Yes, I have a blackhole where my penis should be. No, the noise from the fireworks does NOT cover the immense sucking sound that fractures the sense of peace in all who hear it. Yes, I will keep trying. THANK YOU!
I got Cream Donut delivered yesterday after some difficulties with the initial troubles. It was roasted on May 14, so pre-rested. Convenient for me.
This morning I brewed it with normal recipe in a switch. 1:17 ratio, CuVe under sink filter on tap water at 95 c. Two pours switch open with half the water. Close switch big pour with remaining half of water.
The cup is a huge letdown. It’s seems obviously dosed with flavor additives (adjunct if you’re a beer person), that it makes it difficult for me to enjoy it. The flavors are so bold and so pronounced that it’s impossible not to wonder where they’re coming from. Having brewed beer, made countless soda syrups and cocktails and so on, I can confidently say there is no way to get the flavors we taste from entirely natural sources and regardless of how you feel either way about that specific topic, I just don’t want to think about that as a potential source of flavor for my own cups.
It is so simple. Flavor that come from a flavoring additive destroy my enjoyment of the coffee if only because I wonder what is contributing to the flavors I’m perceiving. If the answer is chemical additives, not a true cofermentation with authentic ingredients, I don’t want it.
All of this rant to say, we should demand transparency in labeling for coffee beans. If a producer is adding something to their beans, we as consumers deserve to know it is, even if that means adding “contains artificial flavor” to the package. I want full transparency and I bet a lot of other people here do too.
Wanted to try a soft sandwich loaf with some whole wheat and a touch of enrichment. Winged the recipe and it came together nicely.
Recipe:
400g AP flour
150g whole wheat (added in two stages)
300g water
63g half and half
25g vital wheat gluten (dissolved in the half and half)
10g salt
130g starter
~61% hydration overall. The half and half adds a little fat and milk solids for a softer crumb. VWG to compensate for the whole wheat diluting the gluten network.
Process:
Fed starter straight from the fridge, used it on the way up after a couple hours. Autolyse on the flour, then mixed in the VWG/half and half/salt, mostly because I forgot to add the VWG to the flour.
Four sets of stretch and folds, 5 hours of bulk ferment at about 73°F, then shaped and into the banneton around 1am. Cold retard overnight, baked in a Pullman pan at 9 hours.
Baked lidded at 475°F then pulled the lid and reduced to 450°F for the last 25 minutes until 203°F internal, I’m over 5000’ elevation and rarely get over 203-ish.
While still in the pan, I buttered the top and let it stand for 15 minutes before cooking on a rack.
Pretty happy with how it turned out. The Pullman was a first for me and I’ll definitely be using it again. I would try halving the VWG to see the effect next time.
We are looking for someone with experience setting up 1 main room with high school graduation decorations for the middle of May.
The room is 14x12 with high ceilings, not massive. We want a photo area, balloons, streamers etc. we can supply the decorations or are open to other options.
Most of the party planners I found online are for big events. This I just simple room decoration before the party.
Please send photos if you have done this before! Thank you in advance!