How's this look? Switched up my dough recipe and now we here... Forkish's '24- to 48-Hour Pizza Dough' from 'Elements of Pizzas!!!1yr ⋅ azn_knives_4l ⋅ r/Pizza
How to control the bubbles? I've been popping the obvious ones with a toothpick but still... Is it my shaping method? Please help!!!1yr ⋅ azn_knives_4l ⋅ r/Pizza
So... Is using cheap flour to save $0.65/loaf worth my sanity? Great Value AP flour batards are giving me fits. Delicious with a lovely texture but the exterior *always* bubbles or splits.6mo ⋅ azn_knives_4l ⋅ r/Breadit
My first pozole! Recipe from NYT/Tanis using a mixture of dried chiles (ancho, guajillo, cascabel, de arbol) and maize trillado (more affordable). Also strained the pureed chiles (friend's abuelita said so). Had it with some homemade bread and it was *super* delicious!5mo ⋅ azn_knives_4l ⋅ r/mexicanfood
My 733rd (or thereabouts) loaf, lolol. Hybrid-leavened white bread!!! I learn slow but we're getting there!!!1yr ⋅ azn_knives_4l ⋅ r/Sourdough
Cheese comparison! All are low moisture mozzarella. Clockwise from the top left: pre-shredded part-skim, pre-shredded whole milk, sliced part-skim, and sliced whole milk. Whole milk is just the CLEAR winner, imo.1yr ⋅ azn_knives_4l ⋅ r/Pizza
I made tortillas de maiz for the first time and then huevos rancheros 😀 Also made the refritos and pico de gallo 😀 I would have laid the eggs, too, but couldn't find a guide in English or Spanish 🥲2mo ⋅ azn_knives_4l ⋅ r/mexicanfood
Some recent successes! Been using Forkish's baking method to mixed results so made some tweaks and now we're here!1yr ⋅ azn_knives_4l ⋅ r/Pizza
Lacy crumb sandwich loaf in a hybrid-leavened lean dough format made with almost all AP flour 😀 No score/no split 😀4mo ⋅ azn_knives_4l ⋅ r/Sourdough
Just found y'all and wanted to share my daily companion for >5yrs. de Buyer's Carbone Plus in 26cm!6mo ⋅ azn_knives_4l ⋅ r/carbonsteel
Check out the crazy marbling on this sous vide beef tongue! 24hrs at 165°. I'd go for 170° next time.3yr ⋅ azn_knives_4l ⋅ r/sousvide
My first hybrid-leavened enriched bread. I really can't taste the SD at 9.1% prefermented flour, lol. Still a nice experiment.7mo ⋅ azn_knives_4l ⋅ r/Sourdough
Have Mora Companion/511 but looking at Kansbol and wanting feedback. I'm not a bushcrafter so it would function as a utility fixed blade. I prefer stainless but my Moras are carbon so also appreciate thoughts on toughness/sharpenability. Adding my Companion for reference. Thanks!1mo ⋅ azn_knives_4l ⋅ r/Bushcraft
Any photogs in here with the sharpening enthusiasts? Macros are fun but difficult and looking for tips... Lighting is particularly infuriating.2mo ⋅ azn_knives_4l ⋅ r/sharpening
Tacos de... tonkatsu? Can it be milanesa if I use panko? Red chile salsa on the tortillas and topped with white onion and more chile (green tho)!1mo ⋅ azn_knives_4l ⋅ r/mexicanfood
Choil gore! This is what decades of use without thinning looks like on a Dexter Chinese cleaver. Makes my ZKramer look delicate in comparison.3yr ⋅ azn_knives_4l ⋅ r/chefknives
How do y'all get over nerves when gifting? Here's my latest. No ear but I'm confident in the taste/texture.1yr ⋅ azn_knives_4l ⋅ r/Breadit
Someone DM'd asking for a choil shot of the ZKramer that fears no bread. I provide it for reference.4yr ⋅ azn_knives_4l ⋅ r/chefknives
Crumb shot! I've read that a shiny crumb is a sign of good bread in FWSY. Why is that? Oven spring wasn't impressive on this loaf but the crumb is, in my opinion, pretty good.4yr ⋅ azn_knives_4l ⋅ r/Breadit
