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 Hand versus Machine Kneaded Bread - Salt
by Chris Klindt on Thu, 2016-09-29 08:09
by Chris Klindt
Thu, 2016-09-29 08:09
Off Topic Discussions
Normal topic CO2 Distilled Water Batter
by Chris Klindt on Tue, 2016-09-27 07:23
2 by Chris Klindt
Thu, 2016-09-29 06:38
Off Topic Discussions
Normal topic New starter...
by Wartface on Tue, 2016-09-27 15:53
by Wartface
Tue, 2016-09-27 15:53
Sourdough
Normal topic Clarified Butter versus Glee
by Chris Klindt on Sun, 2016-09-25 08:04
4 by Chris Klindt
Mon, 2016-09-26 08:59
Off Topic Discussions
Normal topic Vacuum Sealers
by StuartCooks on Tue, 2016-09-13 12:17
5 by Chris Klindt
Mon, 2016-09-26 06:34
General Food Discussions
Normal topic Tri-tip sous vide, cook time.
by ralexander0359 on Tue, 2016-08-23 11:19
3 by jacob burton
Fri, 2016-09-23 17:24
General Cooking Questions
Hot topic Ask Chef Jacob Brioche Hambuger buns (Page: 1, 2)
by bobku on Sun, 2015-05-17 12:15
74 by jacob burton
Sat, 2016-09-17 15:50
Rich Doughs
Normal topic Smokers and Smoke Ring
by Chris Klindt on Wed, 2016-09-14 07:39
1 by Mucho Bocho
Thu, 2016-09-15 10:24
BBQ, Grilling and Smoking
Normal topic Bulk rise, overnight in fridge
by Surfinjo on Wed, 2016-09-14 06:28
by Surfinjo
Wed, 2016-09-14 06:29
Lean Doughs
Normal topic Sous Vide Rice
by Chris Klindt on Mon, 2016-09-12 10:09
by Chris Klindt
Mon, 2016-09-12 10:09
General Food Discussions
Hot topic Sous Vide - Beans
by Chris Klindt on Mon, 2016-02-08 11:02
44 by Chris Klindt
Mon, 2016-09-12 09:40
General Food Discussions
Normal topic Cook My Meat
by Chris Klindt on Mon, 2016-09-12 08:43
by Chris Klindt
Mon, 2016-09-12 08:43
General Food Discussions
Normal topic What to look for in a mortar and pestle?
by kingbutler on Thu, 2016-09-08 15:27
1 by Mucho Bocho
Thu, 2016-09-08 19:18
Cooking Equipment
Normal topic Super amateur working with things around the house.
by Sage Cypher on Wed, 2016-09-07 12:25
3 by jacob burton
Thu, 2016-09-08 10:19
Stella Culinary School
Normal topic dough collapsing when shaping
by cavezy on Sat, 2016-09-03 16:27
3 by jacob burton
Thu, 2016-09-08 10:13
Sourdough
Normal topic stretch and fold--bench vs bucket
by ChiaPetite on Mon, 2016-06-27 16:30
6 by jacob burton
Sun, 2016-09-04 22:20
Sourdough
Normal topic Thank you so very much
by mugz2sam on Fri, 2016-09-02 01:09
1 by jacob burton
Sun, 2016-09-04 21:44
Introductions
Normal topic Cooking in/with plastic cookware?
by KrisD on Sun, 2016-09-04 12:54
1 by jacob burton
Sun, 2016-09-04 21:32
General Cooking Questions
Normal topic Huge holes in basic sourdough loaf...
by Wartface on Mon, 2016-08-29 17:05
7 by jacob burton
Sun, 2016-09-04 21:27
Sourdough
Normal topic bermaline bread
by Surfinjo on Mon, 2016-08-29 03:20
by Surfinjo
Mon, 2016-08-29 03:26
Rich Doughs

Pages

Subscribe to Active forum topics

Newest Forum Topics

Hi Chef Jacob,

My question is, have you seen a difference of adding salt with yeast at the beginning of a machine kneaded bread?

For better than forty years, I have added salt in the beginning of making a yeast bread in a machine kneaded bread to get the salt and yeast spread out through the dough.

In 2007-2008, I did a test of salt and yeast doing a bag test on a plastic bottle using a condom to look for CO2 pressure. One bottle had salt and the other did not not. The salt added seemed to create a little better pressure than without salt but this was only one test.

Comments: 0

Hi Chef Jacob,

I'm thinking of trying to make a more flavorful, more tangy starter. 

I'm thinking of using Bread flour, WW flour and some Rye flour... 50/25/25% - 100% hydration. 

Does that mix seem correct to you. I figured I would start it at room temperature and then after it gets active I would move it to the fridge to get more acidic acid in it. Am I on the right track? Is that too much Rye flour? 

Thanks for your input/help...

Wartface

 

 

 

 

Comments: 0

Hi Chef Jacob,

If you would, please look over my shoulder and see if you can see any really big mistakes. Thanks!

I want to make a carbonated CO2 distilled water solution (3 volumes of dissolved CO2) with alcohol and salt for a AP flour and rice flour mix for a deep fry batter.

My theory is the carbonic acid, alcohol and salt will interfere with the spring action of the AP flour gluten and break the gluten into small stands. The dissolved CO2 will expand when the batter hits the oil for a light crust.

Comments: 2

Here is an interesting photo that I have interest in:

On the left is a 50:50 mix of canola oil and stove top clarified butter, like Chef Jacob mixes, which I really like. On the right is Glee which is what India likes makes.

The left mixture of oil on the left was used to check the oven temperature at 250 degrees F with a temperature transmitter.. The right is a picture of an oven safe kettle with the butter to kill two birds with one stone, so to speak.

Comments: 4

I have been amazed at how nice Mucho does his beef brisket and the bark on the meat.

I used to do that but changed processes but what changed, what am I doing different today? I bought an electric smoker for convenience. So what is the difference between wood in an electric and wood in a wood or charcoal smoker?

Comments: 1