Wandering Adventure Party

Those are not charred bits of the barrel.

Port is not aged in charred barrels, you’re thinking of Bourbon.

That’s sediment from solids in the wine which precipitated out.

Basically drop biscuits with cheese.

You need some tomato soup.

Maybe you’re thinking of ruby port?

This looks normal for a LBV port. 15 or 20 years in the bottle will produce a lot of sediment.

This is all good advice, but I would caution against pushing hydration too much if they’re using a regular home oven.

Sure you get bigger bubbles, but it’s really hard to brown the crust of a wet dough without burning the cheese if the oven tops out at 500F.

65% should be the absolute max for a home oven.

LIES!

That’s bread wheat flour and durum wheat flour.

Where are you getting free lamb shanks?

My “old family recipe” is almost the same and turns out great.