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Learning to like certain foods

Hey fellow enthusiast,

This is my first time posting; hello everyone! I have been coming to the site for a while, mainly for the videos and podcasts, but for some reason never the forums. Well here I go. I love cooking, absolutely passionate about it! If I wasn't already a photographer and working on starting that business, I would go into becoming a chef. However my ambitions drive me to become the best possible cook I can be anyway. My main issue is there are many items of food that I do not like, and as someone who wants to become a really good cook, it frustrates me.

Comments: 4

sourdough starter question

I have been feeding my starter every day and it doesn't float. I had one success at it early on and since then, it hasn't floated twelve hours after feeding. I have tried half and half bread and ww flour and also all bread flour during feedings. I use only purified bottled water. The starter is active enough but it seems to go a bit flat by the twelve hour mark. I just emptied it out so that just the clingy remains were left behind and fed it all bread flour. I will check it again in twelve hours.

Comments: 47

Fish Rant and i suppose a question

I'm in the grocery store today, and i see this individually packed and frozen Pacific salmon. Great, i love pacific salmon and try to get that over atlantic salmon which is almost always farmed. I look on the package, and it says Caught in USA, Processed in China.

A. why the hell would it be sent to china to be processed?
B. What processing is being done?

I hate buying chinese live food because their health and sanitation conditions are nightmares. How much of this is getting done in China? Is this essentially now a Chinese product?

Comments: 3

A couple for the wish list

Hi Jacob

I don't know how practical it would be but I, for one, would find the following enhancements useful:

A 'New and Updated Topics' link on the main menu (Home...About.. etc). This would save having to go back via 'Forum' each time . I know you must think I'm a lazy wotsit but if you have a lot to catch up on, it can be very tiresome.

An 'Ignore Topic' button adjacent to the topics as I'm sure we are not all interested in everything - and if some are then they won't utilise it.

Haptalon

Comments: 6

What's your sourdough starters name? And how do you look after it?

Hey everybody. I would like to welcome "Bubbles" (no trailer park boys reference) to the family. He came to be about 1 month ago, and is now living a very healthy lifestyle and enjoys leavening lots of bread products. I feed him at least twice a week, or more due to my current bread obsession, and will have many discussions with him on what we are going to bake next or any problem solving that we may encounter. Bubbles lives in the refrigerator in a beautiful glass container, with a screw on lid that we purchased at our local kitchen supply store.

Comments: 8

Stone Ground Whole Grain Flours

Hey everyone. Got a question for you about these flours. I use Red Fife Stone Ground Whole Grain flour for my sourdough recipe. My recipe is 70-2, with 400g of Bread Flour and 100g of Red Fife. The thing I noticed that when my dough has gone through the bulk fermentation stage and the proofing stage, in both cases, the dough seems very wet still. It holds it's shape ok, but looks and feels like a jelly fish, if you know what I mean, It's got some wiggle to it and seems very loose.

Comments: 27

Oven spring

How does one achieve optimum spring?

Is the tension pull the whole story?

Comments: 54

Changing up flours in your sourdough starter?

I have just switched up my flour in my sourdough starter. I originally used Red Fife for my whole wheat ingredients and have now changed up the Red Fife to Rye flour. I heard that Rye flour can give your bread a more sour taste. So now my sourdough starter ingredients are 125g of All Purpose Enriched Flour, 125g of Stone Ground Whole Grain Rye Flour, and 250g of warm water. I did this about 1 hour a go, and it seems to be working well. Lots of expansion and air bubbles. I will let you know how it works.
Anybody try this before, or know if Rye gives it a more sour taste?

Comments: 17

Sourdough Country Loaf. Finally getting it!

Hey Jacob. Thanks again so much for inspiring me to make the switch to sourdough! I've been using active dry yeast for the past 3 years and have had amazing results. But the sourdough starter is definitely the way to go! Better flavor, texture, etc. Plus I have a new friend (Bubbles) to take care of and feed. There's no turning back now!

Comments: 3

Posting a picture

Hey Jacob. Just wondering how to post a picture. I'm new to this, so I haven't figured it out yet. Thanks! Cheers!

Comments: 2

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