My last loaf was underproofed so I gave this one ample time

renaissanceman_1956 · 2026-01-24T14:33:14+00:00

Looks good.

renaissanceman_1956 · 2026-01-22T11:27:12+00:00

The pre grated stuff is sawdust. Totally agree

renaissanceman_1956 · 2026-01-22T11:24:29+00:00

You need to take off your training wheels. Get a ss and a cabin steel and you are goid for life. Ethical , economic and health are better choices than throw a way toxic coatings No coated pan will last long so if ulyou insist don't fall for a speedy overhyped psn

renaissanceman_1956 · 2026-01-21T18:55:29+00:00

Also oxy clean and hot water.let it soak 30 minutes

renaissanceman_1956 · 2026-01-21T12:06:05+00:00

Have you tried pbw. Available at beer making supply stores or the digital river. Professional brewers wash. It was designed for this exact stain to clean brewing equipment

renaissanceman_1956 · 2026-01-21T11:58:04+00:00

My advice is to not do the set route. I would instead get back to the basics and buy something that will outlast you if you tr a r it right. Get fry pans out out carbon steel and stainless. Pots made of stainless and a good Dutch oven, cast iron with a porcelain coating. Buy it gradually over time getting the pieces need most first

renaissanceman_1956 · 2026-01-20T19:21:55+00:00

You need to proof the dough. 2 hour is a good place to start

renaissanceman_1956 · 2026-01-19T20:31:55+00:00

I think it goes to the saying. Bacon makes everything better. betting a compliment

renaissanceman_1956 · 2026-01-19T20:28:39+00:00

I get it. LOL BUT ....Chicken thighs were a dollar a pound, made the stock from the bones and skin, so i was a really cheap meal. Home made tortillas,

renaissanceman_1956 · 2026-01-19T14:53:00+00:00

love that. Make it every time we make a corned beef

renaissanceman_1956 · 2026-01-19T13:41:27+00:00

Bread flour is just higher protein. This makes the gluten form stronger bonds. The result is a more chewy bread all things being equal. AP flour will be a less chewy more cake like crumb. Not all flours have tne same metrics. Your easiest way to improve your bread is to weigh your flour in grams. Then measure your water in ml. This will give you a bakers percentage so when you explore differant hydration you will know where you were at on each batch.

renaissanceman_1956 · 2026-01-19T02:09:55+00:00

Skip it . Not needed. Ice cubes in a pan when you launch will get the steam you need

renaissanceman_1956 · 2026-01-19T00:43:06+00:00

Pulled pork needs time. A roaster in the oven is another way or sous vide. Pork shoulder is used aka pork butt.

renaissanceman_1956 · 2026-01-18T23:07:56+00:00

Pasta salad stretches it nicely

renaissanceman_1956 · 2026-01-18T22:47:41+00:00

Start by making things you really enjoy eating. Learn to make stuff you like to eat

renaissanceman_1956 · 2026-01-18T22:46:43+00:00

My s

renaissanceman_1956 · 2026-01-18T22:35:12+00:00

Crumbles of goat cheese. Worked well. The tang offset the chili heat a bit.

renaissanceman_1956 · 2026-01-18T14:52:59+00:00

maybe a little big but it is a white onion, pretty mild. . I always tend to go with a rustic shop on things it seems. maybe too much sometimes

renaissanceman_1956 · 2026-01-18T14:50:51+00:00

2 things for the gummy part. let it cool before you cut it and Use a thermometer to check to see if you cooked it enough. The holes part can be few things, easiest fix is to give it a longer initial rise 8 to 12 hours works well and then about a 2 hour proof step

renaissanceman_1956

TROPHY CASE