Sourdough is daunting for those new to baking, but it isn't difficult, nor is it as fragile as many think. Here I dispel (I hope) some of the myths surrounding kick-ass sourdough.
Bread School: Sourdough
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Bread Baking
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Several years in, beginning to really get the hang of baking amazing bread. This is the Overnight Country Blonde, a sourdough that is yummy
Ditching the Gas – Going to Charcoal
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Hank Hill would be disappointed, but I have gone to the dark side, charcoal, and it is delicious!
Kamado Kapers: Brined Turkey Breast
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A long history of fowl abuse has prevented me from cooking turkey. It could be time to rethink that banishment of this fine flesh from my repertoire
Pizza on the Kamado
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Pizza is a passion, the perfect food, but I am always seeking how to make a better pie. I am getting closer
Kamado Cook #5 – Pork Spareribs
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Cook #5 on the Kamado Joe. Pork Spare ribs. Bought a 3-pack from Costco to see how they would cook up, and was not disappointed!
Baking Tools
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I drafted this a while ago, and forgot to post. I have since added a mixer, brotforms, and other goodies.
The Quest for the Perfect Pizza
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My earliest recollection of Pizza was Round Table take out in the early 1970’s. At the time, Round Table was local to the SF Bay Area, and it wasn’t a terrible pie. However, it wasn’t inspiring. Then sometime in the mid 70’s, we had pizza at a local place. I think it was called Anchors, or something similar. I do know it was at the end of Homestead Road where it hit...
Bread – a non-Gluten Free zone
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Last week, I mentioned how some baking success sparked a new passion, to bake bread. Delicious, full gluten, and wholesome bread.
I did buy some special equipment to assist and streamline the baking. Today, I used it.
The new gear:
Cambro 6 quart containers
A Lamé
An Emile-Henry Potato cooker
Dough Scrapers
New Hobby – Baking Bread
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A poorly kept secret is that I worked my way through college (and after as well) as a chef. Well, I started in my mid-teens as a dishwasher, and rose through the ranks, ultimately being the Chef at a local chain of Italian restaurants. In this time I wen from bistro food, to American classic, to Seafood and Mexican, to time spent in a large kitchen at a country club. All through that time, I...