Shelby

I don't drink much liquor anymore, but this used to be my favorite. So did White Russians until one unfortunate night in a dive bar playing pool and listening to Patsy Cline on the jukebox.......😂

Salad, shrimp and fries

Ran across a real good deal on a huge ham. Would have never been able to vac pack all of it with my little old Foodsaver. It would have over heated lol. Thank you VacMaster!!!

LOVE LOVE LOVE this!!!! Happy Birthday, @liuzhou's Mama!!!!!! Can't wait for more

Ribs!

My water is always filled, but I use mine several times a week at least and I don't get vacations lol.

Fried and then pressure cooked chicken gizzards with new potatoes and squash.....and dessert Beef steaks, squash, taters and greens last night

Hi! Thank you! Although I do have some garlic planted--I've never harvested it and it grows up every spring. Heaven knows what it looks like underground lol--anyway, those are onions. Nice that your zukes are doing so well! It is an exciting time Kay, I know you're missing it, but it won't be long before next spring!! Very jealous of your apple and pecan trees! Artichoke envy.

First zucchini! We are going to have a lot of potatoes. This was only 3 plants. We have about a billion more lol.

Hot wings using some of my new hot sauce along with new potatoes (garden) and creamed peas and greens (garden)

I lied. I didn't this time, but in my defense, here is what happened: I had sent a half a loaf of the Serious Eats wheat bread over to my mother-in-law a couple days ago. She ate it all in two days lol. And, she never does this, but she emailed me yesterday around noon asking if I had any more of it and if I did, would I bring it over. I hadn't planned on baking yesterday, but how could I not make her some more? So, I dove in. This time I followed the recipe exactly (like I did the first time, but not the second time). The only difference is that I'm out of the Heirloom Warthog Hard Red Winter Wheat Berries, so I switched to Hard Red Spring Wheat Berries. The first two times I've made this, I've now learned (thanks to you good people helping me and the pictures along with the recipe) that the gluten hadn't developed enough. This time I processed it a little longer in the Cuisinart and it worked! (side note--I had to position the dough very strategically around the cuisinart--the dough always works under the blade and makes a huge mess. This time wasn't so bad, though) I knew I had success when it looked like this: This is not pouring in like it looks. It's a taffy-like texture. Very weird feeling, but it looked just like it should. After the first rise: I was able to shape it a bit LOOK LOOK LOOK!!! It rose way over the lip!!! I got so dang excited that I guess I over-proofed it sigh. After baking: Ronnie declared it the best yet. Maybe the 4th time will be the charm and it will look good as well as taste good lol.

Wow! I like the new place

Summer has officially begun!

I see what you're saying. Ok, next go-round I'll do that.

I didn't do a true autolyse....just let it rest a lot longer after adding all ingredients together. Next time I'll do just the flour and water and see if I get any different results. No, I didn't remove the bran. I like the bran in there . If I start doing pastry-like things, that's when I might want to sift it out, though.....

Oh shoot, forgot to add that--thanks! Baked in the CSO using the bread setting.

Yes, definitely try again. Thank you! It tastes deeper....more "wheaty". More like bread. If that makes sense.

I've had what I consider a success. I used Hard White Spring Berries this time. I ran them through the mill once on the lowest setting I could get and was happy with the texture. I forgot to take a picture (sigh--I don't know where my head is sometimes). I used a recipe from King Arthur Flour for Whole Wheat Sourdough Bread . I followed the recipe exactly as written except I used Bob's Red Mill Vital Gluten in place of the enhancer. And I used the stretch and fold method when I kneaded it. Oh, and I let it rest for at least an hour instead of the 20 minutes it called for after mixing the ingredients. The geeky part of me is amazed at the difference between the dough in the beginning and after the rest. Also the difference in how it feels using the stretch and fold method. And. Guess what? IT ROSE ABOVE THE LIP OF THE PAN YES! Ok, ok, it didn't billow up like a balloon or anything, but still. It worked. This bread makes good toast and will make good sandwiches. You and definitely taste the sour, but it's not over powering. I'd like it a little more sour, in fact. I've also started another batch of the pineapple juice starter --wanted to see if I could do it again. @rotuts how is yours?

You need to be getting royalties

I got a surprise from my mom a couple days ago--she's been seeing all of your wonderful creations from this book and she decided I needed to have it I am getting ready to peruse it right now.

I'm sorry to report that Lake Shelby is here for the third time this summer. Said by our farmer right before planting our corn for the third time: "It can't flood three times in one summer" Oh yes, indeed, it can.

Norm, we discovered Boar's Head pepperoni a while ago and we really like it. You have to slice it yourself. The flavor is excellent. Not too greasy. If you have a Boar's Head section in your grocery store, you should find it there.

Everything I've read online and in the instruction book regarding this Komo mill does not say anything about starting on a higher grind and then going smaller. The flour is definitely warm as it comes out of the mill. @Barrytm I'm glad you reported about using a coarser grind and it not changing the rise. I'm definitely going to experiment further Thanks again for all the help from everyone. I'm so glad to get it!

Oh! Do I feel stupid! I never thought about doing that. Thank you.

Thanks, Teo. That's supposed to be the "beauty" of this recipe--the blade is supposed to make quick work of the dough and make it very gluteny in a short time. ( I know, gluteny isn't a word lol). I'll try to get a finer grind on the flour. I think I'm milling it at the lowest setting I can before the stones in the mill hit each other........ And, yes, the window test--I've read about that and I was able to make a "window" in this dough, but maybe not like it should be. I'm not defeated and I'll move on to a different recipe soon. I just wanted to master this one Again, I really thank you and everyone else for their time and in-sight.