|
I would really love for someone who is educated on the subject of starters to post something about them. I tried making one a few years ago with no real results. Is it a worthwhile pursuit for someone who bakes bread occasionally (i.e. a few times a month)? Is there a fool proof method?
|
#
¿
Oct 20, 2012 17:40
|
|
|
|
| # ¿ May 1, 2024 05:57 |
|
|
twoot posted:50/50 White/Wholemeal bloomers I made today; What was the hydration on the dough? Those look like the exact loaves I'd like to make, form-wise, but I suspect the dough I generally make is too wet and flattens out too much.
|
|
#
¿
Apr 24, 2013 22:43
|
|
|
twoot posted:The recipe is here; http://www.bbc.co.uk/food/recipes/paul_hollywoods_bloomer_84636. Around 64% hydration. I simply subbed half of the strong white flour for strong wholemeal to make mine. That show looks pretty neat -- thanks for sharing it.
|
|
#
¿
Apr 24, 2013 23:14
|
|
|
GabrielAisling posted:Some time ago I came across a banana bread recipe in GWS. I think it was in the old quick breads thread, but I don't have archives and can't be certain. It called for peanut butter instead of oil and used a single large banana. It was supposed to be low-fat or something, I think, but I made it several times and it was delicious. I've moved a few times since then and lost my handwritten copy of the recipe. Do any of you remember this recipe/have a copy? I really liked the peanut butter instead of oil, but my baking science skills aren't good enough to reverse-engineer the recipe based on what I remember. This is more than one banana, but here is a post by dino. from the what I think was the most recent quick bread thread: "dino. posted:Here's the one from my book:
|
|
#
¿
Jul 17, 2013 21:55
|
|
|
Seeing those pictures makes me want to try to make bagels for the first time. I was planning on using Peter Reinhart's recipe from Bread Baker's Apprentice. Anyone have any advice for a first timer? I try to avoid buying bagels because I want to eat healthier breakfasts but there really isn't anything quite like a good, chewy bagel. Maybe I can justify them everyone once in a while if I at least put the effort in to making them myself.
|
|
#
¿
Sep 12, 2013 15:52
|
|
|
I'm planning on making up some rich dough rolls for Thanksgiving but I'd like to make the dough the day before and bake early the day of. Best to put it in the fridge for the first or second (after forming) rise? Does it matter?
|
|
#
¿
Oct 10, 2014 22:00
|
|
|
|
| # ¿ May 1, 2024 05:57 |
|
|
KuroMayuri posted:I always proof in the fridge after forming with my sourdough. Just take out for an hour, while the oven heats up, before baking in the morning. Works great... but I'd love to know if there's a better time to fridge it. I did exactly this and it turned out pretty well. Thanks for the reassurance.
|
|
#
¿
Oct 13, 2014 02:49
|
|