john mogey

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since Mar 26, 2015
oregon nw of eugene
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Recent posts by john mogey

Producing a starter is not too hard, all it takes is time. I've been doing this for a few decades and periodically have to begin a new starter because I have neglected the old one and sometimes an old starter gets too old and too sour. All I do is start with a small amt of flour (whole wheat) and water and as for the amounts, a wetter dough than what I bake with. After a few days it begins to bubble some and I add more flour and water. I keep building it up until I have a nice batch and then launch into the baking. I keep my starter refrigerated and when I take an amount for dough I replenish the starter with the same amt of flour and water that I took out and let the starter work on that new flour for four or five hours and put it back in the fridge.
There are people who make wetter starters, some stiffer. Water and warmth will drive how fast your starter works on the flour.
As for baking I usually bake loaves of about 4 lbs and for that much bread use only about 2 tablespoons of starter. A little bit goes a long way, but I build up my dough over two days in "refreshments." It's always a "feel" and is dependent on many factors, such as weather, flour, etc.
The fun thing is that there is no right way and you can make wonderful bread with the simplest of inputs: flour, water, starter, and (usually) salt.
3 years ago
I don't particularly like it. The color scheme is annoying and much harder to read and agree with what Joseph had to say about simple.
Another source for scythes and sickles is Marugg Company in Tenn. Botan Anderson has some good youtube videos on using a scythe and there are also a number of videos on sharpening (peening).
3 years ago
I'd be inclined to use a hand sickle along the fences and your scythe down the center, if for no other reason than to get your scything skills improved. I personally love the pace and quiet of hand tools.
3 years ago