SCS 51 | Pan Gallego, Sourdough Modifications, & Dough Salt

SCS 51 | Pan Gallego, Sourdough Modifications, & Dough Salt Ratios - Listener Bread Questions Answered

Listen now

Description

Have a question you'd like me to answer on an upcoming episode? Leave a voicemail, call the Stella Culinary Hotline at 775-204-8389, or e-mail me, [email protected]. You can also post your questions, comments, success and failures, to the Stella Culinary Forum, or our Facebook Group. In this episode, listener bread questions are answered! Johna's question on Pan Gallego (here's the video I referenced in my response https://www.youtube.com/watch?v=KHKLNTdlzE8) A question on the Baker's Percentage (full video breakdown can be found here: https://stellaculinary.com/cooking-videos/stella-bread/sb-001-what-bakers-percentage) Benito's question on possible bread yeast infections. Mohammad's question on Beef Pancetta Devon's question on sourdough feeding schedule and salt percentages in bread dough. Bigblue's question on tweaking the basic sourdough formula and making it his own. For more bread podcasts and video techniques, check out our bread baker's resource page at https://stellaculinary.com/sb

More Episodes

See all »

Choosing Knives, Grills, BBQs & Smokers!

Chef Jacob walks you through how to pick out the knives you really need, and what to consider when shopping for a Grill, BBQ or Smoker!

Published 03/30/21

Hydrocolloids - A Practical Approach

Chef Jacob breaks down the most common hydrocolloids that cooks can use to solve problems in the home and professional kitchen alike.

Published 03/19/21

Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing Scallops

In this episode, I lay out the "Greek Salad Challenge" as a homework assignment. The purpose of this challenge is to drill knife skills, and work on creating baseline seasonings through balancing fat, acid and salt. We then carry this concept over into a lesson on how I would recreate the flavor...

Published 03/12/21