Not on the Weber, but...


 
That's a great looking loaf of sandwich bread Jim. I did one around the holidays for my wife who was making a Ribbon Sandwich Loaf.
 
That’s some fine looking bread!
I just started to revive some sourdough starter I’ve neglected for quite a while.
 
I'm seeing some slices that are just narrow enough to fit in the slots, toasted anywhere from a light golden to an earthy brown, and then slathered with the incredible deliciousness that is Wisconsin small-batch butter. Alas, Jim lives in Virginia, so...

Don't be sad, 'cause 2 out of 3 ain't bad.;)
 
Looks great! bake a loaf nearly every week. May have to curtail that a bit as there's no flour or yeast in our stores.

Let my sour dough starter go dormant since there's no flour to feed it anymore.

I've been going rustic style in the dutch oven but my next batch is going into the cast iron loaf pan. I'll be starting tonight or tomorrow night. I do a 5 hour rise at room temp. Then overnight rise in the fridge. Either bake in the morning or if working before dinner. Homemade bread sure beats the socks off store bought!
 
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