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Yum. That stuff all looks really good. Garden will be done next week, then it's finally time to consider my garden kitchen. Looking at several options, but atm a kamado style bbq (green egg / bastard) seems to fit best.

I want to be able to do:
- oldschool bbq
- make pizzas
- bake bread
- and lots of other stuff.

Preferably in the one thing. So if you have any input, even if its, don't get one device, get multiple, I'd be interested in hearing how and why!

Blade and Soul 2 is on my list. No release date yet, though. I enjoyed the story of the original game and hope they continue to deliver in that area.

Trailer:

Great with all the replies! Nice to hear from you all! Been a long time Shalrath and everyone else.

I'm actually up and running in ESO now, been running quests and just enjoying beeing a newbie again. Just at lvl 16. Anyone still playing? Still miss the DAoC days I must say. Is there any new MMORPG coming out that could turn out to be decent?

Not really. The only thing on the Horizon I was looking even slightly at was New World, which was supposed to release soon. It has jus been pushed back to 2021 by Amazon. Otherwise, I hope all are good!

Great with all the replies! Nice to hear from you all! Been a long time Shalrath and everyone else.

I'm actually up and running in ESO now, been running quests and just enjoying beeing a newbie again. Just at lvl 16. Anyone still playing? Still miss the DAoC days I must say. Is there any new MMORPG coming out that could turn out to be decent?

Good morning!
Taste was ok. You know- there is always room for improvement

I want better oven spring and a more uniform looking, small-to-medium open crumb. I'll do some experiments with different proofing times and I also used 2 different sourdough starters. I made one with spelt flour and it looks and behaves differently compared to the wheat starter.

I also made 2 new starters - one with rye and one with rice flour. My rye starter looked strange and even though I couldn't confirm mold infection I discarded everything. That was a very sad moment

The rye starter is for gluten free bread - I want to bake something for my wife.

Have a nice day!

Have to say, it looks a good colour.
I assume it tasted good too, looks like it should.

I have done chapati style breads, worked well at a party.
Saved buying some rubber flat breads from the shop.

Pitta etc only done in pizza oven, not tried in the grill.

Baking time! 30mins... 5mins less than usual. A colleague complained about the dark crust. Will see, how people like this version.

I more or less followed this article --> https://tartinebakery.com/stories/country-bread

Goin' all out

Have you tried flat breads cooked on the grill?

Are we talking about accidents or pizza? Or wait - pita would be good for a BBQ, too. To answer your question: I did the accidents and the pizza so far.

Pizza is getting better. I went with a tad higher hydration and proofed at room temperature the whole time. Whole grain flour helped to prevent sticking. Made 4 pizzas yesterday and had one with a problem. Dough was very thin in the middle and I applied too much sauce there. So it's all my fault.

The kettle is huge and needs a lot charcoal for pizza. Also the pizza stone drains quite some energy. Still changing setup and learning new stuff every time I cook or bake. But it's fun and there is food in the end - so I am happy.

Nice, shows that the grill holds temperature well.

Have you tried flat breads cooked on the grill?