This one's for the bread heads! We talk sourdough baguettes and why you need to bake at a higher temperature than traditional breads, and I give Tmorrision feedback on his sourdough boule. I answer a question on double hydration sourdoughs, and how soy lecithin can be used to enhance your breads that contain fat. We finish the conversation troubleshooting large holes in the interior crumb of a bread.
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The Stella Cast, hosted by Chef Jacob Burton, is a conversational podcast about food, cooking, and anything interesting happening within the culinary universe. Interviews with chefs, culinarians, and taste makers are also featured. You can view and listen to all episodes by visiting the Stella Cast Podcast Index.