Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Rustic Sourdough

It all starts with a recently fed active starter- image the dough- 260g starter, 400g bread flour, 60g whole wheat flour, 30g rye flour, 13g salt, 292g water (makes one nice size loaf or boule) image shaped- image After about 40 minutes at 500* (with a pan of water for steam for the first 15) image image


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