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I have a question that involves why some recipes call for slap & fold on the table, while other recipes allow you to essentially pull and fold the dough after autolyse in the bucket. When I have made the sour dough 70% boule recipe, or especially the great brown bread recipe on your website, it can be a real physical work out for me to do the slap & fold routine on my cutting board. I'm rather short, so its stressful on my shoulders, and takes me longer to get a good gluten network going than most videos seem to indicate.

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Any suggestion for a Chefs knife roll. I'd like to carry my poultry shears and probe thermometer as well. Is cordura tough enough to stand up to sharp knives?

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This something to be aware of with non contact IR temperature indicators.

The issue was the IR device was not giving the correct temperature reading of hot oil, reading low.

Each device is made a little different depending on the distance that the device will read accurately. Mine is 36 cm (~14 inches). But most have the same technology of a lens to focus the reflected IR energy upon the IR detector in the unit.

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Hi Im wondering how much the protein level will drop if I mill a whole wheat @ 12% protein and then sieve it to get a white flour, what will the protein level be in the white flour and is it enough to make a sourdough bread

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In regards to  'The braising procedure' on page 100-101, what would be the method - using a convection oven?

p.s. love the book. very informative and efficient

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