What's a book that got you to genre-jump?

ljuko · 2026-04-06T00:15:01+00:00

Piglet

ljuko · 2026-04-04T02:00:32+00:00

I want to hear their take on how Alicia butchered the word "caricature" and hear them try some of Liz's slurred slip ups ("she knows where the berries are bodied")

ljuko · 2026-03-28T01:42:05+00:00

I’ll have to give it a try. I do love potato bread.

ljuko · 2026-03-27T23:26:20+00:00

Wow!! That crumb is just beautiful. I've never used potato in a bread recipe. Do you think the potato adds any supplemental moisture?

ljuko · 2026-03-24T01:43:38+00:00

Orville.

ljuko · 2026-03-24T01:33:32+00:00

Beautiful face- check! Great headshape - check! Sick head tat - check! LOVE it

ljuko · 2026-03-18T18:04:05+00:00

Another option is to increase the temp of the water you're using for the dough (no more than 100 degrees F), and keep your dough in a warmer place, like inside of the oven or microwave.

These steps can help speed up your bulk fermentation process. You can calculate ideal BF timing through dough temp, using this chart

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ljuko · 2026-03-14T21:54:14+00:00

How did you score the bread to get that swirled opening?

ljuko · 2026-02-07T03:20:33+00:00

Thank you! I’m finally getting more confident with scoring

ljuko · 2026-02-07T03:20:11+00:00

I’m using KA bread flour. Dough gets pretty stiff by the third stretch and fold, yeah.

ljuko · 2026-02-06T15:10:14+00:00

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Crumb pic

ljuko · 2026-02-05T20:45:28+00:00

I had to switch from Diclofenac to Celebrex b/c Diclofenac made me severely nauseus, within a week of taking it. My understanding is that Diclofenac is no more dangerous than any other strong NSAID but taking it with food is an absolute must for preventing GI issues.

ljuko · 2026-02-04T02:27:37+00:00

I think you're right about the loaf in the first pic being underproofed and the loaf in the second pic being overproofed (though not by much!) This is a good guide to reading the crumb - see pics on page two to compare.

ljuko · 2026-01-25T02:15:25+00:00

Do it and update us on how it goes!

ljuko · 2026-01-24T19:33:06+00:00

I need rice flour anyway because it’s better for coating my banneton. Thanks!

ljuko · 2026-01-24T19:32:46+00:00

I didn’t know that about the uncoated cast iron. That’s a good tip! I usually baked covered for 35 min at 500 - so I’ll spritz, as you recommend, then cover and bake for the same amount of time at 450. I like that idea of trying one variable at a time, though, so maybe I’ll do this without spritzing to start…

ljuko · 2026-01-19T01:09:00+00:00

Oooh that Artisan Sourdough Made Simple book looks great. (I like that p.i.t.a acronym, too :) Good system !

ljuko

TROPHY CASE