Hi!
While my last bread had an open crumb and a nice oven spring there were some flat holes that looked like the layers of my dough (I mean the layers done by stretch and folds) had separated and I don't think I like it. The center of my crumb was not open very much and It gave the annoying disproportion. What do you think had happened there?
I wanted to share a post I made on my knife forum on Brewing Kombucha. Curious if anyone here has any feedback or experience with it.
http://www.kitchenknifeforums.com/showthread.php/23042-Brewing-Kombucha-...
Happy Cooking
Mucho Bocho
I use same dough to make pretzels and bagels. The pretzels are dipped in a lye bath
pretzel are Laugenbrezel ( lye pretzel )
I have been using terra cotta tiles for quite a while. I am considering getting a normal baking stone. I would like to hear from anyone who has switch from those kind of tiles to a baking stone and has noticed a considerable difference. It's a big expense for me just want to make sure its worth it.
Here is photo of my brioche hamburger buns made following instructions from your podcast
THANKS
Hello guys n gals, i'm from NSW Australia, I once made a beef stock & a chicken stock from the heat of a campfire, it was very primitive and lacked definitive temperatures and time @ temps but was a beautiful experience none the less...stock go where i go :)
I love farming and I know little about cooking! I'm all yours Chef Jacob, empty canvas mate, I love your teaching methods and that you wish to empower your students with the principals and fundamentals for them to go out and create and express themselves.
Thanks
Hey there SC crew. Just wanted to give ya'll a heads up that next week I'll be really busy teaching our May boot camp. If you post a question, comment, or new forum topic, I will most likely see it, but won't be able to respond until the following week.
Please feel free to use this thread to ask questions or link to other forum topics that you want me to answer.
Once I'm done with boot camp, I'll revisit this thread and answer all the questions posted or linked here.
Talk Soon,
Jacob
I have a lack of confidence in cooking large roasts like a top round or prime rib. How do you cook them?
I have been making bagels for a while now. When I first started i didn't know anything about bakers percentage or much else. I have learned quite a bit since then and I have had great success. I used to knead my dough for at least 10 minutes.When i first heard about stretch and fold I had posted on TFL about doing it with lower hydration doughs. Someone had mentioned that they do it all the time with their bagel dough which really seemed impossible at the very least impractical. I tried it and do it all the time now.
Chicken skin seems to be big on the high end restaurant side of things. The mainstream demand seems to be overwhelmingly in favor of skinless, boneless chicken breast. Maybe it's due to the mc nugget generation. The last few generations of kids have been raised(sort of) on chicken nuggets. They don't want to mess with skin and bones. So what happens all this excess skin?
Apparently it is making a return to the fine dining circuit. Just wanted to bring up this cultural shift and to hear what you people think of this phenomenon. Anybody have ideas for using chicken skin.