Thanksgiving eve pies. These were 62%HR, 1.8% Ĩ, 2.8% salt. I think this was the first time ever that I used the thermostat in my house to control the fermentation. 48 hours.
The shrimp and chorizo pie (thanks mmmph and John!) had some sort of spicy green plant from the garden, fresh mozz, sliced garlic, shrimp marinated in straight cayenne pepper, red pepper flakes, a pinch of salt, and a nice Spanish chroizo. Post bake, I hit it with some Meyer lemon infused evoo.
The marinated kale and sausage pie is going on the list of regulars. OMG it is a good pie. The kale was marinated in evoo, lemon juice, crushed garlic, S&P.