Every holiday I fantasize about making my own crackers for a lovely cheese and cracker platter. Maybe this is the year I will finally do it. I searched on TFL for recipes and found lots of SD discard recipes and whole grain recipes but they were all roll out crackers. I wanted something easier.
Hi there!
I know this can be a common problem, but I have been making this high hydration sourdough sandwich bread weekly for at least 1.5 years now, but lately every load has large holes in the top. I used to get some holes, but not like this.
The crumb at the bottom isn't dense, so I don't think it's under proofed.
I'm about to make another batch.
Does anyone leave the last batch beans in the new batch?
Or start anew?
My tenacious nature will not allow me to disregard out of hand the traditional folded shape of the Kaiser roll. Today's exercise is to become more profitant shaping the traditional Kaiser roll shape.
Hobart N50, 5 Quart / 5 Qt. Berry Blue Commercial Mixer Planetary; Model N-50 - Excellent Used Condition SELLER REFURBISHED - RARE Hobart Factory Blue Color - EUC
I made a recipe that is between Forkish's Overnight Country Blonde and Brown.
By baker's percentage, it is 70% APF, 25% Rouge de Bordeaux and 5% rye, at 75% hydration.
For the first bake, after bulk fermentation I shaped, put in the banneton, and placed in refrigerator. After 12 hours, I took directly from refrigerator into preheated Dutch oven for 45 minutes.
For the second bake, only difference was that I left in refrigerator for 36 hours. The crust and bottom are much thicker/harder than for first bake.
Hello friends! I wanted to try making Japanese milk bread again, but this time, a new recipe that recommended aggressive kneading. This recipe says to use a KitchenAid mixer and turn up the speed to 4 and even higher to speed 6 during mixing, but I didn't want to have to hold it down on the counter, nor worry about damaging gears. I tried using my Ankarsrum before, but the resulting dough was sticky because I was worried about over kneading it.
Hi:
Why is store-bought semolina flour yellow? How do they get it yellow?
A few years ago I purchased a few varieties of whole semolina wheat berries grown somewhere in central California, I can't find my receipt to identify exactly which varieties it was. After grinding the berries at different levels of coarseness, none was yellow. Sifting the bran to make bolted flour didn't change the color. My breads didn't turn yellow either.
It's always made me wonder, and I finally remembered to post and ask :)
