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Started on my first Pain de Mie in my pullman loaf pan, so fingers crossed it turns out OK.
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Jan 18, 2021 17:54
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Still working my batard shaping. I’ve started adding 30% khorasan flour and have been really enjoying it. 
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Jan 18, 2021 20:55
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Boris Galerkin posted:What is dry milk anyway? Google says it’s some kind of powder? Literally never heard of powdered milk before. I did see it on a bunch of the King Arthur recipes and had no idea what it was especially cause it’s non-diary which makes even less sense. They're probably all calls for non-fat dry milk. It's usually made by spray-drying, so spraying milk into hot, dry air to evaporate the liquid into small powder droplets. I think they use it since you can get a higher concentration of lactose/milk proteins than you could if you had used milk. The brioche recipe uses 28g of dry milk powder, which is usually about the amount used for a cup of reconstituted milk, but they're using only 1/4 cup of water. I also looked up King Arthur's dry milk product page, it says you can use it and not have to scald milk. Apparently milk can soften the gluten structure in breads if it's not scalded since some of the proteins can break down the structure. Dry milk, by virtue of being spray-dried, is presumably already scalded.
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Jan 18, 2021 21:03
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KA specifically calls for full fat dry in their recipes. +
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Jan 19, 2021 15:35
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Submarine Sandpaper posted:KA specifically calls for full fat dry in their recipes. + It depends, a lot of the KA recipes I've seen say either their branded dry milk or non-fat dry milk from not them is fine.
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Jan 19, 2021 17:12
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What does the fat content in milk to do bread? Like if a recipe calls for “milk” what’s the difference between using whole milk, 2%, skim milk, or non-fat milk?
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Jan 19, 2021 17:16
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Fat in general inhibits gluten and makes things softer.
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Jan 19, 2021 17:41
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Which is why things like biscuits and scones and brioches have fat in them.
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Jan 19, 2021 18:27
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Experimenting with my fancy flours and my sourdough starter and 70% hydration. This guy was: * 260g bread flour * 40g hard whole wheat * 100g rye * 15g honey  The crust is an absolute beaut, but I'm thinking I may try making a bigger batch next time in the pullman tin. The crumb was beautiful so I think it could work.
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Jan 19, 2021 19:11
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I may or may not just have spent a grand on a stand mixer...
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Jan 20, 2021 08:48
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Jan 25, 2021 01:30
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bolind posted:I may or may not just have spent a grand on a stand mixer... Hobart? Even the Ankarsrum is only $700
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Jan 25, 2021 05:11
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I made some bread in the bread machine and I can't tell what went wrong. I normally make brown bread and it comes out great, but this time I used the 'standard bread' recipe after getting some powdered milk, since I never had any before I couldn't make this recipe. It came out mostly fine but the top fell a bit, and it's less dense in the middle of the bread, with a big enough difference that that part will burn before the test of the slice toasts in the toaster. The only thing I can think of that I did wrong was using 90 degree f water, but I put the water into the metal bread pan first and it must have lost at least five degrees from that, then added all of the rest of the ingredients then yeast on top. The recipe says to use 65-85 degree water.
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Jan 25, 2021 11:28
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Happiness Commando posted:Hobart? Even the Ankarsrum is only $700  Varimixer Teddy. I'm not sure how well known they are in the US. It's basically a prosumer/small batch version of a pro stand mixer. And it loving rocks. 
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Jan 25, 2021 14:51
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bolind posted:
implied-power chonk design is the bsst e: 
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Jan 27, 2021 04:47
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It's the happiest totally-not-a-monopoly-it's-all-for-your-safety plug standard! (It's a pain in the dick as all appliances come with schuko and then I need a ugly rear end adapter or to change the plug.)
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Jan 27, 2021 13:57
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bolind posted:
 Be still, my restless credit card.
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Jan 27, 2021 20:53
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MrYenko posted:
Let me know if you need any more
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Jan 27, 2021 21:15
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Are these bread? I don't know. They are sourdough at least. Made some laskiaispulla, sweet cardamom buns filled with whipped cream and jam (or almond paste, if you have no taste):  Half of the dough turned into korvapuusti, or cinnamon buns:  First time doing sweet things outta sourdough, worked pretty well taste wise. The sourdough flavour is very mellow, but the dough turned a lot easier to handle and softer than my regular bun recipe.The cinnamon buns need some fiddling with technique, since now a lot of the butter-based filling seeped out in oven. Also they should have nib sugar on top but I forgot to buy it. Sorry for the atrocius pictures, it's pretty dark here. Doll House Ghost fucked around with this message at 22:08 on Jan 27, 2021 |
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Jan 27, 2021 22:06
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Can you share your cardamom bun recipe? Chicago has a Swedish neighborhood with a fancy bakery that does amazing cardamom buns, but hell if I’m going to pay $7 for one bun.
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Jan 27, 2021 23:45
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I forgot to feed my starter for two days and when I went to feed it just now the consistency was very runny. Is that normal? I’m using a 1:1 whole wheat flour to water by mass ratio.
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Jan 28, 2021 01:15
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Boris Galerkin posted:I forgot to feed my starter for two days and when I went to feed it just now the consistency was very runny. Is that normal? I’m using a 1:1 whole wheat flour to water by mass ratio.
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Jan 28, 2021 02:20
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Boris Galerkin posted:I forgot to feed my starter for two days and when I went to feed it just now the consistency was very runny. Is that normal? I’m using a 1:1 whole wheat flour to water by mass ratio. yep that's p normal
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Jan 28, 2021 02:27
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Hutla posted:Can you share your cardamom bun recipe? Chicago has a Swedish neighborhood with a fancy bakery that does amazing cardamom buns, but hell if I’m going to pay $7 for one bun. Sure! I hope this is understandable: SWEET SOURDOUGH CARDAMOM BUNS 150g butter 5 dl / 2 cups milk 1 egg (+ other for brushing) 2 dl / 0.8 cup sugar 2 tsp vanilla sugar 3 tsp crushed cardamom 2 tsp salt 200g baking-ready sourdough starter 11 dl / 4.5 cups bread flour nib sugar Melt butter, mix in the milk. The mixture should be warm, but not hot. In a bowl, mix one egg, sugar, vanilla sugar and salt. Add the butter-milk mixture and starter, mix. Start adding flour and mix with hand until the dough just starts coming off from the bowl’s sides. Don’t add too much flour, keep the dough as soft possible. Rest for 2 hours. Roll the dough on a floured surface into 25-30 buns. Rest for around 5-7 hours, covered, in room temp. Brush with egg and sprinkle nib sugar on top. Bake in 220 celsius/ 425 fahrenheit for 10-15 minutes until dark golden brown. You can substitute vanilla sugar with other formats of vanilla as well, add just a bit. It's not meant to taste super vanilla-y. Nib sugar is optional. There can never be too much cardamom. Doll House Ghost fucked around with this message at 08:46 on Jan 28, 2021 |
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Jan 28, 2021 08:44
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bolind posted:
I have the earlier version of that one - with the meat grinder, sausage and veggie processor... have no idea why they stopped adding those functionalities. I've also been using the big brother the Kodiak 30 - which is plain awesome! But it is a mixer for life!
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Jan 28, 2021 17:48
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If I want to mail a starter to someone do I need to put ice packs in the package or anything? It’d be going from east to west coast. I’m also assuming I shouldn’t feed it the day I put it in the box since it’ll be in an airtight jar?
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Jan 29, 2021 16:14
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Boris Galerkin posted:If I want to mail a starter to someone do I need to put ice packs in the package or anything? It’d be going from east to west coast. I’m also assuming I shouldn’t feed it the day I put it in the box since it’ll be in an airtight jar? Wouldn’t it make the most sense to dry it?
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Jan 29, 2021 16:32
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Dacap posted:Wouldn’t it make the most sense to dry it? I dunno, I’m new at this. How do I dry it? E: spread it out on parchment paper until it’s brittle. Got it. Seems easy enough. E2: I forgot though, I’m already mailing this friend a package and there’s room in the box to fit a small mason jar with a live starter. Boris Galerkin fucked around with this message at 16:50 on Jan 29, 2021 |
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Jan 29, 2021 16:43
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Boris Galerkin posted:I dunno, I’m new at this. How do I dry it? Jars go boom.
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Jan 29, 2021 17:13
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Boris Galerkin posted:If I want to mail a starter to someone do I need to put ice packs in the package or anything? It’d be going from east to west coast. I’m also assuming I shouldn’t feed it the day I put it in the box since it’ll be in an airtight jar? The method I’ve heard works is to spread it thin on parchment paper, let it dry, ship it, rehydrate and feed.
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Jan 29, 2021 18:49
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Here's why you don't mail dough or starter while it is still living https://twitter.com/ailsabm/status/433154320029454336?s=20 Definitely dehydrate the starter first. It's what the pros do.
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Jan 29, 2021 22:05
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Any recommendations on where to get sourdough starter?
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Jan 29, 2021 23:42
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deedee megadoodoo posted:Any recommendations on where to get sourdough starter? The Dark Web
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Jan 29, 2021 23:51
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deedee megadoodoo posted:Any recommendations on where to get sourdough starter? https://kensingtonsourdough.ca/ I’m in Canada, but they ship to the US as well
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Jan 29, 2021 23:58
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A few more: King Arthur Cultures for Health Carl's Friends
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Jan 30, 2021 00:04
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deedee megadoodoo posted:Any recommendations on where to get sourdough starter? I made my own following King Arthur’s instructions. Take 1 part flour and mix it with 1 part water (same mass for both). Cover it loosely and let it sit. Every day dump out half of it and mix in 1:1 more flour and water. EZPZ
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Jan 30, 2021 01:01
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Got this book for Christmas and it has more or less changed my life: https://www.amazon.ca/Flour-Water-S...289632390&psc=1 I have been making the Overnight 40% Whole Wheat recipe a few times a week. It is better than any bread I've bought at a bakery or had in a restaurant. Highly recommend this book!
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Jan 30, 2021 01:31
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Fwsy is great.
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Jan 30, 2021 01:38
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I got mine from a local bakery. It was a nice add-on during those early pandemic days where it was impossible to get flour at the grocery stores and they were selling bulk at a markup.
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Jan 30, 2021 02:36
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capturing a wild yeast is probably the closest i will come to my ancient hunter-gatherer roots, so i embrace it as a powerful achievement
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Jan 30, 2021 02:49
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