Sourdough discard crumpets this morning. Recipe credit goes to Farmhouse on Boone
100g discard (or active starter)
280g AP flour
413g water
5g salt
4g sugar
1/2 tsp baking soda
Butter as needed
Mixed everything except baking soda at night and let sit out covered overnight. Added baking soda in the morning and waited 15 minutes. Cooked on cast iron griddle in crumpet rings.
2015 Impreza Sport. The hatch button up under the badge has given up the ghost- it’s dead. Seems like replacing it shouldn’t be too difficult except I cannot get the hatch open. Any thoughts? Thanks
Talk me off the ledge here. I did a search and all posts were several years old. I own about 10 Benchmades and they are all 10/10. I just bought an automatic OTF Shootout. This is my second automatic knife. The first is a cheap $30? chinese thing that is all metal but rock solid. This Benchmade is not. I know I was getting a plastic handle but this feels really cheap. I have a Bugout with plastic handles and that feels more robust. Also the blade on this wiggles pretty badly when open. I have to say, for the money and the Benchmade name I am not impressed at all. What am I missing here? Thanks
Getting the second shingles vax right now. Wish me luck!
Help me out here please.
If two people are one light year away and one points a laser at the other it is going to take a year for the second person get the information that the laser was turned on.
What about if there is a single 1 light year long metal rod between them. If one person pushes the rod forward a couple centimeters won’t the other end of the rod move instantaneously? Such that the second person instantly gets the information that the first person moved the rod?
What am I missing here? Thanks
Most of us casual home bakers seem to start in the same basic place. We all saw the same YouTube or tik tok basic bread videos. We probably all started with the same basic process following the same basic recipe. If you are now at the point where you are consistently making very good breads what has changed over the course of your journey?
I’ve changed most of what I first learned from YouTube but I think the biggest improvement has come from how I manipulate my dough. Every basic instruction video I ever saw said to do 3 or 4 sets of “stretch and folds” to develop dough strength. After a year or two of that I saw other techniques that I started to adopt. I no longer do any stretch and folds at all. I am now doing three different things and I am sure they have greatly increased the quality of my bread and the consistency I get from bread to bread.
After mixing and waiting an hour, the first manipulation I do is a set of 8-10 aggressive slap and folds. The change from shaggy, wet, unconsolidated, gloppy mess to smooth, tight, non-sticky dough in just the first 5 or 6 slap and folds in unbelievable. I’ll let that rest for 30 minutes then do a lamination fold. After another 30 minute rest I’ll do a gentle coil fold followed by a last coil fold before going into the BF container.
What have you changed that has made a difference?
Can someone with both outline the similarities and differences between Alpha 60 and 90? I am going to buy one and would like to hear some personal experience with both to help make a decision. This will be a hoodie used for cool mornings/evenings in Spring, Summer and Fall. Thanks.