Sourdough

Topic / Topic starter Replies Last postsort ascending
Normal topic New starter...
by Wartface » Tue, 2016-09-27 15:53
0
by Wartface
Tue, 2016-09-27 15:53
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 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 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 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 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 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 Crunchy crust goes soft?
by Anonymous » Wed, 2012-09-26 00:22
6
by labradors
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 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
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 Free form loaf failure
by Homebake » Tue, 2013-08-06 03:36
6
by strikingtwice
Wed, 2015-11-11 23:10
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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