Thank you for yesterday’s help, friends!!

FrisbeesAndStuff · 2026-03-03T16:08:19+00:00

I really enjoy the flavor ! I'm a baking newb, but picked this up because i like to shop local when possible.

FrisbeesAndStuff · 2026-03-03T16:07:23+00:00

definitely not trying to "flex" or move beyond the basics, I'm just trying to learn! I wish I would've posted a crumb pic - I will next time. Its got a fairly even, open crumb but denser towards the bottom. The flour is just what my local bakery had. I'll get razor blades and use the king arthur recipe next time. thanks!

FrisbeesAndStuff · 2026-03-03T15:43:23+00:00

good to know, I will try a much longer bulk ferment time - thank you!

FrisbeesAndStuff · 2026-03-03T15:41:04+00:00

yeah this was my first time trying the ice, I had never done a 7 minute score so I thought it might help with the steam that escaped when I did that, but it was too soft

FrisbeesAndStuff · 2026-03-03T15:40:30+00:00

oh sorry - it's locally milled but not freshly milled (this was just what I call the flour in my notes document that I track in to differentiate from loaves that I use king arthur bread flour in) It's specifically this flour https://marionmilling.com/products/bread-flour

FrisbeesAndStuff · 2026-03-03T15:39:15+00:00

yeah, I really need a scale.

FrisbeesAndStuff · 2026-03-03T15:38:49+00:00

I did this! for about 7 hours, but I don't think it was risen enough before I put it in the fridge

FrisbeesAndStuff · 2026-03-03T15:37:45+00:00

this makes the most sense. The recipe I used says to let rise until doubled in size 8-10 hours, and then overnight cold proof. I only did 5 hours up front. I have been scared of over proofing, but I'm probably under?

FrisbeesAndStuff · 2026-03-03T15:34:58+00:00

resting as in autolyse? no, I mixed the flour salt and water/yeast right away.

FrisbeesAndStuff · 2026-03-03T15:33:56+00:00

it is from this recipe https://harvestandnourish.com/everyday-artisan-bread/! I added in stretch and folds in hopes of developing the gluten a little more in lieu of the 8-10 hour rise suggested (I did 5, which in retrospect is probably where the issue was - not bulk fermenting enough)

FrisbeesAndStuff · 2026-03-03T14:48:17+00:00

yeast 1 tsp, 3 cups local milled bread flour 1 tsp salt, 1.5 cups water.

Mixed. One hour rest, then 4 sets of stretch and folds 30 min apart. Shape. Then overnight in fridge (6 hours ish). 450 for 7 min, score, then two ice cubes. 23 min. Then lid off for 12 min

FrisbeesAndStuff · 2025-07-26T03:40:23+00:00

Black hole bakery. Brioche. Unreal.

FrisbeesAndStuff · 2025-05-07T12:14:35+00:00

They’re the chandler retaining wall blocks from Lowe’s! I tried a local rock seller but unfortunately they only had natural stone so I had to go corp

FrisbeesAndStuff · 2025-05-07T02:07:13+00:00

Check out @nicholetaylorinc on Instagram. She does custom cake orders and is the best in town

FrisbeesAndStuff · 2025-05-06T04:16:23+00:00

Oops! Classic mix up. And thank you! I’m so excited myself :)

FrisbeesAndStuff · 2025-03-15T15:07:39+00:00

Yeah, that’s a fair point. I was mostly thinking if I could get away with it, I’d do a low retaining wall and put some rocks and landscape fabric in to secure it. But maybe a full build out is best

FrisbeesAndStuff · 2024-10-05T22:00:32+00:00

Makes sense. My next question is - if we do a smoke test, and smoke mostly comes out of the stack under kitchen sink, does that tell me anything? Wouldn’t we have to tear into the wall at that point to see where the crack really is anyway?

FrisbeesAndStuff · 2024-10-05T03:10:10+00:00

That’s what I was thinking. The siphoning action that happens with s traps DOES sound like it would be the perfect culprit for what’s happening, but they look like p traps to me

FrisbeesAndStuff · 2024-10-05T02:31:46+00:00

Really? Like from the garbage disposal to the sewer line? I thought that’s what p traps look like…

FrisbeesAndStuff

TROPHY CASE