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ian
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Lil sneak preview of the m4 gyuto. Got. A mokume-gane bolster, ferrule thing. I soldered it on then did a museum fit with the handle. -
results....a mixed bag, taste was great but puffiness not what I expected but i am thinking that ambient temperature is the key factor...
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ian replied to the thread CPM-D2 Gyuto Pass-Around (Proposal).I’d be curious to try it too. 👍
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ian reacted to Tim Rowland's post in the thread Show us your sticks (finished handle projects)... with
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Here is about half the batch soaking up some Odie's oil and then after buffed off. -
ian replied to the thread thinning questions (yet another thread).Well, if you are trying to correct subtle low spots, it’s good to have a flat stone with no mud. I’m not sure “grit getting stuck there”...
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ian replied to the thread Fast thinning behind the edge with a rotary tool/dremel.You may see an improvement in time between sharpenings just because the knife is thinner, too. I totally get that we use what tools we...
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Tough bake for me today, whole bunch of issues compounded and the results have me quite disappointed. Overproofed this all the way to...
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Looks pretty bloody nice to me!
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ian replied to the thread Pizza dough, to poolish or not to poolish.Really love spelt flour for bread. Usually do 50/50 with whole grain spelt and white bread flour.
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ian replied to the thread Pizza dough, to poolish or not to poolish.Oh, sorry I thought you meant cooking it on some sort of grate. I usually put my pizzas on a cooling rack too.
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ian replied to the thread Pizza dough, to poolish or not to poolish.Grate? Does that help? I think that if you get a soggy bottom, it means the surface you’re cooking your pizza on was not hot enough.
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ian replied to the thread Pizza dough, to poolish or not to poolish.How do polysaccharides contribute to the rise? Wish I understood all this better.
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ian replied to the thread Pizza dough, to poolish or not to poolish.Don't skimp on the salt! Your crust will be bland. Use the recommended percentage, probably ~2% by weight or a little more. I admit I'm...
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ian replied to the thread thinning questions (yet another thread).To me, ‘thinning’ is more specific, and means that currently the knife is too thick behind the edge, and you’re trying to change that. I...
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