Sourdough

Topic / Topic starter Replies Last postsort ascending
Normal topic Enzymes and Hot Water Mash
by Chris Klindt » Wed, 2016-10-05 03:48
2
by Chris Klindt
Wed, 2016-10-05 07:37
Normal topic New starter...
by Wartface » Tue, 2016-09-27 15:53
4
by Chris Klindt
Sun, 2016-10-02 07:01
Normal topic dough collapsing when shaping
by cavezy » Sat, 2016-09-03 16:27
3
by jacob burton
Thu, 2016-09-08 10:13
Normal topic stretch and fold--bench vs bucket
by ChiaPetite » Mon, 2016-06-27 16:30
6
by jacob burton
Sun, 2016-09-04 22:20
Normal topic Huge holes in basic sourdough loaf...
by Wartface » Mon, 2016-08-29 17:05
7
by jacob burton
Sun, 2016-09-04 21:27
Normal topic Fail Fail Fail
by DamianV » Sun, 2016-07-03 01:51
1
by BAKER BARISTA
Thu, 2016-07-07 10:30
Normal topic protein % after sieving
by DamianV » Tue, 2016-06-21 00:13
0
by DamianV
Tue, 2016-06-21 00:13
Normal topic Hamburger rolls
by bobku » Sat, 2016-05-21 18:28
2
by bobku
Sun, 2016-05-22 19:16
Normal topic Hamburger rolls
by bobku » Sat, 2016-05-21 18:28
0
by bobku
Sat, 2016-05-21 18:28
Hot topic Percentage of Protein
by Chris Klindt » Sat, 2016-04-30 06:56
20
by Chris Klindt
Mon, 2016-05-02 14:46
Normal topic Sour Dough Starters
by Chris Klindt » Sat, 2016-04-30 06:16
0
by Chris Klindt
Sat, 2016-04-30 06:16
Normal topic 4 squares slashing pattern
by Gadzik » Wed, 2016-04-13 22:34
2
by Gadzik
Sun, 2016-04-24 23:54
Normal topic Second Sourdough Bake
by Chase919 » Sat, 2016-03-12 09:38
8
by Chase919
Sat, 2016-03-26 00:04
Normal topic I am selling my bread finally. And I love cold proofing.
by Gadzik » Fri, 2016-03-11 05:35
11
by jacob burton
Fri, 2016-03-18 10:16
Normal topic How much starter?
by bfotk » Sat, 2014-04-05 07:57
17
by Avi@Decadence247
Thu, 2016-03-17 13:20
Normal topic Bread x 2
by Dave Mott » Sun, 2015-06-14 22:04
13
by Anodrewma
Mon, 2016-03-14 15:29
Hot topic Sourdough Starter (Page: 1, 2, 3)
by esavitzky » Sat, 2011-05-21 18:53
105
by RobynH
Mon, 2016-03-07 14:48
Normal topic Rosemary and Black Olive Country Loaf
by Dave Mott » Sat, 2015-02-14 06:34
5
by Chase919
Mon, 2016-02-29 20:20
Normal topic First Time Sourdough from Starter - Great!
by brumby041 » Tue, 2016-02-16 04:36
2
by brumby041
Tue, 2016-02-23 09:57
Normal topic what is the bulk fermentation for?
by Gadzik » Fri, 2016-02-12 10:01
1
by jacob burton
Mon, 2016-02-22 13:40
Normal topic Honey Oatmeal Bread recipe to Sour Dough
by Danni » Sat, 2015-11-14 18:15
7
by Danni
Sun, 2016-01-24 17:22
Normal topic Oven rise and timing of folds.
by Danni » Fri, 2016-01-22 16:58
1
by jacob burton
Sat, 2016-01-23 09:53
Normal topic Considering Bulk fermentation
by Dave Mott » Tue, 2015-12-22 20:16
2
by Dave Mott
Tue, 2015-12-22 21:11
Normal topic Controlling open crumb
by bfotk » Fri, 2015-11-06 07:11
3
by bfotk
Mon, 2015-12-07 08:27
Closed topic Starter questions
by Pete » Sun, 2015-11-22 12:48
1
by jacob burton
Thu, 2015-12-03 22:24
Normal topic Protease and delayed fermentation
by Dave Mott » Thu, 2015-11-26 14:34
2
by Dave Mott
Mon, 2015-11-30 17:35
Normal topic Sourdough is life! Life is sourdough!
by Dave Mott » Wed, 2015-11-25 14:05
1
by jacob burton
Wed, 2015-11-25 19:14
Normal topic Autolyse
by bfotk » Mon, 2014-04-14 19:49
15
by easer79
Tue, 2015-11-24 22:06
Normal topic Less Sour Starter
by bobku » Thu, 2015-11-12 13:25
3
by jacob burton
Mon, 2015-11-16 16:51
Normal topic Bread Knives
by bobku » Mon, 2015-11-16 11:18
2
by jacob burton
Mon, 2015-11-16 16:47
Normal topic Sourdough starter recipes
by Anonymous » Mon, 2012-10-15 14:11
0
by Anonymous
Wed, 2015-11-11 23:23
Normal topic No sour taste?
by RAM » Fri, 2013-04-26 13:27
0
by RAM
Wed, 2015-11-11 23:22
Normal topic Fougasse
by Ed_f » Thu, 2014-08-21 20:30
0
by Ed_f
Wed, 2015-11-11 23:20
Normal topic Hydration question
by russt » Wed, 2013-01-02 13:12
1
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Storage of sourdough starter
by Sticky Mitts » Fri, 2015-01-02 09:58
7
by Sticky Mitts
Wed, 2015-11-11 23:10
Normal topic Long term storage of sourdough starter, transporting starter
by bfotk » Fri, 2014-03-21 21:02
4
by bfotk
Wed, 2015-11-11 23:10
Normal topic Sandwich Loaf Sourdough
by gcranshaw » Mon, 2014-07-28 11:41
9
by Blaa
Wed, 2015-11-11 23:10
Normal topic non-cast iron dutch oven
by bfotk » Mon, 2014-08-18 06:59
5
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Oven temperature for sourdough bread
by candice » Wed, 2015-02-04 14:32
3
by redeemed763
Wed, 2015-11-11 23:10
Normal topic Teresa Greenway's double hydration technique/theory
by Gadzik » Fri, 2015-06-26 22:39
6
by Gadzik
Wed, 2015-11-11 23:10
Normal topic Whole Wheat Sourdough
by esavitzky » Tue, 2011-12-27 09:55
9
by Wisconsin Limey
Wed, 2015-11-11 23:10
Normal topic Thanks chef , I need help ...
by tony » Wed, 2012-08-15 11:23
4
by tony
Wed, 2015-11-11 23:10
Normal topic Wholewheat % in Sourdough recipe
by mesaboogieman » Wed, 2014-09-24 06:51
2
by mesaboogieman
Wed, 2015-11-11 23:10
Normal topic Sourdough Starter in hot temperature
by tony » Sat, 2013-07-06 08:36
4
by any_one
Wed, 2015-11-11 23:10
Normal topic The benefit of understanding the Baker's Percentage system...
by Wartface » Wed, 2015-03-25 14:42
10
by Wartface
Wed, 2015-11-11 23:10
Normal topic Changing up flours in your sourdough starter?
by Dave Mott » Mon, 2014-04-21 09:08
17
by Ed_f
Wed, 2015-11-11 23:10
Normal topic odd looking starter
by bobku » Sat, 2015-08-01 05:34
6
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Crunchy crust goes soft?
by Anonymous » Wed, 2012-09-26 00:22
6
by labradors
Wed, 2015-11-11 23:10
Normal topic Instant yeast in preferment recipes
by bfotk » Sat, 2014-11-22 21:56
7
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Technique for Artisan Crust in Home Oven
by Anonymous » Wed, 2013-08-07 15:11
6
by smilingcat
Wed, 2015-11-11 23:10
Normal topic Feeding the starter
by SandyH » Fri, 2015-05-01 13:59
3
by SandyH
Wed, 2015-11-11 23:10
Normal topic Baking a BIG loaf
by bfotk » Sun, 2014-06-01 06:30
8
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Bulk ferment in fridge
by The muffin man » Mon, 2015-08-17 11:27
1
by jacob burton
Wed, 2015-11-11 23:10
Normal topic How much levian to keep
by Dave Mott » Fri, 2014-12-12 10:33
1
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Preferment Questions and clarification
by strikingtwice » Wed, 2014-01-22 15:56
5
by jacob burton
Wed, 2015-11-11 23:10
Normal topic flat holes (between layers of the dough?)
by Gadzik » Thu, 2015-05-21 13:52
8
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Autolyse
by Dave Mott » Fri, 2014-06-27 19:23
1
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Recently Reserected Long Term Storage Starter
by Icemanxxxv » Wed, 2015-10-14 06:37
4
by Icemanxxxv
Wed, 2015-11-11 23:10
Normal topic Sad Starter
by GimpyBee » Thu, 2012-12-13 14:25
8
by GimpyBee
Wed, 2015-11-11 23:10
Normal topic Year end sourdoughs
by Ed_f » Sun, 2014-12-28 15:44
2
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Sourdough starter in a cool climate
by WendyJH » Thu, 2014-02-13 12:21
5
by WendyJH
Wed, 2015-11-11 23:10
Normal topic A pre-fermented, 70% hydration sourdough boule...
by Wartface » Fri, 2015-06-05 23:32
2
by Wartface
Wed, 2015-11-11 23:10
Hot topic Converting traditional to sourdough--oh my!
by ChiaPetite » Fri, 2014-07-25 19:05
22
by Mondosue
Wed, 2015-11-11 23:10
Normal topic Bread Pictures
by Mark Warren » Fri, 2013-04-12 12:34
3
by labradors
Wed, 2015-11-11 23:10
Normal topic Jacob! You rock!!
by Dave Mott » Tue, 2015-01-20 16:19
1
by jacob burton
Wed, 2015-11-11 23:10
Normal topic White Chocolate Apricot Sourdough Bread
by Dorothy Combs » Sun, 2014-04-06 18:37
1
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Slitting baguettes before baking
by Genna » Thu, 2015-06-18 06:27
15
by Genna
Wed, 2015-11-11 23:10
Normal topic Sour is the Dough
by Lance.W » Sat, 2011-12-03 10:40
13
by Nina
Wed, 2015-11-11 23:10
Normal topic 100% Sourdough Rye Starter
by Dave Mott » Sun, 2014-08-03 10:34
2
by Dave Mott
Wed, 2015-11-11 23:10
Normal topic Basic sourdough dough hydration quesiton
by byoung » Sat, 2014-09-13 14:18
5
by byoung
Wed, 2015-11-11 23:10
Normal topic Bakers percentage
by Carolyn » Mon, 2013-06-17 00:15
3
by Zalbar
Wed, 2015-11-11 23:10
Normal topic Experimenting with reducing the amount of starter used...
by Wartface » Wed, 2015-03-11 10:40
15
by Wartface
Wed, 2015-11-11 23:10
Normal topic Sourdough Country Loaf. Finally getting it!
by Dave Mott » Wed, 2014-04-16 20:31
3
by Dave Mott
Wed, 2015-11-11 23:10
Normal topic Superfoods
by Holly » Mon, 2015-07-27 14:54
12
by Noya.Greenberg
Wed, 2015-11-11 23:10
Normal topic An inquiry
by tony » Mon, 2012-08-13 15:59
4
by Zalbar
Wed, 2015-11-11 23:10
New posts
No new posts
Hot topic with new posts
Hot topic without new posts
Sticky topic
Locked topic
Subscribe to RSS - Sourdough

Newest Forum Topics

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: 0

hi there, everybody! I'm in Big Bear, CA (about 7000' above sea level) and am loving all the excellent information on this site! I am a bit of a culinary neophyte as far as specific techniques are concerned... but I love to cook and I love great food!

thank you, Chef Jacob for the wonderful, informative, and entertaining videos and podcasts. I've learned a lot already!

-david.

Comments: 0

Ok some thing are easier than others  to reheat for another meal from all those left overs that it seems most have after the holiday meal.

So what is some of the best way to warm the following things with out over cooking or drying out. Though microwave are ok, they do change the texture and well the doneness.

1.Prime rib

2. Turkey

3. Stuffing

4 Mashed potato

5 Yams

6.Green bean casorole

Kit

Comments: 3