^^^^ Looks good!!
Sent from my iPhone using Tapatalk
Printable View
^^^^ Looks good!!
Sent from my iPhone using Tapatalk
https://uploads.tapatalk-cdn.com/202...5c88ba5595.jpg
https://uploads.tapatalk-cdn.com/202...1564891d8a.jpg
Leftovers. Brisket sliced and smoked in a cast iron pan in the juices that I saved from smoking the other day, then put on sandwiches with some fresh provolone cheese and bbq sauce. Leftover stuffed zucchini and ranch popcorn from Willibald yesterday.
Sent from my iPhone using Tapatalk
Yep, more brisket. This time on tacos. So much meat for 3 people.
https://uploads.tapatalk-cdn.com/202...1168f08890.jpg
Sent from my iPhone using Tapatalk
Started my levain for my sourdough. Will be good to use in about 4-5 hours. 35g bread flour, 35g whole wheat flour, 35g mature rye starter and 70g filtered water.
Attachment 22120
Where do you get the rye starter?
I make it. It’s easy. Just takes 7 days to prepare it. It’s literally equal parts water and flour mixed together.
You can make it with any flour. I prefer rye as it has more flavour. Bulk Barn carries stone ground rye flour.
Here’s a recipe I follow for the starter. The sourdough recipe is from Binging Wit Babish.
https://www.ilovecooking.ie/features...-patrick-ryan/
OK, Thanks.
Good thing I didn’t try it. I thought it was a rye and coke minus the coke.
It grows!
Attachment 22123