Sourdough

So I am using Alton Brown's recipe for sourdough bread using a dutch oven.

I don't have a scale so I did the flour by volume. Also my yeast is six months past expiration. Interesting results forthcoming...

UPDATE!

I definitely did not have enough flour in the initial mixture. It was like soup after the 19 hour setting session. After pouring it out on the cutting board I probably doubled the amount of flour that I originally had in the mixture. I let it set and threw it in the oven. Right now it's cooling down, but it looks alright.

We will give it a taste either in a little bit or tomorrow morning. Cross your fingers folks!

UPDATE!

Its a little dense, but it turned out surprisingly well for having to wing the flour!

New Cast-Iron!

So, I finally bought a cast-iron dutch oven. I've had a skillet for a while and greatly enjoyed cooking with it, so I've been thinking about getting a dutch oven for the past few months.

My first experience cooking with the dutch oven was in making a pork pot roast with red potatoes.

Here is the recipe:

1 tbsp. of bacon grease
~3lb. Pork roast
Salt
Pepper
2.5 cups of water
1 tbsp. freshly ground cumin
1 tbsp. freshly ground rosemary
1 medium onion thinly sliced
4 cloves of garlic, crushed
1 to 1.5 lbs. red potatoes, quartered

1. Pre-heat oven to 350 degrees
2. Season all sides of pork roast with salt & pepper
3. Over medium-high stove, heat bacon grease in dutch oven for a minute or so
4. Sear all sides of roast, ~1 minute per side
5. Add onion and garlic to pot & allow to simmer
6. Add potatoes to pot
7. Season contents of pot with cumin and rosemary mixture
8. Pour water into pot ensuring potatoes are nearly covered
9. Place in oven for 1 hour

Optional:
After cooking the broth can be made into a delicious gravy by adding a roux. To do so, take roast and potatoes out of pot & place on a plate. Cover with tin foil to retain heat. Mash any onions and garlic that remain solid in the bottom of the pot. Add roux until desired consistency is met.

Enjoy!