I’d be using gravel board pegged into the ground on 2 sides and on the other 2 it is a concrete path and kerb.

60g butter 60g flour
400ml milk
225g cheddar extra strong
Teaspoon of Dijon mustard
Onions and bacon bits

I’ve had this on and off for years. Exercises that have helped were the dumbell exercises described above both with palm facing up and and down. A heavy enough weight that you’re straining the last couple
Of reps. Also using a crutch or in my case a golf club with your arm out straight hold the club at 90 degrees to your arm and Rotate your forearm 180 degrees repeat this 10-12 times for 3 sets

Thanks guys. Didn’t realise how expensive they are!?

Thanks Footflaps – do you know if they are able to run in series? Or would I need a strip and driver per shelf?

Ended getting these which apparently are the ones Monty uses

https://www.gibsonsonline.ie/product/jakoti-hand-shears?gclid=EAIaIQobChMI0-rvhMf46wIVh8_tCh2NGwYDEAQYAyABEgKynvD_BwE

@MrOvershoot – sounds like you have great perspective….respect 👊🏻

Wife and kids gave me a bunch of guitar lessons, lovely leather belt, dozen golf balls and a nice golf glove. We are also going to go on a city break next year hopefully as our trip to Berlin got cancelled this year.
Father: I asked for a day out playing golf with him as I don’t need more stuff and I like spending time with my dad.
Mother: Green fee at Royal Dornoch
Sister: TBC

Anyone know anything about this shop as I have been trying to contact them for 3 weeks about a return and no one is responding to emails and nobody is picking up the phone?

Went back to the gym last night over here in Ireland for the first time and really enjoyed it. It’s a small gym so max 5 people and booking 1 hour slots. Great to be back to some kind of normality and I was sick of the turbo in the garage.

Thanks for all the info folks…love this place!!

Thanks for the tips folks.

Igero for me

I had the same thing happen on a relatively new freezer and it just needed to be defrosted as the fan circulating the air to facilitate a frost free environment had frozen.

Pizza Dough Calculator

Bump for this as unfortunately househusband’s suggestion didn’t have them…

That looks lovely Sadex! Here is my latest loaf…getting the hang of it now!

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Sourdough sunrise #sourdough #sourdoughbread #wildyeast #freshbread #breadbaker

A post shared by Roddy Scott (@rs92xfn) on Jun 1, 2020 at 12:01am PDT

Just testing how to post from Instagram and showing a recent loaf using KISSourdough which was tasty…

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Cheers @jimchall and @barbellsandbread for the video. Happy with how this one turned out. The other one in the oven with higher % water is a different story it was meant to be a loaf but is looking like a ciabatta/pancake! #kissourdough #sourdough #sourdoughbread

A post shared by Roddy Scott (@rs92xfn) on May 14, 2020 at 11:33pm PDT

@elshalimo I pmd you there

@ElShalimo I’ve no idea but it weighs a ton!

@deadlydarcy looks lovely…a big slab of Kerry gold on the doorstep and a cuppa 🤤

I have one of these, if you want me to measure the wood etc I can maybe get a chance tomorrow after the weather improves. Let me know

I use parchment in a le Creuset casserole pot

Here is a few pictures of my recent bakes which I am pretty chuffed with. Learning everytime and despite being a sceptic Instagram has proved invaluable in terms of learning off others…

71% Hydration Loaf

Wee sourdoughpizza instruction video for those interested.

ok, so lets say for good dough itll need to be in the fridge for at least 24 hrs.
are we doing stuff like stretch and folds etc while its fermenting (before fridge), same as bread?
so something like this….
mix flour water yeast, rest for 30 mins (autolyse), then add salt and mix again.
ferment at room temp for 3 hrs say, with stretch and folds every 30 mins
fridge for 24-48 hrs
out of fridge, rest for half hr or so til room temp
divide into however many pizzas youre doing
then do all the stretching/shaping, loading with food, cook?
sound about right or is that more faff than required?
thanks

I don’t do stretch and folds. If I was having pizzas Saturday evening – I’d make the dough on Friday night following the Stadler Made recipe linked above which I think is 60-65% hydration using strong white bread flour. Mix, knead, rest for 2 hours then portion it into balls, on to a floured baking tray,cover completely with cling or cloths and leave to rest in the fridge overnight. If pizza kick off time was 6pm I’d remove the dough at 2 or 3 o’clock to let it come to room temperature then shape. Bake them on stones with just the tomato sauce on top for 3-4 mins then throw on cheese/other toppings for 1-2 mins.

I make neopolitan style pizzas using a recipe from Stadler Made who also have a series on YouTube describing the steps I mix and knead the dough, leave for 2 hours then shape into balls and leave at room temp for 6-8 hours if I’m eating that day or refrigerate for 24-48hrs. Once ready to go I shape initially on a flat surface pushing out from centre then lift dough onto the back of my hand and tease out with fingers gently as the dough normally stretches under its own weight.

@kimbers thanks for the link…much appreciated!

I’d Pull it out the fridge this evening at 9ish and feed it with flour and cold water and leave it on the counter then start the process in the morning.

Another stupid turbo question. Having fitted a turbo tyre it’s a lot easier to pedal versus the standard tyre I had on, why? Also should a flat wear pattern develop on the turbo so quickly? How close to the roller should it be contact wise? There is a flat spot I need fixing on my wheel but bike shops aren’t open til next week. It’s only been on for 1.5 sessions of some HIIT sessions. It’s a Schawlbe Insider.
Thanks

@sadexpunk that looks lovely and a perfect vessel for transporting vast quantities of butter and cheese 😋. I’ve 2 to go in the oven this morning after a cold prove for 17 odd hours…will report back later.

@kimbers how did you fix the top to the legs out of interest?

Some early morning sourdough baking done. Followed @sourdough_tim recipe so a couple of 24% wholegrain 78% hydration loaves

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2nd loaf of this batch of 24% wholegrain 78% hydration using @sourdough_tim recipe which is easy to follow Pretty happy with how these turned out. #sourdough #sourdoughbaking #sourdoughbread

A post shared by Roddy Scott (@rs92xfn) on Apr 30, 2020 at 12:44am PDT

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Obligatory crumb shout before eating half the loaf. Thanks @sourdough_tim for the recipe and easy to follow steps! #sourdough #sourdoughbread #sourdoughbaking

A post shared by Roddy Scott (@rs92xfn) on Apr 30, 2020 at 2:06am PDT

👆 great looking loaf. Crumb pic?

I always put yeast in my pizza as I prefer a softer risen crust like a Neapolitan type. Normally use about 60-65% hydration and 0.2% yeast.

I’ve not tried dourdough pizza yet but Here is a video of Patrick Ryan making one and he does add a wee bit of yeast as well as the starter.

Excellent. What’s SWBF?

Some nice looking bread up there!

see thats what im confused about, i always thought a starter would be at its bubbliest around 6hrs after feeding in a warm place. if thats right, a feed saturday night would see it at its best in the early hours wouldnt it? and in the morning itd be well on its way down? or am i wrong there?

I’m not sure but I normally take mine out of the fridge and feed mine up at 10pm with 100g wholemeal or rye flour and 100g cold tap water and put it on the kitchen counter – when I wake up its bubbly and risen so it’s good to go.

so when do you find yours is ready? 6hrs or so?

It normally sits for 8-10 hours and I’ve never had an issue.

If I’m reading this right you are one 25g flour/25g water feed away from making a loaf? If so, I’d leave in fridge until the night before you start – so for a Monday bake, take starter out fridge in Sat night feed starter and leave in counter. Sunday mix ingredients and follow folds etc and prove overnight in fridge on Sunday then bake on Monday.
After you’ve added your starter and left the scrapings just pop this in the fridge and pull it out when you next plan on baking and add the necessary amount of flour/water. If it’s been a while it may need a couple of feeds to get going again but you should have a fair idea of the activity at that stage

@sadex yes both the round banneton and the oval from Scotland the Bread. I hope everyone else can flock right to see the finished loaf?

I’ll try again as I think my account was set to private.

Sourdough

I give up

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Wee sourdough baked this morning…new oval banneton worked out well. #sourdough #sourdoughbread #sourdoughbaking

A post shared by Roddy Scott (@rs92xfn) on Apr 23, 2020 at 9:55am PDT