Spent the better part of my day reading graphic novels as part of my #AGraphicNovelADay challenge.  Well, technically, the challenge only requires me to read one book – but often, after reading a first volume, I’ll just go ahead and read the next few in the series.  In the case of todays’ title, all six, a little over a thousand pages.

In addition to reading, I also finally got around to digesting the details and putting together a response to the last email I received on the exciting new time travel series I’m developing.  Not to be confused with the OTHER exciting new time travel series I’m developing – TimEscape.

On the Akemi front, her plants are growing bigger while her bread is baking denser.  She thinks she may need to invest in another starter.

Some of the other titles I’ve read as part of my #AGraphicNovelADay challenge:

Finally, I’ve been asking a few movie-related questions on twitter of late.  Like…

7 thoughts on “May 19, 2020: Oops. Almost forgot to post.

  1. Night of the Living Dead. I was scared to death at 14 years old. Yes, I was slightly sheltered.

  2. Joe,
    I just saw the news today, there is a great comic for you to add to your reading list:
    this one might rival Josie and the Pussycats in Space:
    “Adult film star Stormy Daniels, whose allegations of a onetime sexual liaison with U.S. President Donald Trump triggered a legal battle, is returning as a superhero in a series of comic books.
    Daniels, whose real name is Stephanie Clifford, will be releasing a fictional comic book series called “Stormy Daniels: Space Force” in the autumn with TidalWave Productions.”

  3. I read that title as “Almost forgot my pants”. Then, I read “On the Akemi front, her plants are growing bigger while her bread is baking denser.”, as her pants are growing bigger while her bread is baking denser. What is wrong with me?!!

  4. Dense bread:

    Either your starter hasn’t had time to fully activate or you’ve left it too long. It needs to double in size after its last feed. Put a mark on the jar to show the level just after you feed it so you have something to compare it to. I use a rubber band. If it’s too cold it won’t get there and if it’s too warm it’ll rise and fall before you notice. You only have a short window where it’s perfect.
    You haven’t kneaded enough. You need to develop the gluten so your bread has strength. If you’re doing a “no knead” recipe then you’re replacing kneading with time. Kneading speeds up gluten development but the gluten will form by itself if you give it time. Don’t rush it. Don’t skip on the folding steps in “no knead” recipes either. They’re important.
    You’re using the wrong flour. You need to use a high protein flour. Look at the nutritional information on the packet. You want at least 12% protein.
    Your shaping isn’t putting enough strength into the loaf and it’s all sagging. When shaping the loaf you want it to be tight and firm. It should be strong enough to maintain its shape. But don’t overdo it or you might tear it.
    You’re proofing the loaf for too long or not long enough. Again, this is temperature dependent. A cool room will take longer. A warm room will be faster. The perfect time to put the loaf in the oven is just before it gets to maximum size. The only way to learn when that point is is trial and error.

    I’m afraid most of it is just a matter of experience. Learning when your starter is ready. Learning when the shaped loaf is ready to go into the oven.

    Remember that a recipe is just a list of events that worked for one person once and they wrote them down. Everyone’s kitchen, ingredients, temperatures, techniques and equipment will be different. Your first loaf was amazing! Write down what you do each time you make a loaf. Room temperature, water temperature, how high the starter got in the jar, how long you let the loaf proof, how high it got in the basket, how hot your oven was, etc. Then record how the loaf turned out. Change one thing on your next attempt (let the starter get higher in the jar, or proof the loaf for 30 minutes longer or shorter) and record everything again. After practice you’ll learn what the dough looks like when it’s ready and you can ignore the clock and the times the recipe states. You can go on your instinct.

    Good luck!

  5. Oh, I’ve been watching a few Scandinavian shows. Did you know they have a custom of putting cheese in their coffee? Interesting…

    Today, I’m working at my son’s house. It’s a good workout pulling weeds.

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