Thanks chef , I need help ...

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tony
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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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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: 3

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?

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I decided to try an overnight rise in a refridgerator, about 5C

Dough made up with the recipe I posted previously:

600gm strong flour,
390gm water,
10gm oil
10 gm salt
3 gm yeast

I covered the bowl with cling film and left it for about 10 hours.

The dough rose just less than double. It formed a skin, which may explain the limited rise. Perhaps I might try painting it with oil next time.

The texture was very sticky. I covered my hands with oil and divided it up into two separate lots.

Comments: 0

Hey everyone!

I've been reading through these forums, they are chock full of awesome information. Thank you all for taking the time to post interesting things, a day spent without learning something is a day wasted :)

Would anyone be interested in reading the Vacuum Sealer buyer's gude that I wrote a little bit ago? I'm pretty surprised by how few of my friends Sous Vide, especially since so many of them like to cook. 

I wrote the guide after struggling with choosing a vacuum sealer myself...so I was hoping to help anyone in a similar situation.

Comments: 5

Cook's Science has figured out the relationship of water and rice for Sous Vide.

The ratio is 1:1 at 200 F.

What changes is the grain.
White long grain rice is 25 minutes
Brown, Red, Black rice is 65 minutes

So I cooked my normal beans, Sous Vide and then cooked cooked two rices, long grain white and brown rice for the allotted time and mixed together with the beans.

I flavored with a Chinese spice, alcohol and oil blend that I use for Kung Pao Chicken.

The beans were meaty and the rice was al dente.

Chris

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