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by Surfinjo on Mon, 2016-08-29 03:20
Rich Doughs
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Sourdough
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by Chris Klindt on Sat, 2016-04-30 06:16
Sourdough
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Vegetables, Sides & Salads
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by Holly on Fri, 2016-02-26 03:16
Rich Doughs

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Chef Jacob...

A friend baked this loaf of bread following your Basic sourdough video. He asked me why he got these huge holes in the crumb. I want to run it past you to make sure my answer is correct. 

I appears to me that he pretty much did everything correct but over proofed it. Everything looked good, he didn't get the maximum oven spring but pretty good. His docking was right on. The color of the crust was great.

Over proofing, right? He should have done the poke test earlier I think. 

Comments: 5

Anyone have any experience of this bread?

It was very popular in the past. I recall, it was very moist, had a rich though delicate, dense texture and was very slightly sweet.

(Addition. I've also just remembered. The crust was firm but not crunchy and the loaf itself was quite heavy, perhaps equvalent to what you might expect two to weigh.)

It could be eaten without any butter at all, but was amazing with a good quality one.

I know it was made with whole meal flour (ie wheat germ) and included some malt syrup and milk.

Comments: 0

I found the Anova users manual lacking of information of really how to control the display locally.

Here is my users manual.Amount of press times on the display are approximate times.

Changing between F & C
Hold the PLAY Button for about 6-8 seconds
To change again, press the PLAY in for about for 6-8 seconds to switch

Comments: 0

Hey everyone! I wil be attending this event called Culinary Pop up Series, and it sounds that its gonna be fantastic!

"Join us each Thursday evening in August for the pop-up culinary creations of some Baltimore’s best and brightest cooks. As always, admission is free, food and beer are pay-as-you-go. Its gonna be poppin!"

Im a big fan of cooking myself so Im pretty excited, Ill keep you posted! smiley

Comments: 1

I just bought a flat of tri-tip from Costco, who sell both the full Tri-tip, and a tri-tip that has been cut into "New York Strip" style steaks, which is what I bought. I was thinking that i should use the time / temperature that you have listed for skirt steak (56c & 4-8 hours). Do you think this is a viable assumption? These tri-tip "steaks" have marbling that I've not seen on Tri-tip before, which makes me think "less temp". So I'm kinda confused about things temperature that i should use with these "tri-tip steaks". Any suggestions?

Comments: 1