One thing I can Guarantee, the amount of money printing is only going to escalate. National debt will only increase, interest on debt will start to parabolic. Nothing stops this train.

That will bet the next loaf.

I think I need that long cold ferment. Are you using fresh milled flour? If so what type/mix?

You put the dough in the banneton and then let it rise over night then right to the fridge to the oven? I’m not getting the rise I get with King Arthur. Or the Costco bread flour. Currently mix my starter let it double, make the tangzhong, start the water/starter/flour/salt- mix let sit for 45...

I’m 4 loaves in now and still not happy with results. I think I’m going to do a 24 hour cold ferment for its final rise.

I am also using the Tangzhong method for super light and fluffy bread. Crisp crust and I guess it keeps it fresher longer helps retain moisture in the dough.

I've started Milling my own flour with hard red wheat(75%) and Kamut(25%) two loaves in haven't figured it out yet I have soft white, hard Red and Kamut.

Good luck on another great year.

My father The old Federal 91. Nice size for me.

Shit tokens on cigars!!😂😂😂 AVIOD BUY BITCOIN, barrow against it, refi when it goes up——- fuck shit coins

Happy birthday brother man, I hope it’s a good one!!

What a day.

Really enjoying these Puerto Rican cigars. Notice the new pavers and putting/chipping turf!! Happy post incoming.

1964 exquisito

Is the shit going to hit fan?