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Live Stoners January 2019
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At this point I hope it makes it there. Not every day i have 2 year aged smoke arou.d the house. My self control will be well tested these next 2 weeks
The only chance I have any smoke in the house over 2 months old would be if I misplaced some in a very discreet place. Hope to change that soon.
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Pretty sure this is what happened here smoke of this caliber does not last long around me.
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I wonder if its possible to set up a thread somewhere for a discussion on making bread. To me, it's as amazingly natural a hobby as growing canna. I don't think too many people will be interested in it, though I imagine some will. I know it's not terribly on-topic for this site.
To that end, I just started a loaf with some starter I brought back from the (almost) dead. Soon I am going to start documenting the process for making different kinds of bread using the starter. Flour, Water, Salt. It doesn't get much simpler than that, and you'd be amazed what you can accomplish just by adjusting the ratios of those three ingredients.
Maintaining a starter is a lot like caring for the tent-critters. Keeping something alive and happy so that one day it can make you alive and happy
Peace
To that end, I just started a loaf with some starter I brought back from the (almost) dead. Soon I am going to start documenting the process for making different kinds of bread using the starter. Flour, Water, Salt. It doesn't get much simpler than that, and you'd be amazed what you can accomplish just by adjusting the ratios of those three ingredients.
Maintaining a starter is a lot like caring for the tent-critters. Keeping something alive and happy so that one day it can make you alive and happy
Peace
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I am hoping @the green bandit get a chance to try this bread. I know his better half was interested in the recipe. It's the kind of bread that once you try it, it immediately becomes worth the effort. Of which there is surprisingly little.
To be honest, the only real downside to the process is having to discard unused starter when feeding it. You can make stuff with it, but you'd have to do so pretty much right away. If you already compost for soil, discarded starter is a perfect addition. It's thriving with little critters that like to munch on organic matter. I've heard rumors that just dumping it down the drain also yields some benefit to septic systems, though I don't think there's any real credible evidence to support this. I guess it depends on what you put down the drain in general. Worst case, it seeps into the soil and helps compost other materials.
With that said, you can mitigate the amount you discard by keeping the starter in the fridge. Only needs feeding once every two or three weeks that way. Also you can take some starter, dry it completely, and it will keep for (literally) thousands of years before it ceases to be viable.
To be honest, the only real downside to the process is having to discard unused starter when feeding it. You can make stuff with it, but you'd have to do so pretty much right away. If you already compost for soil, discarded starter is a perfect addition. It's thriving with little critters that like to munch on organic matter. I've heard rumors that just dumping it down the drain also yields some benefit to septic systems, though I don't think there's any real credible evidence to support this. I guess it depends on what you put down the drain in general. Worst case, it seeps into the soil and helps compost other materials.
With that said, you can mitigate the amount you discard by keeping the starter in the fridge. Only needs feeding once every two or three weeks that way. Also you can take some starter, dry it completely, and it will keep for (literally) thousands of years before it ceases to be viable.
Hit it up. https://www.autoflower.org/threads/afn-baking-breads-n-things.71316/I wonder if its possible to set up a thread somewhere for a discussion on making bread. To me, it's as amazingly natural a hobby as growing canna. I don't think too many people will be interested in it, though I imagine some will. I know it's not terribly on-topic for this site.
To that end, I just started a loaf with some starter I brought back from the (almost) dead. Soon I am going to start documenting the process for making different kinds of bread using the starter. Flour, Water, Salt. It doesn't get much simpler than that, and you'd be amazed what you can accomplish just by adjusting the ratios of those three ingredients.
Maintaining a starter is a lot like caring for the tent-critters. Keeping something alive and happy so that one day it can make you alive and happy
Peace
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