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Rojas Street Tacos Al Pastor Toro Grande Wrapper: Ecuador Habano Binder: Mexican San Andres Filler: Dominican ligero, Nicaraguan Size: 6.5 x 56 This one is pretty fresh, but I had to try one. It's also bigger than I would normally buy at 56 RG. I either misread the description or ordered the...

Gonna have to make a note of that, Astra was my go to as well. Of course, since I have a beard now and only use the razor once every few days to clean up my neck, the blades last almost forever.

That's a great deal!

I'm assuming these: https://a.co/d/fFHCSfX They're what I have had for eight months and work great so far.

I'm still in, even with all those dog rockets. I mean, I've never even heard of a "menento mort"!

Happy birthday CigarPass, and thank you Rod for keeping it here for us! If he could see it now I'm sure Todd would be proud of how you've kept his dream alive.

I bet it will come back, I've read similar stories. Just pull a bit out and try feeding it, then let us know what happens!

EPC La Historia

Yep. I usually get out out and feed it on Friday night, feed Saturday morning, make a batch of waffle/pancake batter Saturday night and feed again, then make bread Sunday and give the starter a small feeding, then toss it back in the fridge. I can't imagine the amount of flour you'd go through...

I had the same experience. I think I started at 65% for a while and worked my way up. The lower % are much easier to work with, so maybe do one at 65 first and see how it goes, then try 70 next time, etc. Just keep experimenting and find your own sweet spot.

That's up to you to a degree. Looking back at my chart it looks like I had settled on 72% as my preference for that style. It still has good texture but was easier to handle.

Awesome video! I've never watched a cigar being rolled before so that was very interesting. I liked that no one was talking the whole damn time, just letting the process speak for itself. Even with the heads up from Jeff's post, I was also still surprised by how dry the filler seemed to be.

The method looks fine but I'm worried about the recipe. If my math is right that's 77-78% hydration, which is very high and would probably be a real pain to work with.

Happy birthday!

Sourdough pancakes or waffles 260 g all purpose flour 355 g water 240 g active or discard sourdough starter Mix all together in a large bowl, cover, rest on counter overnight. Now add: 2 eggs 60 g oil 2 Tablespoons sugar 2 teaspoons salt Mix well. Now mix 1 teaspoon baking soda with 1...

Sourdough Pizza Crust 500 g all purpose flour (or 00 Italian flour if you really want to) 325 g water 100 g active sourdough starter (50:50) Mix water and starter together well, mix in flour until evenly incorporated, rest 20 minutes. Knead 3-4 minutes, transfer to oiled container. Stretch...

I'll add in my recipe for a sandwich type sourdough versus the "rustic" crunchy style. This will need to be tweaked based on your pan size, but it makes one large and one small loaf for me. First stage: (autolyze) 735 g water 735 g flour (I do 500 g freshly milled whole wheat, 235 g organic...

@MX UPS: 1Z96X70A0311613042

Ok I think I have this ready, will go out tomorrow!

Exactly my setup. Smoking right out of the cooler/tupper at 65% works fine for me, but I do try to keep my planned next smokes in a leaky desktop that runs a bit lower.