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Bacon and sourdough
JacksDad
Posts: 538
To steal a title from @SciAggie's adjacent "Pastrami and sourdough" post...
I put 35 lbs of bacon into a dry cure a week ago. Rinsed and soaked overnight. Into the egg this morning with cherry and peach wood over Rockwood coals at 250.
Then I figured, since I'm going to be home all day swapping out bacon slabs in the egg, might as well make a few loaves of sourdough using my starter from @blind99 Bob Doughlan:
Finished pics coming at the end of the day! Thinking I'll need to buy some fresh tomatoes and mozzarella and make a nice BLT for dinner...
I put 35 lbs of bacon into a dry cure a week ago. Rinsed and soaked overnight. Into the egg this morning with cherry and peach wood over Rockwood coals at 250.
Then I figured, since I'm going to be home all day swapping out bacon slabs in the egg, might as well make a few loaves of sourdough using my starter from @blind99 Bob Doughlan:
Finished pics coming at the end of the day! Thinking I'll need to buy some fresh tomatoes and mozzarella and make a nice BLT for dinner...
Large BGE -- New Jersey
Comments
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You had me at bacon."I've made a note never to piss you two off." - Stike
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I need a moment...
Just awesome(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
JacksDad said:
Had to try a few strips...
I am currently working through a difficult spell waiting for a set of CI skillets I have requested as a gift. You have captured my ambition right here.Other girls may try to take me away
But you know, it's by your side I will stay -
Mighty fine job!
Large Egg with adjustable rig, Kick Ash Basket and various Weber's
Floyd Va -
Thanks everyone. It was a nice Saturday. My 12 year old loved helping me out, mostly because I let him stay up until 11 pm, I think.
We vacuum sealed 35 lbs of bacon into 8 oz bags. Some loss with trimming etc, but we got through it all in less than three hours.
Now we will be delivering to friends and family and neighbors on Sunday night. Why? Just because!
Large BGE -- New Jersey -
JacksDad said:
Thanks everyone. It was a nice Saturday. My 12 year old loved helping me out, mostly because I let him stay up until 11 pm, I think.
We vacuum sealed 35 lbs of bacon into 8 oz bags. Some loss with trimming etc, but we got through it all in less than three hours.
Now we will be delivering to friends and family and neighbors on Sunday night. Why? Just because!
https://bewitchingkitchen.com/2014/12/23/ken-forkishs-pain-au-bacon/
Again, great post.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
BLT material for sure! Nice workLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Wow that’s a lot of bacon! Awesome looking bread, too!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Nice looking cook!
How does one get started with sourdough bread?Lrg 2008
Mini 2009 -
marysvilleksegghead said:Nice looking cook!
How does one get started with sourdough bread?
https://eggheadforum.com/discussion/1206737/wild-yeast
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
20stone said:marysvilleksegghead said:Nice looking cook!
How does one get started with sourdough bread?
https://eggheadforum.com/discussion/1206737/wild-yeastLrg 2008
Mini 2009 -
marysvilleksegghead said:20stone said:marysvilleksegghead said:Nice looking cook!
How does one get started with sourdough bread?
https://eggheadforum.com/discussion/1206737/wild-yeast(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
20stone said:marysvilleksegghead said:20stone said:marysvilleksegghead said:Nice looking cook!
How does one get started with sourdough bread?
https://eggheadforum.com/discussion/1206737/wild-yeastLrg 2008
Mini 2009 -
That’s some good eats right there. Well done.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 again!
@marysvilleksegghead I knew basically nothing about bread two months ago. Bought a book and did a lot of reading on this site (which is a gold mine of information and friendly people). Then I just started making it. Unlike lots of other recipes, (in my limited experience) even if you don't nail a recipe, the bread still turns out pretty delicious regardless. Add long as you aren't trying some fancy technical recipe.
I did get my sourdough starter from people on here, and I'd be happy to share also. But even to just get started baking, using commercial yeast and beer for some of the liquid produced amazing results for me. I got the recipe from America's Test Kitchen "Bread Illustrated"'
Large BGE -- New Jersey -
Ended up with 50 packages at 10 oz each. Bought a label maker for fun...
Large BGE -- New Jersey -
JacksDad said:
Thanks again!
@marysvilleksegghead I knew basically nothing about bread two months ago. Bought a book and did a lot of reading on this site (which is a gold mine of information and friendly people). Then I just started making it. Unlike lots of other recipes, (in my limited experience) even if you don't nail a recipe, the bread still turns out pretty delicious regardless. Add long as you aren't trying some fancy technical recipe.
I did get my sourdough starter from people on here, and I'd be happy to share also. But even to just get started baking, using commercial yeast and beer for some of the liquid produced amazing results for me. I got the recipe from America's Test Kitchen "Bread Illustrated"'Lrg 2008
Mini 2009 -
marysvilleksegghead said:What book did you buy and did it help you enough?
One of their first recipes is called "artisan bread" and it's super easy, with commercial yeast.
As others have noted, sometimes the hardest part about baking is the timing -- you have to plan ahead for the rising time etc. But the good news is that the recipes are really just guidelines, and flexibility is part of the process.
Large BGE -- New Jersey -
JacksDad said:marysvilleksegghead said:What book did you buy and did it help you enough?
One of their first recipes is called "artisan bread" and it's super easy, with commercial yeast.
As others have noted, sometimes the hardest part about baking is the timing -- you have to plan ahead for the rising time etc. But the good news is that the recipes are really just guidelines, and flexibility is part of the process.Lrg 2008
Mini 2009 -
Here are a few, w my thoughts:
- https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X/ - this is “Forkish”. This one worked for me as far as how he articlates the thought process. Also, great pizza dough.
- https://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413/ - I only know about this one because 20spawn3 uses it, and he has great results. I just ordered Tartine #3, which focuses on ancient grains, sprouted grains and other stuff I am trying. It is facinating because the levain sizes and fermentation times are totally different from Forkish, highlighting that there’s a lot of paths to great bread. Addendum - I just read a review of Tartine #3 (https://www.thekitchn.com/tartine-book-no-3-cookbook-review-199783) and it sounds like a poor choice for a first book. It suits me fine, but you may want to get some at bats w Josey first.
- https://www.amazon.com/Josey-Baker-Bread-Baking-Awesome/dp/1452113688/ - This, stylistically, is the opposite of Forkish, with a lot of “do it however you like.”. However, he does have a great progression of recipes from commercial yeast-based though multigrain sourdoughs. This is the first one I got, and I got to check out the bakery (The Mill), which is around the corner from 20spawn3’s casa.
Good luck!(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
20stone said:marysvilleksegghead said:20stone said:marysvilleksegghead said:Nice looking cook!
How does one get started with sourdough bread?
https://eggheadforum.com/discussion/1206737/wild-yeast
https://blog.kingarthurflour.com/2015/05/01/putting-sourdough-starter-hold/
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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