> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
On a tangent, Richard, what is the back story on "Fairchild Kitchen"?
I presume that you have posted this before. If so, will appreciate a link. Am interested in your history, origin of name, etc..
I name my starters (I have two) this one has been hereby dubbed Sir Fairchild (yes, say it with a heavy English accent or one of the guys from Monty Python 🤣)
I will second the quality of Richard Chrz 's starter. I've had one from him for several years now, and it just keeps going strong, even after being neglected at the back of the fridge for up to a month. And this past weekend, I came across a vacuum bag he sent me of his pork seasoning blend, and it is the bomb! I just used it for two butts.
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
OK, so I see many here who have named their sourdough starter, so I went on a mission to name mine now after more than three years using it. I went for a variation on one of my favorite rock musician, recording artist, songwriter, and multi-instrumentalist... my starter is now named Lofgrain
Some day I will name mine, but I have not found the name yet, I often call it a diesel engine, it can push what ever load you throw at it.
when you start a week with 100 grams of starter and at the end of the week you are down 35 lbs of flour… it can push it. It could also be named “the little starter that could._”
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Just read this entire thread because bread making is on my retirement activity list. Not on Richard's level of experimentation though! I just want to make good loaves of bread. This thread has been an enjoyable and informative journey.
Thank you & I’m glad you enjoyed, it’s a forever moving target, or so it seems. But a fun distraction for our minds.
I am sending some dehydrated starter out to Steve B and Sweaty Paul this weekend to use when they are ready. Let me know if you would like me to send some out to you next time I dehydrate. I’ll offer instructions on waking up and maintaining - manage.
My treat.
Last edited by Richard Chrz; January 30, 2026, 12:06 PM.
I have been wanting to build a few new loaves, and further my understanding longer fermentations at long over night room temps, then long cold fer,emts after shapped, looking for more efficiency in timing, and new flavors in fermentation, also to make a loaf that could be baked in my gozney during summer.
With less baking my pizza has become more difficult to get and my friends have protested ( i think they are just keeping me busy) so I have started sending out frozen dough balls with good feedback, i will continue to tweak that dough a bit, but early dough balls are well received. And I am selling them packs of 4 in a gallon zip lock 5 per dough ball. No fancy packaging, just keeping it simple with friends.
Back to the test dough, start with what you know, with one change at a time and follow the curiosity, my only real change is less levain to slow it down through the night, from 25% down to 15%.
800 g bread flour
520 g hydration (65%) 63 deg
120 g levain 15% fed at 1:3:3 and slowed down in fridge - 58 deg
Hand mixed, bench work, kneading method ( if i land on something batching up would be in stand mixer)
ambient when started was 72.4
dough temp was 70.7
tomorrow i will drill a hole in a lid and put a grill probe plug in and start temping my over nights on the dough too, try to figure out efficiencies with temp swings in the year.
Last edited by Richard Chrz; June 3, 2026, 07:56 PM.
Seriously though, I wish I had this much drive. Haven’t started baking breads yet, but I’m sure in time that will happen. As far as pizza goes, I’m actually pretty happy with where I’m at. I would put mine up against most every pizza shop around me. That being said, there really isn’t a great pizza place near me.
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