Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Avatar

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

EggDan

About

Username
EggDan
Joined
Visits
3,916
Last Active
Roles
Member
Points
92
Posts
173

Comments

  • @SciAggie that looks great.  Today I went to a local bakery and they had an Olive Polenta Sourdough Bread, which was incredible. It’s “Dan the Baker” for those of you in Columbus Ohio.  I am going to try Olive Bread next. Has anyone made this befo…
    in Wild Yeast Comment by EggDan May 14
  • Based on a comment above, I decided to bulk ferment for over 5 hours vs my normal 3.5 hours. The result was a much airier soft crumb, which I really enjoyed. I also tried a 12 hour Autolyse. Regardless, it turned out really good.  I even got some o…
    in Wild Yeast Comment by EggDan April 22
  • @SGH the Bacon turned out well! It was a little bit more work than I expected. I covered almost every inch of the main grid and the AR. The raised grid finished first and the main level took a little longer. The hot spots near the back were a little…
    in Bacon! Comment by EggDan April 1
  • Starting to hone in a little bit more. The Bread is coming out more consistent! 
    in Wild Yeast Comment by EggDan March 25
  • @NPHuskerFL I currently use only AP for my starter. I’ve had it for months and it rarely doubles in size. I’m interested in starting a second one with wheat flour. Have you ever tried 100% AP flour?
  • Just cooked another loaf! It turned out really well. Friday Evening: Starter out of the Fridge and fed Saturday Morning: Combined Starter with some of the Flour and all of the water... let it sit for 3 hours then into the Fridge Saturday Evening:…
    in Wild Yeast Comment by EggDan January 15
  • Hahaha. Also, I halved the Bobby Flay dough recipe for each pizza. 
    in Pizza Night Comment by EggDan January 8
  • @Focker  whoops!!! 
    in Pizza Night Comment by EggDan January 8
  • @northGAcock thanks!  I used Bobby Flays' but without Sugar and with All Purpose Flour
    in Pizza Night Comment by EggDan January 8
  • Very nice. Indirect and at what temperature?
  • @NPHuskerFL used your recipe and added a little water before the salt step. Not many adjustments at all. In hindsight I probably should have kept to the script. 
  • Just made @NPHuskerFL pumpkin bread...tastes great!
  • @xfire_ATX, approximately how long did that take?
  • @NPHuskerFL thanks for sharing! How was the taste? They look incredible. 
  • Thanks for the information. Any benefit of going true Cast Iron Dutch Oven vs an Enameled Dutch Oven? I’m assuming no, but thought I would ask anyways. Not sure if that Lodge is thicker. I typically use a Sams Club DO that I bought years ago vs my…
  • Very helpful post everyone. I am a few months in to my starter and it seems to be more robust every time I use it. I have only used a Dutch Oven for baking bread. I score and spritz the dough with water and I get a pretty good oven spring. I also p…
  • Very nice! How were the ABT’s with the Goat Cheese?
  • @Shiff is this the recipe that you have used?  http://www.sourdo.com/recipes/no-knead-sourdough/ I am trying to think through the comment warning against using a banneton basket due to the hydration level. Did you use one? Thanks!
  • Really nice work! I'm very interested in the execution details. Congrats on a great cook. 
  • The flavor is definitely there! Just a little dense and a little doughy. Definitely will experiment. 
  • Thanks @Shiff. You could very well be right on overworking. I used a mixer to knead vs by hand. The dough seemed very strong after the fermentation rise. 
  • @jlsm Nope! So far so good, but the latest storm will test the drainage. I do have the front vent open. 
  • Very impressive. I've wanted to try bagels...care to share your recipe? Thanks!
  • @cookingdude555 that's what I was thinking. This is a relatively cheap option that I can ship there and give it away to one of the people who can drive to the spot where we are staying. 
  • Incredible. Nice work!
  • Good news, BGE came through and replaced my Dome and Base.  After a spatchcock chicken and some burgers, the ceramics are already starting to darken.  I am even trying to use the cracked Base as a Flower pot.   Thank goodness for the Warranty!  
  • @RRP I agree with you. I failed to mention that when I installed one of your Rutlands I broke a clinch stud, which I've since replaced.   It doesn't hurt to ask about the band...i'm really piecing this thing together. 
  • @kl8ton good call... I will give that a try
Click here for Forum Use Guidelines.