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Hello there, I have more than 1k bottles of Session IPA with this white thing on the top of liquid. What do you think, could it be infection or just some kind of protection against oxygen? Thank you in advance

Hi, in past two months I had trouble to find any online store or distributor in EU who could ship grape juice or must. Im looking for gewurztraminer or riesling. I’m also searching for distributors who could sell couple of hundreds liters of it if it’s possible. Please share online store links...

Hi! I’m doing brand identity research and trying to identify craft beer industry problems and problems regarding saisons and belgian style beers. If you can, please leave a comment with your opinion. You can think about your country or global craft beer industry, try to think about biggest...

I bake this kind of bread everyday at work in wood oven. It’s 65% hydration dough with italian 00 flour and 48h fermentation. Sometimes I make sandwich out of it, tastes amazing.

It’s white flour starter. 50/50 flour/water. For the dough I used 255g of white flour and 170g of full grain wheat flour. 150g of starter and 300g of water. I don’t know about percents. I mostly use italian flour - got a lot of them with ended exp. date so I’m feeding my starter and making...

the three latest breads I baked. It’s about 60% white wheat flour and 40% full grain. Enjoying it with buffalo cheese and home made pesto

those are digital mockups. But I think you can use some sort of vinyl stickers to cover all surface of a can. Google could solve it

focaccias are amazing. I usually use same dough as for pizza. For pizzas one portion is around 280g - 290g, but for focaccia I use around 1500g. Bake in the deep dish with a lot of olive oil. Use same cheese and everything, sometimes I add oven baked cherry tomatoes or nuts. Always comes out...

Sounds good. Did you added yeast and waited for dough to ferment? Not a big fan of crispy pizza base but buckwheat flour sounds interesting. One time I made a dough with 50% wheat flour and 50% full grain spelt flour. It was light and super delicious, but it didn’t ferment out well. I left it...

6 days fermented dough :D rosemary, garlic, walnuts, mozzarela, gorganzola

First batch of cider ever. Did ghetto fermenter from water bottle. Used bella saison yeast. Fermented for 1,5 months, bottled in those small 0.33ml bottles, backsweetened with sugar, waited to carbonate and pasteurized them all. I was worried about haze but after pasteurizing yeast did dropped...

did bake a pizza with crushed san marzano tomatoes, oregano, garlic and buffalo mozarella. little too much sauce and cheese - it was like eating a stew a bit heavy on my belly because this one was fermenting just 24h

48h fermented dough, pecorino, parmesan, crushed canned tomatoes, garlic, forest mushrooms, mozzarela

Thank you, guys!

Hi there! I’m from Latvia. I was checking threads for a few years, signed-up and actually started posting few days ago. Enjoying the community and wisdom in this forum. Big time pizza and bread baker interested in beer and cider making and much more fermenting things. I’m interested in beer...

a lot of sauce, oregano and garlic

Canned plum tomatoes works best for me. I just crush them with my hands, add some olive oil, salt and pepper and it’s ready. This time we had cooked sauce and it was good too

hahaha. these are my girlfriends feets

baked few pizzas using dough fermented with 50/50 dried bakers yeast / belle saison yeast. dough was a little bit chewy for my taste and could take another 12h to ferment home grown san marzano tomato sauce, buffalo mozzarela, pecorino, wild mushrooms, garlic for toppings as well as ricotta and...

Rye beer with spruce tips: German style dark lager: Single hop (Amarillo) New England IPA: Saison brewed with pilsner, rye and spelt malts: edit: I do all of this work by myself and I’m open to commissions. PM if you are interested.