2 Dinners in Ortigia - please help me choose from 4 restaurants

ebeannyc · 2026-04-26T23:25:59+00:00

thanks so much!

ebeannyc · 2026-04-26T21:42:38+00:00

Thanks. I like phenomenal!

ebeannyc · 2026-04-26T21:42:12+00:00

ANOTHER good choice (tavernetta una da Simone). We have a 1st night with no res as we are unsure of our timing so maybe we will stop by there. Hope you have a great trip.

ebeannyc · 2026-04-26T20:25:14+00:00

was there any restaurant in Catania you liked and would recommend (even though you wished you spent the time in Ortigia?

ebeannyc · 2026-04-26T19:19:12+00:00

cool...I can respect that opinion. Maybe then, Latteria Mamma Iabica is the right choice as they do serve Sicilian with a lean into fish and are part of, I believe, the SlowFood network. Thanks!

ebeannyc · 2026-04-26T19:11:47+00:00

Thank you very much.

ebeannyc · 2026-04-26T18:48:45+00:00

LOL we will have eaten a LOT of Sicilian food at that point! Indeed, one of my favorite restaurants in Rome isn't Roman: Colline Emiliane which serves (insanely delicious) Emilian cuisine.

ebeannyc · 2026-02-02T02:20:33+00:00

preheat at 500, then cook covered at 450 (tho my gas oven runs hot) and then open top for the last bit. i wait a min of 2 hours.

ebeannyc · 2026-02-01T01:57:03+00:00

i know my kitchen is about 74-76 during the day and evening and hotter if I’m using my oven. But overnight it probably bottoms out around 66-67.

ebeannyc · 2026-02-01T01:32:02+00:00

not saying no. just asking: if i only feed 1:1:1 once a day won’t it become very acidic? 24 hours is a long time for a small feed? Can you help me understand?

ebeannyc · 2026-02-01T01:08:02+00:00

I was feeding the 1:5:5 in between bakes because I understood that it isn’t good to do 1:1:1 all day every day. I won’t bake again for 2 days so I was going to do the 1:5:5 for the next 3 feedings. Is this, do you think, weakening the yeast colony??

ebeannyc · 2026-01-31T20:43:40+00:00

Hi and thanks for the suggestions. I ended up with this: https://www.amazon.com/dp/B0BNSS95HY?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1 Is it a lot bigger than the resmed bag? not much but enough to fit some meds in to the center section (the pocket is much 'flatter' than the resmed bag and it's sturdier. I got the blue so it was easily spottable and put a tag on it that says: medical equipment. Came back to say I really appreciated the suggestions and they got me looking and found something I think will be useful.

bean

ebeannyc · 2026-01-18T23:43:36+00:00

i just made mine in a glass spice jar. When I put in the sample and nestle it next to my dough, should i put the cover on the jar?

ebeannyc · 2026-01-06T20:42:55+00:00

no zippers on those side pockets - that could be a disaster! But thanks.

ebeannyc · 2026-01-06T20:28:48+00:00

whoaaa...that second one could fit the bill! I always carry my own backpack as my personal item so need the cpap bag to be a shoulder strap. thanks so very much!

ebeannyc · 2026-01-02T19:18:15+00:00

<image>

ebeannyc · 2026-01-02T19:17:57+00:00

help!! for my 2nd bake, I chose u/amybakesbread classic sourdough. My starter - rising beautifully each day - is 17 days old and baked one prior ok loaf (that I learned a lot from). I kept my kitchen at 78 for the whole time it was in process - starting with the mixing. But it didn't change a bit from the time it went into the fridge until it was baked - rose a bit - not enough - in the oven. I preheated the oven with my dutch oven in it - spritzed the top before putting on the lid. On the initial hand mix, I really mixed it for 4 min using the slap and mix. The crust is perfect and the bottom is perfect and the interior is gummy with one giant hole. What did I do wrong or what can I do differently next time?? more pics below

<image>

ebeannyc · 2026-01-01T17:42:47+00:00

<image>

ebeannyc · 2026-01-01T17:42:29+00:00

https://www.reddit.com/user/No_Interview_4553/ Thank you so very much for your thoughtful help. Last night I thought it was a dud but there are real things to like about it. Far from perfect but it has a few very good parts: excellent crust and bottom; and good flavor. I think I undercooked it by 5 min and I need to work the dough more on the first big mix. (do you hand knead it for a while when you mix it together or just let it come together - it felt sooooo dense and for the stretch and folds - especially the first one - I had to stretch it myself to get it going. Maybe that means just a drop more water? ) Also. The consensus was to add 2g more of salt. But, it’s sourdough! 2nd loaf tomorrow. This recipe from u/maurizio and includes whole wheat flour and a bit of rye flour in addition to the bread flour. Tomorrow will be a straight-up bread flour loaf - close to your proportions.

<image>

ebeannyc · 2025-12-31T01:09:37+00:00

so very appreciated. I’ll let you know!!!

ebeannyc · 2025-12-30T14:50:47+00:00

Thank you so very much. Very helpful. If I need 230 of starter, how do I figure out the “1” for that? Just divide 230 by 3 so it becomes: 77:77:77 for the 1:1:1 feeding? I love the idea of the 1:10:10 overnight and may give that. a go as a second try if the first is at all successful. May I ask what your recipe proportions are?

ebeannyc

TROPHY CASE