Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! 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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