The Song Fight Bulletin Board

Billy's Little Trip wrote: ↑

Fri Aug 26, 2022 2:32 pm

Yeah, I understand why it's not appropriate. I thought of it as a violation to my mouth,

Yes. It is s terrible name. If you want a name that implies unwarranted and inappropriate mouth violation - perhaps “Catholic Priest’s Cock”. That would offend far less people. And those it offends - probably deserve offending.

You could put little dog collars on the bottle necks?

Caravan Ray wrote: ↑

Sat Aug 27, 2022 4:14 am

Billy's Little Trip wrote: ↑

Fri Aug 26, 2022 2:32 pm

Yeah, I understand why it's not appropriate. I thought of it as a violation to my mouth,

Yes. It is s terrible name. If you want a name that implies unwarranted and inappropriate mouth violation - perhaps “Catholic Priest’s Cock”. That would offend far less people. And those it offends - probably deserve offending.

You could put little dog collars on the bottle necks?

The logo can be a rooster wearing one of those funny pope hats.

It's finally cooling off. I have sourdough starter that'll be 1 year old soon. Time to make loaves. I have new ingreds I'm trying this year. Sun dried tomatoes and olive is one. Jalapeno, cheese and cilantro is one. I even have a pecan and cinnamon I want to try.
I'll post pics because everyone totally cares.

Just pulled my sour dough starter out from the back of the fridge that hasn't been fed in months. About a 1/4" of hooch on top and smells potent, in a good way. Very boozy, slightly vinegary. Mixed it back in and poured 114 grams per dough. Then fed it 100gr of bottled water and 100 gr of unbleached flour and back in the fridge.
I've got 2 1050 gram dough balls, each in a zip lock sprayed with olive oil, fermenting on my counter top for 12 to 24 hours, or until doubled in size. Then it'll get shaped and into a proofing basket tomorrow or just put in the fridge until I'm ready to bake. I'm pretty sure I'm going to wait until Sunday just to let the flavor develop a bit more. I'm going to make 1 round loaf and the other dough ball will be 2 14" pan pizzas, OR 4 12" Neapolitan pizzas. Not eaten all at once of course. Unused pizza dough balls back in the fridge until I'm ready to bake.

I get WAY to into this stuff, lol. But I love it!

So, I decided on a jalapeno, cheddar, bacon sourdough boule.
2 14" pizza balls (made 1)
4 pretzels for the first time. We ate them before I could take a pic. So good! I'll be making them again.