mikeymad

Still baking, a lot - sharing mostly at work (and a few locally). Had a little bit of a strange very long fermentation week (last week), normally it takes about 24 hours to make a loaf, this was a lot longer. Had very interesting super fermented outcome - also very tasty. ----- Wed morning - start fermentation of Oat Porridge 300g oat flakes - 600g water - 30g starter Thursday Morning start Levain (100g flour - 100g water - 25g Starter) (I didn't make loaf on Thursday night for Friday bake like normal) Friday cook Oat Porridge - was getting pretty sour. Sunday Morning - Feed Levain (after 5 days of fermentation) with 200g flour 200g water. Sunday evening - Add: 200g Rye Flour 200g Spelt Flour 300g Whole Wheat flour 300g All purpose flour 760g water +30 min, Then: 30g salt 30g water 600g oat porridge 3 hours of lift and turning every 30 minutes - formed final loaves - proofed overnight in fridge - baked at 6am.

Making a nice beef marrow broth soup - should be okay.. -- cheers

Well can you blame him? - it is a controversial painting - I mean, Look at it!

RIP

Cheers Laura - Happy Birthday.

Among other things.. .

Sorry I missed the invite - just go home

Ed - hey wait I thought that was going to be longer - will look for part 2 if there is one.

Cheers Naaman - A Happy beverage filled Birthday...

Yeah Ted with Sky - which we don't get here - I wont fill the thread up with these - but here is day 2...

my 300sei went silent years ago - (blew a resistor). I replaced it - and it blew again - so that was not the issue. -- I have not gotten back to it... (and you Don't want to see the inside of this thing.. ooph).. I would give Cary support a call as well - the people I talked to years ago were very nice and helpful (at the time). good luck.

That street GP should be crazy...

Welcome to 30, with all us 30 year olds. Happy birthday Colin Cheers

Enjoy

2 plowedsters visit Mikey. So....

Nice Steve - sounds like a fun time.

and of course for the audiophile ...

Welcome to Canada Kind of meaty

RIP

^^ The Prisoner is a good wine. Todd Rundgren 1974 Todd

nice design

Thanksgiving leftover soup and Mikey rye bread (baked this morning)