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Now we are talking! I hope you have giardiniera on hand. Is the baby formula your secret ingredient?!

I've been baking weekly for a while now, and started using a higher hydration dough this week. The dough is a little harder to shape, but the loaves rose more overnight and had a nice open crumb. I've made olive loaves and cranberry walnut. Anybody have any luck with any other flavor...

I ended up with a 3 hour autolyse before adding the starter. This loaf spent two nights in the fridge before I was ready to bake. The crumb is almost too open--the flavor is great and the crust is awesome, but I think I'll stick with one overnight ferment going forward.

I cant remember how I found this guy's site, but the recipe I used for this loaf comes from here: http://www.theperfectloaf.com/walnut-cranberry-sourdough/ The dough is 100% hydration and seemed very wet, but was manageable in the end following bulk fermentation with some bench flour. The...

Holy smokes, those loaves look great!

Holy smokes, those loaves look great!

Please!

Please.

I built this exact system using a FatMax toolbox instead of the Auber project box. I've had great success brewing on this system. Due to time constraints with 3 kids under the age of 5 at home, I'm selling the whole system: https://www.homebrewtalk.com/f16/selling-everything-481235/ Only...

Tried selling everything together without any luck, so here we go: I’m selling everything and will come back to the hobby once the kids are a little older. Prices are firm (and fair, IMO). I travel for work throughout Chicagoland and can meet up throughout the area to make local pickup a...

**SOLD** Built my system with brewhardware components and my wife took notice. Purchased a gift card for me for Father's Day, though she didn't know I have completed my system. $100 gift card for $90.

Survey complete. Smoking a brisket tomorrow night and a tball game with my boys on Saturday.

I've found my groove. Paired with this soup last night: http://food52.com/recipes/19686-broccoli-lemon-and-parmesan-soup Life is good!

I'm in.

I use Hodgson Mill Whole wheat and King Arthur Bread Flour for the levain. For the most recent loaves I used King Arthur Bread Flour exclusively. Are you buying Sir Lancelot in bulk?

Is the lack of whole wheat flour in ChugachBrewing's method helping to make the crumb? The original method on Marthastewart.com has turned out good bread, but ChugachBrewing's method gave me the best homemade loaf I've ever made. I made french toast with a couple of thick slices from...

I followed your method today and had great results. Thanks for posting.

Any orders on release day were looking at 3-week delivery times due to the units drop-shipping from Blichmann's plant in Indiana. It will probably be a couple of weeks till we see any feedback on HBT. How you can launch a $2k product like this without any YouTube videos or teasers is beyond me.

First time trying out this ciabatta recipe from The Fresh Loaf: http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread Easy to make and the flavor was great considering the short ferment.

"Bread Baker's Apprentice" by Peter Reinhart and "Tartine" by Chad Robertson are two to look at. There are several other good ones that I don't own yet, so I'm looking forward to the replies as well!