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Join Date:

10-26-2012

Last Activity:

01-22-2017 5:54 PM

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1600 Likes on 1074 Posts 

    ABOUT ME

  • Male
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  • Jersey City
  • NJ

LATEST ACTIVITY

  • Posted in thread: Homemade Bread Thread on 01-02-2017 at 12:10 AM
    50/50 whole wheat and bread flour. It's a little dense and moist. Need to back down on the
    hydration a few points next time382819382820

  • Posted in thread: Homemade Bread Thread on 12-31-2016 at 01:51 AM
    hmmm... do you know the hydration of your flour? (the flour to water ratio). Might that have
    something to do with this? Do you generally try to make bread 60 percent flour (say 600 g flour
    to 1 L of w...

  • Posted in thread: Homemade Bread Thread on 12-29-2016 at 02:37 PM
    Recipe is:Leaven, ripened 12 hours, 100% hydration, approx 80g238g RO water350g king arthur
    bread flourSounds like a solid process. A couple things I've started doing lately that have
    made a differenc...

  • Posted in thread: Homemade Bread Thread on 12-28-2016 at 04:43 PM
    Slashed much, much deeper this time. Initial cut was deeper, plus I went back and tweaked some
    spots that weren't deep enough. This razor blade is a lot better than the last one I used. I
    didn't notic...

  • Posted in thread: Homemade Bread Thread on 12-27-2016 at 01:05 PM
    382013Christmas loaves

  • Posted in thread: Homemade Bread Thread on 12-24-2016 at 07:10 PM
    Another sourdough in the oven...Slash issues again. I used a brand new oiled razor blade and
    had many very clean cuts. Best ever I'd say. This is the loaf after 3 mins at 500 with copious
    steam. Looks...

  • Posted in thread: Homemade Bread Thread on 12-13-2016 at 03:23 PM
    I am quite envious. What is your hydration? How do you score your loaf ? It looks too
    perfect.It took a while to get to that point, trust me. The dutch oven definitely makes up for
    some flaws, but get...

  • Posted in thread: What is your most Belgian flavored Belgian? on 12-12-2016 at 10:12 PM
    What would you recommend for a Belgian recipe with a lot of that characteristic Belgian flavor?
    A single or double would be best, I'm not looking for a really big beer. I have a temperature
    controlled...

  • Posted in thread: Ice beer/Eisbock carbonation on 12-12-2016 at 03:32 PM
    An eisbock is made by freezing the beer and removing the ice so that the alcohol is more
    concentrated. You can do that more than once to further concentrate it. You really can't do
    that after it is bo...

  • Posted in thread: Homemade Bread Thread on 12-12-2016 at 03:26 PM
    Onion rye. Made the sponge with rye flour and sourdough starter added the rest of the
    ingredients and some yeast this morning. It split on the sides during baking. I threw about an
    ounce of water in t...

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Bottled/Drinking: Apfelwein, Vanilla Rhubarb Mead, Evolution of Funk (Vol's 1-4), Long Story Short...Quad, BRB Melomel, Petite Farmhouse (TYB), Wild Cider ('14), Lion Cut Kriek, Wild Cranberry Cider ('15), Farmhouse FrankenGraf Primary/Secondary: Evolution of Funk (Brett Saison solera), Bochet Mead, Dirty Dozen Mead, Double Lion Kriek, Red Lion (dark sour saison w/ cherries), Wild Cider variants ('16)
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