Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I've been in pursuit of 100% wheat sourdough bread for two years now. I think I'm chasing moonshine. (And I don't need to chase the "moonshine." That's doable. Trust me. I'm a chemist.) I'm in pursuit of this to keep my glucose from spiking. Enriched flour is like poison for me. Even the whole wheat sourdough recipes I've tried refine the flour in one way or another.
But on the side I've developed a 100% whole wheat sandwich bread I love, and my glucose behaves with this stuff. Bran, endosperm, germ, it's all in there. I like the way this latest batch turned out and thought I'd post.
954 g Milled Flour from Hard Wheat Berries
601 g Water
200 g Honey or Syrup
124 g Oil
19 g Kosher Salt
12 g Instant Yeast
40 g Wheat Gluten
Combine water and flour, hydrate for 45 min
Mix other ingredients in.
Four or five stretch and folds, 15 minutes apart.
Bulk ferment until doubled in size.
Divide in two portions and shape loaves.
Let rise in pans until nice and high above the pans.
Bake at 350 F for 35-40 minutes.
Cool on a rack. Slice when cool.
I prefer store bought ghee myself. But maybe thatβs because I donβt have a good way to filter it when I make it at home. I like the flavor from the brown bits, but I prefer to have clear ghee. I want those cookies though!
Thunder77 I strain through a cheesecloth inside of a small strainer. I never seem to have anything come through with that method. Although, it may be the same way you do it already,
Made sourdough lumps yesterday. These might be called pinch-offs traditionally? We split one for dinner last night. Some will go in freezer for another day. Some will go to βbiscuitsβ and gravy for breakfast.
I tried this today. It was posted on the "Sneak Peek" thread and it is very easy to make and the best tasting soda bread that I've ever tried.
I baked this inside because it was 25* outside this morning and I'm a lightweight...
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Iβve taken a huge step backwards in my bake and pizza offerings, every other week at best, I may get down to once a month on bread, and use the other weeks to focus onone thing, like bbq offering, or a pizza week, or maybe nothing at all.
Taking off does not mean i am not baking, I bake bread to give to neighbors and friends every week, even if just 4 or 5 loavesβ¦
I have also kept the charity bake to help pay school lunch deficit. I upped my offering to 20 loaves, up from 16. I also have started to utilize new fermentation schedules etc to improve efficiency of process.
this will and has already opened up time for myself in the kitchen which has been super fun. My head can barely handle the new pathways opening,
anyways, all of that type to get todayβs bakes. I did not even try to get all 20 in one photo.
Last edited by Richard Chrz; March 19, 2026, 01:59 PM.
Reason: Typos everywhere
I did truly take this week off from baking, but i have some friends that love Cranberry walnut and I had the time, so i baked some loaves to gift. Tomorrow we are seeing part of my wifeβs family, and I kind of always say, what is a visit without bread?
After many hours of reading and YouTube videos, I decided to take a run at homemade pizza.
Here's my first attempt baked indoors.
I stretched the dough to 11" to fit the pan that I had. I'll be getting some 16" round ones later this week.
If I did the math correctly, the hydration level was 80%.
Toppings included: white onion, green peppers, tomato sauce, mushrooms, mozzarella and parmesan cheese.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, just to prove I could still bake something, I fermented some sourdough for several days, and baked up a boule yesterday, in the Lodge 5.5 qt dutch oven, in the oven. Richard's starter keeps on going strong, even when neglected at times in the back of the fridge...
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