baconeater

Debut album by The Budos Band, an American instrumental band from Staten Island, New York, formed in 2005.

Update: just went to a Samsung store and they replaced the screen protector for me. Didn't cost anything other than an hour of my time. Inner screen is back looking brand new. Very satisfied!

My screen protector that the phone came with has starting peeling away at the top of the crease. I first noticed it around 2 weeks ago but it's been slowly peeling more and more since then. I know Samsung offer (at least in the US) 1 free replacement within the first year of purchase but it has been tricky find a store that has the replacement screen protectors in stock. Anyone else have any experience with this?

I've been consistently making the same 5 or so loaves and I'm looking for some new sourdough bread ideas!

The loaves I make on rotation are:

• Plain loaf with a mixture of AP and Bread flours.
• Seeded loaf (Heavy on the caraway seed, poppy seed, black and white sesame seed, flax seed) usually a mixture of 50% bread flour and the other 50% being made up of a mixture of rye, spelt and whole wheat. Mainly seeds just inside the bread but occasionally I'll top the bread with them as well.
• Kalamata Olive loaf. Normally mainly bread flour. I slice the olives in half and toss them in a mixture of dried rosemary, oregano, sage and basil before folding them into the bread.
• Extra Mature Cheddar, Chive and Jalapeño. I shred the cheese so it gets completely incorporated into the bread instead of leaving chunks. This loaf makes AMAZING toasties and melts.
• Toasted Walnut and Cranberry loaf. I'll often mix about 30ml Walnut oil into the dough for some extra nuttiness. I don't make this loaf as often, but it is the bread I will make exclusively around thanksgiving because it makes the BEST leftover sandwiches.

I've tried making bread with a portion of the water replaced with beer but I didn't feel it made enough of a difference in final result to be worth it and the alcohol definitely seemed to inhibit the rise somewhat.

DISCLAIMER: I did not create this, but it has been indispensable when reading the Silmarillion. Credit goes to /u/PotterGandalf117

I plan on lightly toasting the coconut between layers of parchment paper to absorb the oils so as to not destroy the head retention of the beer. I haven't quite settled on temperature or time for the toasting. I was just wondering if anyone had experience working with coconut in beer themselves.

Update: so I toasted the coconut for about 15 minutes across 2 trays (to avoid overcrowding them) in a 325°F oven shaking the trays and moving the coconut around every few minutes to try and get as even of a toast level as I could. I removed the coconut from the oven when it was lightly golden (and smelled delicious) assuming that it would continue to toast slightly as it was cooling down. I deposited the toasted coconut onto another tray lined with paper towels and patted as much of the fat/oil as I could.

I repeated this same process with the cacao nibs (relying instead on their smell as an indicator of when they were toasted enough because I obviously couldn't go by color).

I'm going to add both the coconut and cacao nibs to the beer today and let them sit for a week or so before kegging and carbonating the beer. Hopefully if there are any oils or fats they float to the top of the fermenter and I can leave them behind when I transfer the beer to the keg.

I've tried submerging the top of the loaf in water for a second or two before rolling the wet side in another bowl with the toppings (seeds and flaked oats and the like) and then letting cold proof in the fridge and whilst I do get a lot of the toppings sticking to the loaf after baking, they aren't adhered particularly well and will often fall off when I'm slicing the bread. Any suggestions or tips for improvement