Leaderboard

Who says i don't already have one, or even two of them !!! You should get three just to stay ahead of me LOL Just kidding I really like to keep things simple. I don't have time for complicated. I actually have two loafs in the oven proofing right now. Our baseball team has a long road trip today and i am staying behind to shoot the softball game. They are convinced they will win if they have a loaf of my bread in the dugout, hey it worked for them last year so i have to make them one. Last years semi final went 16 innings and they were starving by the 14th inning, I had given a loaf to the trainer before the game and when they started complaining they were starving she gave the loaf to them. They like it lol

Took my goths to Safari Park this weekend. Stopped by the far stand on the way home. Got some amazing fruit and produce rainbow carrots, asparagus and sweet white corn on the cob along with pork tenderloin My oldest told me that the asparagus “popped” in her mouth it was so fresh. Great summer meal

New first for me on the KK - handmade Bagels! Finally got to use the stone most use for baking Pizza. Bagels went on at 425F for 23 minutes on top grate. With the stone in it took some time to get to temp. Likely due to all the hardware and stone. They did come out very good 👍 will definitely do it again.

Todays bake, @Pequod inspired the design lol

OUCH!

Wow. I had thought of pitching all the bran into the levain to digest, as a way to stay 100% extraction, but I hadn't tried it yet. Bran slices gluten, and you're moderating this. Yes there are many factors influencing starter flavor. Temperature, hydration, timing, how much to carry over. Desem is a famous corner of this design space. I’ve been favoring lively starter at the expense of other characteristics, but I’ll get more confident. By expanding the behaviors we can offer, the real purpose of the Sourdough Home is to engage us in a relationship with our starter. As one wonders after tasting bread how baking technique and the recipe might influence its flavor, one wonders after smelling starter how handling technique and the recipe might influence its aroma. These involvements are twin aspects of naturally leavened bread making, on an equal footing. I sometimes think that these involvements are a scientific process for reaching an objective result. I sometimes think that these involvements themselves are instead the whole point, and imprint on the result exactly like other art forms. Paintings can reify thought, transferring part of the painter's inner world to a degree that can shake one's soul. Science can't explain this transference. People talk of a "passionate" cook? When one travels, why is eating the food so important to understanding the culture? When food is magical, it achieves this same kind of transference.

Rotisserie chicken. Tasty.

Another desem loaf. 60% fresh milled hard white wheat + 40% fresh milled yecora rojo + 25% desem. 80’ish percent hydration. This is Alan’s Bread from Flour Power, but at higher than the 75% hydration called for. Yecora rojo is a bit thirsty and I think the low hydrations in Flour Power correspond to the recipes labeled as “beginner.” Apparently beginners require stiff dough 🤔.

i think i am in the market for meater 2 plus just to get some tech in the cook but without the wires..

Bone in leg of lamb

Did another bacon KK cook, it tastes just wonderful can't get enough of this. Did a 20+ pound smoke on Fri, half for me and half for friends. Sliced my share today and the house smells wonderful. Here are a few pix, nothing special, except the bacon. The following is bacon from my last smoke and the pix is this morning's Breakfast. st I now have 9 packages just like this one in the freezer, should see me thru until the fall. I had a few bites and piece left that I will use for soups or pizza..

Always good to benefit from your research @Syzygies but I see what you have done here. You have upped the ante. @Pequod suggests one cool thing to buy and you find another two to add to the list. Well done. Let's see if anyone bites. I think I have a sure fire way of swerving this purchase. I have made a promise that I won't even consider getting a Sourdough Home until @C6Bill gets one. I think I'm safe.

@tekobo i cooked the same thing Sunday lol And cooked some of my arm with the looftlighter, i got careless putting it away lol