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Amazing! What recipe / technique are you using?

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Original Poster2 points · 1 month ago

Chad Robertson’s method!

What does your sourdough smell like when you add it to your dough? What does it taste like?

I have found that starters all ferment differently even in the same period of time (so you should be less trusting of time recommendations in recipes). If your starter is extremely sour smelling or tasting, it could be that the excess acetic acids are breaking down the glutens during final rise, which causes the crumb to be denser. Sometimes a starter can smell sweet but taste extremely sour, which is why it can be helpful to taste!

In general also, overhandling will result in a tight crumb. It can take years to find a balance between developing tension in your dough (for a good rise) and not overhandling your dough in a way that knocks precious air out.

Did you make that yourself? I tried making it once and it just tasted like an ashtray, haha

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Original Poster4 points · 1 month ago

Yes, all homemade :)

The key is to cook the garlic very slowly, and to stop cooking just before it becomes extremely burnt and instead when it’s extremely caramelized. It still will have a smokey flavor, so just use a tiny bit in your ramen!

Wow, awesome! If you wouldn't mind posting your recipe, or a recipe you follow, I'd love to give it another shot!!

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Original Poster3 points · 1 month ago

Sure, it’s only a few steps. Here’s what I do to make a big batch of mayu (enough for 10 bowls of ramen, depending on how much you like in a bowl): • heat about 1 cup sesame oil over high heat • add maybe 20 medium sized cloves of garlic minced finely (cannot be whole, should be as finely minced as possible) • the moment you start seeing the garlic browning in certain places, turn heat to low-medium. Maybe after 5min. • keep cooking until garlic has a dark brown color overall and not black overall (there should be no white bits and some black bits are ok). Maybe another 5min. • turn off heat and let mayu cool down • blitz mixture in food processor until there are no noticeably large garlic pieces. It should smell part burnt and part sweet.

To store, I freeze mayu in a sealed container and it keeps for weeks if not months.

Next time I make mayu I’ll take note of the correct temp to cook garlic without burning, since that probably will help!

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Eye of Saurondough?

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Original Poster2 points · 1 month ago

Lord of dough rings haha

Did you make the menma from scratch? Recipe?

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Original Poster1 point · 1 month ago

Yes from scratch! Rinse bamboo shoots and simmer in chashu braising liquid for 15min.

hmmm, sounds a lot like my own. Canned or from fresh takenoko?

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Original Poster1 point · 1 month ago

These were canned without salt

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