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Made a pie using a poolish of roughly 15 hours, cause it's a little cold in the house. Then a RT ferment for about 5 hrs. Not my norm but I really liked it. Stretched 200g of bread flour w/ 60% hydration into 13" skin relatively easy. My east coast trip is making me realize everything I knew, is...

Which makes me wonder how much sauce everyone else uses. Usually a trade secret but seeing how hbt is pretty much open source and you being such a swell guy and all... Bout yea much

Leave for a pizza and beer pilgrimage tomorrow. Ny, Vermont, Maine, and Connecticut... But might as well get one last home made pie in first[emoji12] Calabrian peppers 3 ways. In oil, dried, and fresh. Really liked it.

24 Years? Nothing's changed. Just rehydrate your bread yeast and don't forget the kilo of sugar... Welcome home!

Made a sun-dried tomato, garlic and red onion pizza, with some fleur de sel and calabrian hot oil.

Prosciutto, mushroom, and white truffle oil. Artichoke, basil, and Calabrian peppers w/ hot oil. Mushroom and spinach... And a debate over the goldilocks crusts.

I'm an idiot. Just realized I was thinking of Calcium Bicarbonate. Sodium bicarb or baking soda is totally good. Oops, sorry.

Just to be clear is the OP posting about a copper brazed plate chiller? If so and there is signs of verdigris on the outside, I would just suggest taking the loss and wasting it. Can you disassemble the plates for a proper cleaning? I had a hand-me-down immersion chiller with signs that I could...

I've stopped using baking soda as a means of adjusting mash pH due to the millions of threads here and otherwise that have highlighted it's relative ineffectiveness. However I do sprinkle some in my coffee. I don't much like acidic coffee and the soda definitely smooths it out. Which made me...

Absolutely. I'm assuming you mean hop material from the boil that transferred over? Won't be a problem, the yeast will drop all that to the bottom when the krausen falls.

Made a sort of bar pie/sourdough dough tonight. First time I've used fed starter and that may have been my problem with sourdough up till now. Easier to handle and some gluten structure left. A prosciutto and shiitake, and a sausage and kale. Plus home made ranch for crust dipping[emoji12]

Nice work. Haven't seen you with a grandma before. That looks text book. Doing a pizza and beer trip to NY early December hopefully I'll get to try the original.

Apparently I deleted my hbt app. Just realized. I've been making pizza too, look at me! Any who, I need advice about kale. Anyone use it on pie? Gonna get some from my garden have lacinto and curly but how do I treat it? My wife makes a salad with it but dresses it with lemon juice over night to...

One possibility that you haven't eliminated, at least with what you have posted thus far, is temperature stratification. Don't think it would yield a full pint of foam but I had a similar problem which was helped by running a small fan in the keezer to help with circulation. If the beer is...

I triple up nitrile gloves dipped in starsan before hand and electrical tape around the mouth of the carboy. I let them sit warm for 12 or so hours until they start to fill with CO2 and then crash. Not perfect, but cheap and easy.

Same here. We got one for the dog too. Then we come home and he's napping in the bathroom... Stupid heat. Over it as well. At least we got those coal miners back to work! Oops wrong forum...Made a sourdough pie. Think I'm calling it on that experiment too. Too much difficulty for such a small...

Good pizza is far more important to man's ultimate success than the intelligent gene!

I just used a pizza dough recipe but scaled down slightly (not enough). 200g flour 116g hydration 5g salt 3g evoo 1g idy Rested in fridge overnight. Then cranked up the oven and baked on a pan until brown. It was pretty good but I would probably scale further to maybe 160g of flour. You don't...

Made a calzone today. A little bigger than intended. Burata, arugala, porcini, and tomato.

Pizza show, what? I've got nothing on my dvr but reruns of s.1... Boo direct tv. That pizza was 60% hydration, .5% idy, 2.25% pink salt, 1% evoo (staggered mix). I use wort instead of water though. Makes for a bit stickier dough but it's fun to use, believe it was a Belgian single ish base...