@waterbath_wes
Keeps a laminated time and temperature chart on the fridge and updates it after every cook.
75 credit Contributor
Five weeks into cure, sitting on a wire rack in a spare room next to the bathroom, and it is a humid summer here. Recipe is olive heavy with 5 percent superfat and I used sodium lactate in the lye water for the first…
1:1:1 feeds with supermarket plain flour, kitchen is 19 to 20C through the winter, and it rises maybe 30% before it stalls and slowly sinks. It smells pleasantly yoghurty, no hooch, no funny colours, so I don't think…
Gas hob, two burners, and I want a griddle that spans both without a cold stripe down the middle. Budget is around $70 and it has to live in a cupboard, so I'm not entirely ignoring weight. The only two things it will…
Two kilos of cabbage at 2 percent salt, glass weight, jar with a loose lid, sitting at about 21C. Day five there is a thin white film across the whole surface of the brine, flat and slightly wrinkled, no fuzz that I can…