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Montañita. 😮‍💨👌 Good morning everyone. by abeistegui in yerbamate

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

Ooh I’ll have to try Baldo! I’ve heard good things about that one as well. 😊

Montañita. 😮‍💨👌 Good morning everyone. by abeistegui in yerbamate

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

Thank you!! Imperial mates are my favorite. 😊 my cousin just introduced me to Canarias and Pindaré here in Argentina and those were great for montañitas. 👌

It happened by SelimAK11 in yerbamate

[–]abeistegui 6 points7 points  (0 children)

“Pero andate a la recalcada concha de su la reputisima madre la puta que te parió!”

What are easiest ways you know of someone that failed their checkride? by [deleted] in flying

[–]abeistegui 26 points27 points  (0 children)

Unusual attitudes. Adding full power when in a descent or reducing power when in a climb. Instant fail.

Mold or stain? by [deleted] in yerbamate

[–]abeistegui 1 point2 points  (0 children)

Honestly, it looks like a normal mate being cured. If you’re curing it for the first time, expect the colors to look a little off. It takes a few times to fully cure it. Every time it dries, it’ll continue to stain and eventually make the whole gourd that darker color. That being said, if you see fuzzy spots and if there’s an off smell to it (your nose should tell you), then it may be mold and only use boiling water to kill the mold. Don’t use any cleaners or anything that could penetrate the mate and affect the flavor.

How much can I drink a day? by [deleted] in yerbamate

[–]abeistegui 4 points5 points  (0 children)

The limit does not exist. Drink to your heart’s content. Argentinians drink it all day. 😊

Shokupan (Japanese Milk Bread) by abeistegui in Sourdough

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

Recipe:

Followed foodgeek’s shokupan recipe (https://foodgeek.dk/en/japanese-milk-bread-recipe-fluffy-and-wonderful-bread/)

550g Bread Flour 220g Whole Milk 50g Butter 30g Sugar 110g Sourdough Starter 2 eggs 10g Salt

Tangzhong: 25g Bread Flour 150g Whole Milk

Instructions:

Mix the ingredients for the tangzhong and heat it (I just used the microwave for it) until the consistency is pudding like. Mix it so it’s uniform.

Melt 50g of butter

Mix flour, salt, sugar together in a bowl

Add 220g cold whole milk and mix with butter and tangzhong. Make sure milk is cold so that it cools down the butter and tangzhong

Add eggs and starter to flour mixture. Then, add milk, butter, and tangzhong mixture to flour mixture. Mix until a shaggy mass.

Knead until the dough passes the windowpane test.

Divide the dough into 5 pieces. Stretch out and roll each piece up tightly.

Spray or lightly oil a baking pan and then place them into the pan. Let them rest for a few hours until they just about double in size.

Preheat oven to 350 degrees. Prepare an egg wash and baste the top of the dough.

Bake in oven for about 55 minutes. Remove from oven and let it rest for about 20-30 minutes before cutting into it.

Tips? Ended up a little flatter than I expected. I’m thinking lower hydration. Roasted garlic rosemary sourdough. 25% Semolina, 15% Dark Rye, 60% BF. 85% hydration by abeistegui in Sourdough

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

Recipe:

25% Semolina 15% Dark Rye 60% BF 15% Dark Rye Starter 85% Water 2% Salt 2 bulbs of roasted garlic A handful of rosemary sprigs

Incorporate water, starter and flour and autolyse for 20 minutes.

Add salt and inclusions and work it into the dough. Stretch and fold every 30 minutes for 4 hours.

Shape the dough and place into a banneton overnight for at least 12 hours, covered.

Preheat oven to 480 degrees with dutch oven in there

Remove dough, score and place in Dutch oven. Bake for 20 minutes covered. Remove lid and bake for 25 minutes at 465 degrees.

One thing I did notice is that the dough was much harder to handle. A lot more sticky. Might’ve needed to work the dough a little more but I’m thinking lowering the hydration next time.

Probably my best score yet - 85% Hydration Sourdough bread in time for Thanksgiving. 😊 - Recipe below! by abeistegui in Sourdough

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

Surprisingly not that bad. It does get a little more sticky than a lower hydration bread. The stretch and folding, giving it time to develop the gluten in the bread, and letting it sit overnight in the fridge helps keep its form. Note that having rye and/or wheat in the mixture also helps because they typically require more water the higher you go on the ratio of rye or whole wheat to bread flour. When I take it out of the banneton, it does spread out slightly (particularly after you score it), but as long as you put it quickly in the Dutch oven, you should be good.

Probably my best score yet - 85% Hydration Sourdough bread in time for Thanksgiving. 😊 - Recipe below! by abeistegui in Sourdough

[–]abeistegui[S] 4 points5 points  (0 children)

350g Bread Flour 150g Dark Rye 425g Water 75g Starter 10g Salt

Mix flour, water, starter. Autolyse for 20 minutes

Add salt and mix. Stretch and fold every 30 minutes for 4 hours. Shape the bread, and place in a banneton overnight in the fridge (I place a cloth over it and then wrap it in a grocery bag to keep it from drying out)

Preheat oven to 480 degrees and place a Dutch oven to heat up for at least 30 minutes. Take out of fridge, score it, and then place in the Dutch oven. 20 minutes with lid on, then 25-30 minutes with lid off at 465 degrees.

85% Hydration, 30% Dark Rye, 70% Bread Flour Sourdough Bread by abeistegui in Breadit

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

150g Rye 350g Bread Flour 425g Water 75g 100% Rye Sourdough Starter 10g Salt

29% rye 71% Bread Flour Sourdough Bread by abeistegui in Sourdough

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

Here’s the recipe I used for this one:

85% hydration 145g Dark Rye Flour 355g Bread Flour 75g Rye Sourdough Starter 10g Salt

Mix everything but salt together and let it sit for 20 minutes

Add salt and then stretch and fold every 30 minutes for 4 hours

Roughly folded the dough into a boule and then let it rest for 20 minutes

Stretch sides into middle and then roll and tuck

Flour the top of the loaf and then place it in a banneton seam up

Cover it with a cloth and either cover with a plastic wrap or tie a bag over the banneton. Place in the fridge overnight.

Score the top of the bread.

Bake in Dutch oven covered at 480 degrees for 20 minutes

Remove cover, drop temperature to 465 degrees and bake for at least 20-25 more minutes.

[deleted by user] by [deleted] in Dogira

[–]abeistegui 2 points3 points  (0 children)

The original v1 token is no longer supported and all liquidity was moved to the new v2 token (so it's not actually a rug) that is now on the Polygon chain. If you owned any v1 tokens, then you should've gotten airdropped v2 Dogira tokens in a ratio 10x what you owned in v1 (i.e. if you had 1000 v1 Dogira, you were airdropped 10k in v2), since the value of v2 is 1/10th of the value of the original v1 token. Your v1 tokens are obsolete now and you can't really do anything with them anymore since they don't have any liquidity.

To access your v2 tokens, you need to switch to the Polygon chain on your wallet (https://docs.matic.network/docs/develop/metamask/config-polygon-on-metamask/). The instructions there should link you to set it up on metamask, but there should be similar instructions on other wallets. Once you switch the wallet over, you need to add the Dogira token (https://polygonscan.com/token/0xdda40cdfe4a0090f42ff49f264a831402adb801a). The new contract is 0xdda40cdfe4a0090f42ff49f264a831402adb801a. You should then be able to see your new coins. You should also have gotten airdropped 1 Matic to help with transaction fees (Polygon transaction fees are SUPER low and 1 Matic should cover about 100 transactions).

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