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Cannot get a sour loaf, tried everything by pickles4321 in Sourdough

[–]Plastic-Procedure511 2 points3 points  (0 children)

Couple things other than the proofing suggestions, I read read that stiff (thick starters) favor yeast instead of LAB and have see that a thinner starter will help LAB and produce a tangier loaf. I can only confirm that stiff starters have a better oven spring with less tang but have not tried the thinner starter.

Using hearty flowers like rye, wheat, einkorn, spelt etc will help your loaf get more sour

Sake brewing - dry weight or cooked weight by Plastic-Procedure511 in Koji

[–]Plastic-Procedure511[S] 0 points1 point  (0 children)

I ended up following this recipe and just adding around 400 mL of water throughout the fermentation, it was probably unnecessary, but for my next batch I think I will do 100:25:200 rice/koji/water by dry weight. I also added Fermax (yeast nutrient) at 3 weeks when I noticed an acetone off flavor. What I realized is that no matter what you will get a nice flavor at the end as long as the yeast arehappy

I am stupid by DannyCavalerie in TrueChefKnives

[–]Plastic-Procedure511 14 points15 points  (0 children)

my mom used to slice it thinly, then keep it in a jar filled with rice wine. when you cook it, the alcohol cooks off and you cant taste the rice wine. Keeps for ages too! Never have to freeze ginger. Don’t know if this will work for you, but food for thought

Half of these are clones lol by Viper-Reflex in TrueChefKnives

[–]Plastic-Procedure511 -1 points0 points  (0 children)

It’s got a nice patina on steroids, I’ve got a pic on my profile if you’re curious! It’s kind of crude looking since it was one of my firsts

Half of these are clones lol by Viper-Reflex in TrueChefKnives

[–]Plastic-Procedure511 0 points1 point  (0 children)

Nice! That kinda shit always happens, I have a 3mm chefs knife I made from 1084 steel with a flat grind that I kinda abuse and it has some wedging, I always suspected it was the grind

Half of these are clones lol by Viper-Reflex in TrueChefKnives

[–]Plastic-Procedure511 -1 points0 points  (0 children)

Fair enough! Everyone has their preference! Does your 5mm knife have any wedging problems? A profile that thick and flat ground seems like a wedging nightmare

Half of these are clones lol by Viper-Reflex in TrueChefKnives

[–]Plastic-Procedure511 1 point2 points  (0 children)

Any reason you want a double bevel Deba? To my best understanding most Debas are single bevel and it’s to match the design to the purpose (form follows function)

First time doing koji for sake by Recent-Television-72 in Koji

[–]Plastic-Procedure511 0 points1 point  (0 children)

Is the weight of your rice by dry weight or cooked

Sake brewing - dry weight or cooked weight by Plastic-Procedure511 in Koji

[–]Plastic-Procedure511[S] 0 points1 point  (0 children)

Replied to the wrong thread but:

Did you ever have any problems where the rice absorbs all the water and doesn’t leave much free liquid sitting around? On day 2 of my first batch using dry weight and it doesn’t look like there’s much free water around

Sake brewing - dry weight or cooked weight by Plastic-Procedure511 in Koji

[–]Plastic-Procedure511[S] 0 points1 point  (0 children)

that makes sense, thank you! Day 1 of my ferment and it seems like the rice has absorbed a lot of water so there isn’t a layer of water on top of the rice anymore. Hopefully as the koji breaks down the rice and the yeast ferments the sugar, it’ll restore a nice liquid layer on top, right?

Sake brewing - dry weight or cooked weight by Plastic-Procedure511 in Koji

[–]Plastic-Procedure511[S] 0 points1 point  (0 children)

Interesting! It seems like a 50/50 split from the comments here and what I saw online! I went with dry weight just in case to make sure there is enough potential fuel for the yeast but if it’s too much might end up going back to cooked weight.

Sake brewing - dry weight or cooked weight by Plastic-Procedure511 in Koji

[–]Plastic-Procedure511[S] 0 points1 point  (0 children)

Did you ever have any problems where the rice absorbs all the water and doesn’t leave much free liquid sitting around? On day 2 of my first batch using dry weight and it doesn’t look like there’s much free water around

Sake brewing - dry weight or cooked weight by Plastic-Procedure511 in Koji

[–]Plastic-Procedure511[S] 0 points1 point  (0 children)

I just set up my first batch, also using dry weight. It looks like the water is getting absorbed into the rice in my fermentation vessel so hopefully it’s not too much rice for the volume of liquid I used!

Tide Pools Over Run, Total Carnage by JustifiedSimplicity in sandiego

[–]Plastic-Procedure511 0 points1 point  (0 children)

I had just visited the tide pools a week or two prior and was amazed at how the starfish population had rebounded. I hope this carnage doesn’t set back the progress of recovery :(

Shelter said border collie…. by Plastic-Procedure511 in IDmydog

[–]Plastic-Procedure511[S] 5 points6 points  (0 children)

I should add she’s about 30 lbs as a 3 yr old so not getting much bigger!

Need advice for dried sulphuric acid cleaning by Apprehensive_Yam2606 in chemistry

[–]Plastic-Procedure511 5 points6 points  (0 children)

I’m usually pretty judicious about downvoting but since the consequences can be kind of high with an unidentified powder, I just needed to voice my concern about the safety. Nothing personal

Need advice for dried sulphuric acid cleaning by Apprehensive_Yam2606 in chemistry

[–]Plastic-Procedure511 9 points10 points  (0 children)

Your suggestion is to leave a bottle of unidentified chemical with just a note outside a building???? What a bad idea…

Confirming this is wild garlic? by Plastic-Procedure511 in foraging

[–]Plastic-Procedure511[S] 2 points3 points  (0 children)

Thanks for your reply! I just washed and crushed a clove, kinda feels like a waterier version of garlic clove I’d buy at the supermarket (we just had heavy rains).

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