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Man cannot live on bread alone.
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Dec 3, 2017 14:21
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| # ¿ Apr 29, 2024 13:37 |
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Sorry for the scrub question, but what do you do with dough accidentally made with yeast that is basically dread?
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Jan 25, 2018 00:55
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Stringent posted:Throw it away. Yep, that's what I guessed. I don't think I want bad pizza right now.
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Jan 25, 2018 08:43
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I went out and got some yeast that hadn't expired 2 years ago. That's 4/5ths strong white and 1/5th rye wholemeal because the recipe asked for wholemeal and that was the only one I'd got. It also asked for 3/4 Oz of sea or rock salt, so I gave it 14g of table, which was a big mistake. It's also a bit crunchier than I'd like, which I guess is just leaving it in the oven too long?
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Jan 27, 2018 12:02
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My sourdough recipe sez in lieu of a banneton I can use a tea towel in a colander. After ruining 4 loaves and 1 tea towel, I don't trust them. Is it a weave issue, or what? I'm giving them a good dusting of rice flour but should I be emptying a pack into there?
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Mar 21, 2018 08:24
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Has anyone made a Russian black bread? I was looking up recipes and was surprised at the variety of things that go in them.
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May 25, 2018 14:57
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I. M. Gei posted:Can’t you cook some of the alcohol out of the beer by boiling it a little? Wouldn't that also kill the yeast. I think that's what the idea is, though I agree with others that water would probably do as good a job.
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May 2, 2020 18:30
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I've started baking bread in dutch oven. It's about as wide as the bread form I use and about half a foot high. The problem being that every time I have to drop the dough into a red-hot pot from a fair height, and normally it hits the sides on the way down. Am I going about this the wrong way, or using the wrong tool entirely?
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May 2, 2020 19:37
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The lids got a gentle curve on it but the knob actually looks designed to work as a foot. Tests with it cold and empty show it can stand upside down. I'm sure it would be trickier to rig in practice but that's what I'll try first, then the baking paper. I'd upend it over a stone, but I don't have a stone. I'm trying to get by without buying a combo cooker as I've run out of cupboard space.
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May 2, 2020 21:04
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Flour has stabilized a bit for me, but I haven't seen a pack of commercial yeast for sale since this started.
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May 9, 2020 22:18
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Does anyone have tips on maintaining a starter? I had something I was pretty happy with, but only need to bake bread like once every ten days or so and was getting sick of feeding it every day, so I shoved it in the fridge and feed it the day before making up the dough, but it's now a lot weaker than it was.
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May 14, 2020 19:12
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A good way to check is to drop some into water and see if it floats. It sounds ready to me. The cheesy smell doesn't sound right, but the proof of the pudding is in the eating, and it probably won't kill you either way.
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May 16, 2020 19:30
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Casu Marzu posted:
How long is that loaf? It looks pretty long.
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May 22, 2020 19:56
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Using oat flour or just threw in some rolled oats?
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Jul 2, 2020 18:55
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I read the words "sourdough donuts" too often here so I gave it an attempt. I've never made any sort of donut before, and didn't get the oil hot enough, which is embarrassing as I was checking with a thermometer. They had a core of raw dough, but after a few moments of sulking, I just baked them for ten. So now they're edible, albeit disconcertingly crispy, and since I threw some coco powder in they look more like a plate of baked potatoes.
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Jul 2, 2020 19:44
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But is it dough?
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Jul 13, 2020 18:32
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Going to post my basic sourdough because I'm happy with how it turned out, and I've taken some advice from the thread.  I now bake them in an upside down dutch oven with a rounded lid, which is why it's got a rounded bottom. Occasionally the pot tips over and the whole thing looks like an aerofoil. I have given up on scoring.
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Jul 21, 2020 15:09
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I wouldn't bother to switch, it could hurt the starter. And I would recommend combining rye with wheat flour, yeah. You can go full rye but maybe wait until you've got a bit more confidence in your starter. Theres a reason we settled on Wheat, Rye breads tend to be dense.
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Sep 9, 2020 12:19
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I've been pushing the hydration of my sourdoughs after seeing people credit it with improving their loaves. And it's worked for the most part, but I overdid it and when tipping my most recent attempt from the proving basket it spilled all across the baking tray.
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Sep 15, 2020 18:13
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If a good bread knife can't cut a slice from a loaf of bread then surely it's the bread's problem. Also, you can just throw in a handfuls of flour until it looks less like batter.
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Oct 15, 2020 20:14
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A good tip for reducing salt content in bread is to put less salt in when you make it.
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Dec 12, 2020 12:48
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I've been making King Arthur Flour's recipe for hamburger buns a bit lately, they're an enriched dough with 420g of flour, 28g of butter, and 50g sugar. I can't lie they're good buns.
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Dec 12, 2020 13:02
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I cannot find khorassian anywhere on the shelves. I loved the taste and look of it but then the one shop stopped carrying it.
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Dec 12, 2020 21:36
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If the mix included yeast then yes, being frozen would impair it. Id just add a teaspoonful, or whatever it says on the back of the pack, to each batch as you make it, before adding any water. e: you can make bread with baking soda, but it requires different methods. Yeast wants long proves, which would waste the immediate and short lived lift from soda.. Look up recipes for Irish Soda Bread. Mr. Squishy fucked around with this message at 21:53 on Jan 1, 2021 |
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Jan 1, 2021 21:47
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Speaking of recipes, does anyone have a good ones for baguettes?
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Jan 11, 2021 20:19
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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. At least in Britain, Powdered Milk is something famously awful people choked down during rationing, like Chicory Coffee. It's definitely diary though (it's just boiled down milk) so maybe it refers to something different in America. Google suggests powdered coconut milk when asked.
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Jan 18, 2021 17:23
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I've never had much problems rubbing cold butter in with my fingertips. Coconut butter, on the other hand, is a pig.
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Feb 4, 2021 15:58
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People have been throwing butter into bread for as long as they had butter to spare, and we've got a lot of butter to spare right now.
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Feb 4, 2021 19:07
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Adding salt later is fine. I mean, ideally you noticed before like the second proof, but you can knead whatever into a dough. In fact, my recipe has me adding the salt an hour after everything else as the wild yeast is too pathetic to cope with the salinity.
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Feb 13, 2021 22:54
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Keetron posted:And why does my dough smelled of alcohol after a 14h rise? That would be because of the alcohol. It's yeast, it eats sugar and produces booze and CO2.
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Feb 14, 2021 18:24
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When I first started making sourdough I wasnt getting great rises but when I made an enriched dough it went hog wild, so now I stir a spoonful of honey in with the water for every loaf. The yeast seems to like it.
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Feb 28, 2021 19:27
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Barbelith posted:(not sure what the English equivalent of "Umluft" would be, the mode with the fan on) In British English at least, it would be "fan" lol.
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Mar 1, 2021 20:06
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Not sprining back is a sign of over-proofing, iirc. I'd just bake it now, unless it's not risen at all. I'm really bad at working out the perspective, but it looks pretty good to me.
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Mar 6, 2021 18:39
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Wrong thread
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Mar 8, 2021 04:41
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Lord_Hambrose posted:I think my biggest problem with bread is definitely cutting slices where something doesn't go wrong. Something I've learned about myself is that I will always cut bread on a slant. The last slice will be a glancing blow on the heel that will have like, 30% of the expected surface.
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Mar 8, 2021 13:34
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Yeah, I keep my starter in the fridge all the time. When I make a levan, I take a spoonful from the starter, and put back in some flour and water.
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Mar 9, 2021 19:10
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Yeah, w/ that much rye you're not going to get a lot of lift. It's a tradeoff, you gotta jiggle the percentages until you get a balance of density and rye flavour that you're happy with.
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Mar 29, 2021 00:30
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Why are we fighting over eggs
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Apr 6, 2021 18:28
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I neglected my levain for like, 3 days after making it up. The beads still rising but I may die from ergot poisoning.
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May 6, 2021 17:21
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| # ¿ Apr 29, 2024 13:37 |
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I tried to make GF pastry with a composite of suitable flowers and xantham gum and it was the most frustrating thing. You could roll it out ok, but when it came to pushing it into the molds it was like cardboard. I gave up and made like 80 mince pies out of sheer joy of things working like they should.
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May 7, 2021 23:50
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