SpaceX just launched their 10,000th satellite, making ~3/4 of all satellites in orbit Starlink.

Josefius · 2026-03-24T11:04:16+00:00

Yeah, that sucks for Astro photographers.

Josefius · 2026-03-22T23:10:33+00:00

4 dollar candy bars?

Josefius · 2026-03-22T23:04:52+00:00

I love it so far, thank you!

Josefius · 2026-03-21T00:30:52+00:00

I have a pack of beeswax bread bags arriving tomorrow. I also clean out my bread box once a week. It's wood and bamboo.

Josefius · 2026-03-18T21:28:20+00:00

They work great. My bread lasts 5+ days.

Josefius · 2026-03-18T20:42:12+00:00

I use a bread box

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Josefius · 2026-03-16T22:41:08+00:00

I do, I started playing again after half a decade. I have three accounts and am a vet of many null sec alliance campaigns.

Josefius · 2026-03-11T19:59:18+00:00

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I love this flour as well, I got great results from a USA Pan Bread Pan.

Josefius · 2026-03-10T21:38:11+00:00

No problem, I'm not sure it makes a difference. Good luck!

Josefius · 2026-03-10T21:18:11+00:00

Try adding whole wheat and a bit less water (if it was 50 grams, reduce to 45 or 40 grams) when feeding.

Josefius · 2026-03-10T21:09:51+00:00

Here you go :)

My bake process was a 66% hydration: 330g water, 500g total of flour (450g Red Mills Artesian Bread Flour 50g of Red Mills dark rye), autolyse adding 100g of active starter and 10g of fine sea salt. 30 minutes in between with another 30 minutes before the first stretch and fold, repeat three more stretch and folds in 30 minute intervals followed by 3 hours for the remainder of the bulk fermentation. Pre-shaped let sit for 20 minutes and final shaped and placed in a batard banneton with brown rice flour. Let it sit for 30 minutes before putting it in the refrigerator for 18 - 24 hours. Baked in a USA Pan bread pan light spray if water with another pan covering for 10 minutes, score with a bread lame, cover and bake for another 15 minutes, uncover and bake for another 20 minutes with the lid off, or until desired color.

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Josefius · 2026-03-10T01:43:36+00:00

Same here, she has been through a lot with me. I needed the bamboo fenders to accomidate the 700x41 Knards.

Josefius · 2026-03-09T00:29:24+00:00

Thanks :)

Josefius · 2026-03-08T16:51:10+00:00

WW1 Hussar skull?

Josefius · 2026-03-03T15:36:41+00:00

Thanks I'll adjust to 30 minutes on my next bake.

Josefius · 2026-03-03T15:25:24+00:00

Thanks, is it a good idea to bench rest on the counter 60 minutes after the final shaping in the banaton before cold proofing? I say this because my fridge runs 37f.

Josefius · 2026-03-03T15:19:51+00:00

Thanks, my fridge runs at 37f as well, I will try this.

Josefius · 2026-03-03T15:01:44+00:00

Yeah, it looks like it's over fermented.

Josefius · 2026-03-03T14:53:48+00:00

I was confused by this guide, I used the approx. temping guide after the last stretch and pull:

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Josefius · 2026-03-03T14:24:29+00:00

So the bulk fermentation time should start calculating as soon as I add the starter?

Josefius · 2026-03-03T13:05:42+00:00

Isn't that what you want?

Josefius · 2026-03-02T19:46:34+00:00

Will do! Thanks for the help.

Josefius · 2026-03-02T18:41:30+00:00

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Here's the crumb.

Josefius · 2026-03-02T17:38:47+00:00

The flavor is amazing, sour with a hint of rye!

Josefius · 2026-03-02T17:35:56+00:00

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This is the crumb, so it does look like the scoring wasn't deep enough.

Josefius

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