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Yes that is a graniteware roaster. It lives in my oven. Ha Ha! I have to take it out eveytime I want to bake/broil. Doesn't get used to often. Just the occaisional spiral ham or large batch of Golumpki.

Made a big batch of Golumpki Saturday. Ran out of cabbage leaves and used some of the tougher outside ones. Best batch I’ve made. Super tender!!

What brand bags are you using? I bought some off brand bags on amazon and I struggle to get a good seal, especially if the food has above average moisture. I've seen a few people reccommend outofair bags. I plan to try them this year. https://outofair.com/

3438 + 5gal BA Chocolate Stout + 2.5gal NEIPA = 3,445.5 gallons

I subbed to that magazine as well. I think it was called "Fermentaion". Sadly I didn't even realize I stopped receiving it until I read your post. I think it came out every 2 or 3 months. I only got 1 or 2 issues. Easily forgotten about. I am also a fan of printed material(54 years old). I have...

Tried a cinnamon raisin sourdough today. Turned out better than expected. Very addictive! I need to thin the cinnamon mix a little next time to make it easier to spread. It was kind of clumped in places.

I did have about 2 psi on the fermenter to keep positive pressure on the beer. I will try rocking after adding the hops next time. Unfortunately being a stainless steel vessel you can't see what is going on inside until you crack the lid open. That is my only complaint with the SS Brewbuckets.

I have been trying to do a closed transfer with an SS Brewbucket and going comando on my dryhops(pellets) the last few batches. I always cracked the lid and bagged with marbles in the past. I finally had success on my recent 2.5gal batch using a floating diptube on the racking arm. Only issue...

I really want to try this recipe for maple bacon donut foccacia.

Looks very good! I have yet to add spent grains to my bread. Thought of saving some grains when I brewed a stout a few weeks ago but I read that too much of the roasted grains would come through. Then I forgot to save some grains when I brewed an NEIPA 2 weeks ago. Someday!

^Thermopen for $12?? Thats a deal.

I agree with you. That is always how I do my bone in thick chops. Similar brine but no herbs and mustard powder added. Just don't brine too long or it turns out like bacon. Around 2 hours for my recipe is the sweet spot.

Looks great! You may have motivated me to get my sourdough pizza dough balls out of the freezer this weekend. They have been in there too long!

I could see doing a breakfast variation with egg on it. We regularly get bacon and onion on our take out pizzas so this is right up my alley.

Oooohhhh! I need to try that.

I started my starter solely with AP flour. Took about 8-9 days before it was strong enough to bake with. My understanding is to create the starter with rye or wheat and then feed it AP or bread flour going forward. Only time you would need to add wheat or rye would be if your starter gets weak...

^Very nice job! You definitely should be proud for your first attempt.

Speaking of handles....I saw Hexclad has a pizza steel now(love my Hexclad frying pan). Its a whopping $149 though...

This place is always selling seconds that have imperfections on one side but the other is good. I have been planning to pull the trigger but just found out my wife went to a Papered Chef Party and bought us a Pizza Stone. Last one cracked on the oven at 500F. I really wanted a Steel! 😔...

When I make buckboard bacon I usually go 8-10 days depending on the thickness of the butt. I constantly turn(flip) the meat about every day. https://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.html