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I really like a lot of Ottolenghi stuff. The sweet potato and sage gratin is a repeat recipe in our house

Gochujang, scallion, and Chinese garlic chive sourdough 640 g Glacier Peak 80 g stardust 80 g Marquis 6 g diastatic malt 12 g salt 560 g water 140 g gochujang dissolved in the water 160 g starter 100 g chopped green onion 100 g chopped Chinese garlic chive Rolled in mixed sesame seeds...

My ultimate favorite way: Render some pepper bacon lardons until crisp, then remove. toss halved brussel sprouts and julienned sweet onion in the bacon fat, place cut side down on a parchment lined baking sheet with onions and loose sprout leaves around. Roast at 450 until browned but still...

I find that all of the brassica varieties thrive with more acid than one would normally think to add.

Lamb should steak, za'atar roasted cauliflower, and butternut squash bulger wheat salad Every shade of brown and not even enough green to offend @Salmo_g

Nice loaf! If you are baking in the DO the entire time, but removing the lid part way through you could try taking the loaf out of the DO when you take the lid off. When you remove the loaf from the Dai, place it directly on the oven rack and put a baking sheet or something (I use a cast iron...

You can proof in the oven with the light on (oven off) and it will be upper 70s to low 80s. Much more energy efficient for the same result. You're baking this as a single loaf? That's a lot of flour for one loaf. it also seems like you're fermenting a long time considering the active yeast and...

Ezogelin (Turkish red lentil soup) with a dollop of lebneh https://cinnamonsnail.com/ezogelin-cobasi-turkish-lentil-soup/#recipe

Lovely looking bread, Wayne! 3 possibilities: 1) starter wasn't "active" enough, which just means you didn't have a high enough concentration of yeast. Repeated feedings like you did can help the density increase 2) starter was getting too acidic- can sometimes happen with refrigerated starter...

I don't do slap and folds or knead at all, but I know the initial mix and first 2 sets of stretch and folds the dough is very sticky, but as the gluten strength builds it will become less and less sticky. I'd recommend adding some bread flour and upping the hydration.

I always get a little nervous when I deviate from my typical process and timing, but today's bake went alright despite the changed. Yesterday I drove to Burlington to pick up my latest order from Cairnspring Mills. I get 50 lbs of glacier peak and 5 pounds of Edison AP. Their 10-1, Saturday...

You open baked it with a steam pan? What gas or electric oven? That recipe is about 68% hydration, which makes sense to me given the AP flour and your loaves looks about what I would expect. To open up crumb there are a few options. 1. End bulk ferment 30 minutes early, shape, then add those 30...

Do you have a dough whisk? I find it very helpful for mixing dough. This looks undermixed to me. It should be much more uniform after the initial mix. Did you mix the flours prior to adding water? If not, you should, you'll get much better bread.

4 Tbsp rice toasted until golden in a dry wok then ground in a mortar and pestle until sand-like 2 lbs ground meat (this is 93% lean turkey) 5 cloves garlic minced 2 serranos minced 1" piece of ginger finely minced 1 bunch of green onions, whites only, chopped Thai chili powder White pepper...

Thai larb salad using the tops of napa

A lot of nuance and too many people claiming there are hard and fast rules around this. Once a starter is over 4-6 weeks old and is nice, active, and strong you can treat it incredibly poorly and it'll come right back with a few feedings. You can keep it warm (up to about 100 degrees), cool, or...

I really like this seasoning blend And it really likes pork tenderloin However, it burns and flakes off if you try to sear the tenderloin with the seasoning on. It does great roasting, but I prefer to cook tenderloin by searing in cast iron and finishing on a wire rack in the oven. So I...

Looks delicious, but where's the bread?!?!

Congratulations Jerry, I'm really glad to hear that you've made so much progress! Keep up the strong work, we're all here rooting for you. If you need support let us know!

Christmas in February