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Desem has low hydration but is not sourdough. Sourdough has lots of bacteria—lactobacilli—and some yeast. The bacteria makes it sour. Desem is more natural yeast than bacteria and requires freshly milled flour and a cool environment to establish. It is generally used for 100% fresh-milled whole-grain breads. How to Make Desem (Belgian style sourdough starter) – Breadtopia

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My weekly batch of chicken. And a few extra for a friend. I like to experiment with flavors. For a couple I brushed on a chili lime aioli, it was really good 😁

I’d stuff my freezer with those at that price !!!!

and to me too.

Man, my Costco in Lynnwood, WA had some “Choice” steaks but I think someone messed up. These were really well marbled and tasted awesome. Sent from my iPhone using Tapatalk

this looks like levito madre. low hydration starter?

My desem starter is gaining strength and smelling fruity and floral as it’s supposed to. Should be able to do a 100% fresh milled desem bread this weekend.

Looks great to me

Not pretty but super delicious. Roadkill chook alla @Aussie Ora with extra added suya spice.

You're bread shaming me now. So far, I have been to our local bakery and they won't give or sell me their starter. I have also bought the latest Chad Robertson book as recommended by @Syzygies. I have opened the page where it tells you how to start your starter. I will get to it...

What section were you in? I just bought tickets for The Dead & Company next week Friday, May 31st. I bought tickets in Section 209.

last few meals in japan and korea… fugu (poison tiger puffer fish) and fugu shirako (the white reproductive organs or basically the sperm of the male fugu) both tasteless and expensive.. shabu shabu with some of the best beef from Kobe. again, tasteless and expensive… a little river fish from a tempura lunch. i love how they present these.. and back to seoul… soy sauce marinated raw crab packed with roe. delicious and rarely served in US koreatowns. i don’t think they can get this species of crab. closest would be maryland blue, but not really… a rather famous myeongdong beef brisket and tripe stew. a bowl costs around $20 US. i guess you can say its priced to match current economic conditions in seoul. wonderful taste like a clear consommé and a midday snack. i don’t know what this is. but it was delicious..🤤 and some comic relief..

Grilled a lovely flat iron steak last night, along with some bacon-wrapped asparagus. Leftover au gratin potatoes and nice side salad rounded things out. Unfortunately, the radar said that it was going to rain, so I ended up eating indoors instead of outside in the gazebo, as I had planned.

Cooked a sirloin cap with potatoes and asparagus. with a nice spicy chimichurri. Prepping for a nice Sunday afternoon sandwich... sorry no pics of the completed sandwich, it was pretty special

Nice meal Tony, looks deli

Beautiful weekend here (upper 80s). I put up the cover on the gazebo. Calls for the 1st outdoor dinner of the season! Grilled a nice fat porkchop (on sale $1.99/lb!), with zucchini, and au gratin potatoes. Nice Pinot Noir to round it all out!

Desem starter showing signs of life after one week.

18 hr low and slow boston butt - best ever! Flavor hack - add additional rub AFTER you pull it. Puts flavor in every bite….

How to install a 32" or 42" grill with curves in a square hole.. We can make for you out of teak and stainless, all teak or all stainless. Templates available.. 32 Counter install.mp4 32 built in counter solution.mp4

i'm not sure the composition of the stone. i don't think it's anything exotic, but the fuel was from a chafing dish candle. not exactly high btu's, but it did sear the meat nicely. i read people have used unglazed quarry floor tile as a pizza stone but i have not tried. i'm on a medical holiday and will be food touring tokyo and back to seoul so i'll try to visit some new and familiar places before heading back home. i'm staying in shibuya (near the famous busy pedestrian crossing) and compared to 10 years ago, this area has really developed. shibuya today is just an architectural marvel because underneath all this is a network of trains that are like bunched up christmas tree lights. i have no idea how they built this place, but they made it possible..

You just know that those loaves will have tasted great! Entry level drug. You all have finally pushed me over the edge. I will start feeding my starter again.

Nice looking utensil for preparation (ambience), like the food. What kind of stone was that, it must have some inherent qualities for cooking. It looks like a piece of gray slate, my guess? A few years back I pulled up similar looking stone from a walkway that was cracking in the yard and piled it up in corner,.... because I save everything for repurpose. No reflection of course but I'm wondering with a powerwash and some bacon fat I could have a new set of cookware. Love the concept David, keep the ideas alive.

That looks fantastic!!!!!!

now in tokyo. eating gyukatsu seared on a hot stone. motomura is a 10 seat bar. they only serve gyukatsu in small medium and large portions. the wait was 45 min. i have never not had to wait here..