The NFC B-Day Chat Thread

[drstratton]

Hi Rene, that's a big burn pile...hope you have the jumbo bag of marshmallows ready to go!

I'd need a 20' stick... it is such a hot fire...lol

 

[drstratton]

Good afternoon Rene! Yes! Lemon Jalapeno peppers, multi colored Bell peppers, pepperoncini peppers, reduced heat Jalapeno peppers! That makes 7 - 36 count trays planted! 2 more to go! We put out a small truck patch! Hope you have had a good day!

We have a very large garden too. You are way ahead of me. I have tomatoes, peppers, Romanesco and flowers coming up. I have two more varieties of tomatoes I want to start. We'll also be buying quite a few things. I just haven't had enough time.

 

[Bsmac]

We have a very large garden too. You are way ahead of me. I have tomatoes, peppers, Romanesco and flowers coming up. I have two more varieties of tomatoes I want to start. We'll also be buying quite a few things. I just haven't had enough time.
View attachment 4307900

That`s awesome! We love gardening! I get it about enough time! We will likely buy some flats too! There are a coupe of awesome Amish run greenhouses close to home. Have a great evening!

 

[drstratton]

It sucks when you go to all that work and it’s not how you want it. I hope your next loaf turns out good.
I fed my starter yesterday morning. I actually had 2 jars going. I used all of one of them. I mixed dough up when I got home, and after stretch and folds, I put it in the fridge. I shaped the dough this morning, put it in loaf pans and put them back in the fridge. (We are on the way to my sister’s place.) I hope it rises. I forgot to put my other starter in the fridge. It was at room temp a full 24 hours.

It is frustrating. Then you have days like today. This is the best I've ever seen my sourdough rise. 2.5 hours bulk ferment at 80°. I'm thinking another hour in the pan and I should be able to bake it. Completely different than my last loaf.

I did pat down a few bubbles.

Your starter should be fine. It's pretty resilient.

 

[DigMyChicks]

It is frustrating. Then you have days like today. This is the best I've ever seen my sourdough rise. 2.5 hours bulk ferment at 80°. I'm thinking another hour in the pan and I should be able to bake it. Completely different than my last loaf.
View attachment 4307904View attachment 4307905
I did pat down a few bubbles.
View attachment 4307906

Your starter should be fine. It's pretty resilient.

I always pat a few bubbles. Do you cold ferment? Your dough looks nice.

 

[drstratton]

I always pat a few bubbles. Do you cold ferment? Your dough looks nice.

I cold ferment my regular sourdough, but I won't do that with this loaf. I'm not looking for a real sour loaf. I can't wait to see how it turns out.

 

[DigMyChicks]

I cold ferment my regular sourdough, but I won't do that with this loaf. I'm not looking for a real sour loaf. I can't wait to see how it turns out.

The oil and honey should have clued me in.

 

[ShrekDawg]

Hi

 

[N F C]

It is frustrating. Then you have days like today. This is the best I've ever seen my sourdough rise. 2.5 hours bulk ferment at 80°. I'm thinking another hour in the pan and I should be able to bake it. Completely different than my last loaf.
View attachment 4307904View attachment 4307905
I did pat down a few bubbles.
View attachment 4307906

Your starter should be fine. It's pretty resilient.

That's a good looking loaf Rene

 

[N F C]

Good afternoon Rene! Yes! Lemon Jalapeno peppers, multi colored Bell peppers, pepperoncini peppers, reduced heat Jalapeno peppers! That makes 7 - 36 count trays planted! 2 more to go! We put out a small truck patch! Hope you have had a good day!

Do you use all that for yourselves or do you sell some of it too? That sounds like a lot of stuff!