Bread

Chef Jacob discusses some big changes with Stella Culinary, and then answers community questions.

This one's for the bread heads! We talk sourdough baguettes and why you need to bake at a higher temperature than traditional breads, and I give Tmorrision feedback on his sourdough boule. I answer a question on double hydration sourdoughs, and how soy lecithin can be used to enhance your breads that contain fat. We finish the conversation troubleshooting large holes in the interior crumb of a bread.

 We trouble shoot baking bread and cooking Neapolitan pizza on an outdoor gas grill.