Hassouni

Does adding commercial yeast to sourdough change the fermentation byproducts for which sourdough is so touted?

For the first time, I have enough Darto for my space that I think I can hold off

Hi Bread Topic! I've been baking a lot of sourdough bread since the pandemic began, as apparently so have many others. Most of the recipes and blogs I see are for Tartine/French style bread, which is delicious, but I want to bake traditional German breads. I've been looking for sourdough German bread recipes, but most of what I've found calls for yeast in addition to the sourdough starter. Why? I'd like to stick to 100% sourdough starter - will it work subbing starter for yeast in a recipe? Thanks

nitrous tends to extract fewer bitter flavors, sous vide comes out a bit "heavier" and more bitter. Simply waiting is probably the most neutral way. If you're using strong enough alcohol, shelf stability shouldn't be an issue

Yes indeed thanks to the sales thread!

It’s here! Now I have to reorganize my counters and get creative with space. By the way, it’s a CSO-300N1C. Is that a Canadian model? Are there any differences?

WIth that much reduced okra, it was actually thicker than most roux gumbos I've made

Been cooking dinner nearly ever day the last month for the first time in years, but this one comes directly from eG: I made a few tweaks, but it really is one of the best gumbos I've ever made.

I followed @My Confusing Horoscope's pictorial almost to the letter and got this: A few changes - I added celery to the onions, pepper, and okra, and added peppercorns, bay leaves, thyme, and fish sauce to the stock. This is one of the best gumbos ever, and I've made a lot of gumbo.

Surviving and virus-free so OK on the scheme of things. Can't wait to reopen and welcome you! Shoot me a message when the time comes. Similarly some friends and I were planning a trip to Richmond to hang with some rum rascals down there

New on eBay for $275 with free shipping. I think it's my time! https://www.ebay.com/itm/Cuisinart-CSO-300N-Convection-Steam-Oven-Stainless-Steel/283854308168?hash=item4217090348:g:tqkAAOSwfrleTdxc

You've heard from some of the most dedicated cocktailers on this forum and none of us have heard of "boxing" a drink. Don't worry about it.

up and straight up are the same and mean a drink served in a stemmed glass without ice. Straight in a legal sense refers to American whisky that's been aged at least 2 years and is at least 51% of its base grain (corn for bourbon, rye for rye, etc), aged in new, charred american oak barrels, and I forget what else. Straight for most people I'd say is synonymous with "neat" - poured right out of the bottle, no ice, nothing. A shot is a shot...a short pour of anything neat or mixed to be drunk in one gulp. May I highly recommend BarSmarts. It's free right now and is a very good starting point

reshteh is also Persian. But Persian food is hardly underrated, it's often counted as one of the world's greats.

Not having eaten a strict carnivore (I mean, pigs are omnivores), I've heard the general consensus is they don't taste very good.