Joshua Weissman website, net worth : He is a famous chef and author who owns a website and a book “The Slim Palate Paleo Cookbook” which was published in 2014. He share his cooking tutorials on the social Media like Instagram and YouTube. On Instagram he have more than 4,00,000 followers and on YouTube he have more than 2.5 million subscribers.
Joshua Weissman Website
Joshua owns a website https://slimpalate.com/ on which he posted the new stuff of cooking. This website is old more than 7 years. People still look in it for making new food and love to learn new recipe.
Joshua Weissman Net Worth
Joshua Weissman has an estimated net worth of more than $8,00,000. His Youtube channel has over 2 million subscriber and have more than 250 million views so far. His videos get an average views of 3,00,000 per day. This generate an average income of around $1200 per day and about $4,40,000 per anum.
At a youthful age, he battled with his weight subsequently chose to leave on an excursion to change his dietary patterns. After broad examination, he figured out how to utilize entire, regular nourishments to make rich, sense of taste satisfying plans that helped him get thinner without giving up flavor.
His substance is basically about engaging, energizing and rousing recordings about food and preparing. He jumps at the chance to eat things that have an enormous amount of spread in them. Beside making recordings, he has distributed the Slime Palate Paleo Cookbook which he released in March of 2014.
Joshua Weissman Sourdough Recipe
For the levain
- 35 grams bread flour
- 35 grams whole wheat flour
- 35 grams mature starter
- 70 grams filtered water
For the dough
- 810 grams bread flour
- 90 grams whole wheat flour
- 680 grams filtered water (at 90℉)
- 18 grams fine sea salt
- Mix levain ingredients and rest in a warm area (70-80℉) for 5 hours.
- One hour before your levain is done, mix together your bread flour and whole wheat flour. Add 580g of your water to the flour mixture (keeping 100g to the side for mixing later).
- Mix just until your dough comes together. Cover with plastic wrap and let it rest in a warm area (same as your starter) for 1 hour.
- Mix your dough and levain together using a little of your separated water to help incorporate. Rest 20 minutes.
- Add your sea salt and the rest of your separated water and mix until incorporated. Slap and fold for 2-4 minutes or until your dough is smooth and begins to catch some air. Rest 15 minutes in the same warm area you placed your starter.
- Perform 6 sets of stretch and folds spaced out by 15 minutes for the first 3, then 30 minutes for the next 3. Make sure to place your dough back in the warm area for each rest.
- Let your dough rest for a remainder of 1.5 hours, for a grand total of 4 hours.
- Dump out and divide your dough into 2 even pieces. Preshape each piece into a light boule and rest 5-10 minutes.
- Shape your dough into 2 batards and place into bannetons dusted with either rice flour or all purpose flour.
- Chill in the fridge overnight.
- Preheat a cast iron combo cooker in your oven from cold to 500℉ for 1 hour.
- Carefully place a dusted loaf into the hot pan, score the top, place the larger lid on top, and bake for 20 minutes.
- Remove the top from the combo cooker and lower the oven temperature to 450℉. Bake for an additional 20-30 minutes, or until the loaf is deep brown.
- Remove and cool on a wire rack until room temperature. Repeat with the other loaf.