u/BPRoberts1

Hi all. I have an old office chair that I no longer need. I think I got it either at Staples or Office Depot many years ago.

Located in Humboldt. Pickup only please. Listing as a raffle and will choose a winner within the next 48 hours.

Thanks!

Edit 2: Raffle winner has been contacted.

Edit: Located in N. Portland (Humboldt).

I have a Kallax from IKEA and a shoe rack that are no longer needed.

Going to offer as a raffle. Need them gone quickly, so will be picking a winner at the end of the day. Feel free to ask for one or both items. I will pick winner(s) as fairly as I can.

Thanks!

Found this at a local guitar shop for $1200. Couldn’t believe it when I saw the price. Original case, tremolo arm, and other items included.

It’s a 2020 model based on what the online S/N lookup tool said. Only imperfection I found was a very small dent in the side of the neck/fret board. Plays awesome. Love the roasted maple neck. I’ve always wanted an EBMM, so had to jump at the chance.

Hi all! Just got done making some sourdough focaccia for a camping trip. Flavor wise, I think I nailed it. Crumb wise, wondering if maybe it over fermented slightly. Let me know what you think!

Recipe: https://www.kingarthurbaking.com/recipes/sourdough-focaccia-recipe

I halved the recipe, so it was cooked in an 8” x 8” brownie pan at 425 for about 30 minutes total. Rotated it half way through.

Hi all! I went back to basics recently, but also introduced a small amount of chaos into this loaf. Let me know what you think!

I was trying to create higher hydration loaves for a while, but they weren't coming out how I would expect them to. They were not able to hold their shape and their oven spring was sub-par. So, I decided to scale back the hydration and make a loaf that would be a little more resilient.

Intended recipe:

• 450g Bread Flour
• 150g Whole Wheat Flour
• 420g lukewarm water
• 120g starter
• 13g salt

Actual recipe (the chaos):

• ~450g Bread Flour
• ~208g Whole Wheat Flour
• 422g lukewarm water
• 122g starter
• 14g salt.

Method:

• Mix water and starter. Add flour and salt. Accidentally spill a little extra whole wheat. Scoop out what you hope is only whole wheat. Shrug and adjust nothing.
• Squeeze all ingredients between your fingers (pincer method) until it becomes a fully incorporated shaggy mess.
• Perform four stretch and folds, one every 30 minutes. Revel at the power of bread flour.
• Allow dough to double. For me, it took about 6.5 hours at room temp. Not sure where the PNW got the audacity to suddenly get hot...
• Let your wife shape into a batard proofing basket and place in the fridge overnight.
• Place oven rack at lower portion of oven and place a pizza steel on the shelf. Pre-heat oven to 500F.
• Pull dough from fridge and let your very excited wife cut with lame/sharp knife. Spray liberally with water. Load into oven and cover with a baking shell. Lower oven to 450 and bake for 15 minutes.
• Remove baking shell and allow to cook for additional 15-20 minutes (or until desired color is achieved).

End result is, in my opinion, my best loaf ever. I'm quite proud of it, and excited to share it with y'all.

Hi all.

I have a Hamilton Beach electric kettle and a germ guardian air purifier that, and I’m quoting my loving wife here, “should have been gone six weeks ago”.

Please claim only one of the two items. Use “raffle + item” type formatting in your comment so I know who is entering for what.

I am in the Humboldt area. I will draw a winner for each item around noon tomorrow.

Thanks!!

Made this using baker’s math. Let me know what you think!

Poolish:

100g warm water
100g all purpose flour.
1/8 tsp dry active yeast.

Dough:

Poolish contents
260g water
400g bread flour
11g salt
20g olive oil.

Mix poolish and let sit anywhere from 4-12 hours. Once poolish has fermented, combine with rest of ingredients and ensure there are no dry clumps. Perform four stretch and folds separated by 15 minute rest periods. After final s&f, proof in an air tight bucket until doubled in size.

Shape and place in a batard proofing basket for 30-60 minutes. Pre heat oven to 425 while proofing. When ready to bake, remove the loaf from the proofing basket and roll in white sesame seeds. Spray liberally with water.and bake on a pizza steel covered for 16 minutes. Uncover and cook until desired color is reached.

Let me know if you think this process can be improved! There was one large hole, but I think it was an issue with shaping and not over proofed.

My wife desires these gone with great haste. Please someone take all three. In the Humboldt area.

Edit: I guess a /s was needed. I am an avid baker. I just thought this failed loaf was funny and wanted to share w/ y'all. I suppose I didn't make it 100% clear that this loaf was experimental.

I tried something a little different. I did the bulk ferment cold and the proof in the oven with the light on. I think my fridge might be a little chilly because I’m positive I under fermented this.

Recipe:

500g bread flour
100g whole wheat flour
60g starter
15g salt
508g water

Stretch and fold 4 times over 2 hours. Place in fridge for 12 hours. Proof until it flattens itself like a puddle. Cook with sadness in your heart. Feel brief hope that it has an oven spring. Realize it was a trapped air bubble and your bread is flatter than a frisbee. Realize it still tastes great with olive oil.