Sourdough

Topic / Topic starter Replies Last postsort ascending
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 stretch and fold--bench vs bucket
by ChiaPetite » Mon, 2016-06-27 16:30
4
by ChiaPetite
Fri, 2016-07-01 18:38
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 Sandwich Loaf Sourdough
by gcranshaw » Mon, 2014-07-28 11:41
9
by Blaa
Wed, 2015-11-11 23:10
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 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 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 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 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 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 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 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 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 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 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 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 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 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
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 Whole meal loaf
by Fife404 » Thu, 2014-05-22 04:21
18
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Final shaping before proofing in fridge?
by The muffin man » Sat, 2015-08-15 12:42
1
by jacob burton
Wed, 2015-11-11 23:10
Normal topic Sourdough starter for a traveler
by Anonymous » Tue, 2012-09-04 17:33
7
by Milan
Wed, 2015-11-11 23:10
Normal topic Bread Cloche
by Ed_f » Thu, 2014-11-13 18:55
9
by Ed_f
Wed, 2015-11-11 23:10
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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: 0

Any good information on methods and rationale of seasoning cooking pans?

 

Comments: 0

I was reading an article the other day about smoked meats and the smoke ring.

http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html 

and

http://www.genuineideas.com/ArticlesIndex/sratlas.html

I have always followed the idea of 140 degrees F is about as far as smoke can be applied to meat.

The 140 degree may apply to pork but not red muscle meat like beef and venison.

Comments: 0

Hi All,

I have notified Kenji of the error but most of you on this site cook by weight and not volume measurements.

This is what I sent Kenji:

"I would like to point out a serious typing error in your Directions on the Anova Site:

http://recipes.anovaculinary.com/recipe/sous-vide-smoked-brisket 

 

The recipe seems sound but the Directions are wrong.

Step 2

Comments: 0