Toggle sidebar

BGKYSmoker's latest activity

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  • BGKYSmoker
    BGKYSmoker reacted to miller51's post in the thread Three Day Ferment with Like Like.
    I found a nice rectangular style Dutch oven recently on Amazon for a reasonable price and picked it up for just the same purpose. It...
  • BGKYSmoker
    BGKYSmoker replied to the thread Three Day Ferment.
    I have a stone and steel but rarely use it. I use a Krustic round bread oven and a challenger type cast.
    • PXL_20251125_131349658.jpg
    • PXL_20251104_125615379.jpg
  • BGKYSmoker
    BGKYSmoker replied to the thread Three Day Ferment.
    Thats been a while huh. After the holidays im going to dust off the stuffer and get the smoke rolling.
  • BGKYSmoker
    BGKYSmoker reacted to JckDanls 07's post in the thread Three Day Ferment with Like Like.
    Damn it man.. How's come we didn't have a bread "show and tell" at the Gatherings ?? But I do thank you and @boykjo and @pineywoods...
  • BGKYSmoker
    BGKYSmoker replied to the thread Three Day Ferment.
    Could not wait, had to bake one. I shaped it to much and de gassed the dough some but it still turned out good. Pretty tight crumb...
    • PXL_20251125_000745914.jpg
    • PXL_20251125_000454825.jpg
  • BGKYSmoker
    BGKYSmoker replied to the thread Three Day Ferment.
    As we all know, salt pulls moisture. Having the salt on top will pull any moisture on top to allow the gluten to develop. once the salt...
  • BGKYSmoker
    BGKYSmoker posted the thread Three Day Ferment in Breads.
    Mixed this up the other day. Big Batch of Sourdough Dough (enough for four 900 gram large rustic loaves!) 600 grams Starter 1800 grams...
    • PXL_20251124_142906546.jpg
  • BGKYSmoker
    BGKYSmoker replied to the thread Tonights Sourdough.
    1/4" deep straight down the middle.
  • BGKYSmoker
    BGKYSmoker posted the thread Sprouted Hard White in Breads.
    I sprouted hard white last month. Been double bagged in freezer until this morning. Just milled.
    • PXL_20251122_233937837.jpg
  • BGKYSmoker
    BGKYSmoker reacted to chopsaw's post in the thread Sourdough starter help with Like Like.
    That's one thing that doesn't get mentioned around here . You also learn what's incorrect . Lol . The video above was talking about...
  • BGKYSmoker
    BGKYSmoker posted the thread Tonights Sourdough in Breads.
    Little more sour than I normally make. Central milling organic old world bread flour and fresh milled spelt.
    • PXL_20251118_232431613.jpg
    • PXL_20251118_233915310.jpg
  • BGKYSmoker
    BGKYSmoker reacted to voyager 663rd's post in the thread Sourdough starter help with Like Like.
    @BGKYSmoker @chopsaw and all the others who helped: it was light and fluffy this morning . This evening it's risen a bit and bubbling...
  • BGKYSmoker
    BGKYSmoker replied to the thread Sourdough starter help.
    93* is going to kill your starter.
  • BGKYSmoker
    BGKYSmoker replied to the thread Sourdough starter help.
    Way too much mumbo jumbo BS rocket science
  • BGKYSmoker
    BGKYSmoker replied to the thread Sourdough starter help.
    Mine doubles in 2 hrs. I stir it down to let some air into it.
    • PXL_20251117_002352186.jpg
Show older items
Top Bottom
Back
Clicky