Brian Gravely, Ph.D.
@drbee.bsky.social
Linguist (syntax), dog dad, wine enthusiast, sourdough baker, vehement sports critic || Galiza ceive xa
My #bakeoftheday wasn’t a loaf but instead my first crack at #sourdough bagels. I need some shaping work, but they are delicious!
#breadsky
#breadsky
January 17, 2025 at 1:16 PM
My #bakeoftheday wasn’t a loaf but instead my first crack at #sourdough bagels. I need some shaping work, but they are delicious!
#breadsky
#breadsky
My first official #winesky is one of my favorite Old World wines: ‘La Baraja’ from Bodegas Vilano.
75% Tempranillo, 15% Cab Sauv, 10% Merlot; aged 18 months in French Oak
Everything you love about Tempranillo is here but with a tremendous smoothness that the CS and Merlot bring.
An easy 94+
75% Tempranillo, 15% Cab Sauv, 10% Merlot; aged 18 months in French Oak
Everything you love about Tempranillo is here but with a tremendous smoothness that the CS and Merlot bring.
An easy 94+
January 12, 2025 at 1:55 AM
My first official #winesky is one of my favorite Old World wines: ‘La Baraja’ from Bodegas Vilano.
75% Tempranillo, 15% Cab Sauv, 10% Merlot; aged 18 months in French Oak
Everything you love about Tempranillo is here but with a tremendous smoothness that the CS and Merlot bring.
An easy 94+
75% Tempranillo, 15% Cab Sauv, 10% Merlot; aged 18 months in French Oak
Everything you love about Tempranillo is here but with a tremendous smoothness that the CS and Merlot bring.
An easy 94+
Loaf #7 of 2025
My #Sourdough #Bakeoftheday is an 85% hydration, 270g AP+80g whole wheat flour, open crumb beaut.
Autolyse was around 6 hours, with a bulk fermentation of about 10 hours at ~74F/23C.
#Breadsky
My #Sourdough #Bakeoftheday is an 85% hydration, 270g AP+80g whole wheat flour, open crumb beaut.
Autolyse was around 6 hours, with a bulk fermentation of about 10 hours at ~74F/23C.
#Breadsky
January 8, 2025 at 10:24 PM
Loaf #7 of 2025
My #Sourdough #Bakeoftheday is an 85% hydration, 270g AP+80g whole wheat flour, open crumb beaut.
Autolyse was around 6 hours, with a bulk fermentation of about 10 hours at ~74F/23C.
#Breadsky
My #Sourdough #Bakeoftheday is an 85% hydration, 270g AP+80g whole wheat flour, open crumb beaut.
Autolyse was around 6 hours, with a bulk fermentation of about 10 hours at ~74F/23C.
#Breadsky
New year, same 2 a.m. kitty snuggles
January 3, 2025 at 2:38 PM
New year, same 2 a.m. kitty snuggles
Different kind of #sourdough #bakeoftheday:
Sourdough hazelnut babka
Not a discard recipe, so the first time using my starter for something other than strictly sourdough loaves, but it turned out so much better than I had even hoped for. The softest babka I’ve ever had, hands down.
Sourdough hazelnut babka
Not a discard recipe, so the first time using my starter for something other than strictly sourdough loaves, but it turned out so much better than I had even hoped for. The softest babka I’ve ever had, hands down.
December 23, 2024 at 8:56 PM
Different kind of #sourdough #bakeoftheday:
Sourdough hazelnut babka
Not a discard recipe, so the first time using my starter for something other than strictly sourdough loaves, but it turned out so much better than I had even hoped for. The softest babka I’ve ever had, hands down.
Sourdough hazelnut babka
Not a discard recipe, so the first time using my starter for something other than strictly sourdough loaves, but it turned out so much better than I had even hoped for. The softest babka I’ve ever had, hands down.
There’s not a day where I don’t miss Arizona, but today the nostalgia is almost crippling.
(Taken just southwest of Saddleback along the Tanque Verde Falls trail)
(Taken just southwest of Saddleback along the Tanque Verde Falls trail)
December 17, 2024 at 3:47 PM
There’s not a day where I don’t miss Arizona, but today the nostalgia is almost crippling.
(Taken just southwest of Saddleback along the Tanque Verde Falls trail)
(Taken just southwest of Saddleback along the Tanque Verde Falls trail)
#Sourdough #Bakeoftheday
I dropped my starter last week & had to throw it all away because of the glass in it. This is from revived discard I’ve had in the fridge forever.
~74% hydration, 320 bread flour+80 whole wheat. Cold retard was longer than usual (~17 hours vs 12). Could be worse!
I dropped my starter last week & had to throw it all away because of the glass in it. This is from revived discard I’ve had in the fridge forever.
~74% hydration, 320 bread flour+80 whole wheat. Cold retard was longer than usual (~17 hours vs 12). Could be worse!
December 16, 2024 at 5:35 PM
#Sourdough #Bakeoftheday
I dropped my starter last week & had to throw it all away because of the glass in it. This is from revived discard I’ve had in the fridge forever.
~74% hydration, 320 bread flour+80 whole wheat. Cold retard was longer than usual (~17 hours vs 12). Could be worse!
I dropped my starter last week & had to throw it all away because of the glass in it. This is from revived discard I’ve had in the fridge forever.
~74% hydration, 320 bread flour+80 whole wheat. Cold retard was longer than usual (~17 hours vs 12). Could be worse!
Y con un meme de “choose your fighter” con fotos/figuras correspondientes a la sintaxis, la semántica, etc. 🤣🤣🤣
December 14, 2024 at 3:53 PM
Y con un meme de “choose your fighter” con fotos/figuras correspondientes a la sintaxis, la semántica, etc. 🤣🤣🤣
Today’s #sourdough #bakeoftheday is a dried thyme and Parmesan (aged 24 months) loaf; 70% hydration with 100% bread flour.
Smells absolutely divine! I went light on the Parm for my first time, but the next loaf of this is going to be a legit cheese fest. 🤣
Smells absolutely divine! I went light on the Parm for my first time, but the next loaf of this is going to be a legit cheese fest. 🤣
November 29, 2024 at 6:36 PM
Today’s #sourdough #bakeoftheday is a dried thyme and Parmesan (aged 24 months) loaf; 70% hydration with 100% bread flour.
Smells absolutely divine! I went light on the Parm for my first time, but the next loaf of this is going to be a legit cheese fest. 🤣
Smells absolutely divine! I went light on the Parm for my first time, but the next loaf of this is going to be a legit cheese fest. 🤣
I was late to the GBBO party 😅 so this was actually Chiggs from season 12 in 2021.
November 28, 2024 at 3:10 PM
I was late to the GBBO party 😅 so this was actually Chiggs from season 12 in 2021.
#Sourdough #bakeoftheday at 76% hydration, 70/30 bread/whole wheat flours.
Tried a new autolyse ordering. Not much of an ear on this one, but the crust was beautiful and the crumb was very light.
Next up: 50/50 bread/whole wheat flours at 80% hydration.
Tried a new autolyse ordering. Not much of an ear on this one, but the crust was beautiful and the crumb was very light.
Next up: 50/50 bread/whole wheat flours at 80% hydration.
November 26, 2024 at 10:41 PM
#Sourdough #bakeoftheday at 76% hydration, 70/30 bread/whole wheat flours.
Tried a new autolyse ordering. Not much of an ear on this one, but the crust was beautiful and the crumb was very light.
Next up: 50/50 bread/whole wheat flours at 80% hydration.
Tried a new autolyse ordering. Not much of an ear on this one, but the crust was beautiful and the crumb was very light.
Next up: 50/50 bread/whole wheat flours at 80% hydration.
As a “welcome back” post after the academic world has decided to abandon Twitter (yet again), here is what I have been doing since I last got on here. 😌
November 18, 2024 at 2:04 AM
As a “welcome back” post after the academic world has decided to abandon Twitter (yet again), here is what I have been doing since I last got on here. 😌
He loooooooves taking early trips to the office and riding in the elevator 😁
October 30, 2023 at 10:02 AM
He loooooooves taking early trips to the office and riding in the elevator 😁
“It’ll be okay” he mutters as he drops his bag at his work spot at 6:30 on a Friday evening, knowing the number of job apps to be churned out. 😅
October 27, 2023 at 10:30 PM
“It’ll be okay” he mutters as he drops his bag at his work spot at 6:30 on a Friday evening, knowing the number of job apps to be churned out. 😅
Fall colors in the neighborhood
October 24, 2023 at 8:31 PM
Fall colors in the neighborhood
Saturday weenie walk
October 21, 2023 at 6:28 PM
Saturday weenie walk
Update: one mile in and we’re still sniffin’
October 18, 2023 at 4:06 PM
Update: one mile in and we’re still sniffin’
Trees 🌲 and mountains ⛰️ somewhere in Utah.
(Don’t @ me about my LaTeX errors.)
(Don’t @ me about my LaTeX errors.)
October 13, 2023 at 2:38 PM
Trees 🌲 and mountains ⛰️ somewhere in Utah.
(Don’t @ me about my LaTeX errors.)
(Don’t @ me about my LaTeX errors.)
Last night, we did a terrarium-making course and basked in some nostalgic Arizona vibes with these little desert buddies! 🌵
October 7, 2023 at 6:56 PM
Last night, we did a terrarium-making course and basked in some nostalgic Arizona vibes with these little desert buddies! 🌵
Morning work cuddles
October 5, 2023 at 11:32 AM
Morning work cuddles
One of my favorite things about making handouts is using people I know & reference funny things they do, like my Aunt throwing a Seinfeld-themed party and her telling me about all the marble ryes she bought. 🤣
October 4, 2023 at 4:53 PM
One of my favorite things about making handouts is using people I know & reference funny things they do, like my Aunt throwing a Seinfeld-themed party and her telling me about all the marble ryes she bought. 🤣