kaybeeque 🍁💪💪🍁
kaybee335@fosstodon.org
<p><a href="https://fosstodon.org/tags/Retired" class="mention hashtag" rel="tag">#<span>Retired</span></a> <a href="https://fosstodon.org/tags/Geek" class="mention hashtag" rel="tag">#<span>Geek</span></a> and <a href="https://fosstodon.org/tags/Smoker" class="mention hashtag" rel="tag">#<span>Smoker</span></a> nut. <a href="https://fosstodon.org/tags/Tinkerer" class="mention hashtag" rel="tag">#<span>Tinkerer</span></a>. <a href="https://fosstodon.org/tags/Packrat" class="mention hashtag" rel="tag">#<span>Packrat</span></a>.</p><p>Introvert Hermit Boundary Explorer</p><p>Dry, sarcastic humour a common assessment</p><p>Interested in open source SW and HW particularly related to <a href="https://fosstodon.org/tags/HomeAutomation" class="mention hashtag" rel="tag">#<span>HomeAutomation</spa
Posts
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Post #2147240
A little riff on the Rubaud method for mixing very wet doughs. Rather than using my hand to simulate the diving arm mixer action, I used a silicon bowl scraper. Volume up to hear the little &#39;slap&#39; as the dough is released from the scraper and hits the bowl. This is the second round for this dough after a 15min rest so it&#39;s a more gentle mix with very little effort on dough stretch so it is also extremely fast. Very nice and clean to do as well. 👍 #Baking #Bread
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Post #2147239
Got a &#39;Need bread, Stat!’ message from a #BreadAndBarter buddy last night. That meant a yeast based bread as my starters were happily snoozing in the fridge. Usually I&#39;d do a White Bread with Poolish but decided to try something different this time. First attempt at White Bread with 80% Biga. 80% of the dough mass is in the pre-ferment! The 20% mass of the main dough looks silly against the immense volume of the Biga. Scaled for my preferred loaf size, hydration reduced for AP...
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Post #2147238
I’m still ‘ear and baking #sourdough #bread.