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Been traveling a bunch, so baking less. I have gone to a refrigerator starter. When feeding, I pour it out and then just add 50-100grams water and flour. Had to switch to non overthinking;). Typically 10g of rye in mix. By second feeding it is usually close to tripling. Thinking of starting...

Yes, fresh blueberries and blackberries. I didn’t cook them first.

Absolutely, My cinnamon bread never tastes like cinnamon. This one was a normal and a chocolate dough with cinnamon in between.

My 10yr old poopers racks are tight enough that i can barely fit butts under the second rack. Butts on the top need to be small or they will hit the sides. Been looking for something with more room for a while. Mine is 1100, but the spacing impacts the usability. We do a bunch of bulk...

Thanks! I did my standard focaccia recipe mix. 80% hydration, 20 grams olive oil in mix after initial autolyse. This was 350g of flour. Around 100g starter. Only sugar was a bit of sugar (1-1/2 raw sugar packets) cinnamon and flour tossed with the berries, some 1/4” cubed butter also...

I don’t have near that much space between my upper and lower racks. Looks pretty nice.

Out in the camper and tried a desert focaccia. Berries are epic right now. Now my inclusion distribution sucks, but…. Clearly the better half took the pic. She says more butter on top next time ;). Sourdough starter, mixed berries a bit early and just let it rise overnight. In the oven this am.

Never had luck with the Encore for espresso, everything else, absolutely. Picked up a used Sette270. Other than sounding like a wood chipper, it is fantastic for espresso.

So this. The vertical spacing on almost all these cookers are just cloned off. If I can’t put butts on every shelf, its just wrong ;)

That size is appealing. Looking forward to a report

Damn! Good bacon and a real tomato, mmmm. Where’s the sourdough? :emoji_sunglasses:

I need to revamp my space allotment, most of these look the size of the old costco traeger 22”?

Doing a bunch of RV travel while I am still able and miss my dang smoker. Thinking of a pellet pooper as I have seen quite a few lately. Ninja (not really a smoker, but..) , pitboss, traeger, etc. Something I could get dual use of to also use as an outdoor oven. Appreciate any well reasoned...

I’ve been debating the Yoder vs an old country gravity for a year. One of these trips to Ace could have that yoder coming home with me!

Great color! Jerk thighs rock. Just did some walkers wood thighs over the weekend camping. Tamari, lime, ginger, garlic added to marinade. Boss lady took of skin to put in crock pot, I said nooooo.

Sourdough Molino Caputo bread flour 1500grams total 10-20% total spelt, dark rye, semolina. I lost focus and didn’t remember what the scale said before I started. Just took it up to 1500….. I tend to like around 5% of each rye and spelt. 1/2 cup milk powder. 300g starter Salt and water. 80%...

Made some English Muffins and focaccia today. Same dough. A bit over fermented, but I knew they were going in pans. New approach with English muffins, trying in two different pans. A 4” mini cake pan with 120g dough weight and a lodge 3” 7 hole pan with 70 gram dough weight. In overn for 5...

Great looking bread. I agree on cubing the cheese. Made Guinness cheese bread last week and shredded the cheese. It mostly go absorbed. Some flavor just not what I was looking for.

Thanks for the link. Last year I smoked until an IT of 185? Then 24hrs in SV at 151. I think. Was pretty damn good. Will try the SV and then shorter smoke.

Just told the boss I was tired of cabbage, then you go and post this. Well done!