Day 1: Summer is here so what's the plan? Bread, meat, many things!

Thank goodness it's summer!

*breathe*

American-Style Neopolitan Pizza Dough

I've decided to make a little bread baking challenge for myself. Not sure where to start but really needing to get my clothes covered in flour, I've started with Peter Reinhart's American style Neopolitan Pizza dough. Craftsy (the website) has it on video, and I've already started. I will let it slow ferment in the fridge for 2-3 days before rolling it out and making pizzas in my good ol' Weber gas grill where I can get temps of 500-600F degrees without worry.

 

Blueberry Yeast

After reading a little bit about pre-ferment methods, I wanted to try a natural yeast in hopes of making a sourdough starter. This is made with dried, organic blueberries, some sugar, and filtered water. It's sitting out in the sun to help it grow. 

In a pint size mason jar:

• 125g of dried organic blueberries
• 60 g of sugar
• fill with water to the 2-cup line
  

It's sitting outside on the porch. It's a bit cold in the house, so that's where I put it. No reason beyond that. It will sit there for about 5 days, or whenever it becomes very bubbly.

 

Cherry-Smoked Spare Ribs

On a side cooking note, here are some spare ribs I made yesterday. I made these in my Weber Kettle grill over a charcoal 'snake' with cherry wood chunks. Over ~250F, I started it off from room temperature and brought it to 160F before wrapping it in foil. Next, I let it continue to climb up to 201F before pulling off the grill. It sat in the foil while I made some au gratin potatoes and returned to 150F before the final presentation, and it was juicy as all get out. See that gentle smoke ring? Yeah, baby!