Sourdough

Topic / Topic starter Replies Last postsort ascending
Normal topic what is a bulk fermentation for?
by Gadzik » Fri, 2016-02-12 10:01
0
by Gadzik
Fri, 2016-02-12 10:01
Normal topic Honey Oatmeal Bread recipe to Sour Dough
by Danni » Sat, 2015-11-14 18:15
7
by Danni
Sun, 2016-01-24 17:22
Normal topic Oven rise and timing of folds.
by Danni » Fri, 2016-01-22 16:58
1
by jacob burton
Sat, 2016-01-23 09:53
Normal topic Considering Bulk fermentation
by Dave Mott » Tue, 2015-12-22 20:16
2
by Dave Mott
Tue, 2015-12-22 21:11
Normal topic Controlling open crumb
by bfotk » Fri, 2015-11-06 07:11
3
by bfotk
Mon, 2015-12-07 08:27
Closed topic Starter questions
by Pete » Sun, 2015-11-22 12:48
1
by jacob burton
Thu, 2015-12-03 22:24
Normal topic Protease and delayed fermentation
by Dave Mott » Thu, 2015-11-26 14:34
2
by Dave Mott
Mon, 2015-11-30 17:35
Normal topic Sourdough is life! Life is sourdough!
by Dave Mott » Wed, 2015-11-25 14:05
1
by jacob burton
Wed, 2015-11-25 19:14
Normal topic Autolyse
by bfotk » Mon, 2014-04-14 19:49
15
by easer79
Tue, 2015-11-24 22:06
Normal topic Less Sour Starter
by bobku » Thu, 2015-11-12 13:25
3
by jacob burton
Mon, 2015-11-16 16:51
Normal topic Bread Knives
by bobku » Mon, 2015-11-16 11:18
2
by jacob burton
Mon, 2015-11-16 16:47
Normal topic Sourdough starter recipes
by Anonymous » Mon, 2012-10-15 14:11
0
by Anonymous
Wed, 2015-11-11 23:23
Normal topic No sour taste?
by RAM » Fri, 2013-04-26 13:27
0
by RAM
Wed, 2015-11-11 23:22
Normal topic Fougasse
by Ed_f » Thu, 2014-08-21 20:30
0
by Ed_f
Wed, 2015-11-11 23:20
Normal topic Hydration question
by russt » Wed, 2013-01-02 13:12
1
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Storage of sourdough starter
by Sticky Mitts » Fri, 2015-01-02 09:58
7
by Sticky Mitts
Wed, 2015-11-11 23:10
Normal topic Long term storage of sourdough starter, transporting starter
by bfotk » Fri, 2014-03-21 21:02
4
by bfotk
Wed, 2015-11-11 23:10
Normal topic Bread x 2
by Dave Mott » Sun, 2015-06-14 22:04
12
by Dave Mott
Wed, 2015-11-11 23:10
Hot topic Sourdough Starter (Page: 1, 2, 3)
by esavitzky » Sat, 2011-05-21 18:53
102
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Sandwich Loaf Sourdough
by gcranshaw » Mon, 2014-07-28 11:41
9
by Blaa
Wed, 2015-11-11 23:10
Normal topic non-cast iron dutch oven
by bfotk » Mon, 2014-08-18 06:59
5
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Oven temperature for sourdough bread
by candice » Wed, 2015-02-04 14:32
3
by redeemed763
Wed, 2015-11-11 23:10
Normal topic Teresa Greenway's double hydration technique/theory
by Gadzik » Fri, 2015-06-26 22:39
6
by Gadzik
Wed, 2015-11-11 23:10
Normal topic Whole Wheat Sourdough
by esavitzky » Tue, 2011-12-27 09:55
9
by Wisconsin Limey
Wed, 2015-11-11 23:10
Normal topic Thanks chef , I need help ...
by tony » Wed, 2012-08-15 11:23
4
by tony
Wed, 2015-11-11 23:10
Normal topic Wholewheat % in Sourdough recipe
by mesaboogieman » Wed, 2014-09-24 06:51
2
by mesaboogieman
Wed, 2015-11-11 23:10
Normal topic Sourdough Starter in hot temperature
by tony » Sat, 2013-07-06 08:36
4
by any_one
Wed, 2015-11-11 23:10
Normal topic The benefit of understanding the Baker's Percentage system...
by Wartface » Wed, 2015-03-25 14:42
10
by Wartface
Wed, 2015-11-11 23:10
Normal topic Changing up flours in your sourdough starter?
by Dave Mott » Mon, 2014-04-21 09:08
17
by Ed_f
Wed, 2015-11-11 23:10
Normal topic odd looking starter
by bobku » Sat, 2015-08-01 05:34
6
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Crunchy crust goes soft?
by Anonymous » Wed, 2012-09-26 00:22
6
by labradors
Wed, 2015-11-11 23:10
Normal topic Instant yeast in preferment recipes
by bfotk » Sat, 2014-11-22 21:56
7
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Technique for Artisan Crust in Home Oven
by Anonymous » Wed, 2013-08-07 15:11
6
by smilingcat
Wed, 2015-11-11 23:10
Normal topic Feeding the starter
by SandyH » Fri, 2015-05-01 13:59
3
by SandyH
Wed, 2015-11-11 23:10
Normal topic Baking a BIG loaf
by bfotk » Sun, 2014-06-01 06:30
8
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Bulk ferment in fridge
by The muffin man » Mon, 2015-08-17 11:27
1
by jacob burton
Wed, 2015-11-11 23:10
Normal topic How much levian to keep
by Dave Mott » Fri, 2014-12-12 10:33
1
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Preferment Questions and clarification
by strikingtwice » Wed, 2014-01-22 15:56
5
by jacob burton
Wed, 2015-11-11 23:10
Normal topic flat holes (between layers of the dough?)
by Gadzik » Thu, 2015-05-21 13:52
8
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Autolyse
by Dave Mott » Fri, 2014-06-27 19:23
1
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Recently Reserected Long Term Storage Starter
by Icemanxxxv » Wed, 2015-10-14 06:37
4
by Icemanxxxv
Wed, 2015-11-11 23:10
Normal topic Sad Starter
by GimpyBee » Thu, 2012-12-13 14:25
8
by GimpyBee
Wed, 2015-11-11 23:10
Normal topic Year end sourdoughs
by Ed_f » Sun, 2014-12-28 15:44
2
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Sourdough starter in a cool climate
by WendyJH » Thu, 2014-02-13 12:21
5
by WendyJH
Wed, 2015-11-11 23:10
Normal topic A pre-fermented, 70% hydration sourdough boule...
by Wartface » Fri, 2015-06-05 23:32
2
by Wartface
Wed, 2015-11-11 23:10
Hot topic Converting traditional to sourdough--oh my!
by ChiaPetite » Fri, 2014-07-25 19:05
22
by Mondosue
Wed, 2015-11-11 23:10
Normal topic Bread Pictures
by Mark Warren » Fri, 2013-04-12 12:34
3
by labradors
Wed, 2015-11-11 23:10
Normal topic Jacob! You rock!!
by Dave Mott » Tue, 2015-01-20 16:19
1
by jacob burton
Wed, 2015-11-11 23:10
Normal topic White Chocolate Apricot Sourdough Bread
by Dorothy Combs » Sun, 2014-04-06 18:37
1
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Slitting baguettes before baking
by Genna » Thu, 2015-06-18 06:27
15
by Genna
Wed, 2015-11-11 23:10
Normal topic Sour is the Dough
by Lance.W » Sat, 2011-12-03 10:40
13
by Nina
Wed, 2015-11-11 23:10
Normal topic 100% Sourdough Rye Starter
by Dave Mott » Sun, 2014-08-03 10:34
2
by Dave Mott
Wed, 2015-11-11 23:10
Normal topic Basic sourdough dough hydration quesiton
by byoung » Sat, 2014-09-13 14:18
5
by byoung
Wed, 2015-11-11 23:10
Normal topic Bakers percentage
by Carolyn » Mon, 2013-06-17 00:15
3
by Zalbar
Wed, 2015-11-11 23:10
Normal topic Experimenting with reducing the amount of starter used...
by Wartface » Wed, 2015-03-11 10:40
15
by Wartface
Wed, 2015-11-11 23:10
Normal topic Sourdough Country Loaf. Finally getting it!
by Dave Mott » Wed, 2014-04-16 20:31
3
by Dave Mott
Wed, 2015-11-11 23:10
Normal topic Superfoods
by Holly » Mon, 2015-07-27 14:54
12
by Noya.Greenberg
Wed, 2015-11-11 23:10
Normal topic An inquiry
by tony » Mon, 2012-08-13 15:59
4
by Zalbar
Wed, 2015-11-11 23:10
Normal topic Sourdough starter for a traveler
by Anonymous » Tue, 2012-09-04 17:33
7
by Milan
Wed, 2015-11-11 23:10
Normal topic Bread Cloche
by Ed_f » Thu, 2014-11-13 18:55
9
by Ed_f
Wed, 2015-11-11 23:10
Normal topic Free form loaf failure
by Homebake » Tue, 2013-08-06 03:36
6
by strikingtwice
Wed, 2015-11-11 23:10
Normal topic maintenance flour for my starter - keeping it rye?
by thefloattest » Wed, 2015-04-29 15:02
10
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Whole meal loaf
by Fife404 » Thu, 2014-05-22 04:21
18
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Final shaping before proofing in fridge?
by The muffin man » Sat, 2015-08-15 12:42
1
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Sourdough at 75-80%
by Anonymous » Sat, 2012-10-13 15:18
5
by esavitzky
Wed, 2015-11-11 23:10
Normal topic Microwave proofing...and other odd ideas (all tested and approved...by me only)
by bfotk » Wed, 2014-12-03 08:55
1
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Total Bread Success - TBS!
by nrdavis125 » Tue, 2013-08-27 15:11
7
by JoeB
Wed, 2015-11-11 23:10
Normal topic European Brown Bread
by ChiaPetite » Sat, 2015-05-02 20:50
1
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Our Daily Bread Production
by jacob burton » Sun, 2014-06-08 11:45
5
by jacob burton
Wed, 2015-11-11 23:10
Normal topic The flying/tunnel crust
by Gadzik » Sun, 2015-09-06 08:42
12
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Flat Bread....
by bzaccheo » Mon, 2012-12-10 09:14
10
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Thanks Chef Jacob
by davevo » Sun, 2014-12-28 11:45
12
by Ed_f
Wed, 2015-11-11 23:10
Normal topic Bottom burnt
by lenb » Mon, 2014-02-10 09:09
5
by jacob burton
Wed, 2015-11-11 23:10
Normal topic A good way to slice a boule...
by Wartface » Tue, 2015-06-02 16:40
6
by Wartface
Wed, 2015-11-11 23:10
Normal topic Transferring from banneton to hot iron dutch oven
by ChiaPetite » Sun, 2014-07-20 17:34
11
by jacob burton
Wed, 2015-11-11 23:10
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Newest Forum Topics

Hi!

I usually start my bulk fermentation with 5-6 stretch and folds every 30 minutes, just after an autolyse, and wait about 2h more. It was clear to me that this process is for building flavour mostly, and the proofing part is to produce gas. After 1,5- 2h of proofing my dough was springing back slowly when poked and was ready to bake.  I had no questions till I switched to cold proofing (I found it much more convenient for me and I am going to cold proof every single bread I make).

Comments: 0

I'm thinking chili flakes and jalapenos. That's only because I saw it used elsewhere. Any people know what chilli peppers work best with chicken?

Comments: 0

I see a lot of chefs online using cvap cook and hold cabinets. I only have a holding cabinet but it runs on the same technology, eg. the bain-marie at the base. Yes, the cook and hold can brown amongst other things. Browning aside, can I not slow cook meats in my holding cabinet?

Comments: 4

I am very new to sous vide and want to learn.

So I found this recipe for sous vide beans in a 1 quart canning jar to finish in 6 hours at 190 F by a trained chef and book author. Works for me since I do not have to watch the beans.By the not this site!!!

So, I measured out 225 grams of beans (as per recipe) and placed in a wide mouth glass canning jar and filled the jar up with water to about 1/2 inch of the jar rim (as per recipe). The authors' picture looked like the bean was Navy beans by size.

Comments: 13

I love sandwiches. Soups and sandwiches all day erry day.

Deli meat is mostly processed expensive swollen meat loaded with salt and water. I know I can do better. I already have on roast beef. I was wondering if anyone would like to discuss their own deli meat at home tricks.

I have an Anova and recently did a 138/24hours round roast and sliced it up. The flavor was awesome, the texture i feel like i could have gotten it more tender. I have a real deli slicer, not a home one, and i think i could have brought it down another stop. Will continue to tweak.

Comments: 5