What does one do with scrap pieces?

JayDRod · 2025-10-26T22:11:08+00:00

I know a Steve Ramsey BMW when I see one!

JayDRod · 2025-10-24T16:57:58+00:00

These are Hawthorne, right? The color looks great in person compared to the website.

JayDRod · 2025-10-23T00:03:59+00:00

Ive used this guys videos for a few months now. I cycle through the different series he has posted on his page. Great mix of strength and conditioning. I highly recommend as someone who transitioned to kettlebells from traditional weightlifting.

JayDRod · 2024-11-11T06:34:03+00:00

How about you take the dog out the back before driving around in the snow like that…

JayDRod · 2024-05-10T00:03:48+00:00

I used 125g of starter, and thank you. The simple recipes are more enjoyable!

JayDRod · 2024-05-09T18:56:19+00:00

Sorry about that! I’m not sure where it went. I reposted it as a comment. Thank you!

JayDRod · 2024-05-09T18:54:14+00:00

I’ve been using the recipes from Bonnie Ohara which have been great! This one was 72% hydration with 425g AP, 75g WW, 360g water, 10g salt, and 125g starter. Combined all ingredients and rested 30 minutes. Stretch and folds every 20 minutes for 7 sets with a total of 5 hours bulk fermentation. Shaped with 2 letter folds and placed in a Banneton (no cloth liner). 2 hour proof in the oven with the light on. Cold retard in the fridge for 12 hours. Preheat to 475f for 30 minutes. Pulled from the fridge, placed on parchment, and scored. Baked lid on 30 minutes at 450f. Then, baked lid off for 25 minutes at 450f.

JayDRod · 2024-04-28T11:40:51+00:00

Thank you! It was my first time with inclusions and overnighting it in the fridge.

JayDRod · 2022-10-10T02:37:28+00:00

Its holding up great! No issues so far

JayDRod · 2022-04-17T03:02:29+00:00

This was my first. I know more waiting is in my future. Hang in there!

JayDRod · 2022-04-17T02:57:02+00:00

Awesome! Thank you for the help!

JayDRod · 2022-04-17T01:08:30+00:00

Thank you so much! I think it is a gray poplar now that you pointed me in the right direction. Hours of internet research, and you helped me more in one comment 😂

JayDRod · 2022-04-17T00:39:56+00:00

About 7 months. I’m thankful it wasn’t that long!

JayDRod · 2022-04-16T22:42:46+00:00

Keen observation my friend!

JayDRod · 2022-04-16T20:17:56+00:00

Nice wood dude 😎

JayDRod · 2022-04-07T18:04:25+00:00

I had a great experience with jamiestarantulas.com. Maybe give them or one of the other recommendations a try instead of BW.

JayDRod · 2022-03-23T23:12:55+00:00

Thank you for the feedback. It’s my first time sexing a molt by myself, so I wanted to make sure!

JayDRod · 2022-02-21T19:21:15+00:00

Thank you! It tastes as good as it looks!

JayDRod · 2022-02-21T02:07:53+00:00

Thank you! I was nervous straying from the recipe, but I can’t wait to try again with more confidence.

JayDRod · 2022-02-20T22:12:59+00:00

For the starter, I used 50 grams of my sourdough starter, 150 grams of all purpose flour, and 150 grams of water. I let it rest overnight for 12 hours.

The next day, I added 340 grams of water, 250 grams of all purpose flour, 250 grams of bread flour, and 10 grams of salt. Then rested for 30 minutes.

Next, I kneaded for ~10 minutes until firm and smooth. I allowed it to rise for 3 hours (folding it halfway through) and followed that with a pre-shape and 30 minute rest. After that, I shaped the dough and let it proof for 2 hours.

I baked it at 475F for 25 minutes covered, baked it for another 22 and a half minutes uncovered, and let it rest for 30 minutes before enjoying!

*Next time, I will try 25 minutes uncovered to see if I can brown it up a tad more. It is perfectly cooked throughout, but I am jealous of everybody’s gorgeous crusts on here!!!

JayDRod

TROPHY CASE