Stephanie Clingman Guyer

Perfection! I prepared the dough as written with no modifications or additions…but I only made 1/2 recipe and I didn’t do the water/sugar bit when placing them on the cookie sheet. I just pressed them thin with my fingers (personal preference). I started with baking only 6 cookies to test baking time for 8 minutes @ 375°. They came out perfect! I rolled the rest of the dough into a log in Saran Wrap, stuck it in the freezer for 10 minutes, then cut into individual portions to freeze and bake as needed. I did make the powdered sugar icing and iced a few of them, as another reviewer suggested.

This is my first attempt at anything NOT in a bread machine. hahaha! I was a bit intimidated, but I just followed the steps and never missed a feeding of my "Yeast of Burden". There were a few times where I thought I messed up and it wasn't going to work...but kept pushing along. My starter took an extra day or 2 to finally start rising nicely. I made my first loaf of sourdough bread using Chef John's Sourdough Bread recipe on this site. OHMYGOODNESS - I DID IT!!! It's AMAZING! I got a little over-anxious and took it out of the oven a couple of minutes to early..AND I sliced it still warm —because after 15 days...I couldn't wait an extra 20 minutes! Oh - and I just used regular all-purpose flour because not any store ANYWHERE has any other type right now. Seems EVERYONE is baking. I didn't have the banneton so I followed the alternative directions provided.

This is my first attempt at anything NOT in a bread machine. hahaha! I was a bit intimidated, but I just followed the steps -OHMYGOODNESS - I DID IT!!! It's AMAZING! I got a little over-anxious and took it out of the oven a couple of minutes to early..AND I sliced it still warm —because after 15 days...I couldn't wait an extra 20 minutes! Oh - and I just used regular all-purpose flour because not any store ANYWHERE has any other type right now. Seems EVERYONE is baking.

This turned out amazing! It has a very unique flavor that I loved!!! I used a 3.5 pork shoulder and, as suggested by other reviewers, doubled the spices --except for cinnamon-- I left that the same. I rubbed the pork the night before - added the chicken broth & bay leaves the next morning & let it go for 10 hours (the last hour or so I added a can of green chilis that I found lurking in the pantry). Right before serving, I browned meat under the broiler & served with a variety of taco toppings (cilantro, pico, avocado, shredded cabbage, lime, onion, sour cream). OH MY! Can't wait to try the leftovers tonight with bbq sauce on buns!

Made the recipe as written and it turned out fantastic! I should have seasoned meat more prior to browning and I held back on the sugar a bit- but other than that everything was super yummy! Served as suggested, in a ring of mashed potatoes. Making again for sure!!!