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Wild Yeast
Comments
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Nice work y’all!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Pain au bacon. Because ya gotta do sumthin when you decide to cure 10lbs of baconAdded red onion sautéed in bacon grease . The bacon grease in the dough made a greater impact on the dough, IMO. The crumb has a lovely, velvety texture.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:Pain au bacon. Because ya gotta do sumthin when you decide to cure 10lbs of baconAdded red onion sautéed in bacon grease . The bacon grease in the dough made a greater impact on the dough, IMO. The crumb has a lovely, velvety texture."I've made a note never to piss you two off." - Stike
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@caliking That’s just some genius right there.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Thanks @SciAggie @JohnInCarolina . This has been on my list for quite some time. Having surplus bacon was the right impetus#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@caliking "surplus" bacon is a rare thing.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Wild yeast only, impressive what it does overnight.
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Things are getting feisty over there, @FarmingPhD#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Here is a step by step walk through and recipe for my sourdough bread. I am a novice, but this seems to work. I borrowed everything from Joshua Weissman - so I gotta give credit where credit is due. ENJOY!
https://youtu.be/4Yv370amhPo
When do y'all teach me the secret handshake?
XL BGE, 36" Blackstone, and a Wah Wah pedal
Williamsburg, VA -
NPHuskerFL - what loge pan are you baking with?
girbim - What is the red dish you are baking in?
Thank you - MrToadSee no Evil - Hear no Evil - Speak no Evil
Smoke no Evil
BGE - Mini, Small, Medium, Large -
mr toad said:NPHuskerFL - what loge pan are you baking with?
girbim - What is the red dish you are baking in?
Thank you - MrToad____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
@mr toad He’s not active here but he is on IG. I interact with him frequently. He uses Challenger bakeware.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Bump! It’s been a while since this thread has surfaced. And, a minit since I baked a loaf.This was a “soft” loaf, leaning on tips provided by @blind99 quite a while back. Milk, and some butter, in the mix. Ate some with turkey gumbo. Reminded me why I missed baking sourdough.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Nice @caliking and thanks for bringing this to the topVisalia, Ca @lkapigian
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Nice loaf and agreed @caliking! I just made new starter a couple weeks ago, I killed mine accidentally, didn’t microwave it, but definitely killed it. Will need to give the new starter a go hopefully next weekend.
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FarmingPhD said:Nice loaf and agreed @caliking! I just made new starter a couple weeks ago, I killed mine accidentally, didn’t microwave it, but definitely killed it. Will need to give the new starter a go hopefully next weekend.
I keep a frozen stock that has come in handy. Feed your starter, adding more water than you usually do, until it is pancake batter consistency. Line a sheet pan with parchment paper, then spread the starter out, in a very thin layer. Let it dry for a week or so. I then break it into chips, and vac seal it in portions.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Ok ladies and gentlemen, I've been on this bread baking quest for a couple of months now. Done a fair amount of reading and baking and not getting the results I expect/want. I too am after an open crumb, much more than I'm producing.
I'm not sure what my weekend has in store, but I'll give a more through post on what my process is later this week, and if I get a chance to make a couple of loaves this weekend, I'll post the results for feedback.
ChrisChris
LBGE
Hughesville, MD -
CP92 said:Ok ladies and gentlemen, I've been on this bread baking quest for a couple of months now. Done a fair amount of reading and baking and not getting the results I expect/want. I too am after an open crumb, much more than I'm producing.
I'm not sure what my weekend has in store, but I'll give a more through post on what my process is later this week, and if I get a chance to make a couple of loaves this weekend, I'll post the results for feedback.
Chris
There are a few breadheads onboard here. Throw out some details of your process/method, and I'm sure folks will chime in to help out.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Thank you, sir. Yes, I read all 35 pages of this thread yesterday, save several links and gathered a few ideas.
Starter is coming out of the fridge today for a bake this weekend, especially considering the weather forecast.
Regards,
ChrisChris
LBGE
Hughesville, MD -
Bumpity bump!
50% WW
some bran
2 T of bacon grease (from bacon I cured a while ago)
about 70% hydration (50% of the liquid was milk)Could have proofed a bit longer, but I was getting impatient.I know the purists will complain, but I’m really digging the texture from adding the milk and animal fat.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Bump on one of my favorite threads. I’ve been getting in to focaccia lately. Like most things, it’s a deep hole to dive into.Mankato, MN - LBGE
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Nice, @Hoster05 ! It's always fun to see what folks are up to in this thread.
Have you checked out Samin Nosrat and Brad Leone's take on Ligurian focaccia? Its REALLY good.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Shout out to Blake @NPHuskerFL happy Bucking FirthdayVisalia, Ca @lkapigian
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Some recent loaves. Been baking a lot lately.
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
Thatgrimguy said:Some recent loaves. Been baking a lot lately.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:Thatgrimguy said:Some recent loaves. Been baking a lot lately.Visalia, Ca @lkapigian
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caliking said:Thatgrimguy said:Some recent loaves. Been baking a lot lately.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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My first time adding inclusions. I added them during a lamination and then did 1 set of coil folds after.Split into 2 loaves after bulk ferment. This first loaf I did a terrible job shaping and the second one I felt pretty good about (shaping is where I need the most work)
1st loaf2nd loafThe first one actually looked amazing to me till it was sitting next to the 2nd one. I’ll cut into them tonight for a dinner party for my birthday.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
Well, hey now @Thatgrimguy ... Today happens to be my birthday!
Both loaves look pretty damn good from here.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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