Trabic @ Trabic @lemm.ee Posts 43Comments 119Joined 2 yr. ago
Love the variety pack of beans!
Mostly Foldgish, some snails and bunches of plants.
The Bullfrogs are volunteers and don't show up every year, but hopefully, with this big ol girl around, we will get to hear her suitors songs soon.
Yup, just coming back for the spring.
Having a moat around it is the only way I've found to keep it (mostly) under control.
7 significant digits, are we sure ChatGPT isn't just reading Where's Waldo in your house?
As usual there is a Relevant XKCD
If it works for you do it your way.
That being said, a no-knead (with a couple of folds) is my default sandwich loaf:
https://lemm.ee/post/55837047
It works fine with all sorts of variations:
3 hours or so on the countertop instead of overnight works great.
100% white flour, drop the water to 75%, but really do at least 20% whole wheat for the flavor.
50% whole wheat go with 80% H2O.
Any kind of whole grain works, oat meal (soak the flakes, or cook the steel cut), cooked rice, etc, or leave it out entirely I'm not the boss of you.
Add a little neutral oil and it will be a little softer and maybe keep better.
"Things police claim" =|= "Facts"
Same question, it does:change my decision, Im just curious.
Nice shot, pretty bird.
https://lemmy.one/post/60444
Was actually my first post on another instance. I've made it since with 50/50 OJ and proper rosehip tea and it was excellent.
The Idea comes from Ken Forkish's "Evolutions in Bread"
The Earl Grey brings a nice depth and just a hint of citrus, kind of like bay leaf where you almost can't taste it but you know when it's not there.
I've made versions with herbal teas that worked really well, especially a dried cranberry-pecan one where I used orange juice and rosehip tea. I don't remember where the idea came from, but I've heard that yeast like vitamin c and that had a nice citrus flavor, I posted it somewhere if I can find a link I'll post it (I think I miss r/breaddit most of all)
It also works well with a 2 or 3 hour room temperature bulk ferment if that is more convenient.
I hope you like it as much as I do.
Ingredients: 70% Bread Flour. 30% Whole Wheat (emmer this time) flour.
20% chopped dates soaked in earl grey tea, drained well reserving liquid. 15% chopped nuts, lightly toasted. 2.5% NaCl. 0.7% instant yeast.
80% H2O, use the soaking liquid from the dates as half the water.
Method: Mix all the flours and water, cover, let rest/autolyze for 30 minutes.
Fold/pincer in the yeast and salt. Cover and Rest 10-15 minutes.
Fold in the dates and nuts. Cover Rest another 10-15 minutes, until the dough relaxes a bit.
Fold one more time, then cold bulk for 8+ hours.
Shape and room temperature proof 1 hour.
Put loaf into cold Dutch oven, put Dutch oven into COLD oven and set 230c
Cook in Dutch oven 30 minutes covered.
Uncover and turn oven down to 220c for 30 minutes.
It always needs five more minutes, even if it already had five more minutes
Let cool if you can.
En Guete!
I did manage to free the book, but it looked like such a nice pillow.
She doesn't show it off as much, but Daisy's tail is at least as spectacular as her ears.
Cat would walk on guard rail.
We'll just round up.
It was, I'm looking forward to leftovers for lunch.
The hairball reduction is well worth doing the rest of him.
They have it listed as "celery root gallet with blue cheese and walnuts", but I didn't have celery root and the walnuts were all ground into the crust which I think was a big part of bothe the goodness and PITA
Ok, maybe it's more like 6%
