Most recent activity
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Cheers @bluehuw & @cornelius_blackfoot - I'll play with the amount of steam next time.
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I think I've cracked low maintenance starter maintenance, after watching a pizza making person (for one of the pizza oven manufactor youtube channels, iirc) - I keep about 100 starter back, and mix in about 100g flour, no water, then keep it in the fridge (always putting it into clean jars helps too, I think).
The combination of cold & dry mix stops it being to active, and it only needs feeding every couple of weeks.
When I want to use it, I take 100g & mix in 100g water, and it bounces back within a day, often a lot faster.
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S'up, bread people.
Why is my crust so thin?
White, rye & malt ~65% hydration.
Bulk ferment during the day, shaped & fridge proved overnight.
Oven is at 225 for 20 with a tray of boiling water below, hen dropped to 200 for 20.
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On the ragu theme - I made beef rib chilli yesterday. No before, just after shots (less one that I ate last night).
Plating up needs a bit of work...
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Seeing as the ramen thread is all about packet noodles. I did a ramen thing.
Chashu pork belly (sous vide for 36 hours, then blowtorched to finish) and homemade narutomaki (because who doesn't like rolled up pink slime).
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On the earlier topic of swapping out MR11 downlighters for integrated ones.
This fresh bullshit:
I should probably be stuffing it inside a junction box, but uggghhhh.
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Likewise. It always amuses me when I realise that I've forgotten bits, but also confused things between books.
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Cluster flies like to just be there - they hibernate inside in winter.
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First short rib of the year:
Timing was all over the place, as we had to go out midday, but turned out ok (if you ignore the left hand rib, which had a butcher oops slice across it).
Had it with Mac & Cheese cooked while the rib was resting.
TW, not Thames Water