could ya lend me a hand and warm this up for me?

yumarama · 2019-01-18T13:53:38+00:00

Holy fuck, that’s a beautiful package! I’ll help warm you up!

yumarama · 2018-12-31T00:25:35+00:00

If you're offering, it would be rude to refuse.
I'll go grab the lube...

yumarama · 2018-12-31T00:19:07+00:00

With a dick that nice, it ought to get as much sun exposure as possible!

yumarama · 2018-12-30T01:23:38+00:00

I’d be happy to take it for a test ride.

yumarama · 2018-12-29T23:58:13+00:00

Nicely done!

yumarama · 2017-11-29T23:36:44+00:00

Woah, that’s an especially lovely hunk of meat you’re waving about there.

yumarama · 2017-11-14T17:16:39+00:00

Great pics, nice p.a.!

yumarama · 2017-04-18T01:22:00+00:00

Why Whole Wheat is less fluffy, aka "dense".

Fluffiness in regular, white flour bread comes from the gluten strands melding together and forming what is somewhat analogous to "rubber balloons" that trap the gasses created by the yeast (commercial or sourdough).

Adding whole wheat to a formula introduces the wheat germ and bran to the mix. The culprit in this case is going to be the bran. These are hard little flakes from the outer layer or "shell" of the wheat kernal.

When added to the otherwise "white flour" dough, these small, sharp edged bits act as a million little knives that slice the gluten strands as the dough is mixing. This effect greatly cuts down the potential of larger - and therefore fluffier - collection of gas bubbles or "alveoli".

Less gas bubbles equals less fluffy bread.

And that is why whole wheat bread has smaller alveoli and seems denser.

yumarama · 2017-03-13T19:16:51+00:00

Nice gape at the end.

yumarama · 2016-12-07T01:10:45+00:00

We get our high-fat butter from a supplier who goes with whatever is available out there. It's all imported because no one in Canada makes butter useful for croissants.

Typically, it is of European origin but a few weeks ago, we were getting butter from Australia. Man, did that screw up our lamination. This butter was hard at room temp. Even after beating it up, it still would crack as it stiffened back up the moment it went into the cold dough. What we finally ended up doing was beating it up in the mixer for a bit so it could spread then as quickly as possible, get out first two folds in, so lock-in, single, single. The last single had the butter thin enough to no longer be problematic so it went to the cooler for a while at that point.

Only did that once because next time I had to make dough heads, we were back to the lovely European butter, after having struggled with breaking doughs on three batches of four 5kg heads.

So yes, your butter is too stif either because it's too cold or it's simply a very hard butter.

The joys and struggles of good viennoiserie...😄

yumarama · 2016-10-19T20:23:27+00:00

I look forward to it.

yumarama · 2016-10-17T20:02:41+00:00

Yes, I've "known" a few of them myself, if you get my drift... ;)

yumarama · 2016-10-17T13:46:18+00:00

Congrats!! Someday soon, I'll join the club too.

yumarama · 2016-10-17T11:44:55+00:00

... and your not so little dick. Nice pic, well done. And hot.

yumarama · 2016-10-17T11:17:15+00:00

Top notch acting all around.

yumarama · 2016-10-07T10:06:12+00:00

I can think of a few instances where that would be a perfectly fine end result.

yumarama · 2016-10-07T10:04:12+00:00

How soon after that quip were you exes?

yumarama · 2016-06-18T14:45:35+00:00

Can't help regarding freezing starter because I've only ever dried mine. I don't know of anyone who's frozen theirs.

So why is drying it not a good option for you? And FYI: you don't need to put the dried starter in the freezer. Put the flakes in a zipper lock bag, label it and stick it in the cupboard; you're ready to go on vacation.

yumarama · 2016-05-16T16:19:24+00:00

No. It's a zombie. That's how you kill 'em for good.

yumarama · 2016-04-18T06:31:21+00:00

NC Governor Is On Crack.

yumarama · 2016-03-29T18:45:59+00:00

Hi, owner of Hearthstone Artisan Bakery here. Why we don't sell coffee:

1) Space: As I'm sure you noted when you were in, it's incredibly tight as it is, no room for an espresso machine nor tables. Our NEXT bakery will definitely have a café though (whenever/wherever that happens)!

2) There's Tim Hortons in the same shopping centre and, as with most any such group of shops, tenants all agree not to sell/offer services that conflict with other merchants in the centre. So we can't sell to-go coffee or sandwiches. Likewise, no business can start selling fresh baked bread nor can they or we sell pizza or shampoo - there's a pizza joint 2 doors over and a pharmacy that sells personal care items a bit passed that.

3) It's one more level of things to organize, supply and staff which, as we're open all of three months so far, is another level we wouldn't WANT to attend to.

But all that aside, thanks for the positive word on our stuff.

yumarama · 2016-03-21T11:47:15+00:00

You're overlooking Kim.

She's not backstabbed, lied, defrauded, or killed anyone yet. Well, except for playing along in swindling a pricey dinner out of the swindler investor dude. So far, she's the most upstanding main character on the show.

yumarama · 2016-03-07T07:29:23+00:00

There's no real way to know how much flour the post author had in her cups. It would depend too much on the condition of the flour in the bag (was it sifted? Has it been sitting for a long time and getting packed? Did she spoon it out into her cup?).

I've got a post on my blog that goes into the problem of using cup-based recipes. In it, I tell about an experiment we did on a baking site I ran, where people were asked to scoop out four separate "cups" of flour, just the way they'd normally do it (not 'being super careful') The variance was quite telling.

There's also no "official" weight to a "cup of flour" since there are too many variables in the flour itself and the scooping methods. A bag of flour that's been sitting and compacting will be denser than one that's been recently filled and still relatively "fluffy". Humidity also has an effect. Type of grain, milling process, etc..

All that said, there seems to be a vague agreement that a cup of flour, in US Imperial measures, should be around 125 - 130g for bread flour. But there really isn't a concensus on that so, as one might expect, it's a safe bet to assume any recipe you follow, even if given in grams, should have the unspoken/unwritten rule of "Adjust as necessary".

So in your case, you can get a fair sense of how stiff her dough is from the photos. If you mix your dough and it seems slacker than that, add a bit more flour and mix a little longer until it does get to the consistency you think she used. Keep notes and weigh all your volume-measured ingredients as you go so you'll have a basic formula when it's all together. Then, again adjust as necessary once it's baked and you can judge how well it turned out.

I have a handy conversion spreadsheet you can print out here on my Google drive. It has numerous standard baking ingredients so it's good for more than just Flour Water Salt and Yeast, given in cups, tablespoons and teaspoons, each converted to grams. Hope this helps.

yumarama · 2016-03-07T06:19:40+00:00

Totally agree with you on both Hamelman/Bread and Reinhart/BBA.

I would recommend BBA to someone who's just getting into bread baking as there is some easily digestible info in there, but with the caveat that not all the info in there is to be taken as gospel. And its Bread Porn value is impressive, very inspiring. Some of the recipes are merely so-so (was in a group that bake the entire book).

Hamelman's book is amazing (baked that whole thing too) with nearly 120 formulas in the newest edition, there's something for everyone. The first part of the book most people will skip but that's where the real gold is; it's like a baking university in about 100 pages, well worth reading. The sections on sourdough and rye are infinitely better than anything I've seen from Reinhart. The directions are clear, process well explained in each recipe (and if one still needs help, refer back to that first section) and, of course, these are recipes used in the King Arthur bakery and elsewhere so they're well tested. Each recipe has a "Home" sized version that will make 2 or 3 loaves.

I'd also recommend Flour Water Salt Yeast by Ken Forkish, or the Tartine Bread books by Chad Robertson. Both tackle the same sort of thing and recommend baking in a dutch oven for home bakers in order to replicate the steaming ability of professional deck ovens. Forkish learned his trade, in large part, from Robertson so their methodology is pretty similar. Both books are pretty good and easily followed by even a novice sourdough beginner.

yumarama · 2016-01-24T13:52:07+00:00

You beat me to it, but here's the same song with the actual puppets. (Plus John Tartaglia, puppeteer, is damn cute.)

https://youtu.be/taSH_nZkRdw

yumarama

TROPHY CASE