Enjoy it.

My local Two Guys Smoke Shop in Salem, New Hampshire is having their big 50% off sale this weekend for any brothers in Northern mass southern New Hampshire

Looking through my humi today, I have all these gigantic Anejo‘s that I bought long time ago with another brother, we split the box, they’re all cracked. I wanted to smoke one. What a bummer.

Happy to be sitting outside having my first cigar of the season

Gunna sit out on a semi not freezing day and enjoy a smoke after 3 hours asking people about product ideas and having been told no one thought any of them were any good. And I’m an idea guy. Back to drawing board. Job well done ready for a stogie

Good resource for sourdough https://downloads.the-bread-code.io/the-sourdough-framework/TheBreadCode-The-Sourdough-Framework.pdf

I already assume everything is AI. Believe nothing that you hear, half of what you see and absolutely nothing you see online

Sell your Cigars for whatever you want- if the market buys them then you price them to a buyer- if no one buys them then the market said you priced them wrong. I don’t sell cigars. I smoke them. I agree with cohibasurf- this forum is more for sharing and not profiting.

Some crackers just made with discard.

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!!