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Hookups and Fishing Reports (Viewable by Public) / Re: Shelter Cove - 5/27/24

« on: Today at 11:16:15 AM »

Quote from: Sea-bree on Today at 11:13:35 AM

Another great read, thanks for the poetic words, wisdom, and photo's.

+1

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General Talk / Re: Artistic bread

« on: Today at 09:44:35 AM »

Quote from: The Gopher on Today at 09:40:10 AM

Looks excellent! If you aren't already doing so, you could try spraying your breads with a bunch of water just before they go in the oven. Helps with a shiny crust.

Thanks for the tip TG. Currently I spray water on top of the Dutch oven but will give your tip a try.

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General Talk / Re: Artistic bread

« on: Today at 09:11:52 AM »

Quote from: Mark L on Today at 06:59:15 AM

Quote from: Sailfish on May 28, 2024, 08:46:57 PM
Quote from: Mark L on May 28, 2024, 08:24:45 PM
I have the book “The Breadbakers Apprentice “ and became very good at making
Pain a’lAncienne French bread. It’s a pretty wet dough that is refrigerated for at least 12 hours before baking. For a vacation a while back I took a professional bread baking class. After the class my interest for making bread every week really slowed down. The best advice I can offer is to get a high quality scale, and weight all your ingredients. Maybe when I retire I’ll start back up again.

Thanks for the advice Mark. I currently have a cheap scale for measuring ingredients. I will heed your advice and invest in a better scale.

By the way great job on the bread making. When I took the class they had A&D scales which are very accurate, and reliable. After the class I bought the 1000 gram model with an accuracy of 0-1/2 gram which is perfect. https://www.oldwillknottscales.com/and-sj-1000hs.html

Wow! This scale is out of my retirement budget

. I can only afford something in the $50 range. Thanks anyway Mark.

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General Talk / Re: Artistic bread

« on: Today at 09:06:40 AM »

Quote from: LoletaEric on Today at 08:33:14 AM

You've caught all your Devil Fish and now on to Devil Bread, Sonny! Nice job.

And Mark the bread chef - very impressive as well!

You forgot that I also make "Devil Eggs" before too

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General Talk / Re: Artistic bread

« on: May 28, 2024, 08:46:57 PM »

Quote from: Mark L on May 28, 2024, 08:24:45 PM

I have the book “The Breadbakers Apprentice “ and became very good at making
Pain a’lAncienne French bread. It’s a pretty wet dough that is refrigerated for at least 12 hours before baking. For a vacation a while back I took a professional bread baking class. After the class my interest for making bread every week really slowed down. The best advice I can offer is to get a high quality scale, and weight all your ingredients. Maybe when I retire I’ll start back up again.

Thanks for the advice Mark. I currently have a cheap scale for measuring ingredients. I will heed your advice and invest in a better scale.

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General Talk / Re: Artistic bread

« on: May 28, 2024, 07:58:38 PM »

Wow! You have a great imagination vision Alan

. Baked a second loaf hoping to "recreate" this art but failed

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General Talk / Artistic bread

« on: May 28, 2024, 06:15:40 PM »

Just baked a new loaf of bread and it came out like this

. I swear no photoshop was used.

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General Talk / Re: Seeking Advice on Portable Power Stations to Recharge Kayak Needs

« on: May 27, 2024, 09:46:46 PM »

I bought Dr Prepair 100AH LiPo4 battery last year and very happy with it. My battery has an adapter for USB, cigarette, and solar ports and I paid around $300.

https://drprepare.com/brands/dr-prepare/

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