ness

Very nice. What a great time of year!

Pheasant, quail and gonna give ducks a try this year. Got a couple Brittanys to help

This was a first for me. Very loud, but not painfully loud. I'd do it again

Hoo. good one.

I'm backing off the caddis. I think Gavin's right--the back end should be wise on a caddis

I was out there last night. What an atmosphere! Bats and pitching looked good, the defense was a little sloppy at times the Hunter Pence signs were everywhere, and a lot pretty funny -- most probably didn't make it on tv. One of my faves: Hunter Pence has KU football season tickets.

The general shape, the way the wings lay, and the splayed antennae make me think caddis.

It's about the flavor for me. Not just the sour, but the rest too. Just really good flavor. This last loaf is more sour than the first ones, and the culture is smelling more sour too. It's not that much more work.

I'm feeding mine twice a day right now, because I'm planning on using it this weekend. I'll probably stick it in the fridge after this weekend and put it to sleep.

I think baking in general is kinda procedure dependent. Can't just throw together the ingredients and expect it to come out right. I think sourdough is even more dependent on procedure. I think there are two tricks to sourdough: 1. The culture has to be really active to do it's work; you're wasting your time if you use a flat starter thinking it'll perk up once you get it incorporated into your dough. 2. It takes a long time to rise, and you've got to plan ahead for that. I've had good luck putting the dough together the night before and letting it rise overnight. Then ball it up, make loaves, whatever, and give it a few more hours to rise before baking. I don't think it's overly time consuming once you kinda get the hang of it. The steps are kinda chunked up too. I did another loaf Saturday night/Sunday that came out really good.

Looks good!

We used to do a similar recipe, but with clams. I gotta think the crappie would be excellent.

I used Louisburg pasteurized, they also have some with preservatives so you've got to read the label. You're right -- it's excellent stuff. I used a liquid yeast culture (Wyeast Cider), but folks use all different kinds: wine, champagne, ale yeast.

Yeah, that's pretty much it. Mine was from fresh pasteurized cider (no preservatives) with added brown sugar and yeast. Fermented in a 5 gallon carboy with an air lock.

I'll keep that in mind

I spent a little time on the baitwerks site. Dang, them are some pretty paint jobs!

That's just incredible right there. Good going.

Good rule of thumb: If it's coming from JoeD, it's probably sarcasm and/or PUI.

Mine too -- easy. Seems like a good kid, which makes it all that much better. Still kinda don't believe this yet.

Screw you two! No cider for you!

Whoa! Nice fish.

Right there with you, huntest.

What's the expiration date on rods? I'm sure some of mine have gone bad by now

Ha! Thanks -- I will definitely do that, BH.

Really? Just those two things? I've never used SR flour before.