Hard_Rom
Northumbrian Skald
- Joined
- Apr 24, 2014
- Posts
- 13,623
A prime drinking weekend. Just me doing my part to make America great again.
Rye would you want to do that?
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A prime drinking weekend. Just me doing my part to make America great again.
Went to see one of the fledgelings off to Europe. Post-911 send-offs are inadequate.
Already?
*Insert usual annoyed it's Monday commentary here*
Rubio says women with the Zika virus should be allowed abortions. I smell a thread bump.
Rubio says women with the Zika virus should be allowed abortions. I smell a thread bump.
He changed his position? I saw a report yesterday that he said they shouldn't be allowed.
*Insert usual annoyed it's Monday commentary here*
He changed his position? I saw a report yesterday that he said they shouldn't be allowed.
No, he didn't. Luk missed a word.
Turns out, I can hoola hoop.
Recently I picked up Ken Forks' "Flour Water Salt Yeast" and started making bread at home. Early last week I started my own levain starter with rye flour, white flour, and water. Today I made my first levain bread with the starter - from the Pain de Campagne recipe in the book. It's got white and wheat flours, and uses a teeny bit of instant yeast in addition to the starter. Despite worries of over-proofing and under-proofing and generally screwing it up somehow, it turned out nice! Tangy "sourdough" flavor, chewy crust, soft and spongy crumb. Later this week I'm going to try the Overnight 40% Wheat bread recipe.
Recently I picked up Ken Forks' "Flour Water Salt Yeast" and started making bread at home. Early last week I started my own levain starter with rye flour, white flour, and water. Today I made my first levain bread with the starter - from the Pain de Campagne recipe in the book. It's got white and wheat flours, and uses a teeny bit of instant yeast in addition to the starter. Despite worries of over-proofing and under-proofing and generally screwing it up somehow, it turned out nice! Tangy "sourdough" flavor, chewy crust, soft and spongy crumb. Later this week I'm going to try the Overnight 40% Wheat bread recipe.
Recently I picked up Ken Forks' "Flour Water Salt Yeast" and started making bread at home. Early last week I started my own levain starter with rye flour, white flour, and water. Today I made my first levain bread with the starter - from the Pain de Campagne recipe in the book. It's got white and wheat flours, and uses a teeny bit of instant yeast in addition to the starter. Despite worries of over-proofing and under-proofing and generally screwing it up somehow, it turned out nice! Tangy "sourdough" flavor, chewy crust, soft and spongy crumb. Later this week I'm going to try the Overnight 40% Wheat bread recipe.
Your beard is beautiful! I'm going to start a new starter in the new place. Sourdough all the way.
