Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I had a starter going that I done myself. I was getting good sourdough Pizza, but hadn't got he rolls yet. It died. I am trying the Oregon sourdough. This stuff rose like crazy. But I have a question. I feed it and it rose. I feed it some more and it rose again. Now it has went back down. Is it...
Tried it last year nothing. I tryed to make starter with water and flower, nothing. I tryed with yeast, nothing. The one with yeast wouldn't even rise. What the heck. The yeast might have been old. I put it together the yeast one started to rise. then it went flat. Guess I will have to stick to...
I started sourdough again. Do I need to take 1/2 cup of it out each day and put in 1/2 cup water and 1/2 cup flour. that is the way I'm understanding the directions.
Ok guys I have a whole hog to cook here are the details. It is a wild hog. I have ate them and had just as soon eat a wild hog as tame since it is free meat, Free is always better. I don't know what is weighs at the moment. It is frozen. It is small we have the whole things with head attached...
I don't know what these weigh seperate. But all 3 together are 7.2 pounds. I want to put them on today but don't know when to start them. I need them to be ready to eat at about 9 tonight. They have been rubbed, set over night and I just took them out the fridge to worm up some. I have a MES. ...
I have a bunch of the Cajun Injectors tha came with their marinades. But here is the problem they don't want to suck up much liquid. When you inject the liquid passes threw the seel and sets on top so after a few injections the liquid is running out the top of the injector instead of the needle...
How long do I need to smoke this to make enchiladas out of it? So I guess I need to know what temp I can chop it up at or pull it like pork. Never smoked beef.
I see chicken on here that looks good. My chicken is always really dark almost black and sometimes black. What am I doing wrong? I have a MES and I leave the vent closed. Is this causing the problem?
I have some drum sticks with skin on. How would you smoke them? My smoker only goes to 275. Whith wood? any seasoning? let me know what you would do never done drum sticks. Just started smoker going to put them in when temp gets up. Thanks.
I started another sourdough starter. It looked good for 2 days. Them today it is all runny I stired it up once today and it looks that way again. Any ideals?
Made some white bread for the old lady. It has a good taste and texture on the inside but the out side is hard. Is there away to cook it and still get the inside done and the outside not be so hard? The directions said 45 min at 375 I done 45 at 350.
I got 2 sets going one has yeast and sugar,water, milk, and flour. It smells great. I started the othe with Bread flour and water. It stinks. It has a funky smell. Any ideas?