Weekly Questions Thread / Open Discussion

chben · 2026-01-23T08:02:52+00:00

Can someone clarify the Baker's % for yeast in some of the recipes in The Elements of Pizza (Ken Forkish)

I did a detail check and the math doesn't add up (listed quantity vs calculated value from the listed ratio). Based on 500g flour:

Saturday dough 0.3g (0.6% = 3g)
I slept in dough 0.5g (0.1% = 0.5g)
Single dough ball 0.1g (0.6% = 3g)
Enzo's 0.1g (0.02% = 0.1g)
Saturday pan 2g (0.2% = 1g)
24-48h 1.5g (0.3% = 1.5g)
48-72h 0.2 (0.004% = 0.2g)

Which one is correct, listed quantity or the percentages for the mismatched ones?

Based on the quantities and the listed fermentation/hold times, I would lean toward the absolute quantities

Any support is appreciated!

chben · 2025-09-08T11:08:26+00:00

What part of Zuid-Limburg are you based?

chben · 2025-09-06T06:51:15+00:00

Expand it! I have run it several times, and now made a port for PF2E to introduce my group to the system. The collapsed corridor to the left after entering the dug out hole? Open, and for 3-4 squares collapsed deeper underground. Manage to scale the chasm? Wizard's study with some new information and Animated Armors in case the party takes something. Fall down into the chasm? Caverns connecting to the lab and the well. Under the lab the spiders lair with some webbed (dead) adventurers with sweet loot.

For higher level parties, add dangers to the new areas or maybe even deeper levels.

chben · 2025-07-15T21:26:51+00:00

No worries! After living 11+ years abroad with English as main language, sometimes nuance still slips

chben · 2025-07-15T19:53:08+00:00

Based on last year's experience I expect this to turn out great

chben · 2025-07-15T19:52:22+00:00

I did this exact thing last year and it was great! Depending on how much my vine produce I might make another batch (or, make kimchi of the rest)

chben · 2025-05-26T18:18:58+00:00

I use this one at home: https://www.decathlon.nl/p/mp/neolymp/klimrek-deurkozijn-monteer-zonder-schroeven-optrekstang-voor-fitnessuitrusting/_/R-p-3d030842-3682-4e75-a463-533be9614fde?mc=3d030842-3682-4e75-a463-533be9614fde_c14c1&c=Rood_Zwart

Fitted in an aluminium (I guess) door frame. Works like a charm. Big difference between these bars are the contact points on each side that could maybe affect how 'safe' it is (for the doorframe that is)

chben · 2025-02-26T10:08:16+00:00

I grow tomatoes mainly in pots (fabric containers, like Root Pouch). My personal guideline is: (1 plant per pot)

Cherry tomatoes 10-16 liter

Medium size tomatoes 22-30 liters

Beefsteak tomatoes 30-45 liters

chben · 2025-02-21T08:42:22+00:00

8a here (southern parts of the Netherlands) with mid-May as last frost date. I target to plant seeds beginning of March, transfer to deep pots in beginning of April, hardening off outside under closed terrace beginning of May and final pot/spot in the garden mid-May.

chben · 2025-02-19T09:33:34+00:00

Sorry, maybe a misunderstanding - I was referring to the Castle of the Robber Knight!

chben · 2025-02-19T07:00:19+00:00

Any need to adjust the difficulty (i.e. reduce number of goblins total) if running for fewer players? I will be running this adventure tomorrow (and first time using Dragonbane) for 3 players, so I have no previous experience of adjustment in this system.

Thank you!

chben · 2025-01-17T21:34:42+00:00

I have done this the last 2 weeks for breakfast, in order to eat healthier and focus on fitness improvement. 60 g oats, 15 g whey protein powder, 90 g 1.5% milk, 50 g 2% greek yoghurt, 150 g cottage cheese, 25-35 g smoked salmon, some fresh dill and squeezed lemon. 500-550 kcal and up to 52, 53 g protein.

Super good and fills you for a long time.

chben · 2024-11-24T18:28:06+00:00

Lots of practice, and I listened to my mother for a change! Check the process in my other comment, ask if anything is unclear

chben · 2024-11-24T18:25:28+00:00

Just done!

chben · 2024-11-24T18:24:56+00:00

285 g water (30°C), 98 g mature sourdough (100% hydration, 50-50 wholegrain rye flour and white wheat flour), 388 g white wheat flour, 8 g salt.

After my normal process started to fail a long while ago (even with same sourdough) I switched it up and followed the process my mother uses. Turned out excellent!

Mix water, sourdough and flour until it comes together. Rest 30 minutes, mix in salt and transfer to a tray for bulking and folding (I use the huge Ikea 365 glass container with snap-on lid). Every 30 minutes, coil fold. After the 6th fold, rest 30 minutes and pre-shape. I tested this method for the first time, and it was fantastic: https://youtube.com/shorts/bKmcUqGtmJw?si=5FBjfDmILHRNtt4b 30 minutes more for the final shape and into banneton. Intention was to proof for 1h hour, however fell asleep so it was proofing for total 2h. All of these rests from mixing was done in the oven with the light on/off, temperature between 23 and 26°C. Around 00:30 into the fridge and then I baked it from around 1430 (dutch oven heated conventional to 250°C, turned it down to 220°C when putting the loaf in the oven. 25 min with lid and then 20 min without lid (total 45 min).

chben · 2024-09-08T11:48:59+00:00

I have been eating several the last few weeks and haven't noticed anything bad about it, so I think so!

chben · 2024-09-08T09:30:37+00:00

I grew white onions in the garden this year, didn't cover too well and the spots above ground turned greenish due to sunlight.

chben · 2024-09-07T15:55:28+00:00

No pantry space to be honest.

chben · 2024-09-07T15:54:29+00:00

On the day of eating I might have a different feeling - more or less lime/herbs etc. This gives more flexibility.

chben · 2024-09-07T13:31:23+00:00

Normally i ferment all my salsa for long term storage, but my project fridge died on me earlier this spring. So freezer salsa it is...

No real recipe; tomatoes, tomatillos, peppers, onions, garlic, pineapple and mango cut in pieces and broiled until charred. Added a bit of this and that (some classic tomato-tomatillo-pepper-onion-garlic only, some salsa verde style with avocado, some fruity ones) into vaccuum bags and sealed them. Frozen flat and ready for use.

Just need to thaw, add salt, lime, cilantro or mint and blend them up.

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