The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Jmonkey and TT----this is going to be good! and FUNNY

weavershouse's picture
weavershouse

Jmonkey and TT----this is going to be good! and FUNNY

I don't want to intrude in jmonkeys blog working with TT on the sourdough project so I just started a new forum. I burst out laughing when I came to The Fresh Loaf just now and saw TT's photo of his two empty mason jars standing at attention ready to roll. What a hoot. I know it's serious too but it's going to be very enjoyable to watch this thing happen.                                       weavershouse

tattooedtonka's picture
tattooedtonka

Laughter is always best.........I have no doubt I will learn....but it will be fun.

Glad to see you find interest, Im still trying to come up with a couple clever names for my two. 

The one I already have that I am trying to breath life into I shall call him squishy, and he shall be mine, and he shall be my squishy!

                                       

TT

weavershouse's picture
weavershouse

With your "okie dokies" and Jmonkey's "humidity sensors" this is going to be fun. You guys could have your own routine some day. ha ha                                                                                          weavershouse

bluezebra's picture
bluezebra

I'm thinking I will get up at 5:45 CST which is 6:45 EST and make popcorn then sit back and watch!

bwahahahahaha! Gotta love Jmonkey's humidity detection system though! What a doll baby! 

zolablue's picture
zolablue

I am laughing out loud.  That is all so funny (but serious...hehe).  I can't wait to see what transpires.  It may become epic!  Or is it...stand back, we aren't sure how big this is gonna get!

Susan's picture
Susan

The humidity in Corvallis is 91% tonight. Talk about curly hair!

Susan

mse1152's picture
mse1152

LB's at 30 paces, with one arm tied behind their backs...who will froth first?  Stand back, it's gonna get messy!

Sue 

JMonkey's picture
JMonkey

... one flagellum tied behind their ... protoplasm? :-)

But just to be clear, so no one gets the wrong idea, this isn't a duel or a competition. We're trying to help one another get a starter going.

mse1152's picture
mse1152

JMonkey, no competition implied or expected.  Just couldn't resist adding more corniness to the proceedings.  Can't wait to see all the pictures!

Sue 

mountaindog's picture
mountaindog

Good Luck you guys and I look forward to watching your progress. You can't go wrong with SD Lady's starter recipe. I also used Hodgson Mill Rye and the OJ to get mine going and they worked great.

JMonkey - I have almost the exact same model of hygrometer, but in brunette, and I can also verify it is a very reliable instrument!  ;-) 

bluezebra's picture
bluezebra

We are such geeks! hahahahahaha! Long Live Geeks! Urrrrrraaaaahhhhh!

(wish I knew the latin for that!)

I'm just excited to watch this because first of all I learn better through humor so this will help with my starter tomorrow!!!

You rock guys!

bluezebra's picture
bluezebra

papas yet? Has the experiment started yet?

weavershouse's picture
weavershouse

Check out Jmonkey's Blog.                                                    weavershouse

tattooedtonka's picture
tattooedtonka

Over on JMonkeys blog are photos of my two youngin's

Vizzini the Rye, and Fezzik the Wheat

Just dont try to get too close, the guards are a bit rough, and Im one of the papa's.......

TT

bluezebra's picture
bluezebra

are hysterical!!! Love it! Love IT! But I just have one problem....

I NEED MORE! MORE! MORE! I don't wanna wait this long between posts from you papas!

TT the names are great! The photos? TOOOOOO Large for life! I was snortin with laughter in here last night and Brian came in and had to see why I was raising such a commotion!

JM the race is on!!!! And be careful of a "woman scorned" that Reeba seems like a bad seed ;)

 

dstroy's picture
dstroy

Agreed - you guys are hilarious! Floyd put it on the front page today.

edh's picture
edh

You guys are too much!

We're all thoroughly enjoying your antics, but I wanted to say thanks as well. I'm on day 9 of yet another sourdough attempt (sourdolady's), after a distinctly frustrating couple of months of failures. This one seems to be going just swimmingly, and it's making me wonder about different brands of flour.

I'm using the same brand (Champlain Valley, whole wheat) that I used for my first starter, the one I killed by starving the little dear :-(. Having run out of that brand, I tried two more times with both wheat and rye, and produced really bad starters; uniformly slow to double (12 hours at best), and horribly sour, no matter how often or how much I fed. Those have joined the compost heap, and I'm seemingly back in business with attempt number 4. Nonetheless, I'm looking forward to seeing what you guys come up with, both for comedy and starters!

Be careful!

edh

browndog's picture
browndog

Then King Arthur spake first, and said, "Fair fellows and lords, we have seen this day marvels, but or night we shall see greater marvels."

-Sir Thomas Malory

Susan's picture
Susan

so I joined the fray, but 12 hours late. In a Food Lion pickle jar (okay, there's his name: Leo) I put an ounce of one-week-aged Prairie Gold flour and one ounce of juice from an orange I pulled from the tree outside my kitchen door. Hard to get any more fresh than that! I'm thoroughly enjoying the exploits of TT and JM!

Susan

ehanner's picture
ehanner

Susan you are such a groupie:>)

Eric

Susan's picture
Susan

Leo proved himself!

Leo's CubsLeo's Cubs

Thanks to JMonkey and TTonka. I thoroughly enjoyed your Starter Challenge!

Susan from San Diego

bluezebra's picture
bluezebra

What recipe did you use?

Susan's picture
Susan

Sponge

50g starter

240g water

223g bread flour

Mix water into starter, then add flour, stirring until well mixed; cover with plastic and let sit at room temp overnight. When ready, it will be expanded and bubbly.

Dough

85g water

14g (1 T) olive oil

All sponge

222g bread flour

62g white whole wheat flour or other flour

1.5 t salt

I use my Zojirushi ABM to mix and knead the dough, but use a custom program of 6 minutes mix/knead, 20 minutes rest, and another 6 minutes of kneading. Everything goes into the pan but the salt, which is added during the last couple of minutes. Ferment for about 3 hours at room temp (lower 70's F). Dump out on bench. Gently pull into a rounded shape, turn over, cover with plastic and rest for 15-20 minutes. Gently rotate a few times to tighten the round. Invert into a banneton and cover. Proof in a warm spot (upper 70's F), for 1.5-2 hours. Preheat oven to 450 F. Bake in your favorite way until it's the color you're looking for. I like a dark crust, as I think it improves the flavor.

I generally divide this dough into two small boules after fermentation, give one away, and start another sponge the next day. That way I get to bake more often!

Susan from San Diego

P.S. If you want to check here, you can see how I bake my bread, and will also see that this recipe has evolved a bit since March.

weavershouse's picture
weavershouse

I'd like to know your recipe too.                                    weavershouse

browndog's picture
browndog

JMonkey's posting baseball porn! Make him stop! Every time I close my eyes I see it again.

 

JMonkey's picture
JMonkey

... I'm a Red Sox fan. But, hey, facts are facts. Much as I'd like it not to be the case, he's the best. Or Reeba thinks so, anyway.