First off, I would like to say how much I appreciate all of the cooking technique videos Jacob. It scares me how little I knew before I made my way through all of your videos. I was wondering if you would consider making videos breaking down whole animals.
Hey everyone.
I would like to move on now from the basic sourdough boule recipe. I now have consistent results and have baked some really awesome bread.
But now it is time to move on to another challenge and start working on bringing out more flavor through a preferment and extended fermentation.
Any suggestions, recipes, etc., for my first time trying this?
Cheers!
Hey folks.
Just wondering how much levain you keep to refresh your starter when getting ready to bake.
My starter is 100% poolish. So 125g of BF, 125g of Red Fife, 250g water.
When I'm prepping it for baking I will normally just eyeball how much I throw away. Some times it's a little more, some times it's a little less.
I understand that the left over starter is basically spent fuel. So using a lot of left over starter to mix in when you refresh is really not necessary. And from what I understand it can make your bread a too sour.
Hello! I've been exploring the site over the past month, and it's been very informational on helping me enhance my baking skills. I have been baking bread 2-4 times per week just out of addiction lately, and am pretty comfortable creating my own formulas with the information I learned from the podcasts. In general, I've had great success.
Question for everyone.
I've been hearing that metal bowls could possibly affect the outcome of your dough, especially during long fermentation.
Any thoughts on this?
So i like to do things like frozen roasted garlic or roasted red pepper or pesto purees. What is a trick anyone has up there sleeve to make it a little more manageable? I know i could always go the ice cube tray route, and i do for things like stock, but is there an ingredient (oil or some flavorless alcohol like vodka or osmething) that i can add that will prevent it from REALLY freezing into a solid block, or should i just continue thawing it just a little bit and scooping what i need like i currently do?
hi at my job they have me shucking oysters.
but I don't know enough to judge how good/safe each oysters is
today they smelled fishy I thought that they were supposed to smell like sea water.
is there a guide line like for fish?
I use my over-the-stove microwave as a proofing enclosure. I put the goods inside and turn on the light that illuminates the stovetop. The light keeps the oven gently warm. To get the inside nicely warm initially, I sometimes heat a container of water it to a boil That could enable a countertop microwave, too. It's a LOT easier than transporting a hot pan of water to a stove oven and holds a good temperature longer.
Hi,
I've always wondered how cruise ships cook several meals a day for several thousand people. It's pretty mind blowing. Here's a link to a Yahoo article on the topic. I'm sure there are much better articles out there, but this one gives you a basic idea of what it entails. It's for a ship that feeds about 5K several times a day.
https://www.yahoo.com/food/the-bizarre-world-of-cruise-ship-kitchens-102969118169.html
i own a 50lb vacuum marinator/tumbler and am looking for advice regarding making bacon. In many recipes for homemade bacon, there are curing salts, etc used in what appears to be a week to ten day process of marinating and rotating/flipping in a refrigerator. Is the purpose of this process simply to impart flavor, with the curing salts used to make the length of marination possible without bacteria buildup?