Notices by Conspiracy-addled GenX'er (viking@noagendasocial.com)

@berrp

I bet he's straight!

ITM, have some er... icecream!

That's a 500 day dry spell!

https://www.cbc.ca/news/world/spain-cave-500-days-beatriz-flamini-1.6810428

@berrp

He is no Arnold!

https://youtu.be/vcZt8ejQw_8?t=10

@berrp

https://www.youtube.com/watch?v=KIbhNAY4mH0

@berrp

The country of tango and babes.

👍

@berrp

You're not in Chile?

@berrp

Question:

Is "chifa" local name of Chinese food in Chile?

Or only in Peru?

@berrp

Chifa?

Sale on rib eye roast.

Turn it into steaks.

Another attempt at authentic sourdough pumpernickel.

http://brotgost.blogspot.com/2018/01/pumpernickel.html
(click translate on top!)

https://en.wikipedia.org/wiki/Pumpernickel

This time, I have a Pullman bread loaf pan.

Lost 430 grams of water out of 990 grams total.

Previous iterations had about 2/3 of water lost, also starting with 85% baker's hydration before, this was 90%.

Top is not that hard.

Seems like a success!

In addition to the closed pan, I wrapped everything in aluminum foil.

Looking at about 16 hours at 250F/120C.

I am hoping 3 is a charm, the first 2 times, it dried out.

Flavor is great.

Good crumb, is kind of gooey inside, which is why the recommendation is to let pumpernickel rest for at least 24 hours.

But end pieces and the one slice from farther in gets firm enough when toasted.

Hell yes!