Richtasteslife
@richdg.bsky.social
Ex Pro Chef. Cultural Geographer. Cuban American. Gen X.
Sourdough Chicago Deep Dish. Need to up dough about 20% to get the ratio right. Tasty.
November 4, 2025 at 2:52 AM
Sourdough Chicago Deep Dish. Need to up dough about 20% to get the ratio right. Tasty.
Using my REVO Titan to mix a 1468g batch of sourdough to make a couple of loaves and one big pizza. Kirkland AP, Yecoro Rojo, Spelt flours. Enriched with EVO and honey. Light, fluffy, and tender loaf. #sourdough #bread
October 13, 2025 at 2:21 PM
Using my REVO Titan to mix a 1468g batch of sourdough to make a couple of loaves and one big pizza. Kirkland AP, Yecoro Rojo, Spelt flours. Enriched with EVO and honey. Light, fluffy, and tender loaf. #sourdough #bread
Mom is away at a conference. Just fired up the Weber and grilled some Costco grassed patties up for me and the boys. #patio
October 4, 2025 at 1:13 AM
Mom is away at a conference. Just fired up the Weber and grilled some Costco grassed patties up for me and the boys. #patio
Experimenting with a sourdough biga “no stress”. This is a method used by Italian pizza masters to ferment the flour without developing gluten. 10g of my starter mixed 1-12-20 ratio to generate 330g for one pizza. #pizza #biga
October 3, 2025 at 10:14 PM
Experimenting with a sourdough biga “no stress”. This is a method used by Italian pizza masters to ferment the flour without developing gluten. 10g of my starter mixed 1-12-20 ratio to generate 330g for one pizza. #pizza #biga
Looks like the sourdough biga has fermented nicely overnight. Not too highly developed. Still might add a gram of yeast, but on the fence about it. Thinking also to keep it 100% sourdough for experimentation. #pizza #biga #sourdough
October 3, 2025 at 7:07 PM
Looks like the sourdough biga has fermented nicely overnight. Not too highly developed. Still might add a gram of yeast, but on the fence about it. Thinking also to keep it 100% sourdough for experimentation. #pizza #biga #sourdough
Very bouncy sourdough pizza dough. 70% hydration. #pizza #sourdough
October 3, 2025 at 4:12 PM
Very bouncy sourdough pizza dough. 70% hydration. #pizza #sourdough
Milling wheat berries with the Mockmill stone mill attachment for KitchenAid. Did a great job. #bread #baker
October 3, 2025 at 1:14 PM
Milling wheat berries with the Mockmill stone mill attachment for KitchenAid. Did a great job. #bread #baker
After overnight cold bulk ferment, the 70% hydration dough is portioned around 330g, rested on counter for 15 minutes after preshape, then final shaped. Back in fridge for 24-72 hours. #sourdough #pizza
October 3, 2025 at 1:04 AM
After overnight cold bulk ferment, the 70% hydration dough is portioned around 330g, rested on counter for 15 minutes after preshape, then final shaped. Back in fridge for 24-72 hours. #sourdough #pizza
Today’s sourdough pizza ball got left out a couple hours longer than usual as chores got in the way. Dough was super supple. Ended up almost perfect with good structure, tender chew, and crispy bite. #pizza
October 2, 2025 at 10:14 PM
Today’s sourdough pizza ball got left out a couple hours longer than usual as chores got in the way. Dough was super supple. Ended up almost perfect with good structure, tender chew, and crispy bite. #pizza
Trying a %90 extraction red winter wheat sourdough with 10% white bread flour. Dough is looking very coarse. Deflated greatly during preshape. Wonder if I didn’t grind fine enough. Baking tomorrow after overnight cold ferment. #sourdough #bread
October 2, 2025 at 7:05 PM
Trying a %90 extraction red winter wheat sourdough with 10% white bread flour. Dough is looking very coarse. Deflated greatly during preshape. Wonder if I didn’t grind fine enough. Baking tomorrow after overnight cold ferment. #sourdough #bread
90% fresh milled red winter wheat sourdough. Think I overproofed it and that the bran disrupted the gluten strands. Need to get a better understanding of the enzymatic activity of the fresh grain. Cut into this hot because I couldn’t wait to see the inside. Still looks well fermented. #sourdough
October 2, 2025 at 4:18 PM
90% fresh milled red winter wheat sourdough. Think I overproofed it and that the bran disrupted the gluten strands. Need to get a better understanding of the enzymatic activity of the fresh grain. Cut into this hot because I couldn’t wait to see the inside. Still looks well fermented. #sourdough
100% naturally leavened artisanal NY style pizza. Super close to final recipe to use in home oven. No flop, super crispy. Loading up to get out and demonstrate. #pizza #sourdough
October 2, 2025 at 1:29 PM
100% naturally leavened artisanal NY style pizza. Super close to final recipe to use in home oven. No flop, super crispy. Loading up to get out and demonstrate. #pizza #sourdough
Spent the afternoon in Ann Arbor showing solidarity protesting and marching. #nokings
October 2, 2025 at 1:05 AM
Spent the afternoon in Ann Arbor showing solidarity protesting and marching. #nokings
Had some extra sourdough starter, so made an impromptu Detroit style pizza. Hardly kneaded. Gluten not very developed. Pillowy soft and fluffy. #pizza #sourdough
October 1, 2025 at 10:23 PM
Had some extra sourdough starter, so made an impromptu Detroit style pizza. Hardly kneaded. Gluten not very developed. Pillowy soft and fluffy. #pizza #sourdough
Whoops! Left the steam pan in accidentally and totally scalded this loaf. Kicking myself. What a waste. #sourdough #bread
October 1, 2025 at 7:05 PM
Whoops! Left the steam pan in accidentally and totally scalded this loaf. Kicking myself. What a waste. #sourdough #bread
My view for the next few days on the Oregon Coast. Stoic. Will have a few days of sun coming up. Time to relax. #pnw #vacation #summer
October 1, 2025 at 4:11 PM
My view for the next few days on the Oregon Coast. Stoic. Will have a few days of sun coming up. Time to relax. #pnw #vacation #summer
Slightly cool but very sunny day exploring the Oregon coast. So low key. Refreshing to free one’s mind with natural beauty with all the turmoil in the world. #pnw #Summer #travel #vacation
October 1, 2025 at 1:17 PM
Slightly cool but very sunny day exploring the Oregon coast. So low key. Refreshing to free one’s mind with natural beauty with all the turmoil in the world. #pnw #Summer #travel #vacation
A glorious and gray day on the coast hiking hills and seeing epic shoreline. Such beauty and power. #summer #vacation #pnw
October 1, 2025 at 1:04 AM
A glorious and gray day on the coast hiking hills and seeing epic shoreline. Such beauty and power. #summer #vacation #pnw
A blast of color from an afternoon in the rose and Japanese gardens in Portland. A good workout walking around and spending the afternoon outside. #Summer #flowers #roses
September 30, 2025 at 10:13 PM
A blast of color from an afternoon in the rose and Japanese gardens in Portland. A good workout walking around and spending the afternoon outside. #Summer #flowers #roses
While in Portland, I wanted to experience samples of the super hot pizza scene in town. I’m going to focus on sourdough pizzas to see how they compare to what I’ve been making at home. First stop was The Turning Peel. Neapolitan style sourdough pizza. I got the special of the day. The crust itself
September 30, 2025 at 7:19 PM
While in Portland, I wanted to experience samples of the super hot pizza scene in town. I’m going to focus on sourdough pizzas to see how they compare to what I’ve been making at home. First stop was The Turning Peel. Neapolitan style sourdough pizza. I got the special of the day. The crust itself
Hot and sunny Saturday afternoon along the river park in downtown Portland. Great experience with all the people, markets, and live music. #summervacation #portland
September 30, 2025 at 4:28 PM
Hot and sunny Saturday afternoon along the river park in downtown Portland. Great experience with all the people, markets, and live music. #summervacation #portland
Had a great sourdough pizza at Lovely’s 50 50. Crust was Neapolitan influenced, but had more character with some whole grain giving complexity to flavor and a little added chew. Toppings were in enough abundance to actually be tasted. Restaurant had an energetic vibe and is located in a cool
September 30, 2025 at 1:30 PM
Had a great sourdough pizza at Lovely’s 50 50. Crust was Neapolitan influenced, but had more character with some whole grain giving complexity to flavor and a little added chew. Toppings were in enough abundance to actually be tasted. Restaurant had an energetic vibe and is located in a cool
Grilling up some wagyu burgers and corn for the 4th of July. Celebrating America’s independence from a tyrant King. #america #4thofjuly #bbq #nokings
September 30, 2025 at 1:03 AM
Grilling up some wagyu burgers and corn for the 4th of July. Celebrating America’s independence from a tyrant King. #america #4thofjuly #bbq #nokings
My first sourdough pizza dough since my return from vacation was so hyper active and overproofed. Saved it by carefully stretching out a 14 inch pizza and par baking the crust. Half lactose free for my wife. Turned out better than I thought. #pizza #sourdough
September 29, 2025 at 10:18 PM
My first sourdough pizza dough since my return from vacation was so hyper active and overproofed. Saved it by carefully stretching out a 14 inch pizza and par baking the crust. Half lactose free for my wife. Turned out better than I thought. #pizza #sourdough
Hot morning at the farmers market. Berry season in full swing. Tomatoes and squash hitting peak. Lots of people out enjoying the Sun. #annarbor #farmersmarket #summervibes
September 29, 2025 at 7:21 PM
Hot morning at the farmers market. Berry season in full swing. Tomatoes and squash hitting peak. Lots of people out enjoying the Sun. #annarbor #farmersmarket #summervibes