Any Home Bakers Here?

[jnicholes]

That’s a whole frozen octopus. Believe it or not, I found it at the store.

Just out of curiosity, has anyone here baked octopus before?

I am going to use it to try to make takoyaki, which is basically Japanese octopus balls.

 

[Sally PB]

I am going to use it to try to make takoyaki, which is basically Japanese octopus balls

Like meatballs, only made from octopus? Interesting...

Oh, Jared, I thought of you when I saw the weather report tonight. We have a chance of see aurora here in Michigan on ... Wednesday...? I don't remember the day, as the meteorologist said it's likely to be cloudy.

 

[jnicholes]

Like meatballs, only made from octopus? Interesting...

Oh, Jared, I thought of you when I saw the weather report tonight. We have a chance of see aurora here in Michigan on ... Wednesday...? I don't remember the day, as the meteorologist said it's likely to be cloudy.

According to spaceweather, it’s supposed to be a G1 geomagnetic storm. I probably won’t be able to see it. I can only see it if it’s G3 or higher.

 

[BigBlueHen53]

I have posted about a completely different way to keep starter going!

I mix up 90G of water and 90G of starter and then add a tablespoon of starter. I then let it get bubbly, use 90G and save the rest for next time. There is not much discard left!

Puzzled by this. 90g water + 90g STARTER, then add another Tbsp of starter? Feed and let ripen, then use 90g in a recipe and save the remainder as your next starter? Is that right?

 

[jpalmatier83]

Takoyaki is more like a fritter with the octopus as a filling.

 

[BigBlueHen53]

Made this in my Challenger Bread Pan. Started it yesterday, let it hydrolyse in fridge overnight, did several "stretch and folds" this morning and let it rise several hours on back porch, 80°. Baked it about dinnertime. Turned out of banneton into pre-heated Bread Pan base @ 500°, scored, baked covered 10 minutes, turned oven down to 475. Baked another 25 min. Got a nice "singing" crust, so happy! Cooling over night, will cut tomorrow.

Bread:

The Challenger Bread Pan:

 

[Ladies-Eight]

Bakers good morning one and all!

The bread looks wonderful.

Temperature is in the 70s.

Have a great day!

 

[jnicholes]

Takoyaki is more like a fritter with the octopus as a filling.

I think that’s right.

Are you new to this thread? I don’t recognize you. If you are, welcome!

 

[jpalmatier83]

I think that’s right.

Are you new to this thread? I don’t recognize you. If you are, welcome!

I’ve been lurking for a bit but never really had anything to contribute.

Thanks for the welcome!

 

[ronott1]

Puzzled by this. 90g water + 90g STARTER, then add another Tbsp of starter? Feed and let ripen, then use 90g in a recipe and save the remainder as your next starter? Is that right?

Thanks for pointing that out! It is supposed to be flour. I edited the the post.

Yes, I save the left over for making the next bread recipe. I save the left over starter in the fridge- it is good to go for more than two weeks in the fridge.