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I love those white plastic lids for some things, but it's worth knowing they aren't airtight.

I soaked the whole wheat flour (locally milled, so pretty fresh and thirsty) in some of the water from the overall recipe overnight. That soaker was about 118% hydration, so fairly loose. In the morning, I added the remaining flour and water (plus the leaven I prepared the night before), mixed...

The whole wheat I used (hard red winter) is 12.5% protein, and I think the white is about 12%. I soaked the wheat overnight by itself, which I think helped give the gluten a head start. Even so, I probably won't go that wet again. Even with corn meal, it really wanted to stick to the peel.

I baked a 50/50 white and whole wheat sourdough yesterday, but I just found this thread today and I didn't take a picture of the whole loaf, so a shot of the crumb will have to do. Considering it was 90% hydration, I consider myself lucky it's not a pancake.

Is it "okay" for the first dry hop to stay in the beer for 6-8 days? You betcha. I've seen some people say you might get a weird grassy flavor after seven days, but I like to split my dry hops evenly between two additions at 8 days and 4 days, and I'm happy enough with the results that I keep...

I guess this is yet another variation on a common theme, but I wanted to try it for myself. After bottling a batch of belgian tripel recently, I decided to try making a bare-bones bread using just the slurry from the secondary instead of separate yeast and water. I was curious how the beer...

2 days isn't really enough time for cabbage fermentation to take off, but it wouldn't necessarily be actively bubbling anyway. There might be bubbles, but it's nowhere near as active as, say, homebrew primary. I don't usually see or smell any real activity in mine for a few days, and it leave...

Thanks to beer and bread, I've been bitten pretty hard by the fermentation bug of late. I've been making sour pickles for a while, and I recently made my first sauerkraut. I've also been playing with four different kinds of fermented hot sauce, mostly trying to get a handle on salt...

I use Munich LME in my soft pretzels. I tried using wort in place of both the water and the LME, but I couldn't quite tune the flavor I wanted (which might be more of an issue with my mash efficiency, but that's another thread :) ).

What's with the perfectly round crust? I'm appalled! Appalled, I tell you! Kidding. Looks great!

Thanks to this thread, I have a new way of making pizza in my life. Somebody (and I wish I had the memory to give credit where its due) said he/she doesn't make sauce, but rather he/she just layers tomato slices on the dough and that's all the sauce he/she needs. That gave me the idea to...

Not a great picture, but whatever; the pie was delicious, so here we go. That's fresh oregano from the garden sprinkled over the top after it came out of the oven, and you can't see the green bell peppers and jalapenos from the same garden under all the cheese, but good lord...

Love this idea. Do the skins break down enough that they don't peel away in stringy rings when you bite into them?

Does that qualify as a stromboli?

Dude at my LHBS once told me that the human palate can't detect additional bitterness above approx 95 IBUs, but I've never been able to corroborate it. Has anybody here ever heard such a thing?

The article rambles and repeats itself a lot, and while I agree there's some great info there, I think some of it is a little misleading or vague. A couple things I'd like to mention... He talks about Autolysing being a critical step, and I totally agree (fwiw, he does his for 20 minutes, I...

I've never frozen my dough, so I can't speak from experience on this, but theoretically, that should work. I know people do it all the time, but not having tried it myself, I'm not sure how the gluten structure will behave after freezing; since water freezes in crystals, it seems a little like...

Looks great. I dig the whole basil leaves. If your dough is tearing, it could be that you haven't kneaded it enough (assuming you're making it yourself). Kneading develops the gluten structure in the dough, making it both stronger and more elastic so it holds up to the kind of stretching...

That looks tasty. My wife, an east coaster, recently tasked me with applying my pizza skills to stromboli which I, a west coaster, have never even seen up close let alone tasted. I'm still not sure exactly what separates a stromboli from a calzone.

Thanks! The homemade cheese on the pie was more of an experiment than a regular favorite (hence commemorating it with a pic). It's a mild, "clean" mozzarella flavor, if that makes any sense, which was the perfect background to the super fresh basil and tomato-y tomato sauce. I wanted sparse...