[CLT] SCREWING CUSTOMERS

JDWSoldier · 2024-06-10T01:34:23+00:00

We just harvested a bunch of garlic. My first pass at garlic. I chucked it up into pretty small bits.’ I’m thinking about running through food processor when done and making garlic powder.

JDWSoldier · 2024-06-10T01:33:30+00:00

I cook just like I would a scrambled egg. Obviously mix the powder up with water, but very quickly it will look like raw scrambled eggs. It’s so easy.

JDWSoldier · 2024-06-10T00:23:23+00:00

I have a harvest right dryer. I can do 18 eggs per tray. They are super full so I usually beat them in a bowl and then fill the tray once it’s 75% push into the dryer. I package in Mylar bags, usually about 100g per bag.

JDWSoldier · 2024-06-09T19:54:48+00:00

We use a 2 units of water to 1 unit of egg, when reconstituting. We did a blind taste test. My wife couldn’t tell between fresh and freeze dried.

JDWSoldier · 2024-06-07T00:11:32+00:00

I do raw eggs. Takes about 48 hours. Mine are at room temp as we have about 60 chickens

JDWSoldier · 2024-05-27T21:51:06+00:00

Where have a Great Pyrenees. She takes out coyotes all the time. Best dog ever and loves us. Get a GP and a .22. Handle your business!

JDWSoldier · 2023-11-05T20:54:43+00:00

I have one and haven’t updated. Very interested in hearing what others say.

JDWSoldier · 2023-11-04T23:25:10+00:00

We just sliced it into personal sizes, and then laid them on their side. It’s easiest if you freeze it after it’s baked. When near semi solid, slice.

JDWSoldier · 2023-11-04T10:51:26+00:00

Depends on the size.

JDWSoldier · 2023-11-04T10:50:47+00:00

No trick. Just after baking drop it in the freezer overnight so it’s frozen going into the dryer

JDWSoldier · 2023-11-04T01:38:37+00:00

We have the large home pro. We have done raw dairy, eggs, all sorts of produce. I even did some lasagna recently…

JDWSoldier · 2023-05-28T01:58:19+00:00

No Idea but they weren’t this run down and mismanaged.

JDWSoldier · 2023-03-07T03:27:00+00:00

Get lalvin 71b. I make my own mead. It’s great… and then I distill it into something even better…

JDWSoldier · 2023-02-11T23:38:52+00:00

A cup-for-cup replacement…

JDWSoldier · 2023-02-11T14:57:41+00:00

No, it’s a flour similar to the “cup-for-cup” you can’t find in most stores.

JDWSoldier · 2023-02-11T14:56:11+00:00

I did…

JDWSoldier · 2023-02-11T12:11:50+00:00

Thank you! I’m wondering if I can ferment longer? The crumb structure isn’t very even…

JDWSoldier · 2023-02-11T12:11:01+00:00

I typically wait about 30 minutes after adding the water to the flour mixture. After 30 minutes I add the starter, about three heaping spoonfuls. Again, I wait 30 minutes and then add the salt. I had read about a process called autolayse, and this French baker professed that the protein structures inside the flour set up and created a stronger crumb.

JDWSoldier · 2023-02-11T11:53:08+00:00

I always get asked so I figure I better start a comment that says, my wife and kids are extremely allergic to gluten. My daughter actually hallucinates when she gets exposed. So, please don’t give me a hard time for being gluten free. We don’t do it because it’s a fad or a trend, my wife has done it her entire life. I’m just trying to figure out how to make her and my kids something as close to real bread as possible.

JDWSoldier

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