mikeymad

Cheers Ben - Happy Birthday !!

Oh but the Work Outing and the Dinner Party are laugh out loud funny to me every-time - and I watch the series a lot.

At first I thought someone took one of my pictures -- but mine has a lot more grain.. Shell Beach, CA - 1991

Enjoyed the race - sad at the result... oh well.. hate for driver to suffer for team call...

Looking at Tempur-pedic myself - interested.....

Cheers Brent - Happy Birthday -

So Listening to II on Tuesday stuck in your head....

Just imagine the mustache. --- happy Birthday Raffy... -- Cheers.

Watching and listening - Queen - Live At The Rainbow - 1974

Tonight I finally cooked up some sauerkraut that I made about 3 weeks ago in my grandmothers crock. Just cabbage and salt and wait. three weeks later (beer optional)

I lost interest a couple seasons ago - but came back for the last handful of episodes.. well done.

Al said 'go crazy' - Donny did.. nice commitment.

And it was good

my brain is off - sorry BB

Back to the main rig. Borodin symphony no 2 (lsc-2298) First spin of this recording. Very nice, super dynamic.

^^ what the baker says goes...

nice - very nice...

I don't think that it can be a result of too much salt. If you are using commercial yeast, I think that this is a common issue. They are so active that they eat up all the food and the loaf can collapse, if the gluten structure is not strong (salt can help that too). More salt will help slow down the proofing process so that you can get a longer rise. With the wild yeast that I am using it takes a long time to get going anyway. So I would say more salt is your friend.

Thanks Al, I really liked that one - The longer fermentation time gave it a lovely sour tang. I made two more from the leftover leaven. One worked out and the other was much more of an experiment. I was using new flour so I wanted to make a standard loaf to test how it does (this is with Red Mill) Mix - grams whole wheat - 60g All Purpose - 540g h20 - 450g leaven - 100g salt - 15g bake: covered 500 20 min covered 450 20 min uncover 15 min Since it had super long fermentation of the leaven (almost 24 hours) and an overnight (outside) proof of the final dough, it developed a lot of flavor from a basic white loaf.

Late Bake - Trying some longer fermentation and rise times. This with a larger 650g of flour rye bread. With the higher Hydration may need a little bit longer bake to get some of the water out and to cook the bigger loaf. Mix - grams Rye Flour - 65g whole wheat - 195g All Purpose - 390g h20 - 520g leaven - 100g salt - 16g bake: covered 500 20 min covered 450 20 min uncover 15 min I like the results - will look forward to when it is cooler.

Cheers Ari. Happy birthday...

Spinning some this morning on the small rig. Right now: George Benson 1977 In Flight

no wonder everyone is watching - it is easy to follow..