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gerhardk

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  • Re: Sourdough thanks to Gerhard

    I hope the bread baking works out and there are lots of resources out there to help learn.  The formula I included in the envelope has worked for me for at least 15 years, the sourdough culture I think probably celebrated it's 10th birthday this past year my first one died when we went on an extended holiday.  I found now that I can make the culture survive 5 weeks in the fridge by making it super stiff which slows down it's activity.

    I think that what you got once hydrated and fed should have doubled in volume overnight and probably collapsed at this point.  We keep our kitchen around 19ºC so anything done at room temperature will be faster at warmer temperatures or slower when cooler.  A week where I don't bake I will discard 2/3rds of it and then add 1/2 a cup of all purpose flour and enough water to make a thick paste, if I am reviving it to bake the next day or so I make it a little thinner because it just speeds things up.  A lot of my baking is done by feel so while I do follow the recipe just not religiously.  I am sure there are lots on here that can help work through any issues that will crop up during the first few bakes.

    Good luck

    Gerhard

    P.S.  Once a month or so when feeding the culture I replace half the all purpose flour with rye or wholewheat flour.  The other thing to remember is to always keep a little of the culture to feed and keep for you next bake.


    Out the oven just minutes ago

  • Re: Some fun cooks while on vacation

    Looks like the kind of holiday we would enjoy as well, nice cooking.

    Gerhard
  • Re: Large egg or extra large egg that is the question.

    I bought a large 6 or 7 years ago and during that period there have only been a couple of times where I really wished I had a larger cooking surface.  At the time it seemed kind of small compared to my gas grill and I thought maybe I should go for the extra large, the dealer asked me about my cooking habits and he said the large is the right size for me.  

    I guess it depends on what you cook and how often you cook for large groups.  I really bought the egg for its low and slow abilities and though I would continue cooking steaks, burgers, sausage etc. on the gas grill but egg became my only bbq as soon as I got it, I gave the stainless grill to a neighbour that same summer.

    I do have one of the thing-a-ma-jigs that gives you three levels I have only used two heights with it and only when cooking a lot of chicken legs.  Even folks that say that they prefer white meat said they where some of best chicken they have had.

    Gerhard
  • Re: mixer

    You are mixing doughs, batters, icings etc. not cement and gravel. I have used mine for over 10 years without issue, we don't use the mixer daily but there aren't many weeks where it isn't used.

    I read of one person in a warm climate making a yeast dough and he added ice cubes to slow the dough, he ended up breaking the nylon gear in the planetary system. As far as I know his hook survived.

    Gerhard
  • Re: Who else dosen't drink?

    I probably have less than four drinks a month.  When I have a drink it is to enjoy it not to get drunk and I can't remember the last time I had more than one.  Some things just go with beer, i.e. pizza and chicken wings.  I use to work as a bartender when in school and maybe that showed me how silly drinkers behave by being forced not to drink but being surrounded by folks drinking.  That was before it became socially unacceptable to drink and drive.  Never got the pleasure that comes from cigarettes either.

    Gerhard
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