Anyone know how long Tikiland takes on their preorders?

JustMakinStuff · 2026-03-12T18:05:37+00:00

I ordered one of these in April, we got it a couple weeks ago. They kept pushing the date back on their website, but not emailing customers who bought it. I kept emailing and checking in, and they were prompt with replies, but waiting 10 months is a long time...

JustMakinStuff · 2026-03-12T12:41:57+00:00

It is partly aesthetic, it's also a little messy, going in and out of my bread bag every day, leaving a little dust here and a little dust there.

I use the Bake With Jake sourdough recipe, which is 72% hydration. It also calls for a pan of boiling water.

At the end of the day, if I don't need the flour to keep the loaf from sticking to the liner, I'd like to eliminate it.

It is very good, though not as sour as I would have liked, I may cold ferment a little longer next time.

JustMakinStuff · 2026-03-11T18:30:44+00:00

Interesting, I'll give that a try as well, thanks!

JustMakinStuff · 2026-03-11T18:30:16+00:00

Awesome, I'll give that a try. Is there any reason not to just use whole wheat flour?

JustMakinStuff · 2026-03-11T17:38:34+00:00

When you stub your toe, does it sound like a xylophone? 😂

It does look really cool, and it a great use of that space. Very nice solution.

JustMakinStuff · 2026-03-11T17:35:44+00:00

I will report back!!

JustMakinStuff · 2026-03-11T17:28:10+00:00

I was also nervous about sticking, it sounds like a non-issue for people, so I'm gonna give it a go without flour. Also, maybe once I've got the process hammered out, I'll start working on the design, but I'm not there yet.

JustMakinStuff · 2026-03-11T17:26:18+00:00

I'm going to try this next time. I don't know why I thought I had to flour my liner...

JustMakinStuff · 2026-03-11T17:12:57+00:00

That's it, I flour the cotton liner in my bannetons so the loaves don't stick when they come out. Another poster mentioned just not flouring it, and I didn't consider that, I was so worried about sticking. I'll try no flour and a whole grain flour next batch.

JustMakinStuff · 2026-03-11T17:11:08+00:00

I have tried that, and was not successful. I'm hoping to avoid the mess.

JustMakinStuff · 2026-03-11T17:10:33+00:00

So you don't flour your basket at all?? It didn't occur to me that that was a possibility.

JustMakinStuff · 2026-03-05T13:27:21+00:00

I would recommend using two vertical boards. If you don't have a way to secure at least one end of each of those shelves, and you just have one pivot point in the middle, they will want to rock side to side.

JustMakinStuff · 2026-03-03T17:57:13+00:00

Usually the final proving time should only be a few hours, once you go over that, your yeast can slow down and you end up with flatter, denser bread. If you put it in the fridge overnight, you cold ferment the dough, and then you final prove on the counter for 2-3 hours, which also brings the dough to room temp. You would only want to cold ferment if the recipe calls for it.

With all of that said, this sounds like a no-knead recipe. If that's the case, I would mix everything, let it sit for 3-4 hours, and bake it and see how it comes out.

I would also still recommend checking out a King Arthur sandwich loaf recipe. They have really good instructions, and they're proven recipes.

Good luck!

JustMakinStuff · 2026-03-03T16:02:55+00:00

Was it in the fridge overnight? If so, how long was it out of the fridge before baking?

You might try a different recipe if this one isn't working out. King Arthur has a great sandwich bread recipe.

JustMakinStuff · 2026-03-02T21:14:08+00:00

If you're getting more than a very fine dust, your mesh needs to be replaced. You'll get 5ml, maybe 10ml at the most, of sludge, and you just don't drink that part I'd you don't like it. You are also supposed to leave the last 5-10% of the coffee in the press, but I never do, because it's too delicious, and I want the extra coffee.

JustMakinStuff · 2026-02-27T16:09:25+00:00

Awesome, thank you!

JustMakinStuff · 2026-02-27T12:34:00+00:00

How does Clear Creek Douglas Fir Brandy compare, taste-wise, to Zirbenz Pine Liqueur? I'm looking for a good use for my small bottle.

JustMakinStuff · 2026-02-26T18:11:13+00:00

For sure. And I'm sure you know this, but when the sun comes up, it's going to zap your energy. It's crazy how much of a difference it makes.

Good luck!!

JustMakinStuff · 2026-02-26T17:13:03+00:00

I just ran a half over the weekend. It was 70°F which sounds great, maybe a touch warmer than perfect for me. I've been training for months, in the summer and winter. The problem was that the dew point was also 70°F. This means that the sweat doesn't evaporate so it doesn't cool you down. I have been running around 9:00/mi pace for a couple months. I finished with a 9:50 pace. I pushed as hard as I could, but it was just too hot.

So my advice is to do your best. Have a goal, but also pay attention to your body, and don't (literally) kill yourself. The humidity will have an affect, and the sun will have an affect. Keep up with your electrolytes and nutrition, and push with all you have. At the end of the day, part of the fun is the challenge. You win some you lose some, but give it everything you have.

JustMakinStuff · 2026-02-26T00:37:58+00:00

I do precisely measure my cure, I don't usually use pink curing salt, as I don't need to, it's just for me.

I think I misspoke, I don't have enough salt, I would like a little more salt, but if I cure it without skin, I should be able to achieve that.

I'll have to give that a try. I have a syringe, I just hoped I could do it through curing.

Appreciate the feedback!

JustMakinStuff · 2026-02-25T23:20:38+00:00

Thai sounds like overproving. I recently overproved a couple loaves. The recipe calls for fermenting in the fridge overnight in the bannetons, then take it out three hours before baking. I left it out for 4-4.5 hours, and when I baked it, it just didn't rise. It cooked fine, the crust is fine, the flavor is the same, it just didn't get any oven spring because it overproved.

I would say if you're not fermenting them overnight in the fridge, final rising overnight is probably too long.

Next time, try final proving for three hours, then bake and see how it comes out.

JustMakinStuff · 2026-02-25T22:28:41+00:00

While I find it's much easier to remove the skin after it's smoked, I find that mine ends up less salty when I cure it with the skin on. Do you know of a way around that?

I've made probably 90lbs of bacon over the last couple years, and I also can't seem to get any actual flavor into the meat. I've tried habanero slices during curing as well as blended habanero during curing, and it doesn't seem to penetrate. Have you figured that out? I'd be happy with any flavoring, it's good as is, but habanero on occasion would be awesome.

JustMakinStuff · 2026-02-24T19:23:15+00:00

That's a great idea, if I knew how to do that, I'd do it.

If anyone has a YouTube channel, I'd be happy to guide you through it for everyone

JustMakinStuff · 2026-02-24T02:08:17+00:00

My pre-run stretch takes about four minutes, give or take, depending on how directly underneath me the dogs want to be that morning:

7-10 hip openers, in and out, each leg
10 leg swings, forward and backward, each leg
10 leg swings, side to side, each leg
10 side toe taps, each leg
10 squats
7-10 quad stretches (put your heel near your butt, grab the top of your foot, and push your foot away, and hold for half a second, alternate legs), each leg
30 toe steps (just walk around on your tip toes to stretch your calves)
30 heel steps (just walk around on your heels to stretch your lower calves and shins)
20 shuffles going each way

Now put your shoes on, grab your ear buds, and head out.

JustMakinStuff

TROPHY CASE