Happy Thread

I brought my wife a little thank-you gift for taking such good care of me. I REFUSE to buy flowers on the “required” days (VDay, BDay, etc.) because it’s expected, so they jack up the price. So when I do bring her flowers, she’s extra happy because it’s a surprise!

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Smoking an opus from 2005 covered in the most fence plum I’ve ever seen. Delicious.
I can’t get over how good life is right now. My son has actually has started to listen to me!
My dog and I go on amazing adventures everyday.
Starting a tool company in my retirement that has been a dream of mine everyday on the job.
I used to get up every day at 2 am. drive to my parking spot in Boston- to save on parking- and sleep in my car til work started. All to stack sats. It’s all paid off.
Anyway steak with mushrooms/onions/garlic for dinner. It’s so good I laugh out loud like a lunatic. Almost done Brother Karmazoz- then I’m gunna do The Idiot. I feel truly blessed.
 
kona1000 said:
Smoking an opus from 2005 covered in the most fence plum I’ve ever seen. Delicious.
I can’t get over how good life is right now. My son has actually has started to listen to me!
My dog and I go on amazing adventures everyday.
Starting a tool company in my retirement that has been a dream of mine everyday on the job.
I used to get up every day at 2 am. drive to my parking spot in Boston- to save on parking- and sleep in my car til work started. All to stack sats. It’s all paid off.
Anyway steak with mushrooms/onions/garlic for dinner. It’s so good I laugh out loud like a lunatic. Almost done Brother Karmazoz- then I’m gunna do The Idiot. I feel truly blessed.
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One of those I don’t want to stop smoking
 
bfreebern said:
I usually grate it up, but it has to be frozen in order to do that. I fold 1/2 of it in on my 3rd stretch/fold and the remaining 1/2 on my last stretch/fold. If you haven't made sourdough with butter baked in, you're missing out.
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I'm not at that level quite yet. My bread does not look that fucking delicious, it still tastes good, but wow that's a loaf of sourdough to be proud of.
 
kona1000 said:
I'm not at that level quite yet. My bread does not look that fucking delicious, it still tastes good, but wow that's a loaf of sourdough to be proud of.
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What I found, was even the ones that look that great and either didn't rise or I messed something up, still got eaten around here!
 
Spent a few days in Branson, MO. A good buddy (Dave) and his partner (Glenda) invited me and my sisters family out for an afternoon on his pontoon boat on Table Rock Lake. Wonderful time and weather. I met Dave at Embers Cigar Lounge in Hollister, MO about a year and a half ago and he has become a great friend. Enjoyable lounge if you're ever in the area. Dave will be coming to the Rocky Mountain Cigar Festival this year. Someday I'll convince him to join us at CP.
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bfreebern said:
I usually grate it up, but it has to be frozen in order to do that. I fold 1/2 of it in on my 3rd stretch/fold and the remaining 1/2 on my last stretch/fold. If you haven't made sourdough with butter baked in, you're missing out.
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Next batch is on the counter. Letting it rinse for a few days.
 
Purchase my first annual Oversand pass for the Cape Cod National Seashore this morning. For $150 I can do this from April to November. We spent the day exploring the various routes available and finally stopped south of Race Point for lunch and a smoke. No one was closer than 1/4 mile so when all was said and done it was a heavenly day on the beach.IMG_0537.jpegIMG_0544.jpegIMG_0543.jpegIMG_0542.jpeg
 
kona1000 said:
Next batch is on the counter. Letting it rinse for a few days.
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You're making sourdough? It really only needs to rise until it's risen at the most, 100%. Unless you're house is super cold, I let my loaf rise (after all the stretch/folds) until it's risen about 50% - 75%. If it rises too much (overproofs) it won't do well in the oven.

I have a loaf that I made this morning, did all my stretch/folds and it's risen to a point where I'll take it out, shape it and then put it in my fridge for 12-24 hours and bake. I'll post another picture tomorrow.
 
I need to bake another loaf this weekend, They all look good, but feel underdone in the center, and don't have that "tang" I am looking for. I think I need to cold proof in the fridge longer.
 
MX said:
I need to bake another loaf this weekend, They all look good, but feel underdone in the center, and don't have that "tang" I am looking for. I think I need to cold proof in the fridge longer.
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I bake mine at 450 for 35 minutes with the lid on, then 10 with the lid off until it's the color I want. I also temp the loaves and they should be over 200 when you pull them. If you're wanting it to be more sour, the longer you cold proof/leave in the fridge, the more soure they become.

What's your recipe? Mine is:

325g water
120g starter
500g flour (I use the red King Arthur. Just don't use bleached flour)
17g salt
 
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