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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
Posted in thread: Homemade Bread Thread on 12-27-2016 at 01:05 PM
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
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
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...