jimb0

i only replace things as they break. i honestly can't imagine replacing almost anything on a regular basis like this. maybe my nonstick pans? they tend to be more disposable than i or most people give them credit for. especially the ceramic ones, which tend to be the only ones i use these days with our birb friends in the house.

sure, i think it's just that one issue with silicone is that it holds onto fats really well and sometimes i find even with a good scrubbing it can be pretty difficult to completely remove the grease manually

i have a few silpat clones and i like them; i'd use them more if they weren't that expensive in larger sizes. more recently, though, i found a chinese company on amazon selling large precut sheets of parchment and whooo boy am i never going back to a roll in a box. with that said if you want to get silpats (or literally anything else; this works great for clearing up vitamix et al containers, nonstick skillets, etc) clean without using a dishwasher, soak them in a tray with some hot water and a measurable amount of pure sodium percarbonate (e.g. unscented oxy clean). just let it sit in there for a few hours.

aw thanks friend! that means a lot from you, your bread is always inspiring! your white bread has me dreaming of sandwiches; did you bake butter on top?

i try to use the term sugar-free when i use a non-nutritive sweetener vs unsweetened or just not mentioning it when it isn’t relevant. these are just egg whites, coconut (and yeah: dried, unsweetened, shredded), and sweetener. you could totally use sugar if you wanted. specifically, you can make these by following a general ratio of 1:2:2 for egg whites : coconut : sweetener. for mine i did 75g egg whites, 150g coconut, 50g erythritol, 100g polydextrose, and around 20 drops of liquid sucralose. i also added around a teaspoon / one glug of vanilla. i like how versatile they are; it works with just about any flavouring, chocolate dip, rolled in nuts, whatever. and not so absurdly sweet like, say, a mounds bar.

i can’t imagine why not, really, though i’d probably mix it in by scalding the dairy with it (although probably unnecessary given the blender involved i am suspicious of powder behaviours).

sugar-free coconut bites. these are addictive. three seem to have disappeared when still warm.

This is perhaps low brow in comparison to some of the previous thread suggestions, but I always did this in a plastic bottle with some commercial yeast. Repeatable without fail, carbonates in a couple of days, and you can test by squeezing.

this is the easter candy i think about every year. the chocolate is barely adequate and everything is probably obscenely sweet. but back in the day i could polish off a disgusting amount (this was why i got fat once upon a time). my favourite are the slightly sacrilegious cross-shaped opera creams covered in white chocolate. https://www.cincinnatispecialties.com/StoreDetails.aspx/Papas-Candies/Papas-Creme-Eggs/ https://www.cincinnatispecialties.com/StoreDetails.aspx/Papas-Candies/Papas-Marshmallow-Eggs/

yeah, i think this is the answer, really, although tbh i wouldn't infuse the butter directly so much as melt a resin into it.

today's loaf, with my standard (read: terrible) shaping and scoring. really sticky, which i'm choosing to blame on the addition of fresh-milled rye to the dough, not my incompetence

i guess. but that's best, i think, if you want the intensity of flavour, i wouldn't do it for texture alone.

sure that doesn't surprise me; that's pretty common in appliances. but also doesn't change my point that frequency of need will depend on how hard your water is, or that once in two months is any kind of quick.

my go-to for making cookies softer and chewier: add 30g of instant milk powder to the recipe and then when they're mostly cooked and puffed, take out the sheet and whomp it on the counter to deflate the cookies, then put them back in the oven to finish baking.

I leave my steel in the oven almost all the time and preheat for 75 minutes or so. It’s the only way my oven is even approximately stable. Otherwise it can swing up to 150°F off.

i don’t see an issue with freezing as long as, as mentioned, it’s frozen once and used when thawed, and not refrozen. growing up we’d butcher one cow a year and that was our protein, done. little change over a year of storage. it’s worth pointing out that if you plan to keep frozen meat for a while it should be done in a freezer that doesn’t have a frost-free / defrost functionality. lately we’ve been ordering from a local organic place (i don’t really care about organics but it’s often a shortcut to local, humanely raised (to the extent that such a term exists when killing animals for food) stock. it comes frozen, and is really great. the turkeys especially were ridiculous. i can easily say it’s the best turkey i’ve ever had and i definitely didn’t bother with all this brine malarkey; just did a butterfly and quick roast for christmas, eating the skin like a cracker.

today’s was a bit sticky as the preferment seems to have built up enough activity to basically liquify the dough. had to add a bunch of extra flour and even then it was still too sticky to cut well.

i don't have an APO but frequency will depend on how hard your water is. once in two months is not often at all imo for descaling.

what a wildly overpriced toaster oven. as mentioned cooking with a combination of visible/ir light isn’t exactly new, nor is a toaster oven that instantly heats up. it does sound like they’ve built a nice one that incorporates a few interesting features like this zone business (related i assume to just turning individual bulbs on and off over food). i do wonder what they mean by tuning the wavelengths though. in addition to being $$$$ they try to sell you on a monthly membership to get recipes and save settings, as well as a hilariously overpriced meal kit ($50 for a two-person single meal???) on top of the $1000 buy-in. the site also mentions needing to log into the oven on first use with an account that is made for you when you order. is it possible to use without this? what happens when the website eventually inevitably goes down? i can’t for the life of me imagine why you’d buy one of these over an apo.

tonight's bread: one more successful loaf, one less successful loaf. basically the same formula; 75% hydration, 3% salt. leavened with the scrapings of yesterday's dough bowl.

Not too surprised, honestly. As you're probably well aware, you can get spores with any product that touches the ground, and if you mix that with a tight plastic wrap and room temperature....

i wouldn't have a problem doing this privately for home use in a pressure canner. i honestly think it'd be pretty safe if you processed it for long enough; a lot of the rules about what's "not allowed" aren't at all because they're unsafe as much as because there hasn't been sufficient and legitimate testing done on it. with that said, i don't think i'd take a risk on a professionally sold product without explicit approval and i'm betting (though i'd love to be wrong) that your local authorities aren't going to allow it. i like @pastrygirl's idea about just selling it as a refrigerated product. consumers have experience with this sort of thing anyway and i don't think anyone would bat an eye, to be honest. you could also investigate cooking the caramel and adding a preservative to it. less label friendly, perhaps, but i'm skeptical it's something most people are going to care about.

tonight's bread. overnight pâte fermentée, 10-hour ferment, 3% salt, 1g yeast, 75% hydration. rear: normal (if poorly shaped) baguette; front: same dough, rolled with bittersweet chocolate, ground almonds, whiskey-soaked currants.

what sort of volume are you wanting for each piece?

someone didn’t score his bread deeply enough