After 5.5hrs in the proofer @ 26°C and 2 hours so far in the fridge @ 7°C. Baking tomorrow morning after the rest of the afternoon and overnight in the fridge @ 7°C - multi-seeded sourdough using an Alaskan starter, 9% scalded home milled Wakelyn’s population flour, 5% scalded cracked rye wheat, 6% scalded pulses, 80% very strong white Canadian flour, sage and 65g seeds. #sourdough#bread#breadposting#population#canadian#alaskan#baking#sage#rye
Love where I live. It’s not perfect, but I’m not either. So I’ll just keep on appreciating the 3pm sunsets and smell of frosty afternoons. #alaskalife#alaskan#mountainsunset
A night out with an old friend not seen for many decades. #stoutSaturday and some others. A nice dinner at #BrickAndBourbon who had a respectable #craftBeer list on tap!
#Founders Nitro Milk Stout - yum! well balance, smooth from the nitro, slight bitter finish
#BelchingBeaver Peanut Butter Milk stout - friend had this one, he love the strong peanut, I find it a bit too strong
#Alaskan Smoked Porter - a decent porter but the smoke was lost on me, just didn't shine through the flavor profile
#PrarieArtisanAles BOMB! bourbon barrel aged imperial stout -- I love it, but alas it was too strong and boozy for my friend.
Another of my attempts at making digital art look less digital.
I once had a Malamute long ago and far away when I was a kid. It was a big furry teddy bear with intense eyes like this that made it look like a giant wolf.
On the forced #assimilation of American #Indian and #Alaskan Native children in so-called "boarding schools". The US count of these institutions of cultural genocide reaches 523.
Multi-seeded sourdough after 4hrs bulk fermentation, 1.5hrs in bannetons and after 4hrs in the fridge (another 14 hours to go) using an Alaskan starter, 20% of home milled Emmer flour and 5% home milled cracked Emmer wheat. very strong white Canadian flour plus chopped sage. #sourdough#bread#breadposting#emmer#flour#milling#canadian#sage#alaskan