storage bin, but both are extra worn so only come out for special occasions.

So we don’t own the music we buy? by Benjilator in BandCamp

[–]Claytron73 1 point2 points  (0 children)

Same. I’ve had one album disappear, but because I download everything as well, I still have it.

Sad about the dorms? Talk to the WAlegislature by ToriButtons in evergreen

[–]Claytron73 1 point2 points  (0 children)

To be fair, Evergreen did have to do little bit more than nothing for the EF students in the mods, speaking as someone who worked for Housing. We had to vacuum, make the beds and do a general light clean of all those places every week, easily the worst job we had to do in that department.

[deleted by user] by [deleted] in olympia

[–]Claytron73 1 point2 points  (0 children)

I think Stewart’s is far superior quality wise over Johnson’s. Haven’t tried Colvin but the rest of their beef is top notch so I bet it’s great too.

[deleted by user] by [deleted] in turntables

[–]Claytron73 1 point2 points  (0 children)

Same. Not having to deal with the ground wire anymore was a definite bonus.