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Normal topic How do seeds figure in?
by bfotk on Thu, 2017-03-16 09:52
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Thu, 2017-03-16 09:55
Normal topic Tweaking a rye loaf
by bfotk on Thu, 2017-03-16 09:35
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Thu, 2017-03-16 09:35
Normal topic Equilibrium brine for Rotisserie chicken
by pmomidi on Tue, 2017-01-03 09:04
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Thu, 2017-03-02 10:19
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Normal topic Warming up left overs
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Normal topic Bakers percentage
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Hot topic How high should the white bread rise
by enchant on Mon, 2016-12-05 09:38
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Mon, 2017-01-02 05:46
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Normal topic Sous Vide for Turkey day with multiple proteins, should I cook, freeze, reheat?
by redeemed763 on Fri, 2016-11-18 09:42
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Sun, 2016-11-27 18:01
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Normal topic Enzymes and Hot Water Mash
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Normal topic New starter...
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Normal topic Hand versus Machine Kneaded Bread - Salt
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Normal topic Tri-tip sous vide, cook time.
by ralexander0359 on Tue, 2016-08-23 11:19
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Fri, 2016-09-23 17:24
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Hot topic Ask Chef Jacob Brioche Hambuger buns (Page: 1, 2)
by bobku on Sun, 2015-05-17 12:15
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I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

Comments: 0

I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

Comments: 0

I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.

I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.

Comments: 0

Hi chef Jacob and all forum users.

First I would like to say thank you for such a website. I really enjoy your videos and podcasts.

I want to ask a question if there is a way where you can list all the questions that you have ever asked or participated in?

I can't seem to find such a feature though it appears on some other forums that I'm linked up with such as the cha-cha developers website.

There is an option under my profile where I can list links to all topics I've contributed to.

Comments: 0

I am working towards coming up with an equilibrium brine for a rotisserie chicken.  I am not considering Gradient brine in this case, as we would like to just soak the chickens possibly for 12-18 hours and directly cook them in the rotisserie directly out from the brine.  The goal for me is to reach the salinity range of 1% using the brine and the flavors/spices included.

Has any one worked on a brine like this and can help with some basic measurements to start on a brine for a 50 pounds whole chickens ??

Comments: 2