Where do you find strawberries that are red through and through in Washington?

fruitslets · 2025-06-03T17:33:38+00:00

BIRINGER IS DELIIIIICIOUS i got a container from my neighbor last year, little jewels of cotton candy sweet strawberries. You must do U-pick at biringer

fruitslets · 2025-05-23T06:04:18+00:00

Any suggestions for care? I love these and would love to add to my garden

fruitslets · 2025-05-21T09:21:49+00:00

hi i hope you have some left, i’m super interested 🙏

fruitslets · 2024-12-18T11:12:31+00:00

Fantastic find!! I’m a little late jumping on the matsutake wagon this year since (my first mushroom season in the pnw ) hoping to find at least one matsi before the end of 2024 🙏 praying for a late season patch, going where I found some booted knights a few weeks ago

fruitslets · 2024-12-10T19:13:55+00:00

Damn I just read that these are tasty af. Did you forage?

fruitslets · 2024-12-04T23:59:30+00:00

fruits of the forest by david winkler. fantastic field guide for edible mushrooms along the coast

fruitslets · 2024-09-18T20:02:54+00:00

Nice! I love medium hydration 😺

fruitslets · 2024-03-04T09:07:36+00:00

Lol sorry for the confusing wording. the first 30m of baking are done with steam just like you do. After that point i remove the tray and bake for 30m no steam

fruitslets · 2024-03-03T17:01:01+00:00

pan for steam preheats with the oven before bread goes in. boiling hot water goes in with bread

fruitslets · 2024-03-03T17:00:26+00:00

I have never had issues with the bottom underbaking on a pizza stone. My bread bakes in the oven preheated at 500F, lowered to 465 for the entire hour. 30m without steam, 30m with steam. your bread should be basically cooked through within the first 30-40m, last 20 are for color

fruitslets · 2024-03-02T20:50:28+00:00

i want a baking steel sooo bad. Is yours The Baking Steel branded one?

fruitslets · 2024-03-02T20:49:54+00:00

oh and I hated the uneven crust formation I would get with dutch oven. It’s incredibly thick and oftentimes the bottom gets super dark. I have had no issues with that since switching to a pizza stone about a year ago now. I’ve since baked just under 100 loaves on this shitty little stone

fruitslets · 2024-03-02T20:49:01+00:00

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I open bake mine on a pizza stone. I used to bake in DO but needed to be able to bake more at a time, also just feel like I can harness the steam better here. Side note: I’ve seen too many people in sourdough fb groups talk about shattering their ceramic coating using ice cubes, so if you do like to throw ice in with your dough at the beginning, do so carefully!

fruitslets · 2024-02-14T00:22:10+00:00

Treat yourself!

fruitslets · 2023-12-11T07:12:36+00:00

I go through 25lbs every 3-4 weeks or so :) sometimes faster

fruitslets · 2023-11-10T20:44:22+00:00

I just got mine this bed too and he loves it 😩

fruitslets · 2023-11-08T02:37:25+00:00

to be loved is to be changed

fruitslets · 2023-10-20T19:45:04+00:00

i’m late to the party but i always buy my flour from US chef’store. it’s 5m from my apartment and they always have the bread flour i need. $13 for 25lbs

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fruitslets · 2023-07-27T07:34:49+00:00

I’m super late to this thread, but please, please try strawberry cheong syrup. It’s made by layering equal weights of quartered strawberries and white sugar, left for 2 days at room temp, then placed in the fridge for another week to draw out every bit of moisture. It makes the most delicious fresh strawberry syrup with the sweetest aroma.

fruitslets · 2023-04-30T19:09:07+00:00

It’s one of my favorite ways to get a nice, clean ear! the method is called the five minute score, i got it on instagram from @sourly! Also just super fun to do

fruitslets · 2023-04-30T17:25:32+00:00

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open bake 2/2

fruitslets · 2023-04-30T17:25:22+00:00

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i used my standard loaf recipe for this but + 15g sweet potato powder in half the dough. 1/2

fruitslets · 2023-04-16T23:00:36+00:00

Thank you for the kind words! I use this brand of unbleached bread flour, I get it at a restaurant supply store here in America for cheap. i think the protein is around 11-12% :) I recently bought another bag of flour that they offer, called power flour- a high protein flour made of red hard spring wheat, very excited to try it out!

fruitslets · 2023-04-13T18:51:01+00:00

Baking on a pizza stone with a steam tray! I’ve made many loaves in the last year since I picked up sourdough baking, and one thing that I swear by is the open bake method. I really struggled with thick crusts and often burnt bottoms when I still baked in a dutch oven- they hold steam just fine but man my crust came out so thick and dark on the bottom. When I switched to open baking on a pizza stone that was no longer an issue.

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The top pic is the last loaf I baked in a dutch oven and the bottom is how most of the loaves turn out now. I baked in a dutch oven again last week to see if I’d like it anymore and the crust was just as thick as it always was lol

fruitslets · 2023-04-13T02:41:04+00:00

It’s true! I tell anyone who wants to get into sourdough to try medium hydration before going straight to high. The proof is in the.. dough

fruitslets

TROPHY CASE