Dough conditioners vs. dough enhancers
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Hello all. I know that this is a touchy subject for some, but I'd like to reintroduce this question. To preface my question, a little bit of context:
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Greetings from a cottage food kitchen!
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Hello all! I am an amateur artisan baker. I've been baking as a cottage food operator (dearlybeloaved.com) for nearly five years at local farmers markets using all-natural recipes handed down in my family. Before that I was baking on commission for my church and family members for seven years. I particularly enjoy making sandwich breads, sweet breads, and experimenting with master proof recipes. I've referenced this site many times in the past to help future my understanding of baking, and I'm excited to finally be a member! Thanks for welcoming me to the community.
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where to get yeast economically?
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I think this last topic was covered about five years ago, but I'll bring it up again. Those 1 lb blocks of active dry (Red-Star, Fleischmans, etc.) are the way to go, but I am at my wits end trying to find them economically. Our local Texas HEB grocery chain used to stock them, but evidently they've now stopped. Getting those blocks onine can be cheap, but with HUGE shipping charges. I think Costco and Sam's Club may have them, but I'm not a member. Ideas?
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She's not the prettiest girl at the dance, but...
Problem - Bagel Bread Curst Pigment
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Hi Everyone,
I'm hoping someone out there has the answer to a problem I'm having. When baking bagels I'm getting this strange pigment in some areas on my bagel crust. The bagel in the picture attached has not been glazed with any solution and you can see the strange discolorment on the side of the bagel. I been told that its due to my oven temp being different temperatures in different areas. But before going out an buying a new oven I want to make sure this is this cause.
Please help. Your Bagel Friend :-)
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Croissant
Manuals required please
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I was lucky enough to obtain a few items from a closed bakery that will make life a lot easier if/when I decide to go into baking on a more serious note,
1st was a Mauri Engineering Bun Divider Rounder- it needs a thorough clean and adjustment, but it would appear that Mauri Engineering are no more. This machine was made in Taiwan and badged for Mauri from memory it's a 30 segment machine.
2nd is a Fritsch 3A dough sheeter, likewise nothing fundamentally wrong with it that a good clean and service wont fix.
3rd small Sottoriva spiral mixer- probably 30kg
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quick question about long proofs with eggs
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i'm trying to tackle the Iginio Massaria's panettone recipe. i've made the Elmi version before.
my biga was probably not as robust as it should have been. so after the first part of the dough proffed, i noticed the rise wasn't great. i made a poolish with some of the remaining flour/water that needed to be mixed in to create the final dough. i'm using osmetolerant yeast for this poolish.
so, pushing on ahead, the final dough is mixed and portioned and placed in their molds. and they're expanding. but slowly.
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Greetings from Brighton,United Kingdom :-)
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After several failed attempts at growing a sourdough mother it was a real blessing coming across this website,i want to grow my own starter and do not want to buy already grown ones; hopefully this website will be the beginning of many sourdough successes in the future.
I have one going now which is only four days old which was made with 100g strong white flour,100ml tepid water and 7 organic green grapes,early days yet but keeping my fingers and toes crossed!
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