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Fail Fail Fail

Hi I had succes The first time I watch the video on sourdough starter and how to make a boule, it must have been a fluke as now 2 and half weeks of trying and almost 4kgs of flour later I cannot get my starter to float, I told 2 of my friends about the videos and they have been trying for a week and they havent been able to make the starter float either, 2 of us are using filtered water and 1 is using rain water so I doubt if its the water, we are in winter in Melbourne Australia so the temp inside the house is min 8c max 19c weve all been following the instructions closely, Ive even tried

Comments: 1

Peanut Butter and Jelly Brioche?

For a while, I've wanted to experiment with a "Peanut Butter and Jelly Bread." Given how well the Brioche Hamburger Buns have turned out, with all their buttery goodness, I'm considering using Jacob's Brioche loaf recipe as a starting point.

I have googled around for existing "Peanut Butter and Jelly Bread" recipes, but most of them seem just to swirl the peanut butter and jelly into the dough, producing something that would be difficult to slice, toast and handle.

Comments: 7

Boil your brine

Some recipes call for boiling your brine, some don't. Would boiling dissolve the ions further, so they'd be more effective at penetrating the meat. Is that why some people boil their brine?

Comments: 2

Is there a way to post images to a post?

For the life of me, i can't figure out how it's done. I'd like to post some of my successes and failures... any help would be greatly appreciated.

Comments: 5

stretch and fold--bench vs bucket

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.

Comments: 6

What to look for in a Chefs Knife roll

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?

Comments: 1

IR Infrared Non Contact Temp Issues

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.

Comments: 0

protein % after sieving

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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Braising temp

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

Comments: 1

Hey Yall

Greetings from Smithfield Virginia, the Ham capital of the world. I guess we came up with the peanut feed salt cured ham around 1779 or so. We have the worlds oldest hame in the county museum.

Here is a link to the Ham cam. https://video.nest.com/live/fvrxx4 or the museum page itself http://www.co.isle-of-wight.va.us/historic-resources/isle-of-wight-count...

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