Personally? No. But my lady does pretty frequently. I can make a mean loaf of bread in the bread maker tho
Baking is an EXACT science. Cooking is a lot more forgiving
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Fiddynut's indoor jungle
- Thread starter Fiddynut
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Baking is an EXACT science. Cooking is a lot more forgiving
Fiddynut
Active member
That's so cool. Amazing that something like that can be kept for so long without loosing it. That's some dedication to food right there.
Fresh dairy is the best. It's so strange that here in Americas dairyland you can't get fresh from all the farms, and there are dairy farms everywhere here. So much less efficient to have the milk go to processors and then to stores, adding a couple of middlemen.
Your Sunday bread making sounds like fun. I need to find some good recipes and get to work learning. Bread is so simple but somehow it intimidates me, my dough handling skills need work too.
I'm glad to hear the CK girls are responding well to the CalNit.
Have a great thanksgiving...Fiddy.
Fiddynut
Active member
Good morning Badfishy.Personally? No. But my lady does pretty frequently. I can make a mean loaf of bread in the bread maker tho
Baking is an EXACT science. Cooking is a lot more forgiving
Haha maybe a bread maker would be good for me, I never had one because it seems like cheating but maybe cheating is ok. I have a hard time following recipes exactly and I think that is a good thing with cooking. Finding ways to make little tweaks and change up flavors. I think part of my lack of success with baking is due to my experimental nature.
Enjoy your thanksgiving...Fiddy.
Wishing all the jungle mates out there a great Thanksgiving.
Rodehazrd
Well-known member
Well I hope we all got fed up real good.
Guys bread making for me is far from scientific. Never end up using the same ratio of flour to water as weather or something changes it. I only use the tassajara method and the book says somewhere within two cups of the suggested flour is needed its a feel thing. I take about four hours total because of all the proofing.
Rise once with half the flower all the water and yeast and no salt or oil. Each proof is about 45-70 min. that varies too although I always preheat the oven to 100 and turn it off and put them in there to proof. I add the oil salt and rest of the flour and rise again. Sometimes I punch it and rise again before making loaves and proofing again. I love the feel of the dough when the gluten really gets worked, and the smell well that just says happy home to everyone. Trying to sell a house bake a loaf before they come to look.
Fiddy I had to tug those clones and they all brought up the plug so I got that going for me no growth showing but not brown stubs coming out either and never a wilt. I want to start my Bangi Haze soon so I have it for the beach camping trip in april I had one female last winter and she did not mind cool or the wide swing in temp, I think the cfl's bothered her as a veg so going with some led replacement bulbs for them this time Plan to pop 7 hoping for 4 girls. Jorge's method of a little nitrogen and 14 hr. light at third leaf set got me 6 of 9 Candy Kush. No empirical evidence but Ill do it again. Plan to make a batch of clones too for the PM plagued outdoor friends. Dubi says it has great mushroom resistance. We will see.
Guys bread making for me is far from scientific. Never end up using the same ratio of flour to water as weather or something changes it. I only use the tassajara method and the book says somewhere within two cups of the suggested flour is needed its a feel thing. I take about four hours total because of all the proofing.
Rise once with half the flower all the water and yeast and no salt or oil. Each proof is about 45-70 min. that varies too although I always preheat the oven to 100 and turn it off and put them in there to proof. I add the oil salt and rest of the flour and rise again. Sometimes I punch it and rise again before making loaves and proofing again. I love the feel of the dough when the gluten really gets worked, and the smell well that just says happy home to everyone. Trying to sell a house bake a loaf before they come to look.
Fiddy I had to tug those clones and they all brought up the plug so I got that going for me no growth showing but not brown stubs coming out either and never a wilt. I want to start my Bangi Haze soon so I have it for the beach camping trip in april I had one female last winter and she did not mind cool or the wide swing in temp, I think the cfl's bothered her as a veg so going with some led replacement bulbs for them this time Plan to pop 7 hoping for 4 girls. Jorge's method of a little nitrogen and 14 hr. light at third leaf set got me 6 of 9 Candy Kush. No empirical evidence but Ill do it again. Plan to make a batch of clones too for the PM plagued outdoor friends. Dubi says it has great mushroom resistance. We will see.
Fiddynut
Active member
Good morning Rodehazrd.Well I hope we all got fed up real good.
Guys bread making for me is far from scientific. Never end up using the same ratio of flour to water as weather or something changes it. I only use the tassajara method and the book says somewhere within two cups of the suggested flour is needed its a feel thing. I take about four hours total because of all the proofing.
Rise once with half the flower all the water and yeast and no salt or oil. Each proof is about 45-70 min. that varies too although I always preheat the oven to 100 and turn it off and put them in there to proof. I add the oil salt and rest of the flour and rise again. Sometimes I punch it and rise again before making loaves and proofing again. I love the feel of the dough when the gluten really gets worked, and the smell well that just says happy home to everyone. Trying to sell a house bake a loaf before they come to look.
Fiddy I had to tug those clones and they all brought up the plug so I got that going for me no growth showing but not brown stubs coming out either and never a wilt. I want to start my Bangi Haze soon so I have it for the beach camping trip in april I had one female last winter and she did not mind cool or the wide swing in temp, I think the cfl's bothered her as a veg so going with some led replacement bulbs for them this time Plan to pop 7 hoping for 4 girls. Jorge's method of a little nitrogen and 14 hr. light at third leaf set got me 6 of 9 Candy Kush. No empirical evidence but Ill do it again. Plan to make a batch of clones too for the PM plagued outdoor friends. Dubi says it has great mushroom resistance. We will see.
Thanks for sharing some of your bread baking thoughts with us. I hadent heard of the tessajara method or books. I just had a look and they are very interesting. I think I'll have to order one up and read further. I really like the 'looser' methodology on baking. I feel like having to follow exact recipes for baking limits my creativity a bit. Also, like our seperate growing envirments, baking in diffrent environments requires slight tweaks and some flexibility. I will continue to work on my methods until I am satisfied with the results. I took a step twards that yesterday and made a couple loaves of bread, using the recipe I used last time with decent results. The bread had good flavor and the crust was pretty good but the bread was a little 'cake' like in consistency. I'll continue to experiment a bit.
That's great news about your clones! I hope you get some great lady's in your bangi haze, I remember you saying how much you like that strain. Keep up the good work brother...Fiddy.
Rodehazrd
Well-known member
Hey Fiddy
Nice looking loaves. Yeah making bread is different from pastry where exact amounts do matter.I just scoop the flour too no sifting before measure. Leave out the milk and eggs for a more coarse loaf. I mostly go just water flour yeast and some brown sugar. We prefer 1/2 whole wheat and 1/2 all purpose flour I stir my yeast and sugar in a cup of warm water and wait for it to bubble up then add to more warm water gets it going early. Use a big BIG bowl as the first proof without salt and oil can be surprising. If you want to cheat a little add a half cup of fine gluten flour. I herd tell most of the gluten issues people have are really glyphosphate RoundUp issues.
You get to the same texture without the gluten flour with a little more kneading.
Man I put way too much garlic in the sausage we may recombine with some burger to tone it down. We are committed to weighing all our additions next batch.
Thanks for your post on ratios we got the fat levels right its really just right juicy and tasty burger meat.
Nice looking loaves. Yeah making bread is different from pastry where exact amounts do matter.I just scoop the flour too no sifting before measure. Leave out the milk and eggs for a more coarse loaf. I mostly go just water flour yeast and some brown sugar. We prefer 1/2 whole wheat and 1/2 all purpose flour I stir my yeast and sugar in a cup of warm water and wait for it to bubble up then add to more warm water gets it going early. Use a big BIG bowl as the first proof without salt and oil can be surprising. If you want to cheat a little add a half cup of fine gluten flour. I herd tell most of the gluten issues people have are really glyphosphate RoundUp issues.
You get to the same texture without the gluten flour with a little more kneading.
Man I put way too much garlic in the sausage we may recombine with some burger to tone it down. We are committed to weighing all our additions next batch.
Thanks for your post on ratios we got the fat levels right its really just right juicy and tasty burger meat.
Fiddynut
Active member
Good afternoon Rodehazrd.Hey Fiddy
Nice looking loaves. Yeah making bread is different from pastry where exact amounts do matter.I just scoop the flour too no sifting before measure. Leave out the milk and eggs for a more coarse loaf. I mostly go just water flour yeast and some brown sugar. We prefer 1/2 whole wheat and 1/2 all purpose flour I stir my yeast and sugar in a cup of warm water and wait for it to bubble up then add to more warm water gets it going early. Use a big BIG bowl as the first proof without salt and oil can be surprising. If you want to cheat a little add a half cup of fine gluten flour. I herd tell most of the gluten issues people have are really glyphosphate RoundUp issues.
You get to the same texture without the gluten flour with a little more kneading.
Man I put way too much garlic in the sausage we may recombine with some burger to tone it down. We are committed to weighing all our additions next batch.
Thanks for your post on ratios we got the fat levels right its really just right juicy and tasty burger meat.
Yes for sure some practice is needed but I'll get there. I want to experiment with bread flour and wheat flower, also rye flour as I love some good rye bread. This recipe I used is flour water yeast sugar salt and a little butter, pretty simple but I'll try it without the butter sometime. Also the first proof with only half the flour sounds like fun I'm going to try that too.
You might be right about the gluten issues, I never heard anything about that until a few years ago now everyone is allergic, I don't buy it. Humans have been eating gluten for as long as we've been here so it must be something else, like pesticides.
I'm glad you are having fun with the sausage making. Adding extra meat is a great way to mellow the garlic. Happy to hear the fat content is making for some nice juicy stuff.
Fiddynut
Active member
Update and pics
Update and pics
Greetings friends.
Time for this week's update. I watered the plants this morning and they are starting to get harder to move in and out of the tent. The colas are getting heavy and the stems are floppy. It looks like a couple of them are going to finish earlier than the other 2 for sure. I have a fair amount of cloudy trichomes and brown hairs on plants #2&3, while 1&4 are looking like they will go longer with all white hairs and mostly clear trichs. I'm getting a lot more fruity sweet smells off them the last week or so. I hope the taste shifts back to skunk and fuel when they are done. I took more cuts off of the more healthy mothers a few days ago and I'm hoping to see roots soon, they will be my next plants to flower out. Here are some pics of the lady's.
Back row #1&4.
Front row.
I hope everyone had a great Holliday and is enjoying a long weekend. I had to work yesterday and today but I'm looking forward to catching the Badger game after work today and maybe some disc golf tomorrow. Enjoy your weekends everyone...Fiddy.
Update and pics
Greetings friends.
Time for this week's update. I watered the plants this morning and they are starting to get harder to move in and out of the tent. The colas are getting heavy and the stems are floppy. It looks like a couple of them are going to finish earlier than the other 2 for sure. I have a fair amount of cloudy trichomes and brown hairs on plants #2&3, while 1&4 are looking like they will go longer with all white hairs and mostly clear trichs. I'm getting a lot more fruity sweet smells off them the last week or so. I hope the taste shifts back to skunk and fuel when they are done. I took more cuts off of the more healthy mothers a few days ago and I'm hoping to see roots soon, they will be my next plants to flower out. Here are some pics of the lady's.
Back row #1&4.
Front row.
I hope everyone had a great Holliday and is enjoying a long weekend. I had to work yesterday and today but I'm looking forward to catching the Badger game after work today and maybe some disc golf tomorrow. Enjoy your weekends everyone...Fiddy.
morning boys!
hope everyone had a happy and safe thanksgiving!
those loafs of bread look great fiddy!
i had no idea there were so many great cooks in the jungle!
ive been simmering a pot of turkey bone and am going to make some chili with beans.
my moms friend was very generous with some fresh homemade ramen style noodles, so we will also be having some of the broth served hot over just plain noodles for lunch today
i got mrsChicky a bread maker for christmas last year and it was one of the best gifts ever!
i can see how you could consider it cheating but hey, we all had to start somewhere
plus, you can set it to just mix up the dough and then bake it later in the oven if you want
im wiht you f'nut, gluten is a dietary buzz word right now; unless you have a real condition, its not that bad for you
looks like ive got some reading to do to get up to speed in the thread, but just wanted to wish everyone a happy holiday!
hope everyone had a happy and safe thanksgiving!
those loafs of bread look great fiddy!
i had no idea there were so many great cooks in the jungle!
ive been simmering a pot of turkey bone and am going to make some chili with beans.
my moms friend was very generous with some fresh homemade ramen style noodles, so we will also be having some of the broth served hot over just plain noodles for lunch today
i got mrsChicky a bread maker for christmas last year and it was one of the best gifts ever!
i can see how you could consider it cheating but hey, we all had to start somewhere
plus, you can set it to just mix up the dough and then bake it later in the oven if you want
im wiht you f'nut, gluten is a dietary buzz word right now; unless you have a real condition, its not that bad for you
looks like ive got some reading to do to get up to speed in the thread, but just wanted to wish everyone a happy holiday!
Fiddynut
Active member
Good morning pop_rocks.
It sounds like you had a good thanksgiving. Do you have a 4 day weekend?
The bread turned out pretty good but still plenty of room for improvement. I might try some other recipes tomorrow.
Chili sounds great, especially with a nice bone broth. I've never had home maid ramen noodles, just the blocks of them from the grocery store. I bet they are killer though!
Have you been using the bread maker much? I remember when you got it and it seems like a nice tool to have, like you said you can do the mixing and proofing in it and bake how ever you like. I was thinking of getting one but there are too many choices. I'm just going to l arm how to do it the old fashioned way.
I'm glad that you had a good Holliday and are making good use of a the leftovers...Fiddy.
Fiddynut
Active member
Good afternoon Green989.
Welcome. Thank you for the compliment on the plants. I'm not a very good grower but I'm trying. Is that you dog in your signature, we are dog lovers here for sure, they make life great. How is life on the island? I bet it's beautiful down there!
Edit: is that Italian you are speaking? My dads grandparents are from Sicily but I never learned any Italian. I'd like to some day.
yes, i have four days off for thanksgiving
the mrs is also taking monday off
its been great and today was the first real day i had to just kick back and do nothing
how was the feasting on your end? did you end up doing a bird at your dads house?
how about the spilendini?
our thanksgiving was great and the bird my buddy deep fried was off the hook!
the broth came out very rich and adds tons of flavor to anything it touches
you cant go wrong learning to make your own dough
its super easy and kind of fun, it just takes time
we havent been making much bread lately, but as the weather turns cooler i think we will be making more soups/stews/chili so i can see it being put to more use
we also used it to make our own home made pizza dough, so we can alsays do more of that too
are you enjoying your time off fiddy? did you get all four days off in a row
hope you are enjoying your weekend,brother!
the mrs is also taking monday off
its been great and today was the first real day i had to just kick back and do nothing
how was the feasting on your end? did you end up doing a bird at your dads house?
how about the spilendini?
our thanksgiving was great and the bird my buddy deep fried was off the hook!
the broth came out very rich and adds tons of flavor to anything it touches
you cant go wrong learning to make your own dough
its super easy and kind of fun, it just takes time
we havent been making much bread lately, but as the weather turns cooler i think we will be making more soups/stews/chili so i can see it being put to more use
we also used it to make our own home made pizza dough, so we can alsays do more of that too
are you enjoying your time off fiddy? did you get all four days off in a row
hope you are enjoying your weekend,brother!
Rodehazrd
Well-known member
Hey Pop
That bread makers not cheating any more than a crock pot is Its a great way without the mess. I have used it to mix and proof a few times and then bake in pans to hide the round loaf it came out great. I got two loaves of rye proofing now, just doing two as its a new mix of flour and rye. I don't prefer two loaves my receipt is for four and that amount always seems to work better somehow. If it comes out a little dense our clan won't throw me out of their hearts over it anyway.
Enjoy the rest of the holiday
What's up guys, how is everyone doing after the 4 day weekend. I didn't want to go to work today. Had a nice holiday got a good turkey coma. Hope everyone else had a great holiday. I got the house decorated, and the garage cleaned out so I have room for trimming. I spent Sat and Sun lounging around, it was epic.
Hope everyone is having a good start to the week.
Hope everyone is having a good start to the week.
i hear you rode'
we love our bread maker all the time and get a lot of use out of it
sometimes we let it mix/ proof and bake the bread and other tiems we just use it to mix and proof the dough
we even made fresh pizzas with the dough we made and they came out awesome
im with you pack
i dident want to go in today either, especially after the long weekend
to make it worse, it was all cold and drizzly this morning
that makes it even harder to get out of bed, especially after the 80' weather we had been having
but im ready for winter man and am looking foreward to the colder temps
sounds like you were really on the ball this weekend!
do you guys put up a lot of decorations?
the mrs and i noticed a lot of great christmas lights up when we went for a walk the night after thanksgiving
the holidays are the best time of year!
we love our bread maker all the time and get a lot of use out of it
sometimes we let it mix/ proof and bake the bread and other tiems we just use it to mix and proof the dough
we even made fresh pizzas with the dough we made and they came out awesome
im with you pack
i dident want to go in today either, especially after the long weekend
to make it worse, it was all cold and drizzly this morning
that makes it even harder to get out of bed, especially after the 80' weather we had been having
but im ready for winter man and am looking foreward to the colder temps
sounds like you were really on the ball this weekend!
do you guys put up a lot of decorations?
the mrs and i noticed a lot of great christmas lights up when we went for a walk the night after thanksgiving
the holidays are the best time of year!
Yeah we did a fair bit of decorating, lights, wreaths, window stickers, did a bunch of stuff in and out. I kinda blew it, I was supposed to be working on a 10 page paper, but I didn't. Still haven't gotten the drip system in, been on lazy stoner status lately. Going to have to kick it in to high great and get some stuff done. The big room is ready to flip into flower. Still need to cut a couple hundred clones before the flip. My paper is due next Wed so that's going to take up most of my weekend. The seed room is supposed to be ready in a couple weeks, but it looks like a few will go longer.
