If they are an 8 oz packet of boveda 62 8 oz I believe does up to 1 oz of dry bud .
InTheShed Grows Inside & Out: Jump In Any Time
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- #18,382
Let's check with the good folks at Boveda!
Which size Boveda is right for my container? - Boveda® Official Site
Boveda comes in five different sizes to protect cannabis terpene evaporation in daily pre-rolls, inventory, wholesale packaging and more.
bovedainc.com
67 gram packets work for 1lb of flower.
CatfishKnight
Well-Known Member
You mean 8 Gram packet and 60 gram Boveda packaging.
Sorry 8 gram packets for 1 oz dry bud
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Stop ignoring my perfectly informative post! I'm off to buy a cast iron Dutch oven...
CatfishKnight
Well-Known Member
Cool, then by putting 1 67 gram packet per 1/2 gallon jar should be plenty...
Whachya going to cook?
Yes. Boveda says using extra product helps to mitigate moisture loss better. You can't use too much Boveda but you can use too little.Cool, then by putting 1 67 gram packet per 1/2 gallon jar should be plenty...
dynamo1
Well-Known Member
I have 5. They are awsome.
Season that baby up!!
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dynamo is correct! I'm trying my first attempt at home made sourdough bread, but I am sure it will not look or taste even remotely like his, seen here!
I'll post some pics of the process when it's done.
It's pre-seasoned, for her pleasure! And mine I guess
. It's 5.5qt and damn heavy, which is why we don't have any cast iron in the house. My wife won't use it, so it will be dedicated to bread making, assuming this time isn't an abject dream-killing demotivating failure! We'll see...
Bread huh? Alaskans love sourdough. Hope it come out good!
First time never counts unless its a good run. Then it counts. Lol.dynamo is correct! I'm trying my first attempt at home made sourdough bread, but I am sure it will not look or taste even remotely like dynamo's, seen here!
I'll post some pics of the process when it's done.
It's pre-seasoned, for her pleasure! And mine I guess
Don't get discouraged.
My largest is a 15 1/2 qt.( camping only) Lol. I have a glass top stove. I know one day my cast iron is going to take it out.
CraZysWeeD
Well-Known Member
My mom used to cook, is that really the right word for making bread?, bread in her stove oven its so tasty with just real butter on.
Got the munchies for it now...
Got the munchies for it now...
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Me too! Not hopeful though...
I'm in the turn-and-fold time now but it's not rising at all between the folding. I even have the oven on to heat the kitchen so it's not that. Maybe I should knead instead. We'll see if it rises during the "proving" time.
15.5 qt must weigh 40 pounds.
Not easy to carry to the campsite! Maybe cast iron is the cause of the shoulder issues?Wish your stove top good luck for me
Sounds delish! Butter or dipped in olive oil. Or if it's really good, sandwiches.
Rises during proofing. You want to do the window pane method to see if you've kneaded enough.
Are you doing a single or double proof?
4-24 hours to raise. Longer times for stronger flavor. 75-80° proofing temp.
Are you doing a single or double proof?
4-24 hours to raise. Longer times for stronger flavor. 75-80° proofing temp.
Heavenly Hybrid
Well-Known Member
Good luck Shed, and cut yourself a break during these first couple of trials. Just like growing, you learn a little bit more each time you do it. 
And if you nail it the first time
And if you nail it the first time
Heavenly Hybrid
Well-Known Member
Can he proof in the Dutch oven?
Not sure. I think smooth bowls allow the dough to raise without getting caught in the micro- crevices of the cast iron. His is a new piece so I'm thinking it has a slightly rougher finish than my 20+ yr old stuff. He could certainly try it.
I think there is also a cold proofing method for sourdough......
Nice!! Almost slipped that one by me. I can sea you don't miss an opportunity for a chuckle
Good luck with the bread Betty!