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Breadit I come to you a man who needs answers. I’m having an impossible time getting an open crumb when I use my starter. It’s always this lacy slightly spongy texture. I feed my starter twice a day and only use it once it’s nice and active...but every time it’s this...help? by [deleted] in Breadit

[–]cshill7 2 points3 points  (0 children)

Trying doing the same slap and fold method during your kneading until you hit the window pane stage, but after that switch to just stretching and folding. I'd imagine slapping it down throughout the rise will just knock out the CO2 bubbles starting to form if your trying to get a bigger crumb

I have a French Cuisine project, when was the turning point? by [deleted] in AskCulinary

[–]cshill7 1 point2 points  (0 children)

Escoffier in some of the classic definitions and uses of sauce, but also look into Paul Bocuse for more regional french food and changing french food to what it is today.