Enjoy the benefits of a premium membership!
Upgrade Account
-
TalkBass has been independent since 1998. Add your voice.
Create a free account to reply to discussions, view embedded media, and browse with fewer display ads.
Join free Log in
Want zero display ads or expanded classifieds tools? Compare plans.
Stoner/Doom Bassists Thread, Part 90: Maxed Out
- Thread starter Korladis
- Start date
@bassboysam Damn I ordered that same shirt. And that same pedal. You have impeccable tastes, sir.
I'm tempted to start ordering cases that tall for my builds. All that extra room would prevent me from the semi frequent mis-drills.
My DS-1 build, named "Ole Orange" was looking beautiful and then I drilled the holes just slightly out of alignment. Part of me wants to redo the case completely but the logical side says to just go with it. It isn't that bad.
My DS-1 build, named "Ole Orange" was looking beautiful and then I drilled the holes just slightly out of alignment. Part of me wants to redo the case completely but the logical side says to just go with it. It isn't that bad.
24lbs sponge, 47lbs flour, 13lbs water, 5.5lbs sugared egg yolks, 6lbs eggs, 8.1lbs honey, 3.7lbs canola oil, 1.6lbs salt and 0.19 lbs yeast.
Damn...now I am really hungry. Shouldn't have skipped lunch.
110lb mix. It's actually kind of a sensitive dough. It takes a while to braid and even longer in secondary fermentation; I mixed that dough at 8am and pulled it from the oven at 4:45pm. We rarely do larger batches than 110-150lbs. If we need more we may do a couple 150lb batches(14ish cases each).
Yeah, from what I've heard it's not the easiest bread to get right. Baking is an exacting science, I respect people that can do it well.
Modified Cthulhu Fuzz (added EQ) with an internal control only phaser
Super cool. I love phaser/fuzz, gotta add one to my board sometime, but I don't have the right band for it currently.
I saw that on facebook and started doing the math in my head.
A single batch of dinner rolls for us is 34 pounds of high gluten, 2.5 gallons of water, 4 pounds Asiago, 2 pounds of yeast, 1.5 pound sugar, 12 oz/w salt, 12 oz eggs, 12 oz veg oil, 1.5 oz/w rosemary, 1 oz/w basil. 63 pounds total, that makes 288 dinner rolls, all rolled out by hand. We usually do two batches, and half of the second gets rolled out to baguettes for crostinis.
I wish they would let me do something creative/challenging like challah, but the owner is pretty set in his ways.
I saw that on facebook and started doing the math in my head.
A single batch of dinner rolls for us is 34 pounds of high gluten, 2.5 gallons of water, 4 pounds Asiago, 2 pounds of yeast, 1.5 pound sugar, 12 oz/w salt, 12 oz eggs, 12 oz veg oil, 1.5 oz/w rosemary, 1 oz/w basil. 63 pounds total, that makes 288 dinner rolls, all rolled out by hand. We usually do two batches, and half of the second gets rolled out to baguettes for crostinis.
I wish they would let me do something creative/challenging like challah, but the owner is pretty set in his ways.
We wouldn't survive if everything wasn't converted to lbs. It's common for a new hire to bump the scale into kilos halfway through scaling and not notice. If they JD to convert or adjust the scale, god help us.
We've run 700lbs of brioche already today, amounting to around 3,240 buns.
Apparently Paul McCartney ruined his musical potential by smoking weed for so many years, according to the logic of regular talkbass. Such a shame, he could have had such a great career.
Oh wait.
Oh wait.
First show with the new band is on Friday!!! Current tools of the trade....
@Turkeypills Do you supply a storefront or other stores/restaurants? Wheres does all that dough go?
I wouldn't want to just make bread all day, my add would kick in and I would fugg something up. I generally get my first 70 pounds of dough rolled out in 45 minutes by hand, but I have a big prep list to cover on top of that.
