It sucks my wife doesn’t really have a sweet tooth because I’ll wind up eating them all myself.
But it’s really nice that my wife doesn’t really have much of a sweet tooth because I’ll get to eat them all myself!!
A strong starter and learning how to read your dough is crucial. But patience is EVERYTHING!
Doughmentia is a fridge baby who gets pulled out and fed 3 times before I use her to bake with. She rewards me well.
Homemade corn tortillas, pollo al carbon, fresh salsa. I just wish I had some verde!
Brown sugar & maple cured and then applewood cold smoked, 4 sessions for 3 hours each. 24 hour vacuum sealed rest in between each session.
To me, cold smoking is just as important as having a meat slicer when it comes to getting that true bacon flavor! If you’ve only hot smoked your bacon, I HIGHLY recommend trying it. The difference is incredible!
I can’t wait for fall to come so I can get back to making more!
And it was only $299 a pound! There’s 3 Aldis with a 5 mile radius of where I live and I went to each and cherry picked through what they had. There’s largest one was only around 3 pounds but I’m sure they’ll cure and smoke just the same.
How long did it take you to realize that you didn’t need to maintain cups of sourdough starter? Or that if you make a levain, you don’t have to come up with 48473627 ways to use your discard?
Pictured is the container I originally used to maintain my starter and what I use now. Which is a 4oz ball jar.
500g bread flour. 375g water. 100g starter. 10g salt
Mix all ingredients. Temped dough at 78*f. Let fermentalyse 30 minutes. Perform 4 sets of stretch and folds every 1/2 hour. Continue bulk fermentation until dough had risen in volume by 60%. Plopped it into a 9x13 inch Detroit style pizza pan and spread it out into corners. Let rest 30 minutes and repeated. Covered and cold retard for 24 hours. Removed from fridge and left it sit out for 3 hours. Topped Detroit style and baked @550f until edges were nicely caramelized. About 15-18 minutes.
Remove from oven and let sit for 5 minutes. Them remove from pan and set on a rack for 5 minutes. DON’T leave it in the pan for more than 5 minutes or the crust will loose it’s crispiness!
This was without a doubt one of the best pizzas I’ve ever had!
Be advised. This is a huge pizza. Definitely not a 2 person pie! I’m going to have to get
First time making a sandwich loaf as well as my second attempt at inclusions and I’m INCREDIBLY happy! Made grilled sourdough with baby Swiss, smoked Gouda, bacon and egg sandwiches. Holy sheetcakes!!
If I had had this sandwich at a restaurant I don’t think I’d ever order anything else! Definitely one of my best loafs ever!
500g bread flour. 360 g water 100g starter. 10g salt. 50g cowboy candy jalapeños. 100g freshly grated sharp cheddar
Mix flour,water,starter and salt and let fermenalyse 30 minutes. Perform slap and folds till dough is firm and holds its shape. Rest 30 minutes. Perform first set of stretch and folds till dough and rest 30 minutes perform 2 set of stretch and folds till doughs incorporating cowboy candy and cheese into dough. Rest 30 minutes perform 2 more rounds of stretch and folds 30 minutes apart. Bulk ferment until dough increases in volume by 60%. Preshaped, shaped and put into a parchment paper lined loaf pan and cold retard for 24 hours. Spritzed loaf and scored. Spritzed inside of top pa, covered and sealed pans with aluminum foil and baked covered for 1/2 hour @450 then uncovered for 20 minutes.
Tried my hand at some discard flatbread with everything bagel topping. Ooooooh LAWDY that shit was SOW-ER!! It kinda reminded me of Ethiopian injera. Definitely a bit too strong for just an egg sandwich but I think it would work better with something more substantial. I’ll keep experimenting
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2cp discard. 1cp whole wheat flour. 1/2 tsp baking powder. 1/2 tsp salt. Everything bagael topping.
Mix everything together except everything (I couldn’t resist) heat whatever you want to cook it on to medium heat and lightly grease the pan with whatever nonstick stuff you like to use. Pour about a 1/4 cp mix in a circular motion. Cook similarly to pancakes. Sprinkle with everything before flipping. Cook till no uncooked dough remains.
You can gold plate a turd, but no matter how you slice it, it’s still a piece of shit.
500g bread flour 350g agua 125g starter 10g salt
Mix everything together. Temped dough at 78f. Rest 15 minutes then do slap and folds till it holds a nice ball. Rest 1/2 hour then 4 rounds of stretch and folds every 30 minutes. Bulk ferment till 50% rise. Pre shape and bench rest 30 minutes. Shaped. Put in banneton and cold proof for 24 hours. Baked at 450 in covered DO for 35 minutes. Uncovered at 425 for 20.
My last few loafs just weren’t getting it. No ear. Not much oven spring Taking FOREVER to rise and then a tight dense crumb. Even though my starter for all practical purposes seemed nice and strong. But! It also seemed runnier than usual. So I spent about 4 days doing peak to peak feedings at a 1-5-45 ratio. And viola!! A strong starter that isn’t too acidic is EVERYTHING!!