Cook at home dad

Cook at home dad This page is dedicated to home cooked food created with the intent to inspire and entertain.

08/17/2026

Time for another grill bake! 🔥🔥🥖

I am really impressed with how this particular loaf baked up on my Weber Grills genesis gas grill. The bake was much more even this time with far less scorching on the bottom of the loaf. I am attributing the more even bake to my new bread oven from Lodge Cast Iron I feel like the base of the bread oven is thicker and does an awesome job of distributing the heat across the loaf evenly. Whatever the reason may be I am looking forward to many more delicious grill bakes in the future 🔥🥖

08/10/2026

Finally!!! We finally get to eat our bake!! It feels like a long process but I always have the best results when I follow that simple 7 step method everytime. All it take is a little bit of patience 👍. Are you a patient person? There are things we can do that speed the process up. For example after the shaping stage you can loaf your loaf in the banneton, let it rise for an hour or two and then bake it right then same day. Instead of letting it cold stage ferment over night in the fridge and bake the following day. The beauty of sourdough is it will teach you patience and the benefit of waiting and developing your bread to its peak perfection. Let me know if this tutorial series helped you and if you’d like to see more content like this. Are you interested in baking sourdough? Carved with my Feinbäck Bread Baking Tools bread knife and almost stored in my bees wax lined LoafGuard bread bag 🥖

08/07/2026

Kitchen hack 🙌 cling wrap edition 😬😬

Cling wrap is extremely useful in the kitchen but it can drive me insane!! Until my friend Everything Sourdough with Erica Noelle introduced me to this super simple hack! Just freeze it!! Shove the whole thing in the freezer and it’s crazy how much easier it is to manipulate! It will actually roll off the tubing without any issues at all. Brilliant! Give it a try and end your cling wrap frustrations today!

08/05/2026

Thank you bees!! 🐝 🐝🍯🍯

I am seriously impressed with my new LoafGuard bread bag. This bag is lined with bees wax and preserves loaves better than any bag I’ve used so far. That loaf I showed you actually lasted for 8 days before I finally finished it. In a typical bread bag a loaf might last me 4 to 5 days. Loafguard is a game changer 🙌

08/03/2026

It’s step 7 and that means it’s a… BAKE DAY!!!!🥖🥖🥖

Can you believe it?! For the most part I like to keep scores pretty simple. Mainly because I’m not very good at them 😁. I mean I try and I’ve gotten better but I still try to keep it simple for the most part. Sourdough is a true test of patience but I promise you once you taste that first slice it is completely worth it 🙌. It will be the best bread you’ve ever tried in your life. I love how well this loaf baked up in my brand new bread oven from Lodge Cast Iron If you have any questions about scoring or the actual baking process please lay them out in the comments.

08/01/2026

Here’s what’s been comin off the grill lately🔥. Some of my personal favorites include the pizza, that flank steak and the bacon of course. That flank steak made the best tacos with Weber Grills charcoal grill expert Matt Domico

Also those pizza grill up so nicely on my Weber gas grill 👍. Hope you all have a great weekend!

07/29/2026

Behind every great loaf of bread is a great starter 🥖. It’s important to feed your starter consistently once activated and try not to let your starter completely deflate after it peaks and then sit for hours and hours. I like to keep my starter at a stiffer consistency because I find it stays healthier that way. Stiffer typically means a 1:3:2 or 50 grams starter to 150 bread flour and 100 grams of water. Sometimes 1:4:2 works well, and if I’m baking I always make sure to use my starter ( Walter ) when he is at peak rise 👍. If you have any questions about sourdough starters feel free to ask in the comments 👍

07/27/2026

It’s time for step 6! 🥖🥖

This step is all about the shaping. Here we’re folding and pulling, but unfortunately no slapping 😞. I mean I guess you could slap the dough after shaping while it’s resting on the counter 🧐🧐. That would work! Stay tuned next we’re bakin!!! Comment with any questions you may have about the sourdough process 👍

07/25/2026

Huge thank you to Lodge Cast Iron for this amazing gift! The brand new pre seasoned bread oven 🙌🙌. This is a great bread oven for every sourdough baker. I love how well it bakes both in the oven and on the grill 👍. Check it out! 👍

07/24/2026

Happy Friday, let’s slice some watermelon! 🔪🍉

I think I may have decoded some of the physics behind the perfect ninja slice for this fruit. Less arm motion and more with the torso. By letting the torso do the bulk of the work I should be able to keep my hand much more level and a stable. Clearly the second slice was much better than the first 😂 and I know I had much more control over the angle of my hand during that second slice. This isn’t over watermelon, my fruit ninja days are just beginning 🥷🏻🥷🏻
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