Search results

That's funny because I have a lid and no dutch oven. I'll have to check the flea markets.

I've been using ChefRex's cast iron skillet under the pizza stone with water in it tip. It's amazing the amount of rise I'm getting. The last loaf I posted I thought it would be a pan cake but it must have risen 2-3 inches in the oven.

Nice looking loaf.:mug:

My loaf was all White Wheat. The Pizza stone does the rest.

How much rye did you use in that loaf?

Very nice.

What about the Justin Blåbær. Seems like I saw some talk about it but can't remember if it was good or bad. The label seems like a joke.

Nice Crumb. Bread and brie would be a nice combo. Now I'm hungry. Good thing it's lunch time.

Yeah I'm seeing like 8.99 here.

I have two questions? Is Justin Blåbær worth picking up? The second question is what is the going price for shelf crooked stave beers?

I read that you need to use a lot less starter with a longer rise. like 18-24 hours. I don't have any experience with it but I got some twang when I had mine by my fireplace. I over proofed pretty fast with it in the 90-100 degree.

The crepes were a success. They were actually great. Figured I'd share the recipe. No pics, sorry. I do recommend this to anyone looking for something to do with extra starter. I made them in my trusty Cast iron skillet and only ruined one. 1 cup of Sourdough starter 2-3 eggs 1/4...

I'm thinking about making some crepes with my starter tonight. I keep seeing that ihop commercial and its working by make me want some. I have frozen blackberries from last spring. I have a local lady that's getting a dozen eggs a day and she keep loading me up. On another note I...

After looking at my photos and reading what this guy had to say about rising sourdough. http://www.sourdoughhome.com/index.php?content=theartoftherise I realized I was over proofing. So last weekend I tried a shorter proof till doubled. It only took 3 hours. I then dumped it out of the...

I only asked that question because Cheesy Goodness said lacto took over. When I was researching Sourdough Starters there were a ton of people recommending bread yeast to be used. I think that's a biga but I'm not sure.