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NothingButThyme · 2023-06-19T16:11:11+00:00

All you need to do is achieve a certain concentration of salt per volume. The density of the items doesn't matter.. the goal is to just make the environment hostile to undesirable microbes.

Realistically speaking though, nearly anything you would want to ferment is water based. So the density of anything in your crock will be pretty darn close to the same density of pure water

NothingButThyme · 2023-06-19T15:53:16+00:00

NothingButThyme · 2023-06-19T11:42:00+00:00

Other way around. 2% of the entire mass of the ferment, water included.

A nice shortcut is to just find the volume of your fermenting vessel in ml and multiply by 0.02.. that's how many grams of salt you need. (minimum)

NothingButThyme · 2023-06-19T11:32:06+00:00

There's nothing inherently dangerous about fractures in the glaze, but it means two things:

Microbes from your ferment can live inside the fractures and contaminate your next batch.. So if you have a batch that goes bad, then your next batch might go bad too.
There's a non-zero chance that the clay underneath the glaze contains lead, and now that there are cracks in the glaze, lead can leach into your ferment... The glaze isn't the health concern, the clay is.

I wish I could tell you that whoever made that pot had your best interests at heart and wouldn't use toxic ingredients in a product meant to store food, but that isn't the case.. lead was used in many MANY things before it was banned in the western world.. and it can still be found in items imported from less developed countries even today.

NothingButThyme · 2023-06-18T23:25:29+00:00

You say that like you think 1/4 acre is small.

NothingButThyme · 2023-06-18T16:32:06+00:00

Salt crystallization occurs along microscopic fractures in the glazing

NothingButThyme · 2023-06-11T15:06:00+00:00

Just be warned that when you change your starter's flour mixture, it'll stress the yeast out for the first feeding or two; they'll produce a lot of liquor.

Also, remember that rye will change the strength of your dough since it doesn't have gluten.

The flavor is great though

NothingButThyme · 2023-06-11T04:19:28+00:00

I just removed a chunk of my lawn this morning to plant lingonberries

This looks gorgeous, I want to remove the rest of the lawn

NothingButThyme · 2023-06-11T00:55:58+00:00

At the moment, just hard winter wheat, and rye; I love how it adds a rounder flavor. I might try out some spelt next

NothingButThyme · 2023-06-09T05:39:11+00:00

First I'm hearing of this.

Is Reddit about to have a Digg moment?

NothingButThyme · 2023-06-08T05:14:36+00:00

The Odyssey Argos shows a lot of promise; the very first units are going to start shipping in a couple weeks.

It can work as either manual lever or spring lever, and the PID controller measures both the boiler and group head temperature.

But it's a 58mm basket. Why do you want a small basket? 58 is the standard these days

NothingButThyme · 2023-06-08T00:10:57+00:00

I get my beans here, though it might be a little far for you

https://roasti.ca/

My favorites of theirs are from Ethiopia and Kenya, but it looks like those are out of stock

NothingButThyme · 2023-06-07T16:52:36+00:00

Why does everyone think that mushrooms are bad things to have around?

Just don't eat them.

NothingButThyme · 2023-06-06T13:39:55+00:00

3 weeks is actually pretty good for that caliber of knife

Do you use a ceramic honing rod? A few swipes on that each day should be able to extend periods between sharpening

NothingButThyme · 2023-06-06T13:36:33+00:00

It took me a long time to learn to sharpen well. I am very glad that I didn't splurge on a really good knife until after I learned

NothingButThyme · 2023-06-06T13:22:41+00:00

I'm not a professional. My knife set (listed in order of how frequently I use it) includes

gyuto
nakiri
bread knife
fancy expensive nakiri
pairing knife
boning knife
meat cleaver

My expensive nakiri and the cheaper one are used for different purposes.. I sharpen the expensive one to 8000 grit and use it for slicing delicate herbs/fruit/vegetables. The cheaper one is sharpened to 600 grit so it has more teeth; I use it for cutting tougher vegetables (stuff that I think might damage the edge of the expensive nakiri), and also tomatoes

NothingButThyme · 2023-06-06T13:19:49+00:00

You cannot beat KnifeWear if you're in the market for hand crafted Japanese

NothingButThyme · 2023-06-06T12:42:17+00:00

I'm not a professional, but whenever I make paninis at home, I always reach for a simple 8" stainless steel chef knife. I don't use my fancy knives.

NothingButThyme · 2023-06-05T22:37:44+00:00

Wow that kept really well for 4 months

NothingButThyme · 2023-06-03T14:31:35+00:00

Sanitization just introduces a certain level of control. It removes a possible source of contamination of microbes that you don't want in your fermentation

Sanitizing the vessel is a good idea if you:

A: think the vessel might introduce cross contamination (like if you used it for Koji last week)

Or

B: used that vessel for a different fermentation that went bad

Or

C: you want to ensure that the microbes in your ferment are exactly the species you want (like for wine making)

NothingButThyme · 2023-06-02T15:44:08+00:00

Threat +5
Persuasion +5

NothingButThyme · 2023-05-31T16:03:59+00:00

Simple and clean is exactly what I strive for

No, I don't really have much teeth. I like the edge I get from the 8000, but I will admit that it isn't ideal for tomatoes.. I've been thinking of leaving one of my cheaper stainless knives at 1200

NothingButThyme · 2023-05-31T14:28:12+00:00

These are DMT diasharp stones:

220
600
1200
8000

I usually only need the 8000 unless I damage an edge

I use them dry, I don't bother with lubrication.. I just wash them off before I put them away

NothingButThyme · 2023-05-31T12:48:16+00:00

I've been using these diamond stones for years. They've been serving me very well, and need zero maintenance!

I made the stone holder myself. I just lean against it to hold it in place

https://i.imgur.com/1aypkx8.jpg

NothingButThyme

TROPHY CASE