lilgen.bsky.social
This year's girl. Unknown gardener, maker of baked goods.
168 posts
515 followers
73 following
Regular Contributor
Active Commenter
comment in response to
post
Some are worse than others. They usually perk up pretty quickly, though I have seen them after a year as snowy as this yet. I think a little cleanup around them will also help give them a little more light and air to perk up.
comment in response to
post
A huge highlight for me was finding out about this place - vermontwillownursery.com
comment in response to
post
🌱
comment in response to
post
This is the best thing I've heard in a very long time.
comment in response to
post
For those that may be concerned, do not worry about beagle Victoria - she has several shoveled paths through the yard, but plowing into snow drifts for good smells and potential critter discovery is one of her top winter activities.
comment in response to
post
Every time I do a feed, I put my starter into a clean vessel. Are you re-using the jar without cleaning?
comment in response to
post
You might be able to search around and find someone who has posted it online, but this came from the Tartine Bread book, if you can snag a copy. I don't think Chad Robertson needs my protection personally, but I'm not here to republish something that isn't mine.
comment in response to
post
Avalon ♥️♥️♥️
comment in response to
post
Starter resources I have seen suggest feeding every 12 hours after a few days. King Arthur has a good resource below about feeding on a 1-1-1 ratio. You don't need to keep a starter as large as they suggest - just use similar proportions. Good luck!
comment in response to
post
I just went through the switch from gas to induction - while the electrical upgrade wasn't awful, it did result in a series of unpleasant hassles and took a lot of my time. That said, the induction range has been pretty awesome so far.
comment in response to
post
For an extended period of time in the early 2000s, there was some sort of pumpkin cabal at several higher end restaurants, literally across the country, where I could only seem to get butternut squash ravioli with brown butter as an option.
comment in response to
post
I killed two KitchenAid mixers with heavy doughs and currently have a 7 qt Kenwood that's been holding up.
comment in response to
post
I too am owned by a beagle with disproportionately large paws and a similar expression of unmet expectations. ❤️
comment in response to
post
I'd keep feeding at room temp until you see consistent activity. When you're baking with it and you cold proof your dough, you should see some expansion. This is at refrigerator temps, which are obviously much lower than room temp. It should be active enough to support activity at lower temps.
comment in response to
post
I see you've placed it in the oven. I don't typically leave my starter in a warmer place and I live in a cold climate. I'd want to make sure my starter would double at reg room temp around 65 to 70°f before I'd assume it was ready to go, but I'd be interested to hear other takes on it
comment in response to
post
In my area, the Winooski Valley Park District is representative of one of the models used wvpd.org/about/
comment in response to
post
And your bandage is a fashionable contrast to your amazing spots, Henry. There is that consolation.
comment in response to
post
comment in response to
post
Looks fantastic! We completely gardened up or front and back yard when we lived in Chicago and I am always so pleased when I see others who did the same - and you did it in a much shorter amt of time than us!
comment in response to
post
at the first light of day...
comment in response to
post
Here's a good piece by @wordloaf.bsky.social about feeding your starter. When I did my refresh, I did it based on a small starter like this. It was much easier to manage and less wasteful. newsletter.wordloaf.org/p/continuous...
comment in response to
post
The experts say your results really benefit from much more frequent feeding, though. I'm trying to do a little refresh, feeding it more frequently, every so often now.
comment in response to
post
Do you do just one feed? Mine was looking more sluggish a month or two ago, and then I did about four feeds in a row without refrigerating (every 12 hours) to give it a little help and I'm back to feeding it weekly before I bake.
comment in response to
post
I promise some breadtalk soon.
comment in response to
post
Ruffles looks like a beagle, so I am going to assume this is not a real donut because that would not be a "save for later" item for a beagle.
comment in response to
post
Color and flowering is best if they get some sun, but I have an Alice that has become a giant plant in the shade in just a few years. Cool bark in the winter too. Clearly I'm a huge fan.
comment in response to
post
Currently feeling the righteous purity of my back pain. Enjoy your hearing loss, modernists!
comment in response to
post
cc 🌱 and maybe @darthbluesky.bsky.social
comment in response to
post
I stumbled on this thread on breadsky and was trying to be helpful with my experience baking with this pan at least once a week. The Challenger bread pan is great for preventing burns from dropping loaves in, but weigs 22 lbs. - heavier than most dutch ovens.
comment in response to
post
+1 for this pan. As a very clumsy person, I find it much easier to use the Challenger pan instead of a Dutch oven, despite it being pretty heavy to maneuver. Also, I get better results. I'm sure it wouldn't matter much for a pro, but as a hobbyist, it gave my loaves a significant quality boost
comment in response to
post
#breadsky