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some shrinkage on the pate sucre, but tastes good nontheless..

Here is my coffee setup 😁

i knew there was a coffee thread somewhere in this forum.. my current setup. i can't spend anymore on this or my wife will buy french handbags in financial retaliation..

Our 6 month old Maine Coon kitten decided the space under the 16KK makes an excellent observation post:

thats my partners department..

Our "house" sourdough is built more for comfort than Tartine-style drama. We like the flavor from freshly ground flour; we don't like a burnt crust. A recent innovation: I question the need to adapt to handling wet, sticky doughs, and I've never liked how the starter squirts out on me when I try to combine it on a board with dissimilar dough. A Tartine bread would simply be turned in a bowl, though I've found that kneading is necessary with my flour. Finally, Captain Obvious visited me: One can have it both ways. Pick your favorite hydration for board kneading. Hydrolyze at that hydration, and add flour to the starter to reach that same hydration before combining. Combining is less frustrating, and kneading is more fun. Then move to a bowl, and fold in the remaining water to reach the desired baking hydration. One can dissolve the salt in this bowl water, which helps better distribute the salt. This would never be a commercial technique: They don't hand knead, and if a worker can suffer to save a bit of time, that's the job. For amateur bakers, this technique restores the fun in handling dough. I actually prefer kneading dough by rolling out long ropes, folding them over on themselves, and repeating. Here's a crossover lesson: Only an inexperienced woodworker ignores the grain of the wood, but we bakers don't consider the "grain" of the gluten. It's certainly jumbled if one uses a stand mixer, but my rope technique tends to align the gluten. My whole motivation for kneading in the first place is to lend more structure to the final loaf, so it better holds its form. If the stretchy gluten is better aligned, one can move to higher hydrations without the loaves collapsing.

Mine’s in there. Been following the ship with the link Dennis supplied. Due in port of LA tomorrow! Of course unloading, shipping to warehouse, shipping to me will take s while but it is a big step forward!!

Looks like and sounds like a competition. 😀

my wife has an obnoxious shopping habit. she likes to taste things, a bite of this, a sip of that. and when she buys something she likes, its not “how many grams of this..”, but “how many kilos of that…” and this is just tea. she’s really into chinese medicinal herbs. cordecyps, fish maw, birds nest. all this weird funky stuff in the cupboards is all hers. my coffee station pales in comparison to what she has…

Wow - that’s more tea than I’d drink in 10 years. And I’m British!

Welp, we know where to go if there is a shortage in either department. 🧐

Sfogliatella and coffee. Nightmare bake but worth it..

They look delish nice cook mate. Next time try 250 . Mine only take 3 hrs at 250 on my 23 Sent from my SM-T835 using Tapatalk