Whole Wheat Sourdough

10 posts / 0 new
Last post
esavitzky's picture
esavitzky
Offline
Joined: 2011-05-16 07:13
Whole Wheat Sourdough

Photos of the sourdough I made on Sunday:  Proofing, resting and cut:

esavitzky's picture
esavitzky
Offline
Joined: 2011-05-16 07:13

Thanks Lance.

As you know, it is a labor of love!

Lance.W's picture
Lance.W
Offline
Joined: 2011-10-26 21:24

Wow what a beautiful boule! Nicely done.

strikingtwice's picture
strikingtwice
Offline
Joined: 2011-05-19 07:33

Is it no knead? Razor cuts look great. Very rustic.

esavitzky's picture
esavitzky
Offline
Joined: 2011-05-16 07:13

Yes it is no knead.  Just 4 fold and stretches during first 2 1/2 hours of the process followed by a bulk fermentation and then a second proofing.

Wisconsin Limey's picture
Wisconsin Limey

Beauty way to go!

Nina's picture
Nina
Offline
Joined: 2011-06-14 08:06

Elliot, your breads have come a long way in a short while.  This is a beautiful loaf! Cudos

"People who love to eat are always the best people." -- Julia Child

enilorac's picture
enilorac
Offline
Joined: 2011-07-19 03:18

Gorgeous!

Shane's picture
Shane
Offline
Joined: 2012-04-14 10:34

After the 3 weeks of effort, the loaf today finally came out perfect! 
http://shane-whateverblog.blogspot.co.uk/2012/04/sourdough-bread-success.html
I
 didn't completely follow the method Chef Jacob did in the video (just because my flat mate left the kitchen in a mess and I didn't want to clean it up) but I'm really satisfied with the taste! I sure hope that I can made the ball shaped one soon. 

Wisconsin Limey's picture
Wisconsin Limey

Looks fantastic!  Great job mate!

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: 1

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: 4