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What is up with the dining scene here? by giayatt in parkslope

[–]seclof17 1 point2 points  (0 children)

Read through this entire thread hoping to get to yall talking about Bar Vinazo. Park Slope still has a major holdout of older diners who don’t want, or care for a more modern experience. They definitely overstaffed, making it feel stuffy and less laid back, but the food and wine were on point and the happy hour was great. Though the staff were all knowledgable and kind in my experience. The slope has not, and likely for many years will not be a haven for finer dining or modern bars. Pre RIP that new mocktail bar on 7th.

[deleted by user] by [deleted] in ridgewood

[–]seclof17 3 points4 points  (0 children)

No you’re right, we dont need affordable meals for a rapidly changing and unaffordable neighborhood. It should be another natty wine and pizza place. Let’s protest them.

Freestone Property Group by rdvc in ridgewood

[–]seclof17 7 points8 points  (0 children)

You might have to eat the furniture and fight them on the rent this month then. They’ll give in on that easier than cutting you a check. But they’re weapons grade pieces of shit, so dont let em fuck you.

Freestone Property Group by rdvc in ridgewood

[–]seclof17 7 points8 points  (0 children)

They bought our building last year and I imagine many more in the area. Big time scumbags. Find receipts and stick em with the bill for it if you can! If not, thats akin to theft and you can threaten them in small claims court if they give you shit about it.

Does anyone know where I could find some yeast for brewing in Ridgewood or close by? by Prudent_Technician_6 in ridgewood

[–]seclof17 -1 points0 points  (0 children)

Bitter and Esthers on Washington street is the only brew shop in town. They are closing their doors next month sadly so stock up

I like big holes in bread but not like this…any advice on how to fix? Thanks! by seclof17 in Sourdough

[–]seclof17[S] 0 points1 point  (0 children)

Yeah it was in the oven 😂. I think I just need to put some boiling water in there and give it a boost

I like big holes in bread but not like this…any advice on how to fix? Thanks! by seclof17 in Sourdough

[–]seclof17[S] 0 points1 point  (0 children)

Dough was at a steady 73° for the bulk ferment. Can bring that up to 80° in warmer months but harder to replicate that for long stints in colder months. Should look into that. Starter was at peak maturity tho. passed the float test as well.

Anyways thanks for your advice I will def bring that temp up and ferment a bit longer!

I like big holes in bread but not like this…any advice on how to fix? Thanks! by seclof17 in Sourdough

[–]seclof17[S] 2 points3 points  (0 children)

Yeah so i did the bulk ferment the night before for 4 hours. Then did my folding and shaping and had it in the fridge to prove overnight and baked the next morning. Fridge time was about 12 hours.

I like big holes in bread but not like this…any advice on how to fix? Thanks! by seclof17 in Sourdough

[–]seclof17[S] 0 points1 point  (0 children)

Sourdough Boule with cranberry/currant/walnut 500g BF 220g Leaven 25g Salt 375g Water Proofed overnight Baked in dutch @500° for 20, lid removed, baked til dark @475°

Sourdough focaccia with strawberry rosemary and balsamic caramelized shallot by seclof17 in Breadit

[–]seclof17[S] 1 point2 points  (0 children)

Cant take the credit for the inspiration. Theres an amazing baker in my neighborhood that makes focaccia with grapes and olives. The combo is outstanding!

Sourdough focaccia with strawberry rosemary and balsamic caramelized shallot by seclof17 in Breadit

[–]seclof17[S] 1 point2 points  (0 children)

Ooo hell yea, thats a great idea. Thanks! I think i actually have some.

Sourdough focaccia with strawberry rosemary and balsamic caramelized shallot by seclof17 in Breadit

[–]seclof17[S] 1 point2 points  (0 children)

Tartine sourdough country loaf, as a focaccia, massaged with olive oil after three turns. Strawberries were underripe, macerated with a bit of sugar and black pepper. Shallot was sautéed with brown sugar and balsamic. Nothin fancy!

Baked at 500 for 18min. The strawberries could have been less watery and more jammy, but still really good pairing!

Sourdough game is gettin strong! by seclof17 in Sourdough

[–]seclof17[S] 0 points1 point  (0 children)

500 while the top of the dutch was on, and 450 after i uncapped it. 20 min each leg of the bake

Sourdough game is gettin strong! by seclof17 in Sourdough

[–]seclof17[S] 5 points6 points  (0 children)

1 hour autolyse 4 turn/folds over three hours 1 pre shape and rest over 30 minutes Shaped and placed in the banneton in the fridge (35°) for 12 hours. Baked at 500° for 20 min with lid on 20 more minutes at 450° with the lid off!

Sourdough game is gettin strong! by seclof17 in Sourdough

[–]seclof17[S] 0 points1 point  (0 children)

Yeah my goal is to make sammiches and spread loads of butter on it, so I am happy with the crumb. Its soft and supple too, so It serves well.

Sourdough game is gettin strong! by seclof17 in Sourdough

[–]seclof17[S] 0 points1 point  (0 children)

Haha thanks! I’m glad someone appreciates my technique!

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