@Stoneotter Strains

Ahoy There!
Came across a bag of Sunshine Mix #4 and noticed on the bag they treat the peat/perlite with silicon. They claim it may help reduce wilting. I am not sure why they are saying that, and that in itself should be further investigated. Is there any connection with silicon and my successful long term (10 Days) droughts? I use 5 ML per gal of silicon straight out of the solo cups. I often get long droughts that others cannot reach when using LWA observations.

Food for thought???

btw I bought 3 bags of the Sunshine Mix #4 and will evaluate. $10 for 2 cubic yards each bag.
 
That could very well add time to the moisture holding ability I'm thinking!
 
The crews

The crews

  • Media owner Maritimer
  • Date added
6 Cherries Doublee
X Blueberry Hill
1 Dirty Snow
1 Chunky Thai

The Crews

The Crews

  • Media owner Maritimer
  • Date added
6 Cherries Doublee
X Blueberry Hill
1 Dirty Snow
1 Chunky Thai

Smooth Sailing late 2nd week flower
 
Maritimer said:
The crews

The crews

  • Media owner Maritimer
  • Date added
6 Cherries Doublee
X Blueberry Hill
1 Dirty Snow
1 Chunky Thai

The Crews

The Crews

  • Media owner Maritimer
  • Date added
6 Cherries Doublee
X Blueberry Hill
1 Dirty Snow
1 Chunky Thai

Smooth Sailing late 2nd week flower
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That's a full boat!
:bravo:

Looking happy as can be! 🤘
 
A steady wind blows on your sails Maritimer! Perky comes to mind as i look at their proud standing! Those Cherries DubeLee!
 
StoneOtter said:
A steady wind blows on your sails Maritimer! Perky comes to mind as i look at their proud standing! Those Cherries DubeLee!
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Ahoy Commodore Stoneotter
I am running pairs of the CD X BH in the rectangular sips.
Like autopilot for gardeners hehe
 
Maritimer said:
Ahoy Commodore Stoneotter
I am running pairs of the CD X BH in the rectangular sips.
Like autopilot for gardeners hehe
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I missed the xblueberry hill part! Even better! I think the cherries D brought the giant leaves blueberry hill has down a couple sizes! A handy effect! Grow on!
 
I had no idea this place existed! :ciao:
 
InTheShed said:
Hi Otter! Going alright and made my first pizzas last night. :thumb:
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I'm happy for you! Hope you had a positive cook! I'm still making it once a weekish. Been finding 00 flour at my local store and it makes a difference!
 
StoneOtter said:
I'm happy for you! Hope you had a positive cook! I'm still making it once a weekish. Been finding 00 flour at my local store and it makes a difference!
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I use bread flour for mine. How does 00 behave differently?
 
Azimuth said:
I use bread flour for mine. How does 00 behave differently?
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Seems like I can make it wetter and still be able to open it up with the conventional way of hand tossing. Also texture is different after baked. More air in less dough maybe? I try for a thin crust Italian style and 00 made a noticeable difference. Regular bread flour is perfectly fine. I've used it most of my life. 00 is a small step up I enjoy lately. My wife notices it too, but I'm not sure a table full of 17 year old boys after a game would. if you make pizza dough normally and see it at your grocery store give it a try. It may brown and crisp better on the bottom as well. I don't use a stone indoors usually so crisp and browned is a good thing.
 
InTheShed said:
Going alright and made my first pizzas last night.
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Do tell! Pan, stone? Did you find the whole milk mozzarella? Pizza loving minds need to know!
 
StoneOtter said:
Do tell! Pan, stone? Did you find the whole milk mozzarella? Pizza loving minds need to know!
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I don't want to clutter up Maritimer's thread so I'll do a post in my off-topic later today and link it here for anyone interested.
 
Ahoy There!
We are expecting a guest here on the river today. This gentleman is a well-respected breeder at Brain Dead Beans. The purpose is twofold. First, he is supplying us with feminized "filthy snowmobile" beans that we intend on entering in a few cups. Secondly, I want him to witness up close what is up with @StoneOtter creation he has yet to name. We are calling it Cherries Dublee X Blueberry Hill. I am running them in SIP at present but will probably go back to kitty litter containers for the contests.

The genetics I hope to pry again from the otter, hint hint.

If the yields and potency come together, we will have a winner. I think the potency will be well managed through genetics plus "rezination" we are known to provide the strains. The branchial structure looks fit to hold apples without mechanical assistance. Apples my brother, she will hold em.

Showing off my good buddy the Otter to the local yokels make me a little bigger in their eyes. lol
 
InTheShed said:
I don't want to clutter up Maritimer's thread so I'll do a post in my off-topic later today and link it here for anyone interested.
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Your clutter is welcome @ my place :cool:
 
StoneOtter said:
Seems like I can make it wetter and still be able to open it up with the conventional way of hand tossing. Also texture is different after baked. More air in less dough maybe? I try for a thin crust Italian style and 00 made a noticeable difference. Regular bread flour is perfectly fine. I've used it most of my life. 00 is a small step up I enjoy lately. My wife notices it too, but I'm not sure a table full of 17 year old boys after a game would. if you make pizza dough normally and see it at your grocery store give it a try. It may brown and crisp better on the bottom as well. I don't use a stone indoors usually so crisp and browned is a good thing.
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I make mine in a cast iron skillet in the oven. I heat some olive oil in the pan first and I get a nice crispy golden bottom.
 
InTheShed said:
Thank you kind sir, but better to keep all the pizza stuff in one place:

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Thanks, Shed. That pizza recipe is pretty close to the one I use. Mine came from a book called "Artisan Bread in 5 Minutes a Day."

Same basic idea though of fermenting the dough over time. I can keep mine in the fridge for up to 2 weeks.

Good stuff but I really need to stop with the carbs already. 🙄
 
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