On post #55
On post #55
It's a bit sad to let the classics go, though I'd rather have a garden that's alive.
On post #50
Keep a smaller starter and you'll throw away much less. Discard pancakes are also genuinely great.
On post #12
I use carbon steel. Stainless works if you're comfortable scraping, and you do want a wide pan.
On post #11
Around 72%. Higher is fun, but only once you've got a feel for the dough.
On post #12
Do you put butter in yours? I've started doing that and I can't stop.
On post #13
The trick for me was resisting the urge to stir constantly. You want bits sticking and catching.
On post #11
Instant-read thermometer. I stopped guessing, and my chicken stopped being an adventure.
On post #15
Fry them green. Honor their sacrifice.
On post #52
How many burst?
On post #17
Letting the chives flower. They're doing better than I am.
On post #54
More salt than you think, then a bit of butter at the end.
On post #19
Enough garlic to make pickling season truly unreasonable.