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That's a great deal and will make some fine bread. I like this for bread because it allows me to bake a wider variety of loaf shapes and size. Enameled Cast Iron Oval Dutch Oven - 7 Quart | Lodge Cast Iron https://share.google/wWCDNQ6iVgNupVxOF

What's your process and ratios for that? I'd be pretty happy to turn that out so quickly

Good method, I wish I could follow it. With a gas oven that necessitates a lot venting, it's a virtual impossibility to get enough steam to build in my oven without going to crazy lengths. Some day when we redo our kitchen, I'm going to try to get a steam injection convection oven 🤞 a boy can...

By far the best vessel for baking hearth loaves is the Challenger Bread Pan, but it is a HEAVY and EXPENSIVE monotasker so I only recommend to people that are going to bake a lot of bread.

Condolences for your loss, and cheers for a long life lived, Skip

I don't think it matters for the quality of the bread. Enameled requires less care. Standard cast iron will need a very thin coat of oil inside and out every handful of bakes. The steam inside has a tendency to break down the seasoning and you can get rust issues if you don't reapply it. Cheap...

Oh, you can tell which recipes I make the most by which pages have more drops, smudges, and water damage. In this case, the entire book was soaked with beer and all the pages stuck together and ripped themselves into pieces

Relatively innocuous, someone knocked it into a stoppered sink that ended up half full of food scraps, dirty dishes, and stale cheap beer where it sat unnoticed until the hangover subsided enough for me to clean up my apartment.

I had an original Betty Crocker cookbook that I inherited from my grandmother via my mom. Unfortunately, it met it's demise in a college party...

Nice loaves! I do order them online and pay for shipping. For me the fun I have is worth the marginal increase in per loaf costs. My last order was $88 for a total of 20 lbs of flour (5 lbs x 4 varieties). I only use 80 g per loaf, which means ~120 loaves of bread, or $0.67/loaf The glacier...

I really enjoy playing around with craft whole grain flours. I find it fun evaluating what kind of dough they make how they handle, and what they taste like. Lately I've been playing with flour from Barton Springs Mill in Texas. Whenever I get a new flour I make a loaf that is 80/20 glacier...

Dodgers had a better record than the Ms so the series locations would have been inverted, game 7 in LA

Rojas!

First go in the bag for me. I've done lots on crocks and Mason jars 🤞

I picked the remaining peppers from my garden this week. It's a mixture of serano and tabasco peppers at various ripenesses. Then I added some other vegetables and seasonings I had on hand. And chucked it all in a vacuum bag to rock for a couple of weeks before getting blitzed up and...

Ah yes, the true German pumpernickel, a delicious bread. I do like the deli loaf though, especially for a pastrami sandwich.

That's awesome! I'm so glad they found their way home!

Cutties in Idaho!

Warning, bread nerd shit: Technically pumpernickel and rye are the same flour, just a different grind. Pumpernickel must be whole grain and coarsely ground. Dark rye comes from the same grain just ground much fiber and may or may not have a small amount of the bran and germ sifted out. When...

Now I'm curious what's in the recipe...got a link?