Recent content by ibglowin

Welcome aboard!

Completely different crust though. One comes out thin and the other is more like a traditional crust from Dominos or Pizza Hut i would say. (thicker)

Our BFF's had the Rocky Mountain Bighorn sheep show up again and this time they brought newborns.

I have never seen any KA flour at any Costco out this way! If you are in a hurry and have not tried the KA "Pizza Flour" give it a try. Makes a very good crust in as little as a couple of hours. It has baking soda added which helps with the quick proof and bake.

I always follow the recipe on the bag of KA "00" flour, Mix it up and let it ferment overnight and bake the next night and the response from Mrs IB is pretty much like this......

Late pic of the BB's coming off the smoker and some snausage from yesterday. Now it feels like Summer is here!

12lb Brisket on the Kamado smoker over Pecan at 530 this morning! Baby Back ribs will go on around noon. :db

Here you go. https://alegrebread.com/2019/04/03/green-chile-cheddar-sourdough/

Two weeks in my normal schedule but I didn't feed before we went out to SoCal and then when we got home my father's day "present" came 4 weeks early.......... Which necessitated us cleaning out the garage (bigly) in order to fit everything into place. Luckily we are in our hot/dry season...

Turns out you can go 4 weeks without feeding your starter......... Kept in the fridge.

You both nailed it!

Bonus points if you can identify where this was taken!

Are you sure your not smelling H2S?