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NPHuskerFL

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  • Re: OT: Hurricane Irma? OT

    Screw all the models. You know it's about to get real when Disney World is gonna shut down! If even for just one day. 
  • Re: Wild Yeast

    SciAggie said:
    Those are really nice. You are more skilled than I am if you manage dough up to 95% hydration. 
    Thanks buddy. Talented? Naw. Just get your ass handed to you a few times and you learn little tricks. I find a scraper comes in handy for splitting after bulk ferment and it works splendidly for high hydration dough shaping. Slap folds with damp fingertips or dusty fingertips works also if you're not into slapping wet sticky dough. I find after bulk ferment by working the dough about every 30-45 minutes it builds strength and then cold proof after shaping gives some killer flavor.  
  • Re: OT - Cordless Power Tools

    bgebrent said:
    You know as much about refrigeration as you do battery powered hand tools.  If you could keep your posts within your knowledge base it might help us all.

    @bgebrent You're right I know nothing...thanks for reminding me :grin:
  • Re: First chuck roast... Planning ahead

    That is the most common method around these parts. I've also braised in CI. And rather than shredding you can take it to the brink and slice. All depends on what you're going to use it for. 
  • Re: Fat Fingered Newbies Beware!!!

    How do I flag somebody?  :wink:
    Flags are a rite of passage. 
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