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MitchW last won the day on February 11
MitchW had the most liked content!
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So sorry - may his memory be a blessing.
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No, evidently the weather wasn’t to his liking.
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Yes, those were sold out by the time the person who was on line at 9 AM got a ticket. The guy who waiting since 4:30 AM got a ticket!
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An interesting notification I received yesterday and would have jumped at, but we’re 3,000 odd miles away, and it wasn’t possible. It was noted to me afterwards that ticket prices were $50 (standard issue at BB), but not many were available to the general public, and those that were sold out very quickly.
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Maybe I’m wrong, but in the 2nd paragraph, that writer states: Didn’t it look out on Sheepshead Bay, from Emmons Avenue? Or, I guess writer could have wrote: “not Atlantic Ocean?”
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Happy Birthday! Let’s just say we both can remember when you could buy a piece of Bazooka bubble gum, with a real comic inside, for a penny. Now, you can’t even get a penny.
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Will the US stop minting pennies?
MitchW replied to hollywood's topic in What's that got to do with anything?
Coming soon…20% tariff on the pence. -
Seriously?! That’s so cool…
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This guy is great…
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BBP - basic breakfast plate. Avocado toast on sourdough boule. A few slices of gruyere and idiazabal. Cara Cara orange. Blueberries.
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Setaro gemelli. Tossed with house-made marinara, feta cheese, olives, parsley, Parmigiano Reggiano. Crudités with more of my house-made ranch dressing.
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Winter colors. Upper right is sautéed chicken thigh (as Julia calls it), thigh meat removed (not neatly, obviously) and finished in the pan sauce of white wine, chicken stock, drippings, shallots, butter, lemon, parsley. Bottom right - duck fat roasted potatoes. Left - roasted cauliflower and broccoli. Not shown - salad with house-made ranch dressing.
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Truth - I was looking at something totally different when thinking I was looking at the starter info. However, their classic sourdough recipe (at least as it existed when this book was published over 20 years ago) still seems to be like 69% hydration. My sourdoughs tended to look like this...
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I think I'd be aiming for somewhere between 68 - 70% hydration. Not knowing what the hydration % of your starter is, I'd venture a guess that you could definitely up the hydration level of the overall dough. In their (King Arthur's) main baking book, their sourdough has a hydration level of 69%. Their starters tend to be 50%.