Season 1 · Episode 51
SCS 051 | Pan Gallego, Sourdough Modifications, & Dough Salt Ratios - Listener Bread Questions Answered
Stella Culinary School · Jacob Burton | StellaCulinary.com
July 7, 201853m 22sExplicit
Audio is streamed directly from the publisher (traffic.libsyn.com) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
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