Urban Dictionary: Larrupin' ..... description of a food so tasty it makes your tongue slap your brains out.
Well thank you Tim....I hope you are going to be OK! lol
Here is another sourdough boulle of 100% home-milled red Spring wheat baked in the new CI Lodge Duo.
Typically my sourdough bread goes through a 12 - 18 hour fermentation before being baked. As one who experiments a lot this bread went through a different process. After mixing the ingredients, the dough was covered and put in a warm spot for an hour, then was pulled, stretched, and folded six times with a 30 minute rest between each folding. Then it got shaped, floured, and towel-wrapped before being refrigerated overnight. This morning it got baked in the Lodge Combo and here's a pic. Sorry can't show you a cut slice as it's going to a family Holiday gathering this evening with my Italian clan who are up from Florida.