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Hang in there Basher. Brings back fresh memories of going through this summer before last. I had to balance walking across joists to get to the kk and we call it the year of the lost summer. This will be done soon, beautiful, and you will be enjoying it and not even remembering this part. -
Basher, that looks sooooooooooo tasty. -
Well, thanks very much for the invitation, not sure about the imparting of info but the though of stuffing my face with you food sounds pretty awesome. Next "Group" party is at Troble's
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What a gorgeous loaf of rye bread. Thanks also for posting the recipe. "and you've got an all-nature sub-flooring construction adhesive." Doesn't that just sound like fun.
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By Aussie Ora · Posted
Looking good nice spin Sent from my SM-T835 using Tapatalk -
Bull.thumb.jpg.50d347aabd71178c9d9a16b7663cfa1a.jpg)
Limestone cladding starts Tuesday. This living with everything piled onto my deck and a narrow pathway to the KK is wearing thin. Sent from my iPhone using Tapatalk -
Lamb shoulder rotisserie this Sunday evening. And here it is on the turn while I carefully watch my beer. This was good... sorry no plated photos, gobbled up too quick. Sent from my iPhone using Tapatalk
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By Aussie Ora · Posted
Tony lucky I'm here to enlighten you .adding sauce to the butt after a few hours actually helps achieve a fantastic .bark which is tasty . You can still add sauce after shredding .this way you get the best of both worlds Sent from my SM-T835 using Tapatalk -
By Aussie Ora · Posted
Turned out great.... Sent from my SM-T835 using Tapatalk -
This is the fastest I've ever homed in on a bread recipe. I borrowed principles and my spreadsheet from before, to adapt a Suas recipe. Then figured out various additions again consulting Suas, e.g. 3% for vital wheat gluten. So far, very different from our other breads, and we don't know what we'd change. Before this, my starter had always been 100% hydration. It is said that "stiffer" levains need less care. The hydration affects the balance of acids. But the thing about 100% is this: You can slip up measuring either the flour or water first, and the math is simple for what to add of the other. Sometimes the starter needs attention and one is too impaired to give it the attention it deserves. The Suas recipe I started from used a stiff levain, 50% hydration. Mixing it in with hydrated dough is just as messy and awkward as 100% starter, only the other way. Ideally there is no impedance mismatch: One's levain has a similar consistency to one's autolyse. So I decided that moving forward my starter would be 100% rye, 75% hydration. Levain, what levain? My starter is my levain. This is easier. One probably wants to use a stand mixer to knead a dough like this. Any sourdough rye dough is rather sticky. Add vital wheat gluten, molasses, and cocoa, and you've got an all-nature sub-flooring construction adhesive.
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