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SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina
In this episode we discuss advanced artisan bread baking with bread baker and instructor Nicole Muvundamina.
Follow Nicole on Instagram: @nmuvu
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In this episode we discuss advanced artisan bread baking with bread baker and instructor Nicole Muvundamina.
Follow Nicole on Instagram: @nmuvu
You can call the show and leave a voicemail: 775-204-8389
In this episode, more listener questions and voicemails answered. Some sample questions include:
Crispy Skin question from Philip
I'm back with two in-depth questions regarding the F-STEP Curriculum to answer.
The first one from Dave:
"I’ve been through your book, and I love the idea that I might be able to learn to cook without using recipes, something I hate doing and something that stresses me out in the kitchen. I had already decided that recipes don’t work for me, and I realized I am still missing steps, but I had only added the prep stage to my process, not the F-STEP steps, so your book has expanded my thinking, which is good.
In this episode I discuss ancient grains, fresh milled flour, and sourdough bread baking with the President of Grand Teton Farm & Mill, Jade Koyle. Jade also owns and operates AncientGrains.com & Einkorn.com.
A few of the topics we touch on include:
Have a question you'd like me to answer on an upcoming episode? Leave a voicemail, call the Stella Culinary Hotline at 775-204-8389, or e-mail me, jacob@stellaculinary.com. You can also post your questions, comments, success and failures, to the Stella Culinary Forum, or our Facebook Group.
In this episode, listener bread questions are answered!
In part three of our culinary boot camp series, we cover the science and best practices behind various cooking techniques including braising, steaming, pressure cooking and a deep dive into sous vide.
If you have any questions or comments on this episode, you can send me a voice mail or call our hotline, 775-204-8389, post it to our friendly forum or Facebook group, or shoot me an e-mail, jacob@stellaculinary.com
In this episode, listener questions covering flavor structure and sauce making are answered. If you want to have your question answered on an upcoming episode of the show, you can leave me a voicemail thru this page here, call the hotline (775-204-8389), or e-mail me, Jacob@StellaCulinary.com.
Questions or comments? E-mail me, jacob@stellaculinary.com, call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group.
In episode 47 of the SCS Podcast, I introduced the concept of the three modern mother sauces, a technique based approach to sauce making.
In this episode, we continue our discussion, with a deep dive into emulsifications and purees.
Questions or comments? E-mail me, jacob@stellaculinary.com, call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group.
Question or comments? E-mail me, jacob@stellaculinary.com, call me, 775-204-8389, or post to our friendly forum or Facebook Group.
We start this episode on a somber note, acknowledging the passing of Anthony Bourdain and all he contributed to the culinary world.