Thanks chef , I need help ...

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tony's picture
tony
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Joined: 2011-05-26 05:36
Thanks chef , I need help ...

Thanks chef for your answer about my inquiry . If i plan to make a starter with flour that has High gluten ( 14 % ) , only this flour in the starter , so i have to mix 500g flour and 500g of water . But i don't understand what you have said to me that i  may need to add a little more water (about 1-3% based on the baker's percentage)  , so 500g of water i will mix with 500g of flour , is there any more water or what ?
and also i have a small inquiry ...
Everytime i feed my sourdough starter , i have to remove half of my starter and feed the remainder with the same amount of flour and water removed ???
Also , the quantity that i removed everytime i feed my starter , i throw it in the bin ? or it is useful for something else ???

Finally , i want to say thanks for everything chef and sorry if my questions are strange or many or something else .

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tony
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Hey guys ...
CHEF , I need help .

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BrianShaw
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Joined: 2011-05-19 08:42

Ummm... I feel a sense of urgency here.
 
I don't quite know what your prior discussion was about starter ratios but I think what might have been meant is that 50-50 is a good starting point, but there really isn't a "required" formula.  It is a consistency based on feeling and you might need to add a bit more water (make a looser starter) to make it easier to work with.
 
Re: what to do with the excess when you feed... again, there are a couple of options.  Baking with the 50% you remove is one option, as is throwing it away.  Another option is to add the "feed" and just have more starter than you originally had.  The only negative abotu teh last option is that it takes more space to store.
 
Hope this helps. 

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jacob burton
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Joined: 2015-05-25 20:37

All of the formulations used on this website assume that you're using high gluten bread flour. Both the starter video and the sourdough boule video are using high gluten bread flour (just like you have). Follow these instructions and you'll be good to go.
 
When feeding your starter to keep it fresh, unless you're baking with it that day, you will need to throw some in the trash. Check out the comments in the sourdough starter video for some more ideas on what you can do with the starter instead of throwing it away: http://stellaculinary.com/podcasts/video/how-to-make-a-sourdough-starter...

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tony
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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.

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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.

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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 ??

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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.

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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: 4