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I made this loaf using a "lazy" sourdough method. Thanks to @foodlifterek's post on Instagram for the inspiration to try the method. The lazy method skips making a levain, letting you use your unfed starter straight from the fridge. There's also no autolyse and proofing takes place in the...

That looks amazing! Do you only use the gas attachment for your ooni or have you tried wood/charcoal too? How long does it take to heat up and be ready to use with the gas? The price seems really reasonable for that pizza oven!

I made two supreme pizzas last night. 10 minute kneading in the stand mixer, 2 hour ferment at room temp and then 4 hours in the fridge. Obligatory beer pic. This is my first attempt at a maibock

I had that happen to my first few sourdough loaves. Did you use a sourdough culture or bakers yeast? It looks like there might have been two issues: 1. You didn't give it enough structure or develop the gluten well enough. This can be accomplished by giving the dough proper stretch + folds...

I love the taste of pretzels but had been putting off making any since it was really hard to find baking soda lately. Well, I finally found some and decided to make some pretzel buns to go with dinner last night. This recipe uses bakers yeast and only takes about 2.5 hours from start to...

looks like it worked really well! good job improvising with what you had on hand

Something a little different this time. I made some pesto a few days ago and had some left over after dinner. Figured I'd use it in some bread. Full recipe and more pics here: https://alegrebread.com/2020/04/16/pesto-swirl-sourdough-w-sun-dried-tomatoes-and-pecorino-romano/

Yeah, my irish red that's on tap was for an internal club comp that got cancelled. I'll probably just end up seeing if friends need growlers filled and try to work through a keg that way. I should probably start doing some lower ABV stuff but I currently have a maibock that's about to start...

I love making mead for it's simplicity. It takes about 15 minutes to sanitize the carboy, mix the honey and ingredients, take an OG and pitch the yeast. It does get a little more time consuming if you start doing SNA and degas multiple times per day, but with most of us working from home that...

I have a maibock fermenting right now. I also brewed a gose and have an irish red and barrel aged brown ale in the kegerator. Without the ability to have friends over to help drink all of my beer, I'm starting to get backlogged haha. I only have a two tap kegerator so i'll probably have to...

This is my take on @deadwolfbones cheddar and paprika loaf using the same "lazy" sourdough method. Dough * 450g bread flour * 50g rye flour * 375g water @ 90'F * 100g unfed starter * 11g sea salt * 100g sharp cheddar, 1/4" diced * 2 tsp paprika The cheddar was really well mixed throughout the...

1641.5 + 5 gallons of maibock = 1,646.5

Covid-19 social distancing killed my St. Patrick's day party. I still had 5lb of pork butt so I slow cooked it and made some tacos. Oh yeah, and my Irish Red in the background :) The beer is delicious. I just wish I could share it with friends. Lots of caramel and toffee with a little bit...

Plus there won't be the competition final judging / results portion to draw people in either.

That's my thought too. Unless something drastically changes in regards to Covid-19, I don't even see the conference happening. I'm holding out buying my ticket until I at least hear something from them.

Some friends and I brewed up a 'recovery' gose today. The idea is a low ABV beer that has some rehydrating qualities for post mountain bike rides or hikes. 45% pilsner 45% red wheat 10% acidulated 13 IBU of chinook Hibiscus, lime + lemon zest and quarters, lemon balm and salts Fermenting @...

1130.5 + 5 gallons gose = 1,135.5

32.75 + 1.25 gallons experimental mango+passion fruit mead w/ acacia honey and hornindal kveik = 34

any updates on the color of the beer? This sounds hilarious.

Was the lid on the floor or had it just kinda popped up a bit and broke the seal? If it was just popped up a little bit I wouldn't worry about it at all, especially if it was still actively fermenting. In the future you can also use some duct tape to tape the lid down. Others have said they've...