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I've used a few beer yeasts for bread and never really noted much difference. I've also used ADY unrehydrated in bread ( you are supposed to rehydrate it compared to IDY) and not noticed any difference and used osmotolerant yeast in bread that isn't supposed to like salt at all and not noticed...

I've only done bacon a few times , collar and back bacon. Want to do middle bacon next. So satisfying when it comes to eating it. I ve only used easycure with some added spices, not bothered smoking it yet.

It's been used in lots of european breads too, like german spelt breads as spelt bread tends to dry out quickly. (Mehlkochstück ) Or I suppose it's just a water roux. I've only used it a few times but it seems to have worked well so far.

spelt and wheat sourdough+IDY with a wholemeal tangzhong. Cooling at the moment, no idea what it tastes like etc

Adnams excellent Southwold bitter is late hopped and dry hopped with fuggles. They also did an all and relatively heavily hopped seasonal all fuggles ale that I really really liked , called Extra. You do need good quality fuggles though, too many times I've got bad quality fuggles.

Dough wasn't as good as it could be but well pleased with flavour etc

Looks like a great oven! I'd try having the fire on one side instead of the back, so you can get the pizza deeper into the oven then

sourdough in a casserole dish

I topped my plants a few days ago as they were getting a bit leggy. Hopefully they will bush up a bit. I need to transplant them too, to bigger pots. Not sure I can put them out in the greenhouse yet as it's unheated

Your hops including HM and tettnanger reminded me of Schönramer beers which use both. Their pils is one of my favourites. https://beerandbrewing.com/greatest-drinkability-the-bavarian-brewers-art/

I drank a bottle of extra stout that was 18 years past its sell by date and it was pretty good still. Worth tasting it at least

sourdough with flaxseeds and chia seeds. I scored the top three times but it still escaped elsewhere

I always try to overwinter a few of my plants and have found them to be hit and miss. Aji Limon went for a few years and was a heavy cropper. this year I did espelette which are struggling to regrow and biquinho which are going great

I do have an iron griddle for it, I've only cooked kebabs on it though. Steaks would be good

Another tin loaf today, this was just sourdough, no idy. I line the tin with baking paper so it looks a little odd in places

Draught, if I could only have one style ever again would be a (relatively) well hopped, well conditioned bitter, served about 10c. Bottled beer I think Orval. Great fresh or aged, always different, usually great.

It was just based on a simple 2lb loaf tin recipe. But I was wanting to use a bit less instant yeast, so used a small poolish for the whole grain portion.

Here's my latest bread, about 10% of the flour (wholemeal wheat and stoneground rye) was turned into a poolish and I used milk that was on the turn for hydration.

That's the stuff. Any brand of semola rimacinata would be good. It's much less gritty than cornmeal, I also use it as bench flour and it falls off the dough better than normal flour - I keep some in an ice cream tub and dip the doughballs in it, see picture It's also very good for some types...