Hi from Goderich,Ontario

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dave12345
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Joined: 2012-08-29 07:26
Hi from Goderich,Ontario

I'm Dave,
Just got set up with itunes and currently going through the videos, had trouble with audio but got it figured out to-day.
I can't believe how thorough and uncomplicated Chef Jacob is.  This is going to be well needed experience!
Thanks,  Chef

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

Thanks for the kind words Dave and welcome to Stella Culinary. Let us know if you have any questions.

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Nina
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Joined: 2011-06-14 08:06

Hi Dave, I'm sure that you'll love this site.  There is so much information here, and some very nice people too.

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

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Zalbar
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Joined: 2011-05-16 06:20

Hey Dave, welcome to Stella!

I'm just up the road in Montreal from you!!!

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Jacobite
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Joined: 2011-06-20 19:10

G'day Dave. Welcome to The School.

Newest Forum Topics

Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is diggingdogfarm.com.

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

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The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

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When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

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I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

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So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

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I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

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Comments: 0