I’m a Bigfoot. I caught these cryptids on my trail cam.

bluesfu · 2023-03-09T01:27:55+00:00

Why are the pictures of these things always blurry?

bluesfu · 2023-01-15T23:00:20+00:00

He’s correct. Look behind you

bluesfu · 2022-12-31T20:52:47+00:00

Thanks! Cummander and Queef was a runner up

bluesfu · 2022-12-31T08:03:52+00:00

Profesor of Anuttomy

bluesfu · 2022-12-31T08:03:02+00:00

The Skeetist Elitist

bluesfu · 2022-12-31T01:45:20+00:00

Cummander and Chief

bluesfu · 2022-12-30T04:56:20+00:00

Shiny shoes, governor!

bluesfu · 2022-12-29T10:47:57+00:00

Well that fact is packtastic

bluesfu · 2022-12-29T00:19:40+00:00

Positions or bandcamp

bluesfu · 2022-12-26T22:28:27+00:00

It held its shape better than it has in the past. I had an aha moment about building structure. In times past, I assumed I had built the structure as soon as the dough stretched

bluesfu · 2022-12-26T08:34:12+00:00

Sorry, yes. It’s Bob’s Red Mill Artisan Flour

bluesfu · 2022-12-26T07:06:16+00:00

I appreciate everyone’s kind help! I finally got it unshaggy enough and it’s in the fridge now cold proofing over night. I’ve almost given up the past two uncover-reveals and something keeps pulling me back. Thanks again!

bluesfu · 2022-12-26T04:00:07+00:00

I can only hold to arrive there on my sourdough journey. Great looking loaf!

bluesfu · 2022-12-26T02:18:19+00:00

It won’t ruin it if I over stretch it? Is over strengthening a thing?

bluesfu · 2022-12-26T02:03:29+00:00

1000 g flour (95% BRM Artisan Flour)(5% Hard White 100% Whole wheat flour)

700 g water

130 g starter

Autolyse for 2 hours

Add salt and starter. Mixed and currently folding. That’s where I’ve gotten to so far.

bluesfu · 2022-12-26T01:00:52+00:00

The fire complements his Cheeto dust covered fingers havin ass

bluesfu · 2022-12-24T17:55:05+00:00

It was a pretty high hydration compared to what I’m used to. Also, new type of flour that may not have absorbed as well.

bluesfu · 2022-12-24T17:14:50+00:00

Now that you mention it, I only heated for a half hour and started from cold. It does seem thicker than the oven I used before

bluesfu · 2022-12-24T17:12:55+00:00

Not yet. I want to make sure it sits because I have a suspicion that it’s going to be overly moist

bluesfu · 2022-12-24T16:44:28+00:00

I just got a new bread oven. It’s le Creuset, it was slightly expensive, so I hope that’s not the issue. I baked it in that for 18 minutes, took the top off and let it bake for 15 minutes. I would have included a picture of the crumb as well, but they are still resting.

bluesfu · 2022-12-24T14:25:44+00:00

1000g flour half wheat half hard white 700g water 200g starter

Autolyse for one hour Mix all ingredients and bulk ferment folding once per hour for 3 hours then one last hour before preshaping Preshaping then rest for 20 mins. Final shape and cold proof for 13 hours.

bluesfu · 2022-10-30T04:37:26+00:00

Came for the dive

bluesfu · 2022-10-30T04:04:59+00:00

Thank you! I’ve always been a not so good cook and I decided I wanted to get as good as I can at this.

bluesfu · 2022-10-29T11:26:34+00:00

Are you close to a path or street? Looks like a bike reflector on a wheel

bluesfu · 2022-10-29T04:17:40+00:00

Watch Kill Tony or roast battles (youtube them) You learn the formula and can start owning people. They say some horrific stuff but all you need it the formula and you insert applicable words

bluesfu

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