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BAM! There it is! Nice crumb!

Yeah, i get it wholesale for $20/bag.

It is up on the blog now! Shaping, pizza, and everythign!

Another cheap method is a bike-tire filler with C02 canister. You screw it in to puncture, then screw out lightly to flush, then keep it screwed in for storage. If you already have one it could work. If not, get one of the ones for brewing like this...

What kind of flour did you use? I'm just curious, I've stuck with King Arthur Sir Lancelot almost entirely since the beginning for this rustic loaf.

I flush because I have the ability and there is no reason not to. I have had beer tasting more vinegary than I would like, mostly from using plastic buckets, etc and other fermenters with high O2 exchange rates. Nothing from barrels has ever come out that way, especially with a tasting nail.

YES. Love the french toast. My wife made french toast from an old loaf and it was killer (Farm fresh eggs help too!) I stopped using the whole wheat flour one day simply because I thought it would produce a softer crumb (while maintaining the crackly crust). I found the bread was even better...

i envisioned this: http://www.amazon.com/dp/B0000DDVN7/?tag=skimlinks_replacement-20 I recommend something similar if you are using a simple gallon jug

I would give it 24-36 hours to "catch" anything, then put a lid on it and let it ferment. See what you get after 2 weeks. It should be fermented out by then. Taste it. Delicious? Pitch. Nasty? Don't.

Too late for my input, but looks good. Make sure to age a LONG time! I mistakenly drank half of my flan red the first time i brewed a sour many years ago. the other half sat for another year and was great.

I found the best results at 12-18 months depending on temperature. I have a flanders red that is 2 years old (bottled at 12 mo) which is phenomenal.

The only excessive blowoff I had coming from barrels was Lambic Blend and Roselare. Mind you, they're 50 gallon barrels so there was a lot of activity and still it was reasonable. Make sure you top off after the primary is subsiding. Also, FYI, a solera system is one in which there are...

Now THAT is an awesome loaf. Nice job! Looks to have excellent crumb and a crusty exterior. Freeze anything leftover and youll be happy

Well if you've been in the game that long, I'm sure you know. As for brewing from the hip, I'm sure its fine unless you want to repeat your results.

I highly recommend hydration monitoring. It's not like we just dump random grain/hops in until it seems right, do we? :) You'll get repeatable results, and better tasting pies with higher hydration levels.

I would advise against boiling again.

I've got the dough dialed. 75% hydration seems to be it, then incorporate flour/corn meal as you shape to keep it from sticking. I tried parchment paper, but wasn't a fan of how the bottom of the crust came out. I can definitely see the benefits though it you're worried about things...

I used to never use a pan either... and was opposed to the very idea until I tried it out at a friends house. The advantage is you can stretch the dough thinner, keep it in a round shape (which I know doesn't affect flavor, but I like it...) and most importantly, don't have to give a thought...

I only had one stick in the beginning when the pan was new and I forgot to oil it. 100 pies later, not an isse at all. Sent from my PG86100 using Home Brew mobile app

Yeah, not having them stick is key. It's probably the most angering part of the whole process. Here's a pie from the other night using the oven method... chicken, carmelized onions and portobellos. Half pesto half tomato bruschetta sauce. Making another one tonight...