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The collective total of this past weekend's sourdough
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Club Member
- Jun 2016
- 2374
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
Very nice. Very very nice.
What did the double ferment do the flavor? The crumb looks amazing on that loaf. About 9.9/10 for what I go for. Assume this is 50% rye (dark/light/just rye) and 50% white flour?
I pronounced my starter, Silverton, dead.
I've started a new one, as it's the bread making season at Casa LeChef... it has already been designated Poilâne.
First up will be Forkish's Field Blend #1, which I've never done before, lacking light rye flour. Excited for it.
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Charter Member
- Oct 2014
- 2814
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
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Thank you for the kind words everyone, I enjoy the process, likely more the the outcome, and the outcome is tasty. But for me bread, smoking, cooking in general is all about the process and what ever mental distraction it gives me, or lesson learned. then next it is about how can I bring people together through the finished result. So, I am happy to have friends that accept and some even buy a loaf from me.
Potkettleblack I have found the process of a double ferment gives more body to the overall product, and with it a better crumb. Flavor may be a bit more, but, not so much that I would lay a stake in it and proclaim it, but, the extra few steps in doing the double ferment, are worth it to me, plus, I use the extra discard and make more bread with it. ou also asked about the Rye, i made a 50 percent Rye, 10 percent whole wheat and 40 percent white. and increased the hydration by about 4 percent maybe?
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