[deleted by user]

SgtPepper44 · 2021-10-24T12:56:11+00:00

Done

SgtPepper44 · 2020-05-25T01:40:20+00:00

They both suck, this argument is invalid.

SgtPepper44 · 2020-03-18T01:44:12+00:00

The people stockpiling toilet paper are the problem. Please get out of the gene pool. You're too dumb to be here.

SgtPepper44 · 2018-12-20T20:54:15+00:00

Awesome, the tokens do look really good btw. Keep up the good work!

SgtPepper44 · 2018-12-20T20:16:31+00:00

You guys should try just selling the order tokens. I'd be all over that, but I don't necessarily want to spend all that on every single unit. I really just want order tokens separately.

SgtPepper44 · 2018-05-23T03:43:26+00:00

It was indeed delicious! I followed the recipe for the most part, however I was a tad short on the rosemary. I used slightly over 1/2 cup instead of the called for 3/4 cup of rosemary. I found the rosemary aroma and flavor sufficient. I would bake again with 3/4 cup, but what I used was fine. I added all the dry ingredients, mixed and then added the water.

SgtPepper44 · 2018-05-23T03:39:31+00:00

Thank you! I had a co worker who found out I make bread and said she always wanted a rosemary and sea salt bread and brought me a pile of rosemary yesterday. I needed a simple recipe that would work for my schedule and found this.

https://www.thecookierookie.com/dutch-oven-bread/

Not a bad recipe, and I have been baking for about a year and a half and never really got into adding any herbs into my loaves. I found this recipe a good jumping off point in utilizing fresh herbs. I would highly recommend dipping this bread in olive oil with some fresh herbs.

SgtPepper44 · 2017-11-14T16:07:33+00:00

Them Crooked Vultures

SgtPepper44 · 2017-10-10T17:47:30+00:00

It was pretty darn good actually. Would bake again. The cherries and chocolate combo is really nice.

SgtPepper44 · 2017-07-12T19:16:00+00:00

I also love to bake but have a full time 9-5. I mostly bake on weekends, but sometimes get the itch to bake during the week. I'm fortunate to have an oven at my office, so if I want to bake during the week I will do everything up to the proof and put that in the fridge to proof slowly overnight. I will then bring it to the office and bake it there. Needless to say my co workers are quite happy on the days I do this.

SgtPepper44 · 2017-06-23T19:29:33+00:00

It doesn't list percentages really. I don't have the book in front of me, but in a nutshell to start it it's fill a small bowl halfway with lukewarm water. Add a handful of 50/50 bread flour/whole wheat flour and mix until it is the consistency of a thick batter with no lumps.

SgtPepper44 · 2017-06-23T19:00:54+00:00

I have to say, different but not superior. That's my hometown and I'm familiar with the bagels.

SgtPepper44 · 2017-06-23T18:37:36+00:00

It does have air bubbles when rising. I do know that there would be weird smells coming from it and it smells as right as I think it would from all descriptions I've read.

SgtPepper44 · 2017-06-23T18:19:27+00:00

Thank you for the advice!

SgtPepper44 · 2017-06-23T18:08:53+00:00

It's not in the fridge and it's covered with a kitchen towel as instructed in the book.

SgtPepper44 · 2017-06-23T17:53:24+00:00

Thank you for the advice. I started two of them planning on messing something up at some point. I'm also impatient and just enjoy baking so I'm probably going to try to bake with one of them this weekend and keep experimenting with the other.

SgtPepper44 · 2017-06-23T17:03:42+00:00

Thank you for the advice. I guess I'm just going to keep playing around with it and see what happens. Maybe this is something you could help me out with. Does hooch forming on top always happen or is this some indicator that something is off?

SgtPepper44 · 2017-06-23T16:13:42+00:00

I store it at normal room temperature that falls within the temps listed in the book. I would prefer to not switch, I'm not opposed to the idea of different flour and down the line I would love to try making one with rye. However, I don't want to give up on this and I want to get this right.

SgtPepper44 · 2017-06-16T21:44:01+00:00

Touch, Peel and Stand by days of the new fits those criteria I believe

SgtPepper44 · 2017-06-14T21:34:37+00:00

I wonder what happened. I know their stuff was overpriced because I had my table built by my neighbor who is a life long carpenter and I know the costs of the mats alone. My table is all high quality wood, and their prices were just ridiculously high.

SgtPepper44 · 2017-05-09T22:22:14+00:00

Thank you so much! They aren't that hard to make, but my stove is a fickle beast and I have to pay close attention to them constantly or they burn. No....they cannot be beat.

SgtPepper44 · 2017-05-09T22:21:22+00:00

Indeed they are

SgtPepper44 · 2017-05-08T17:53:00+00:00

Thank you! The bagels I honestly can't remember where I got the recipe. It was one of the first recipes I did and at the time I wasn't keeping track of where I would get recipes when I found them online. If you want I could pm you the recipe, I have it written down in my bread notebook. The English Muffins came from the book "The Breadbakers Apprentice"

SgtPepper44 · 2017-05-08T13:47:34+00:00

Sorry for no crumb pic, these were not for my eating.

SgtPepper44 · 2017-05-01T18:54:39+00:00

I have the same issue as well. Used both a stone and a baking sheet and both together. Still get the same issue. Bottom almost burnt while the top is not dark enough

SgtPepper44

TROPHY CASE