Active forum topics

Leave blank for all. Otherwise, the first selected term will be the default instead of "Any".
Topic Replies Last postsort ascending Forum
Normal topic stretch and fold--bench vs bucket
by ChiaPetite on Mon, 2016-06-27 16:30
5 by Wartface
Tue, 2016-08-30 07:35
Sourdough
Normal topic Huge holes in basic sourdough loaf...
by Wartface on Mon, 2016-08-29 17:05
5 by Wartface
Mon, 2016-08-29 23:40
Sourdough
Normal topic bermaline bread
by Surfinjo on Mon, 2016-08-29 03:20
by Surfinjo
Mon, 2016-08-29 03:26
Rich Doughs
Normal topic Anova Precision Cooker
by Chris Klindt on Fri, 2016-08-26 09:33
by Chris Klindt
Fri, 2016-08-26 09:33
Cooking Equipment
Normal topic Tri-tip sous vide, cook time.
by ralexander0359 on Tue, 2016-08-23 11:19
1 by jacob burton
Wed, 2016-08-24 21:34
General Cooking Questions
Normal topic Almond extract?
by labradors on Wed, 2016-06-01 06:24
9 by uli90
Tue, 2016-08-23 15:40
General Food Discussions
Normal topic Culinary Pop up Series
by uli90 on Tue, 2016-08-23 15:31
1 by uli90
Tue, 2016-08-23 15:33
Off Topic Discussions
Normal topic Scalding Milk
by Chris Klindt on Thu, 2016-08-11 04:37
2 by Chris Klindt
Sun, 2016-08-21 03:43
Rich Doughs
Normal topic Seasoning Pans
by Surfinjo on Sun, 2016-08-14 15:50
by Surfinjo
Sun, 2016-08-14 15:50
Cooking Equipment
Normal topic Smoke Ring in Cured and Smoked Meats
by Chris Klindt on Sun, 2016-08-14 07:20
by Chris Klindt
Sun, 2016-08-14 07:20
General Food Discussions
Normal topic Cure #1 Error (Pink Salt)
by Chris Klindt on Sun, 2016-08-14 06:39
by Chris Klindt
Sun, 2016-08-14 06:39
General Food Discussions
Normal topic which bread book do I need
by Gadzik on Sat, 2015-09-26 02:32
9 by Surfinjo
Sun, 2016-08-14 05:21
Culinary Book Reviews
Normal topic Brioche collapse problem
by windsorr on Sat, 2016-08-06 03:03
4 by windsorr
Sat, 2016-08-13 23:15
Rich Doughs
Normal topic Seeking consistent bread results.
by Surfinjo on Mon, 2016-08-08 07:52
3 by Surfinjo
Sat, 2016-08-13 08:19
Lean Doughs
Normal topic Those special containers that we used in bootcamp for drinking
by ralexander0359 on Sun, 2016-08-07 15:55
5 by Mucho Bocho
Fri, 2016-08-12 06:18
Cooking Equipment
Normal topic Oh, what have I done!
by Pterodactyl on Fri, 2016-08-12 04:53
by Pterodactyl
Fri, 2016-08-12 04:54
Introductions
Normal topic European flours
by Ulrich Verstraete on Fri, 2016-03-18 05:01
3 by Surfinjo
Wed, 2016-08-10 06:48
Lean Doughs
Normal topic Peanut Butter and Jelly Brioche?
by labradors on Fri, 2016-07-01 12:35
7 by labradors
Fri, 2016-08-05 03:35
Rich Doughs
Hot topic Ask Chef Jacob Brioche Hambuger buns (Page: 1, 2)
by bobku on Sun, 2015-05-17 12:15
72 by Chris Klindt
Wed, 2016-08-03 00:20
Rich Doughs
Normal topic Look what followed me home
by SHaley on Wed, 2016-06-08 04:30
10 by Mucho Bocho
Mon, 2016-08-01 05:46
Cooking Equipment

Pages

Subscribe to Active forum topics

Newest Forum Topics

Chef Jacob...

A friend baked this loaf of bread following your Basic sourdough video. He asked me why he got these huge holes in the crumb. I want to run it past you to make sure my answer is correct. 

I appears to me that he pretty much did everything correct but over proofed it. Everything looked good, he didn't get the maximum oven spring but pretty good. His docking was right on. The color of the crust was great.

Over proofing, right? He should have done the poke test earlier I think. 

Comments: 5

Anyone have any experience of this bread?

It was very popular in the past. I recall, it was very moist, had a rich though delicate, dense texture and was very slightly sweet.

(Addition. I've also just remembered. The crust was firm but not crunchy and the loaf itself was quite heavy, perhaps equvalent to what you might expect two to weigh.)

It could be eaten without any butter at all, but was amazing with a good quality one.

I know it was made with whole meal flour (ie wheat germ) and included some malt syrup and milk.

Comments: 0

I found the Anova users manual lacking of information of really how to control the display locally.

Here is my users manual.Amount of press times on the display are approximate times.

Changing between F & C
Hold the PLAY Button for about 6-8 seconds
To change again, press the PLAY in for about for 6-8 seconds to switch

Comments: 0

Hey everyone! I wil be attending this event called Culinary Pop up Series, and it sounds that its gonna be fantastic!

"Join us each Thursday evening in August for the pop-up culinary creations of some Baltimore’s best and brightest cooks. As always, admission is free, food and beer are pay-as-you-go. Its gonna be poppin!"

Im a big fan of cooking myself so Im pretty excited, Ill keep you posted! smiley

Comments: 1

I just bought a flat of tri-tip from Costco, who sell both the full Tri-tip, and a tri-tip that has been cut into "New York Strip" style steaks, which is what I bought. I was thinking that i should use the time / temperature that you have listed for skirt steak (56c & 4-8 hours). Do you think this is a viable assumption? These tri-tip "steaks" have marbling that I've not seen on Tri-tip before, which makes me think "less temp". So I'm kinda confused about things temperature that i should use with these "tri-tip steaks". Any suggestions?

Comments: 1