We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
It all starts with a recently fed active starter-
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)
After about 40 minutes at 500* (with a pan of water for steam for the first 15)