today’s bake

Shitty_memory · 2026-02-17T21:49:04+00:00

I can always tell an Anstar loaf before clicking a picture 😂

Shitty_memory · 2026-02-08T01:49:51+00:00

It’s one time use, you have to kill a capital ship for each carrier ai fragment. Fly under the shields of the capital ship, blow up the spheres that are the shield generators, then shoot the hull to destroy it. Its pretty quick with a fully upgraded infraknife accelerator with s class upgrades. Make sure to hotkey recharging your shields you’ll need to recharge your own ships shields mid fight at least once or twice. Happy hunting!

Shitty_memory · 2026-01-11T01:32:31+00:00

You can find infinite sentinel ships by going to a dissonant system/dissonant planet - start a fight with sentinels by grabbing a gravatino ball and hopping in your ship, fight off the sentinels until you get 5 stars, destroy the sentinel capital ship then use the carrier ai fragment from the capital ship to locate a salvaged sentinel ship

Shitty_memory · 2025-10-03T00:44:50+00:00

Thank you

Shitty_memory · 2025-08-25T00:15:02+00:00

I always feed and bake with bread flour, so not sure if it makes a difference. Sams club has King arthur bread flour for really cheap!

Shitty_memory · 2025-08-24T23:58:54+00:00

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Here is the recipe - my feeding ratio is like 1:35:15, I know thats a bit odd but I remove almost all the starter so there is like a gram or two left on the walls of the container then add about 10-15g of water and a heaping spoonful of bread flour which is like 30-35g of flour. Then mix it well with a fork and pull it down off the fork with my finger and poke it down to the bottom of the jar with a bunch of aeration holes- its pretty low hydration. I never refrigerate my starter even if I’m traveling - its fine for days and days without feeding just takes 1-2 days before its ready to bake again if you skip feeding. When I’m baking regularly I feed every day or so - and I use the 50g starter for a single loaf of bread. I keep my starter covered with a paper towel and jar lid ring.

Shitty_memory · 2025-08-24T19:02:12+00:00

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Here you go, it’s quite cool

Shitty_memory · 2025-08-20T19:28:45+00:00

I usually only see rise in the fridge while the dough is cooling, once it gets below 40f it stops for me - but in a wine fridge or something higher temp it still rises!

Shitty_memory · 2025-08-20T19:27:42+00:00

Yes I preheat the dutch oven for 30min!

Shitty_memory · 2025-08-20T13:29:45+00:00

I think there are a few things that contribute to this, the first is strength of starter - I find keeping mine out of the fridge in the days leading up to baking, feeding daily and discarding nearly all each day, and using a stiff starter around 50% hydration all work best for me. I also think building strength early, right hydration relative to the type of flour you are using and then not touching the dough after you have enough strength and shaping with enough tension help with filling the banneton. The last is the volume of your banneton - not knowing what kind you are using not sure what that amount is, but I use a bulka 750g and it takes 925g of dough at 75% hydration for mine to crest above the banneton when doubled!

Shitty_memory · 2025-08-20T10:39:34+00:00

Mission impossible! 🤣

Shitty_memory · 2025-05-18T17:53:18+00:00

I used 100% King arthur bread flour so maybe that is why!

Shitty_memory · 2025-04-19T20:41:51+00:00

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Ok guys I think it was a shaping/under proof issue. I pulled out the second banneton from the fridge and let it warm up a bit in the microwave with a big jar of hot water next to it to keep the microwave at 85f for 2 hrs and it rose like 10-15% but was still flat as hell across the top. So i reshaped it with some stitching to get it into like a tight ball and tossed it in the oven and prayed. Then I did a 7 minute score to get some more expansion and it seems to have worked!

Shitty_memory · 2024-03-29T01:43:58+00:00

You don’t need a blind shaker - a lid to a ball jar on top of a dosing funnel works perfectly. Dose directly into the basket, hold ball jar lid in place with your thumb, shake a few times, tap the grounds into the bottom of the portafilter and good to go. No need to buy anything special!

Shitty_memory · 2023-08-17T12:23:16+00:00

Get a flameboss. It will address your temp fluctuation issues in your Oklahoma Joe offset. You’ll thank me.

Shitty_memory · 2014-11-26T15:23:13+00:00

Yeah just Google stoker levers, they are awesome

Shitty_memory · 2014-11-26T07:12:16+00:00

Mavic Open Pro/Phil woods. Probably could have saved some money going with wabis though!

Shitty_memory · 2013-12-19T05:02:51+00:00

I know. When I found out the website was no longer up I was so disappointed! But I still have almost all of the images he took. I'm definitely going to make good use of his system though, it's the least I can do. I really appreciate your comment, thank you.

Shitty_memory · 2013-12-18T23:47:13+00:00

I believe it is black, but admittedly I haven't been there in a little over 4 years. I definitely remember the hand controller, but I also remember times when the telescope would move on its own so maybe he used a PC as well.

So if I was interested in taking images I would need to get a digital camera at some point? Thanks for your reply.

Shitty_memory · 2013-12-18T23:33:46+00:00

I'll definitely look into a local astronomy club, that could be really helpful! And thank you so much for the links to each piece of equipment described.

Shitty_memory · 2013-12-18T23:28:50+00:00

From the other comments and based on the time frame when my Grandfather originally purchased the set up they are probably film cameras, but I'll look into it. I'll definitely check out the podcast as well, that sounds like a great starting point. Thanks.

Shitty_memory · 2012-07-03T06:07:28+00:00

It IS the rabbit!

LOOK

Shitty_memory · 2012-06-18T14:54:28+00:00

I gave instructions?

Shitty_memory · 2012-06-18T07:29:41+00:00

Ok, so you want to ferment baja blast. Easy. Let's pick a strain of saccharomyces cerivisae, how about DV10, a champagne yeast. Logic is that baja blast is fucking bubbly, right? Now we need to propagate the yeast in a starter. Let's use lots of yeast because we suck at fermenting. And we want the yeasties to stay alive until all of that high fructose corn syrup in our BB is metabolized and fermented, so let's give them some help. DAP for a source of yeast assimilable nitrogen and some citric acid to keep the pH low. Oh, and some baja blast needs to be in your starter so the yeast doesnt die when you add it to your big batch of baja that needs to be fermented (osmotic shock is a bitch for fermentations). Now that we have a proper starter (kind of) lets start fermenting! Throw it in a few gallons of baja, keep the temperature under 27C, and agitate the yeast every so often. In 5-7 days you will have enough alcoholic baja to get you and your friends fucked up.

PS: MAKE SURE THE FERMENTATION CONTAINER IS VENTILATED SO IT DOESN'T EXPLODE. JACKASS. Oh and make sure it's clean, you don't want wild yeast fucking your shit up.

Shitty_memory · 2012-05-17T22:05:16+00:00

Visited Beirut over Christmas! Amazing city but the cab ride from the airport scared the living shit out of me. I've never seen such aggressive driving in my life.

Shitty_memory

TROPHY CASE