Thanks for sharing. I finally made your pizza dough recipe. We love it.
It all looks wonderful Barb!
Terrific looking burgers Barb!
Terrific looking bread Rich!
Jo will start taking down our Christmas decorations this weekend.
It takes a few days for her to get them all up and all down, she loves the up part, but not the down part.
Cooking a steak to well done is like killing the bovine twice.
I agree, putting up Christmas is much more pleasant than taking it down.
It takes my wife about a week to get it set up and three to break it up.
I will reward her with some Olive chicken with truffle mushroom fettuccine.
She earns her pampering!
Distinguebant Sed, Ignoret In Particulari!
"If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett
I will say the flavor is truly outstanding, best rye I've ever tasted..
The problem I have with bread making is we're at 5600 ft. and every bread recipe I do I have to tweak it one way or another.
I'll get it figured out
"Rescuing just one dog won't change the world, but it surely will change the world for that one dog."
Great looking meal! All of our inside decorations are down. Our outdoor lights are under 36" + of snow. So they are going to have to stay until this all goes away.
18.5" WSM, (4) Mini-wsms, Mini-Za Oven, GOSM Big Block, 1967 Casa Q
Difficult for me to judge when it's "2-3x" original size (I mix in a 12 litre tub) but one further suggestion I'd make is that maybe your "room temp" is still too high. Although I haven't used them, there are recipes whereby you proof overnight in the fridge and just let it warm up an hour or two before baking.
Maybe consider adapting one of those recipes for your elevation.
So many recipes, so little time
: Genesis gas grill 18.5" WSM Maverick ET-732 :
2009 Performer Platinum , 1999 Genesis 1000 LX, Mini Smoker, 2009 E320ng, 18.5 , 1993 Smokey Joe, 2011 Performer Deluxe