Bonus reply from a different SovCit
I assumed it was referring to the customers, who provided their own transportation.
So they want to ask to see the “real invoice” and then try to pay with a make believe check made out to cash.
Dare I ask what is a ‘Walnut Ordeal’?
It’s still too early for edibles.
None of those pictures are of Tiya, which was built about the year 1200 CE and has nothing that looks like a space shuttle.
Sir, this is a Wendy’s.
LOL are you for real?
The dude’s no Epstein, I doubt he holds secrets on anyone besides his victims.
What a shit take. Read your own article buddy.
Oh no, guy from farm state is friendly with livestock farmers! /s
Lots of sharks, lots of sea otters, lots of surfers who look like sea otters.
- 75% bread flour
- 25% khorasan flour
- 80% hydration
Recently switched to using the “Caddy Clasp” shaping technique. Khorasan flour has weaker gluten and my theory is I’ll get more oven spring with gentler shaping.
Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.
edit: To those asking, tastes good, but slightly underproofed.
I forgot we have a Matrix chat server until after Sopuli came back. Thanks to Rynach for rebooting I'll keep my fingers crossed.
Sourdough bâtard popped a lovely ear
75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.
- 100g whole khorasan flour
- 200g boiling water
- 100g whole khorasan flour
- 500g bread flour
- 340g warm water
- 200g starter
- 16g salt
Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m
Add another 100g khorasan, 500g bread flour, 340g warm water
Mix with dough hook 3 minutes @ speed 2
Cover and rest for 1/2 to 3 hours to autolyse
Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane
Add 200g starter and 16g salt
Mix with dough hook for 8 minutes @ speed 3
Final dough temperature should be 74F
Cover and bulk ferment at room temp for 12 hours
Divide and preshape dough, rest 15-30 minutes
Shape dough, proof on counter 1-2 hours
(Optional) Retard dough in fridge 6-48 hours
Bake with steam @ 450F 38-50 minutes depending on loaf size
- 100g whole khorasan flour
- 200g boiling water
- 100g whole khorasan flour
- 500g bread flour
- 340g warm water
- 200g starter
- 16g salt
Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m
Add another 100g khorasan, 500g bread flour, 340g warm water
Mix with dough hook 3 minutes @ speed 2
Cover and rest for 1/2 to 3 hours to autolyse
Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane
Add 200g starter and 16g salt
Mix with dough hook for 8 minutes @ speed 3
Final dough temperature should be 74F
Cover and bulk ferment at room temp for 12 hours
Divide and preshape dough, rest 15-30 minutes
Shape dough, proof on counter 1-2 hours
(Optional) Retard dough in fridge 6-48 hours
Bake with steam @ 450F 38-50 minutes depending on loaf size
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I think ‘entice’ is doing most of the work in that charge.