When I make sourdough it comes out gummy.
425°F for an hour: golden brown and gummy
475° F for an 40 min: burnt and gummy
205° internal temp: gummy
I’m using Forkish, AR, and other sources. I’m in Denver Metro and I don’t think that’s really “high elevation” but I could be wrong there too. Anyone encounter this and have a way to beat it?
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Let’s call one of the many bread bakers here for some help - Richard Chrz there are others…I just know Richard has it down to a science for his baking, as do others. So you should get some help here.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
Maybe Meathead can contract with Richard Chrz to produce and market for AR an adult oriented sourdough gummy. Fiber for regularity, carbohydrate and protein components, and sweetness. Croutons, jellybean type munchies...
Brisket au jus gummies (BAJSDG), maple syrup. hickory smoked...
A dry product, dispense in bulk food grocery sections.
Might displace MRE's. Huge market.
Last edited by yakima; October 27, 2024, 03:23 PM.
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