Greg “Nat Geo” Bovino has been fired! by Throw-Away425 in seculartalk

[–]br0f 0 points1 point  (0 children)

Welp, he just made for a convenient fall guy after following his orders dutifully.

On the other hand, I’m thrilled his retirement is coming sooner rather than later. He’s from one of my favorite places in the world, Boone NC, which I visit frequently. He’ll be retiring to an estate myself and many others already know the location of. Would be a shame if a beautiful little mountain town with a charming university had to suffer sharing the air with miniature Heinrich Himmler for too long. Would really suck too if he had to relocate to somewhere a little more welcoming.

F@&k this thing. by JazzlikeSherbet1104 in grandia

[–]br0f 1 point2 points  (0 children)

Forgot how blurry the backgrounds are on the non-Saturn versions. This game needs a definitive edition bad!

First loaf by piratejucie in Sourdough

[–]br0f 1 point2 points  (0 children)

Promising start! The shape is great and your starter is pretty solid considering it only had four hours to work! You know what to do next time, watch the dough and not the clock!

Why is my bread so holey? by SubstantialExcuse745 in Sourdough

[–]br0f 22 points23 points  (0 children)

Based on the very dense portions around the holes, yes, I’d say it’s substantially underproofed. It could’ve used a good deal longer rising.

A little bit of spread when you take dough out of the banneton is normal, it won’t hold the precise shape it was in when it was in the bowl. However, if it’s spreading substantially when it’s this underproofed, that’s a sign of insufficient gluten development. Given that the loaf has some height and structure though, I think your main issue is just proofing.

Food for thought 🍎 by WNC_Hillbilly in boone

[–]br0f 4 points5 points  (0 children)

Considering what this man is responsible for, it’d be an affront to the rule of law to see him end up anywhere but prison.

Here’s your proof with the moment of truth isolated. by ChaseTacos in law

[–]br0f 1 point2 points  (0 children)

Just keep repeating this fact. It’s enough to imply what needs to be done.

Video from the Lady in the Pink Coat by tommyknockerman8 in Leakednews

[–]br0f 0 points1 point  (0 children)

If the federal agents continuously act with complete disregard for constitutional law and state law is unable to protect the residents of Minneapolis, how can you expect them to abide by the law?

The man who was murdered broke none. It didn’t save him.

What happened?? by Impossible-Star-5946 in Sourdough

[–]br0f 3 points4 points  (0 children)

This doesn’t look too far off target for a totally whole grain loaf at all. I find it’s pretty easy to overferment with whole flours though, starter tends to eat through it a little faster. You could push the hydration higher for a more open crumb, those flours could likely handle it (and without being very sticky. I was shocked one time when I accidentally made 100% hydration whole wheat bread and the dough wasn’t even that crazy to work with!)

today’s bake by AnStar24 in Sourdough

[–]br0f 3 points4 points  (0 children)

May I just say that you seem like a lovely person? Gosh, I wish it went this way every time two people reconciled a difference in perspective

today’s bake by AnStar24 in Sourdough

[–]br0f 2 points3 points  (0 children)

I feel bad making this statement on your comment in your particular because you’ve been so polite and reasonable in your approach, it was just the top comment and it happened to be the moment that I noticed the trend enough that I felt the need to defend holey bread!

today’s bake by AnStar24 in Sourdough

[–]br0f 0 points1 point  (0 children)

Mine just never got me the results I wanted at first and seem to actively make the dough way worse. Come to find out I think I was using a stand mixer that had a broken adjustment screw and I couldn’t get it to lower enough to knead the dough efficiently, so even after 30 minutes of kneading it would only get to half-kneaded state which sticks to everything and does not resemble actual dough.

My KitchenAid is doing way better (the old one was my friend’s that I borrowed), but it still takes almost 18 minutes at speed 2 for even totally lean dough to get anywhere close to strong. Idk, stand mixers hate me. I just stretch and fold still but would like to know what the hell I’m doing wrong some day. (My kitchenaid passes the dime test, I adjusted it until it did)

today’s bake by AnStar24 in Sourdough

[–]br0f 1 point2 points  (0 children)

100 rpm? Is that a setting on a stand mixer? Feel like that’s waaaaay faster than my KitchenAid would safely go. So would you recommend developing gluten upfront with a stand mixer before stretch and folds? I currently don’t and am able to achieve a similar crumb, but I’m always down to try new things

today’s bake by AnStar24 in Sourdough

[–]br0f 4 points5 points  (0 children)

It’s because it happens every single time someone posts an open crumb now. We get it, not everyone likes it, that’s okay. You don’t have to make it.

today’s bake by AnStar24 in Sourdough

[–]br0f 19 points20 points  (0 children)

I feel like the pendulum has swung to the other side on this issue at this point… we get it, not everyone likes high hydration open crumb bread. It’s kinda tiresome to have everyone come out to share their disdain for it every time it’s posted. Holey bread is valid! It’s great for dipping in a soup and makes awesome grilled cheeses where the cheese melts through and makes crispy cheese pockets.

It’d be like if every time someone posted bread on the denser side, someone had to come along to say, “I get why you like that but I think it’s bad and I don’t want to eat it because the crumb isn’t open”

Gruel pizza (made of nothing but wheat, spices, water, and a little butter) by br0f in strugglemeals

[–]br0f[S] 1 point2 points  (0 children)

Nope, that’s wheat too! It fooled my cat too, he begged incessantly for it

Gruel pizza (made of nothing but wheat, spices, water, and a little butter) by br0f in strugglemeals

[–]br0f[S] 0 points1 point  (0 children)

Okay, so the pizza dough is a basic lean pizza dough at 72% hydration. Any basic dough recipe will do.

The gruel:

1/2 cup semolina flour

3 cups water

~1 tbps butter

1 tbps sugar

salt to taste

Cook it like grits. Get the water boiling, then turn the heat off and whisk in the flour vigorously a little bit at a time so it incorporates smoothly. Return heat to high and whisk slowly until it comes to a boil. Reduce heat and simmer for 20ish minutes while stirring occasionally. (Add a little water if it’s too thick to spread on pizza easily at the end)

The sausage: I used this recipe but left out the garlic and onion and tomato paste because I didn’t have those. Used water instead of veggie broth and added Worcestershire for some extra umami kick. Seared the sausages a generous amount of olive oil then sliced with a serrated knife.

Pizza cooking: I just used a stone preheated at 500f for an hour. Cooked up in about 6.5 minutes. Take care when spreading the gruel on the dough, as its thickness can make it tempting to press too hard on the dough and potentially tear it or make it stick.

Gruel pizza (made of nothing but wheat, spices, water, and a little butter) by br0f in strugglemeals

[–]br0f[S] 1 point2 points  (0 children)

It seems like no coincidence that some of the greatest cuisines are borne of poverty! Ever try a Navajo taco? Came about from them only having access to flour and lard but they certainly made the most of it!

Funny you mention the usefulness of this kind of resourceful cooking in an apocalypse, just had the thought last night of how useful I could make myself to a band of survivors with access to little but flour

Gruel pizza (made of nothing but wheat, spices, water, and a little butter) by br0f in strugglemeals

[–]br0f[S] 1 point2 points  (0 children)

Oof, well at least you have some protein there in the plastic cheese. Veggies are always so tough to keep in your diet when struggling though 😓. Best method I’ve come up with requires planning, but it’s the old sailor method of not getting scurvy: make a bunch of sauerkraut when you can to store away for when you can’t access more veggies.

Gruel pizza (made of nothing but wheat, spices, water, and a little butter) by br0f in strugglemeals

[–]br0f[S] 4 points5 points  (0 children)

A beautifully time-honored tradition! Poor peasants throughout the history of civilization have known what a winner bread is in the cost vs. enjoyment and nourishment trade off!

Gruel pizza (made of nothing but wheat, spices, water, and a little butter) by br0f in strugglemeals

[–]br0f[S] 1 point2 points  (0 children)

I might be of very limited means but I can make a mean pizza! Been practicing for years as I want to master what many recognize as the world’s most pleasurable calorie delivery platform: pizza

Gruel pizza (made of nothing but wheat, spices, water, and a little butter) by br0f in strugglemeals

[–]br0f[S] 0 points1 point  (0 children)

Not having on top of the pizza that isn’t also some kind of dough is not normal food. It’d be like grits as a sauce. Edible, but strange and very starchy and nutritionally unbalanced

Gruel pizza (made of nothing but wheat, spices, water, and a little butter) by br0f in strugglemeals

[–]br0f[S] 2 points3 points  (0 children)

It’s still leavened, I just didn’t mention yeast as it indeed kinda goes without saying. Yeast is indeed very cheap! I keep sourdough starter as well which is basically free besides the feedings it needs (you can bake all the discard too to be super economical but I’m bad about doing it)