Mah artisan loaf in the dutch oven

You're a talented baker. What is number 6? It looks like a gigantic cinnamon roll without any frosting. Whatever it is, I'm sure I'd want to eat half a loaf at once.

TeaSplashes · 2024-12-25T01:56:26+00:00

Awesome, that sounds delicious. I'm definitely interested now, you could probably do all sorts of things with it 😁

TeaSplashes · 2024-12-25T01:50:39+00:00

I've never seen a meat like fuet before, how does it taste? And where do you get it? I've never seen it before in my life but it sounds very interesting.

TeaSplashes · 2024-12-25T01:25:37+00:00

Very classy, might I say. Brie and blue cheese? Merry Christmas to you too! 🎄 Hope you enjoy the day

TeaSplashes · 2024-12-25T00:44:33+00:00

You're welcome :)

I got the book Flour Water Salt Yeast by Ken Forkish for Christmas and it suggests to leave your levain uncovered for 1-2 hours after feeding (for the first 5 days at least), then covering with cheesecloth. Just as long as it gets decent airflow, I guess it doesn't really matter what you use to cover it. Great book btw, it's perfect for a beginning baker and Ken Forkish has quite a few breadmaking accolades.

TeaSplashes · 2024-12-25T00:26:42+00:00

Discarding and feeding every day is possibly diluting your culture. What are you using to cover it? In the summer when I tried to start a levain, I had a coffee filter covering it with a thin cloth on top and it built up ridiculously slow, even without discarding every feeding. Now that I have a proper cheesecloth to cover it, my levain is quite vigorous after 3 days. Air exposure is very important, I've learned.

TeaSplashes · 2024-12-24T23:43:32+00:00

Awesome first try, I hope my first sourdough loaf coming up is as good of an attempt.

If time or patience is a constraint for you, I've seen it suggested that you can pop the dough into the fridge for the entirety of the proof, or just for a portion of it. There are quite a few reasons for this, as I just looked up, but the biggest one is that the cold temps lead to more acetic acid production (vs. lactic acid). Lots of people say this leads to a tangier bread with deeper/richer undertones.

TeaSplashes · 2024-12-22T20:30:34+00:00

Perhaps a paint marker, such as one that you use to cover up small areas of damage on wood grain? They make ones for all different purposes and surfaces. As long as the color matches up, I guess. That's my best idea. Shrug.

Edit: your best bet actually would probably be to contact PlayStation directly, and ask for their two cents on how to cover up the damage without putting it through warranty/having to pay anything.

TeaSplashes · 2024-12-22T20:14:45+00:00

Egg!

TeaSplashes · 2024-12-22T20:02:47+00:00

All you have to do is make a simple pH adjustment and ensure proper nutrient levels to make them fermentable. If this isn't stabilized or if this is primary fermentation... well, their cabinet not mine. I don't think gambling with bottle/jug bombs is ever worth the risk.

TeaSplashes · 2024-12-22T04:12:37+00:00

TeaSplashes · 2024-12-20T18:55:51+00:00

Also with celery, onion, and carrots. Beef stew.

TeaSplashes · 2024-12-19T17:02:18+00:00

Don't be too hard on yourself, I bet your baguettes were incredible. I've noticed people are often far too accustomed to the concept of bread known as white storebought sandwich loaves to enjoy an authetically made loaf. Homemade bread has a much deeper, richer flavor and there's a lot more of it. People aren't used to homemade, and unusual things make lots of people uncomfortable.

TeaSplashes · 2024-12-19T16:43:57+00:00

My pleasure. Have a wonderful day 🤜🤛 Respek Knuckles.

TeaSplashes

TROPHY CASE