I'm going to be working on English Muffins from Chad Robertson' Tartine book. I have tried other english muffin recipes in the past, but haven't been happy with the size holes, they were more like crumpets. I think I tried Tartine's recipe a while ago but I really want to perfect these (his photos look amazing). I think English muffins just lend themselves to being made with sourdough.If anyone has tried these I would appreciate any help Thanks
Anybody believe in superfoods? Is there an ultimate superfood?
At the moment, I'm eating a lot of raw spinach and blueberries.
Blueberries are amazing when they're firm, sweet and tangy
But they're often squishy and tasteless, don't know why this happens
Please tell me what superfoods you like and why,
I have been using my starter for a couple of years with no problems. The last few times I have revived it, it has developed foam on top, just a small area of foam that comes to the top, not as thick as the rest It smell fine and works fine, it just looks odd. Has anyone seen this before.
I listened to Chef Jacob's podcast SCS 22 "Lets Bake Sour Dough" . I understand the concept of maintaining my starter in the refrigerator to make it more sour. I'm just not sure how this should effect my feeding schedule. I keep 300g of starter, after being revived it's kept on the counter and fed every 12 hrs discarding 200g and replacing with 100g/100g bread flour and water. It will at least double in that time. To develop a more sour flavor I have started feeding with whole wheat flour and storing in refrigerator. Not sure what kind of feeding schedule it should be on.
Hi all!
New here. Recently returned to sourdough baking after a few years' hiatus. Discovered the SCS podcast and picked up some really good pointers. Thanks for that, chef Jacob!
Hi guys!
Say I want to do a 24-36 hour bulk ferment in the fridge with a no-knead, 70% hydration dough. How many strech & folds (if any) should I do during this period? Or is stretch & fold reserved for doughs stored at room temperature?
Thanks in advance!
/ Björn
Hi!
I talked to a flour producer here in Poland and they can adjust the flour for me.
Their basic flour is:
- humidity: 15,0%
- Falling Number: min 220 s
- protein percent: as I need
- gluten: min 26%
- ash: max 0,75%
- (Something I can't translate to english. It tells you how much the diameter of 5 grams ball of pure gluten will grow after 60 minutes in 30 Celsius).: 5-8 mm
Hi!
I didn't have this problem baking home in a dutch oven. Now when I've switched to the combi oven plus baking stone, sometimes the crust separates from the crumb. I use banneton basket to proof, so my breads land "up-side down" in the oven, so It means that the big wholes form in the bottom of the proofing dough.
The dough is 78% hydration, no knead, 1X stretch and fold, Stone preheated to 280C, baked in 240C for 25-30 minutes, internal temp >95C, weak flour (12% protein)
Okay so I neglected Cleatus for quite some time in the back of my garage fridge maybe 9 months. I felt terrible and apologized and made a promise to him that I could save him. I took 1 tablespoon fed 50g flour and water discarding half twice a day for 8 days before he started to build much volume. Around the 8th day he doubled his volume and then some in 12 hours. He will now pass the float test in about 10 hours after feeding. I have changed his feeding schedule to once every 24 hours. He remains on the counter and the house is between 68 and 72 degrees.
This is my Big Green Egg. It's an outdoor ceramic oven, smoker, grill. 
Instead of using my Dutch oven to bake the bread in I'm using a pizza stone covered with a stainless steel mixing bowl. Before I put the dough on I'll score it and then you the spray bottle to apply water to the dough.