Crockpot (slow cooker) incubator - take 2

[yakitori]

Day 12

the 8 confirmed survivors are still alive

Humidity wasn’t as low as I thought. It’s lower with the double towel, but fluctuates along with the outside humidity.

Egg



Room

 

[yakitori]

Oh dear, my friend bought me blue quail eggs!
( I definitely was not openly showing my new found quail obsession)
This will be my first batch of shipped eggs, fingers crossed!

 

[cavemanrich]

I never did any quail hatching,,,,,, but from what I read about those,,, shipped quail eggs do well in hatching, (if fertile of-course),, because they are small, and air-sacks do not detach during shipping/handling very much.
Expect good results

 

[yakitori]

I never did any quail hatching,,,,,, but from what I read about those,,, shipped quail eggs do well in hatching, (if fertile of-course),, because they are small, and air-sacks do not detach during shipping/handling very much.
Expect good results

I knew I could count on you to give me positivity and hope

 

[yakitori]

Day 13

Nice veining, crappy phone camera :’(

 

[cavemanrich]

All I see is a Solar Eclipse

 

[yakitori]

In other kitchen appliances...

More bread waiting to be baked. Sourdough, because I bothered to wake my starter up

 

[cavemanrich]

Where is your sourdough starter origins from?? I had one going,,, but got frustrated, and dumped it. It was too sour, and I could not get it alive to rise my breads. They rose, but not to my liking, and that was overnite also. 12+hours first rise. I did use it in conjunction with adding yeast to dough, and did do nice tasting loaves.
I am considering getting a culture from ronott1. or from those Oregon guys. Same culture.
Just a lil too warm lately, so baking is off for now. Might make some pizzas over the weekend on grill stone bricks. Does not heat up the inside of house needlessly.
I read the baking thread,,, just don't post there.

 

[yakitori]

Where is your sourdough starter origins from?? I had one going,,, but got frustrated, and dumped it. It was too sour, and I could not get it alive to rise my breads. They rose, but not to my liking, and that was overnite also. 12+hours first rise. I did use it in conjunction with adding yeast to dough, and did do nice tasting loaves.
I am considering getting a culture from ronott1. or from those Oregon guys. Same culture.
Just a lil too warm lately, so baking is off for now. Might make some pizzas over the weekend on grill stone bricks. Does not heat up the inside of house needlessly.
I read the baking thread,,, just don't post there.

I don’t blame you, i dumped my own home made starter as well. It was just... not that good

The one I have right now is from the Carl’s oregon trail started project
http://www.carlsfriends.net/

All you need to do is send them a self addressed envelope with postage, and they will send a starter culture back to you!

Sourdough generally needs about 5 hours for the first rise, then 3 hours or so for the second. So esentially you’re in for a minimum wait time of 8 hours. I usually just toss the dough in the fridge overnight then bake whenever I feel like it the next day

I believe the water used to feed the starter can also affect how vigorous it is. Whole wheat flour will make a tarter bread than white flour...

I feel like I post too frequently on the baking thread

My dough is almost ready! I made some ramen eggs while waiting for the dough to rise. Sleep? what is that?




————
done!

 

[cavemanrich]

YUM YUM YUM,,,,, those loooooook delish.
At least here on your thread we don't get for going off topic