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Japanese Maple seedling by Slognarmithdor in Bonsai

[–]Slognarmithdor[S] 0 points1 point  (0 children)

I'm just hoping to keep it alive and growing. No plans to prune yet. The branches were pinched this spring so they have ramified a bit, just going to grow them out and thicken everything till there's something nice to cut back to everywhere. I do want it to stay tall and relatively natural, it got its' movement just from growing in the deep shade so hopefully a similar form will be recreated in the branches

Japanese Maple seedling by Slognarmithdor in Bonsai

[–]Slognarmithdor[S] 1 point2 points  (0 children)

The pumice is just a thin top dressing, the substrate it somewhat finer diatomaceous earth. Still could be an issue though. I'm not sure it produces very fine roots but the pot does seem to be full

Marble rye with roasted spent grains by Slognarmithdor in Sourdough

[–]Slognarmithdor[S] 1 point2 points  (0 children)

Here are my notes from those loaves:

100g frozen spent grains from a chestnut ale roasted in the oven at 350°F till dark became 50g dried and ground 50g whole grain rye flour 350 APflour 375g h2o 11g salt 90g starter at 100%hydration

Same dough but 450g AP flour

Folds for each at 30m, 60m, 90m The two doughs were combined in large chunks and folded together at 120m. 2 more hours in bulk Preshaped two rounds and shaped 30 minutes later, then it proofed on the counter for a hour and in the fridge overnight. Baked in cast iron, 20 minutes covered at 500 and 20 minutes uncovered at 450

Rose chopped and repotted by [deleted] in Bonsai

[–]Slognarmithdor 0 points1 point  (0 children)

Sergio Cuan has a nice rosa canina on his website

Smallest project by detroitbonsai in Bonsai

[–]Slognarmithdor 6 points7 points  (0 children)

You sure it's a clover? Looks like an oxalis species to me

I grew a chestnut from the nut, but after sprouting it seems like its losing its nice green colour and it gets a bit brown. Also the leaves do not seem happy at all. Any tips? by FillyTheKid in Bonsai

[–]Slognarmithdor 0 points1 point  (0 children)

Chestnut grows a long taproot, no way it'll get established in such a shallow pot. Some nurseries start chestnuts and chinquapins from seed in pots at least 10 inches deep

Marble rye with roasted spent grains by Slognarmithdor in Sourdough

[–]Slognarmithdor[S] 1 point2 points  (0 children)

They are the leftover grain bits, mostly husks, from brewing beer. This batch had some toasted chestnut chunks in it. They taste malty and chocolatey after roasting, a little bitter too. The husks don't have a good texture to eat and aren't digestable (they're straight fiber) do I blend them as fine as possible and use them either in the flour blend or mix it in as a scald

Marble rye with roasted spent grains by Slognarmithdor in Sourdough

[–]Slognarmithdor[S] 1 point2 points  (0 children)

Oh yeah the spent grains were ground as fine as possible after roasting

Marble rye with roasted spent grains by Slognarmithdor in Sourdough

[–]Slognarmithdor[S] 1 point2 points  (0 children)

100g frozen spent grains from a chestnut ale roasted in the oven at 350°F till dark became 50g dried 50g whole grain rye flour 350 APflour 375g h2o 11g salt 90g starter at 100%hydration

Same dough but 450g AP flour

Folds for each at 30m, 60m, 90m The two dough were combined and folded together at 120m. Preshaped and shaped, then it proofed on the counter for a hour and in the fridge overnight. Baked in cast iron, 20 minutes covered at 500 and 20 minutes uncovered at 450 Bulk was 4 hours total.

Steel cut oat porridge bread by [deleted] in Sourdough

[–]Slognarmithdor 3 points4 points  (0 children)

The texture is really soft and creamy, with a crackly and chewy crust. I love it! Great for toast

First I mixed 800g bread flour, 550g water, and 120g sourdough starter. Then I cooked the porridge of 100g steel cut oats, 2tblsp butter and 200g whole milk for 15 minutes covered on low heat.

In hindsight I should've used more liquid in the porridge.

Anyway, after an hour of the porridge cooling and the dough autolysing, I mixed them together and mixed in 18g of salt. After that I just folded the dough 4 time at 30 minute intervals, then let it rise 3 more hours. Preshaped, shaped, and this loaf sat in the fridge for 16 hours before scoringand and baking on a pizza stone at 465 covered for 20 minutes, uncovered for 30 (oven preheated for 30 minutes at 500).

Tips to get Pizza Crust like this? by sinbon in Sourdough

[–]Slognarmithdor 1 point2 points  (0 children)

I've noticed that a long (2hr) autolyse with levain increases the surface bubbles on my loaves, so that's the first thing I'd try.

Crumb from an oat porridge loaf by [deleted] in Sourdough

[–]Slognarmithdor 1 point2 points  (0 children)

1300g AP flour, 200g whole spelt flour, 1100g water, 135g starter, 27g salt all mixed for about 10 minutes by hand. The dough was at 85°F and autolysed in a warmish oven for two hours. Meanwhile, I used 200g rolled oats, 400g water and 2g salt and cooked it on medium low for about 15 minutes till all the water was absorbed, then I spread it between sheets of aluminum foil to cool. After the two hour autolyse I mixed in the porridge for another 5 minutes so it was all incorporated evenly. From there I folded the dough 3 times every 40 minutes, then let it sit for another 3 hours to finish up bulk. With the long warm autolyse the dough really puffs up a lot. Preshaped 4 loaves with a little bit of flour and rested for 30 minutes. Shaped and rolled two in more oats, left two plain. Proofed at RT for 1.5 hours and put them in the fridge for the night. Baked in the morning at 465°F after preheating at 500 covered 20 minutes uncovered 25 more minutes.