u/Fabcrafts

Someone asked me what Dutch oven I use to bake my sourdough, so I thought I’d post for others to see options. I have an (almost) antique Griswold, cast iron, hinged, double skillet that belonged to my mother. It has a shallow and deep side. I put my loaf in the shallow side so it’s easier to get out. I also keep it covered for the whole bake, dropping the temp from 500° F, after 35 minutes, to 465° F for another 15-20, and it comes out perfect! Before I started making sourdough about a year ago I only used it to make Irish soda bread on St. Patrick’s Day. I’m glad I kept it around.

I wish there was a smell version of Reddit. I can’t convey how good this loaf of sourdough turned out. I had some extra homemade pesto that needed to be used and some freshly shaved Parmesan cheese. I added a few shakes of dried basil too. I use honey and olive oil in my loaves, which makes them super soft. This might be the best loaf of sourdough I’ve made to date.
25g Rye flour
125g whole wheat flour
350g bread flour
335g water
13g salt
A spoonful of honey and drizzle of olive oil.
About 2Tbs pesto
Shaved Parmesan cheese that I didn’t weigh

Mix starter, honey, water, flour and salt. Mix to shaggy. Let rest for 45 minutes then 4 sets of stretch and folds every 30 minutes. I added inclusions and olive oil in the third stretch and fold.
Batch ferment until about doubled. I wasn’t paying attention to the time. Pre shaped and let rest 30 minutes. Shaped and in fridge about 12 hours.
Pre heat Dutch oven to 500° + 20 minutes. Baked covered the whole time. 35 minutes at 500° and then drop oven to 465° for 15 minutes. I open the Dutch oven to check I got a good rise and leave oven open for a couple minutes to let some heat out when I drop the temp. Then close it all up for the last 15 minutes.

I wish there was a smell version of Reddit. I can’t convey how good this loaf of sourdough turned out. I had some extra homemade pesto that needed to be used and some freshly shaved Parmesan cheese. I added a few shakes of dried basil too. I use honey and olive oil in my loaves, which makes them super soft. This might be the best loaf of sourdough I’ve made to date.
25g Rye flour
125g whole wheat flour
350g bread flour
350g water
13g salt
A spoonful of honey and drizzle of olive oil.

Mix starter, honey, water, flour and salt. Mix to shaggy. Let rest for 45 minutes then 4 sets of stretch and folds every 30 minutes. I added inclusions and olive oil in the third stretch and fold.
Batch ferment until about doubled. I wasn’t paying attention to the time. Pre shaped and let rest 30 minutes. Shaped and in fridge about 12 hours.
Pre heat Dutch oven to 500° + 20 minutes. Baked covered the whole time. 35 minutes at 500° and then drop oven to 465° for 15 minutes. I open the Dutch oven to check I got a good rise and leave oven open for a couple minutes to let some heat out when I drop the temp. Then close it all up for the last 15 minutes.

Just scored this brand new Brod & Taylor sourdough home for $54 at the thrift store! 😲

I am new to embroidery, but a long time “crafter”. I crochet, knit, sew, etc. I recently purchased a denim jacket and shirt at a thrift store with the sole purpose of decorating them with patches and embroidery, but I’m stuck on what to start out with. I want it to be a mish mash of sorts. Not really a theme, but colorful, obviously, and fun!
About me: She/her, over 50, but not that much. Married to a He/Him and 5 adult children. I like the outdoors and nature, photography, travel, food, Tiki bars, all the things! I’m sort of an urban hippie, if that makes any sense at all! 🤪
Thought I’d start with covering up OR embellishing on the Star Trek badge in the photo.
Please throw out some easy to start with, cute, colorful designs I might start with!
Thanks!!

When does one actually use a cheese cloche? I just purchased this really nice, vintage one at a thrift store, but don’t know how and when to use it.

Still some perfecting to do, but I got the steel custom cut and cured! 👏🏻 Last night was pepperoni, spicy Italian sausage, black olives and mushrooms. Tonight was Hawaiian. I used a mix of whole and skim, low moisture mozzarella from Trader Joe’s and made my own sauce. Dough was homemade and fermented 3-4 days. I’m still working on my launch! 🤪 Both were very tasty.
What I learned… the steel definitely cooks faster and hotter than a stone and gives some great crispiness and it’s better if the toppings aren’t cold straight from the fridge.

Finally! Last night I made my first homemade pizza made with my first batch of homemade pizza dough! 🙌🏻 I used the dough guy’s(?) recipe. I hadn’t found this subreddit yet so I will be trying other recipes too. This was made on a pizza stone I found at the thrift store and it doesn’t have a brand name on it. It’s the second pizza I’ve made on the stone. It’s not perfect yet, but so far it’s the BEST pizza I’ve made at home! I currently have a piece of A36 steel I had cut and gifted to me by my cousin, who is a machinist, curing! I will be using that next, later today because it’s National Pizza Party Day!! 🤞🏻

Is there a “best” pizza steel? I’ve got dough in the fridge for the next 3-5 days and would like to order a steel soon!

Just a couple single serve plates for hubby and I last night.

Is this to disguise a cell tower? How did this ever get approved. It’s got to be the ugliest thing in Eugene. 🤮

Do you use the sprout or take it out?