Pequod

Interestingly, there’s a run on chicken here. Can’t find chicken anywhere. Lots of beef and pork. At least folks will be eating healthy through the apocalypse.

As I told my wife, no worries here. We’ve got a dog and a huge supply of these: https://www.amazon.com/PET-Counts-Unscented-Doggie-Refill/dp/B0192NCGKM/ref=zg_bs_3052413011_7?_encoding=UTF8&psc=1&refRID=CNNFYPJ3MBAARVCZBX9D

Preparing for the apocalypse with a perfect butt.

Folks don’t seem to know which way is up, or which end is affected by this virus.

If you would like to try either Crowd Cow or Porter Road, I think I can generate a referral code that gives you a discount -- and probably gives me a kickback or some sort as well. Here's one for Crowd Cow that gives you $25 off: https://www.crowdcow.com/l/uodwen7du And one for Porter Road that gives you $15 off: http://rwrd.io/alyzviu

CoronaTM bread.

I haven't. Some folks on Amazing Ribs have. I think the consensus there is that Porter Road or Crowd Cow are better bets.

Fightin’ back with some CoronaTM Fish Tacos.

Corona Chicken. Drumsticks seasoned with salt, pepper, and red pepper flakes. Coated with a maple sriracha sauce. Cures what ails ya.

The splitter has no impact on the airflow under the basket. That is, no matter which vent the air enters from, it is all going through whichever side of the basket provides it a path up and out.

I may have helped sell @BIGSHEP a KK, but now he’s got me pulling in quotes for a solar install!

Yes, absolutely.

Blasphemy ribs! Baby backs cut into individual bones BEFORE they’re rubbed and smoked. More bark per bite!

@Basher - running low?

I keep wondering why Americans don’t eat more lamb. Now I know. It’s because @Basher is hoarding it.

@qundoy that crumb looks excellent for a loaf with what appears to be a significant amount of whole wheat (guessing 30%?). Very nicely done! As for the extra seam, not a problem if the bread found another path to expand. That looks like a boule, so try a long, deep # pattern to give it multiple paths. But no big deal if the result is good, and it looks VERY good.

Those taters just get more and more special... Six month reservations. Paywall just to see a copycat recipe. 😲

Those must be some really special mashed taters.

Yountville, CA. It’s a legendary Thomas Keller restaurant with a prix fixe menu. Be ready to drop at least $100 per person...and that’s just the first course. 😲

Whoa. Quadruplets? 5? 6? Is that a dude or did she grow facial hair at one point? 😯

Today’s loaf.

Yeah...first, figure out which end to light! 😂 Sometimes I quack myself up... I did a tea-smoked duck once and it was incredible. https://barbecuebible.com/recipe/tea-smoked-duck-with-hoisin-barbecue-sauce/

Here is a 70% hydration Trevor J. loaf. Dough handling matters, people!

I rarely sift unless a particular recipe calls for high extraction. I don't do "no-knead" either. I use bulk fermentation to build structure via a set of folds. My bread muses are my pals Maurizio and Trevor J. 1) Maurizio (https://www.theperfectloaf.com/) has a number of recipes specifically for fresh milled flour. You'll also find that he has a number of recipes that include high extraction flour. He tends toward very high hydration doughs and exotic flour combinations. 2) Trevor J. Wilson (http://www.breadwerx.com/) is known for his open crumb techniques and his excellent ebook, "Open Crumb Mastery." While many try to push the hydration as high as it will go, Trevor J. makes the point (correctly, I think), that proper dough handling and structure building are the keys to open crumb, and hydration is secondary and over-rated. His Champlain Sourdough recipe, for example, is only 70% hydration as I recall, but with proper structure building and dough handling, has a fantastic open crumb. The take-away? Focus on learning to build structure and handle dough before worrying about hydration. Most people get this backwards. The issue with 100% whole grain is that the bran tends to act like tiny razor blades and cut gluten strands shorter and, hence, makes your breads a tad more dense. There are a number of techniques to fix that. These include a long autolyse (I typically use at least 90 minutes) so that the bran softens. Others will sift out the bran, but then add it back into starter so that, again, it has more time to soften. Peter Reinhart wrote an entire book on Whole Grain Breads but, as with many Peter Reinhart books, I think he misses the mark.

Personally, I agree with you that sifting out the germ just to put it back in is just a wee bit silly. I would skip that and go 100% extraction. But that's just me.