Website Feedback

Topic / Topic starter Replies Last postsort ascending
Normal topic Request for forums
by leo_mancini » Sat, 2017-01-14 04:05
0
by leo_mancini
Sat, 2017-01-14 04:05
Normal topic Knife skills test link does not work
by JermO » Thu, 2016-07-07 05:01
2
by JermO
Wed, 2016-07-13 15:37
Normal topic Show Notes
by dpsphotos » Mon, 2016-03-07 13:27
3
by jacob burton
Tue, 2016-03-08 09:21
Hot topic Ask Chef Jacob - No Really, Ask Me A Question ...
by jacob burton » Fri, 2015-03-27 22:37
23
by jacob burton
Tue, 2015-12-01 16:54
Normal topic Recipe Index
by mkturner105 » Tue, 2015-11-24 15:27
2
by jacob burton
Mon, 2015-11-30 17:03
Normal topic Uploading photos from iCloud
by SamA » Tue, 2015-11-24 08:26
0
by SamA
Thu, 2015-11-26 05:47
Normal topic The New Stella Culinary Forum
by jacob burton » Thu, 2015-11-12 12:16
11
by labradors
Sun, 2015-11-22 07:55
Normal topic Love the website
by alrust » Thu, 2015-11-19 10:25
2
by jacob burton
Thu, 2015-11-19 21:33
Normal topic PDF Problem and Request
by Gene » Fri, 2014-10-31 13:18
1
by jacob burton
Wed, 2015-11-11 22:11
Normal topic YouTube broken link
by Anonymous » Sat, 2012-06-16 00:21
2
by jacob burton
Wed, 2015-11-11 22:11
Normal topic Who's online?
by Jacobite » Wed, 2012-10-17 05:17
8
by Jacobite
Wed, 2015-11-11 22:11
Normal topic Just a quick heads up ...
by jacob burton » Thu, 2015-11-05 09:38
3
by Brian96797
Wed, 2015-11-11 22:11
Normal topic A BBQ forum section.
by Mark Warren » Fri, 2013-04-12 20:18
8
by Mark Warren
Wed, 2015-11-11 22:11
Hot topic Message from Jacob: Please Read
by jacob burton » Mon, 2013-11-18 21:34
23
by CramerNH
Wed, 2015-11-11 22:11
Normal topic Data loss?
by Ed_f » Tue, 2014-03-25 21:51
2
by jacob burton
Wed, 2015-11-11 22:11
Normal topic How to Post Pics from Flckr to Stella Forum
by Anonymous » Tue, 2014-09-02 14:22
1
by jacob burton
Wed, 2015-11-11 22:11
Normal topic Paprika Recipe Manager
by Gene » Sun, 2015-02-08 06:15
3
by Gene
Wed, 2015-11-11 22:11
Normal topic Forum Addition
by AKRefugee » Thu, 2012-10-04 14:52
6
by Nina
Wed, 2015-11-11 22:11
Normal topic New forum editor?
by Tennessee Jed » Sat, 2015-07-11 06:12
6
by Brian96797
Wed, 2015-11-11 22:11
Normal topic Search function
by haptalon » Wed, 2012-12-19 12:41
4
by haptalon
Wed, 2015-11-11 22:11
Normal topic Update From Chef Jacob: Please Read
by jacob burton » Thu, 2013-07-04 19:32
17
by Jacobite
Wed, 2015-11-11 22:11
Normal topic The State Of The Stella Culinary Website
by jacob burton » Fri, 2014-03-21 22:56
1
by CramerNH
Wed, 2015-11-11 22:11
Normal topic HTML Email
by Ed_f » Mon, 2014-08-25 16:07
2
by jacob burton
Wed, 2015-11-11 22:11
Normal topic Love the site, are content updates complete?
by sheadington » Mon, 2015-01-05 11:57
6
by jacob burton
Wed, 2015-11-11 22:11
Normal topic Drupal-CKEditor and Firefox.
by skflyfish » Wed, 2012-09-05 06:34
4
by jacob burton
Wed, 2015-11-11 22:11
Normal topic I just want to say THANK YOU (almost with tears in my eyes, of happiness)
by Esmeralda » Tue, 2015-04-28 18:48
6
by Lance.W
Wed, 2015-11-11 22:11
Normal topic BreakFast lessons
by dross » Fri, 2012-12-07 17:34
8
by GimpyBee
Wed, 2015-11-11 22:11
Normal topic THE TIME IS NEAR. We will be transitioning to a new site over the weekend!
by jacob burton » Fri, 2015-11-06 21:11
1
by jacob burton
Wed, 2015-11-11 22:11
Normal topic Finally Fixed our Search Function
by jacob burton » Sun, 2013-04-14 17:33
3
by haptalon
Wed, 2015-11-11 22:11
Normal topic Kudos Chef Jacob!!
by Zalbar » Wed, 2014-01-08 13:53
6
by mrdecoy1
Wed, 2015-11-11 22:11
Normal topic A couple for the wish list
by haptalon » Wed, 2014-05-07 15:07
6
by labradors
Wed, 2015-11-11 22:11
New posts
No new posts
Hot topic with new posts
Hot topic without new posts
Sticky topic
Locked topic
Subscribe to RSS - Website Feedback

Newest Forum Topics

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.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

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?

Comments: 0

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.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

Comments: 0

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: 2