mikeymad

So I found a place with Millet Flour, So I have been playing with various combos over the last few weeks. Hit on a pretty good one. Millet/Barley Wild Yeast Sourdough AP - 600g 50% Whole - 300g 25% Millet - 150g 12.5% Barley - 150g 12.5% H20 - 1025g 87% Salt - 30g Bake was @500F covered for 12 Minutes @450F uncovered for 13 @450F on oven rack for 20 A little dense, but good posture and texture - the Millet does not help with the rise, but adds lovely flavor. It has a lovely sweetnes along with the grain and sour notes. Coated with cracked Barley for extra crunchy goodness bits. Second loaf. (I want to play with some Indian Millet next) Cheers...

Dang - I thought we would have used Wanker a lot more... Will have to work on that.

In the Moment - 2012 - Blood The lead singer (Maria Brink) can bring it.

Rival Sons - 2012 - Head Down

Hurts indeed - RIP - I will watch Wonka tonight... Ed --

Day could get away from me if I am not careful. Saint-Saëns symphony #3 'organ'.

Comparing with the 1963 cycle (the other was from the 1977 recordings). I am keeping the 63, love the pacing, overall good sonics.

Some morning Beethoven Had to run it through the vpi cleaner, but cleared up nicely.

(because... reasons) Bobby Hutcherson - Happenings (1966)

I did miss out - thanks for the virtual tour.

http://www.starwars.com/news/kenny-baker-the-actor-who-brought-r2-d2-to-life-passes-away

That is good for seeding porn torrents - but not as good for downloading porn torrents - but a good ping for porn torrents. (porn torrents)

Happy Birthday Antonio.. Cheers ---

Enjoyed his work for many years - RIP

https://theamazingdevil.bandcamp.com/album/love-run The Amazing Devil - 2016 - Love Run

one slice looks bigger than Shelly..

If U just look at starting position and results - not that much fun. But Hungarian GP was a good race. More changes and racing than results. happy with results - rest of season is looking good.

Farmers market peppers.. made up some sauce

Thanks -- after several hundred loaves now - I am starting to get the hang of it, getting to know how to read the dough during the fermentation, how it 'feels', how it looks, how it reacts. Every loaf I make is an experiment - different methodology - different mix - always learning ... hope to continue.. Cheers

Still working with my non-birth year starter... I am baking two loaves - twice a week these days - and sharing at work. -- This is one I liked - and had good results. Oat Porridge AP - 600g 50% Whole - 300g 25% Oat - 300g 25% H20 - 950g 79% Salt - 29g Oat Porridge 600g Bake was @500 covered for 15 Minutes @500 uncovered for 10 (forgot to turn oven down) @450 for 5 @450 on oven rack for 25% They were heavy and big suckers.. But very nice and the bake was good. Crust was nice and crisp - crumb was moist (expected for porridge loaf), but not too sticky. There was a lovely sweetness on the palate - rest of the nuttiness and oatiness are light but nice. bread pics -