Search results for query: *

My third attempt at making sour dough bread with my new silicone dough basket made me realize that its worthless. I cooked the bread in the silicone basket as advertised, but the top of the bread had some burnt spots and the bread itself was not something I could give away, it was ugly looking...

For my second attempt at sour dough bread, I baked it in a Japanese clay pot. I think it came out around the same as yesterday's one. Tomorrow, I will bake it in a silicone banneton proofing basket that I just got from amazon, and I will be shooting for the ear razor cut with the new blade I got.

They didn't respond to me when I complained about bad seeds, but I felt bad after because the winter melon seeds sprouted after I complained.

I found this sour dough comparison to be enlightening. Hand mixing seem to be a waste of time..............

It's been raining lately, so I haven't been checking up on my vegetables. I checked my Kratky buckets this morning and I think a slug ate my lettuce, sweet basil and was starting on my Prism Kale...... :barnie

Yay, it tastes like sour dough bread, I am impressed.

I am 5 days into making my sour dough starter and instead of throwing out the discard I made a sour dough bread. I used my dough mixer, and I let the dough rest for about an hour. Then I stretched my dough in the bowl 3 times at 30-minute intervals. Then I put it in a glass bowl with a cover and...

I always thought that adding sugar to yeast makes bread rise better, but I was proven wrong.

I found out that gluten doesn't affect the taste of bread, but it changes the texture and makes it rise higher.

I just bought this set from amazon on impulse. I couldn't resist the plastic scrapers. I am all set, just waiting on my sour dough starter to bubble up.

I got this gluten from amazon today, it supposed to make my bread taste better. I have never tried it, but I saw a video saying just a tsp of it will turn my regular flour into bread flour. I'll try tomorrow and see if there is anything special to it. I am 3 days into making my San Francisco...

I agree with this statement. I have a Black Truffle cherry tomato that grew between two cement blocks straight in the dirt. I water it through the two holes on the cement block. It grows more vigorous than my self-watering kratky tomato plants growing next to it. I am using it as a mother plant...

Tasted awesome, it was spongy.

I left the empty pot alone and more tomatoes sprouted. It's like that because I originally squeezed a couple of F2 cherry tomatoes in the pot.

I shouldn't have cooked it as is.....................

Does anyone know what to do with an over risen dough? I had my dough proofing in my Brevil oven at 85F for 30 minutes, but I didn't hear the buzzer go off, so it must have gone an hour.

I got bummed out twice, the next morning the basil sprouts were gone, something ate them, it's either snails, slugs or crickets. I bounced back and planted more Genovese basil indoor. This time, I will grow them indoor under my 320W grow light, its rated for a 4 x 4 tent, so I shouldn't have any...

Hmm, you seem to be missing Genovese Basil.

Today, I am trying something different. I made a pizza with sauce and without the pan, and cheese. I put the cheese on after 10 minutes and cooked it for another 2 minutes. The golden color on the underside of the crust was much more uniform than with a pan.

Today, I was looking at my Genovese Basil sprouts and in a small pot next to it there were some tomato sprouts, but I thought they were volunteers, so I pulled them out and right after I threw them on the ground, I remembered that I planted some Princess Yum Yum F2 or third generation seeds from...