pizza slow (high quality)

Mastodon posts

  1. 23: "Moonbound”, by Robert Sloan ( https://www.robinsloan.com/moonbound/)

    Welcome to the Dragon MoonThis mini-site serves as companion to Moonbound, the new novel by Robin Sloan.Robin Sloan

    p good! kinda Y.A. and a little slow to start but w/e, fun ending

    The cover of Moonbound, by Robert Sloan s I read it. An illustration of a red clouded sky has a tear in it through which the moon and night sky are visible over a green earth

  2. does it like 00 flour and salt? sure looks like it

    photograph of a 6qt fermenting tub this morning with neapolitan pizza dough (100% 00, 65% hydration) I used sourdough starter instead of my usual SAF instant. The dough isn’t exactly flat but it’s at about .75 qt? maybe .5?

    photograph of the same 6qt fermenting tub this evening, 11 hours later, risen to just over 2 qt.

  3. made my first sourdough country bread ( https://www.kingarthurbaking.com/recipes/pain-de-campagne-country-bread-recipe, https://www.youtube.com/watch?v=UL6ogX38NcY) yesterday after following instructions from King Arthur to make my own starter ( https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe), after @skinnylatte mentioned how good PJ Hamel’s recipes are ( https://hachyderm.io/@skinnylatte/113105640187688460)

    Pain de Campagne (Country Bread)Sourdough bread made with little hands-on effort and long fermentation.King Arthur BakingThe Best Everyday Sourdough (using unfed starter) is Pain De CampagneHave you heard of Pain De Campagne? It might be the only sourdough bread recipe you'll ever need. Martin is in our kitchen to show you how easy it is to make...YouTubeSourdough StarterThis is the tried-and-true method we use for making homemade sourdough starter here at King Arthur. The method you'll read in our sourdough starter recipe has evolved over time to best serve home bakers’ needs; making a sourdough starter is equal parts science and art, after all.King Arthur BakingAdrianna Tan (@skinnylatte@hachyderm.io)If you’ve ever thought ‘I’m a bad baker’, get a digital scale and bake your way through everything that PJ Hamel publishes on the King Arthur recipes site. No substitutions. Just pick a few and do it. https://www.kingarthurbaking.com/author/pj-hamel My theory is that the internet is awash with bad recipes, and everyone’s a better baker than you think #Food #BakingHachyderm.io

    plenty of room for improvement, but very much not bad!

    photograph, top down, of a round loaf of sourdough bread sitting on a medium oxo plastic cutting board which is itself on a white kitchen towel w/ a blue stripe on it. the loaf has three vertical slashes and two horizontal slashes and is a dark brown to black in places, just how it should be afaik

    photograph, looking down at a round loaf of sourdough bread that has been cut in half, one half propped up so that the open crumb faces the camera, sitting on a medium oxo plastic cutting board which is itself on a white kitchen towel w/ a blue stripe on it. A long serrated bread knife is next to the loaf on the right.the crumb consists of bubbles large and small, scattered throughout, surrounded by with a very thin but hard crust

    my intent here, from the get go, was to use the starter for pizza dough but the bread was good enough and easy enough that I’ll probably also be making it on the regular too (I’m already looking forward to having a loaf on hand the next time I make coq au vin)

    I’ve already got a never-miss “water the house plants” Sunday morning ritual to add the starter to, and almost all of the equipment and techniques from pizza making transferred well

  4. sitting at chase center eating dinner at Gott’s the night before last and U.S. football was on the giant wall TV and I couldn’t exactly follow what was going on but it included a timeline of a player’s multiple concussions over the past few years, seems bad, idk