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I made my first attempt at sourdough bread today after nursing the starter for 8 days. Do any of you use a piece of equipment to keep the starter at a steady temperature. I moved mine outside (in the shade) when the temps were around 80 this week. I'd bring it in after a few hours. I had great activity last night and this morning. But I'd like to keep it inside for the whole process. I've read where people use seed mats, reptile lamps and so on. Any advice? By the way, the bread was very good.

The finished products.

Gentlemen, Thanks very much for your input on about how much lump charcoal to use for BBQing brisket. I used everyone's advice and cooked my first brisket last Friday. Did the lump charcoal as Dennis and others instructed. Cooked at about 200 degrees to about 275 degrees in the end. Sat outside most of the time monitoring the temperature and drinking gin & tonic ... gin & guava juice ... and gin. The cook went for about 11 hours and ended around 11:00 PM. Put the butcher paper wrapped brisket in a cooker and let it rest until about 10:00 the next morning. To my surprise, my cooler lid would not open. But opened the drain plug which released the pressure. The brisket was still very warm and all the juice reabsorbed into the meat during the rest period. The meat was very tender. Altho this was my first brisket, it was by far my best BBQ in over 40 years --- THANKS TO KK! I like this Mad Scientist video too ... even if he uses an offset smoker -

MacKenzie, if your squirrels are like mine, you don't have much of a choice about feeding them. They never give up and usually win at least a partial victory. That squirrel on your feeder sees a squirrel feeder.

If you get back to IA sometime, holler at me. I'm just up the road from U of IA.

Good looking yardbirds, doc!

A couple of chickens today, low and slow. Two different rubs.

steak sandwich waygu zabuton (sous vide and charcoal seared) sourdough biga demi-baguette